HAPPY THANKSGIVING !!!
We are having a large family Thanksgiving dinner so I bought a 16lb brisket to feed everybody. I have never cooked a brisket this size. We usually have smaller gatherings and I usually cook a 10lb brisket but everybody wanted brisket so I'm going to attempt to do this. This is how I do my 10lb briskets which everybody really likes. I just want to make sure I'm doing it right because their is going to be a lot of people here. I have a 1520 Charbroil offset smoker. I am using charcoal and apple wood chunks to smoke my brisket. I figure it's going to take 24 hours then another 4 in the cooler. I usually put my rub on 24 hours before and put it in the fridge then I separate it at the flat and the point and cut off that piece of fat in their. I usually cook it fat side up and pull it at 195. My question is does anybody have any suggestions to help speed up the cooking time. I know people that wrap it in foil after 6 hours and put it in the oven. How do you & what is the best way to foil? I've never done that but do you think it would shorten the cooking time? If you have any suggestions I would really like your feedback. Hope everybody has a great Thanksgiving.
This is what my last brisket looked like with my smoker: https://goo.gl/photos/XZZDJ9L6bGHPi3GU6
Edited by BlueViper - 11/21/15 at 5:13pm