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First time brisket smoke - help with timing

post #1 of 2
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I'm going to be doing my first smoked brisket on Monday and need some help with ballpark timing so I can plan accordingly (I have to work around a lot of kid carpooling and such ;)  I'm planning on cooking two ~8-9lb briskets on a 22" WSM. I've smoked a lot of other meats on the WSM so operating that within the desired temperature range shouldn't be a challenge. For my first cook I plan to foil at 160-165 degrees and put back until done. Assuming I keep my WSM 225-250 from start to finish, what would a typical time be from start to foil and then from foil to completion?  Obviously there are a lot of variables, but I'm trying to plan things so we can have meat ready to eat by 5pm.  I'm guessing planning to finish by 3-4pm with some rest time (for me and the meat) is best.

I don't have the luxury of winging it and seeing how long it takes on my own for this one so I'm asking for some guidance!

post #2 of 2

At 225-250 you would figure about 1 1/2 hours per pound.

 

So a ballpark time would be about 12-13 hours.

 

Al

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