Largest Brisket

utrocket09

Newbie

Original poster

Apr 12, 2017

3

10

Ohio

• Apr 12, 2017

• #1

Husband and I are getting ready to smoke our largest brisket so far at 16 pounds this weekend. I was planning to smoke for 24 hours at 225 with our bullet smoker. Anyone have any pointers with something this large? I was going to skip foiling as my mother in law and I love the bark. This brisket is also a packer not flat.Also it would used for slicing and not pulled.

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Apr 12, 2017

• #2

Smoke it until probe tender, start checking around 195.

Could take up to 2 hours per pound at 225.

Al

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Apr 12, 2017

• #3

SmokinAl said:

 
Smoke it until probe tender, start checking around 195.

Could take up to 2 hours per pound at 225.

Al

Click to expand...

Yep....I agree!!

 

ynot2k

Meat Mopper

Sep 24, 2013

152

29

Marysville, WA

• Apr 12, 2017

• #4

Briskets cannot tell time.  They get done whenever they get done.  Probe tender in the flat is the telltale sign that the collagen has rendered.

Never cook to time.  Never cook to temp.  Always cook to tender.

If you HAVE to check it with a probe thermometer (it's more fun not to) the final internal temp is usually between 200-203 degrees.

When customers ask me how long I smoke the brisket I tell them "until they are done".  When they ask what internal temperature the brisket finish at I can honestly tell them I don't know, because we don't check that here.  We cook to feel.  

Another thing you may find interesting - after smoking with our current offset pit for some time I have removed the temp gauges and plugged the holes.  We just keep a clean fire and make BBQ.  No fancy gizmos for us.

Jeff

Jeff's Texas Style BBQ

 

utrocket09

Newbie

Original poster

Thread starter

Apr 12, 2017

3

10

Ohio

• Apr 13, 2017

• #5

Thanks Jeff. I have my probe ready. Is it a good idea to a mop to keep it moist?

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Apr 13, 2017

• #6

utrocket09 said:

Thanks Jeff. I have my probe ready. Is it a good idea to a mop to keep it moist?

Click to expand...

Not if you want lots of bark. However 24 hours is a long time and a bark cooked like that might be more than you bargained for, so maybe do a light spritz with a spray bottle every 2 or 3 hours. Feel it to see if it's where you like. If it's not getting crusty enough stop spritzing, if it is, adjust accordingly and so on.

 

ynot2k

Meat Mopper

Sep 24, 2013

152

29

Marysville, WA

• Apr 13, 2017

• #7

utrocket09 said:

Thanks Jeff. I have my probe ready. Is it a good idea to a mop to keep it moist?

Click to expand...

I never mop mine.  I do wrap in butcher paper after 4-5 hours when the bark is formed the way I like it.  If you're not wrapping, then mopping or spritzing will help keep the surface cool and stop heavy bark formation.  It's labor intensive to do it that way, but works pretty well.

Jeff

Jeff's Texas Style BBQ

Marysville, WA

 

c45br

Fire Starter

Jun 26, 2016

46

15

Rural northeast NY State

• Apr 14, 2017

• #8

I just did a 17 LBer on my pellet grill at high smoke setting. It his the stall at 12 hours, I did wrap it and turned the heat to 250°. Plenty of bark at the end. Pics here... http://www.smokingmeatforums.com/t/260760/happy-day#post_1690791