Starter Brikett

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oregonbbqtime

Newbie
Original poster
Apr 25, 2017
23
13
Oregon
My wife and I recently tried our first brisket. It was just a 5 pound point. but it took us 10 hours cooking around 225 - 250. The stall lasted about 5 hours. We have a 15 pound packer in the freezer and we are not sure what time to start that to have it ready for a reasonable dinner time. The week before we cooked to 9 pound pork butts, 4 chicken quarters and 2 full racks of St. Louis ribs that only took 13 hours from start to finish. Any suggestions would be appreciated. Cooking on WSM 18.5.
 
Others can give you a more definitive answer but one thing I would do is bump the temperature up to 250-275. For me at least, I like the higher temperature for brisket. Smoke time is really dependent on the individual piece of meat.
 
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We usually figure about 1 1/2 to 2 hours per pound at 225.

I usually smoke my briskets at 270-280 & they take about 1 hour per pound.

Al
 
Don't forget, you can also wrap it in foil and an old towel and stick it in a cooler for a bout four hours or so. So, with that in mind, I like to add two hours to my estimated cook time. That way if it stalls a little longer I have some leeway. If it gets done early, I can keep it hot and take a nap. Brisket is pretty simple and easy IF you add a little patience to your rub. The biggest problem is the pressure to pull it too early cause you ran out of time.
 
@LanceP

Patience was in no short supply. We had some adult beverages while watching the thermometer and pulled it off at 11pm. We then wrapped it in foil and stuck in our designated meat cooler for 3 hours. It was an amazing drunken snack around 2 in the morning. So what I am trying to say is your advice is spot on.
 
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