Brisket Timing?

smoking4fun · May 17, 2017

OK, so I'm not a newby here, and I've always smoked based upon internal temperature of my meat...but I've got a dilema. I moved a couple of weeks ago...and today I had to put 2 packer briskets into the smoker because I don't want to have to toss them, so they're in the smoker already...however, in the move, the movers packed my Maverick thermometers, and I have no other way to tell internal temperature that I can think of...so my question: APPROXIMATELY how long should two trimmed ~15lb (each, after trimming) briskets take until they are definitely done?

I know this is an amateur question, but I only ask because I've already got 2 maverick therms, and I don't feel like running out and buying yet another...and I want to make sure my briskets are done - they don't have to be the best ones I've ever done, I just want some edible meat from them (even steak and eggs or steak quesadillas are good enough). Any thoughts on when I should start checking for done-ness? I put them in at 275* into my Smokin-It #3D.

TIA

worm304 · May 17, 2017

If you are going to let them ride without wrapping, just toothpick test them around 6-7 hours. I would think that would be a good time to check if smoking at 275. If the toothpick doesn't slide in nice and easy, give it another hour and quick check again. Just my opinion, anyone can correct me if I'm wrong. I would rather check earlier than later and go from there.

kam59 · May 17, 2017

Cooking at 250° / 275° cap down on my offsets for a 15 lb. packer 3.5 to 4 hours my color is usually there and the briskets are around 165° 170° in the middle of the flat. At this point they are panned and covered with foil and about another 3 hours they are at around 205° and probe tender or up to 210° to get probe tender. This should get you there whether your panning or foil wrapping.

I hope this helps.

noboundaries · May 17, 2017

Do you have a meat thermometer in a drawer you can use to check the internal temp of the meat, say after 12 hours?

The end of March I smoked a 14 lb brisket (prior to trimming). Probably trimmed off about a pound of fat, maybe a little more. I did not crutch the meat. Smoker averaged 250F and it took 16 hrs 45 minutes to reach 198F IT in the point, 194F IT in the flat.

At 12 hours you could check the IT and decide how much more time is needed. If you don't have a meat thermometer, pick one up at the grocery store for $5-$7.

SmokinAl · May 18, 2017

If you don't have a therm, then the toothpick test will work just fine.

Even a $5 meat therm will do the job to get you close to your target temp.

Then start checking with a toothpick.

Al

smoking4fun · May 18, 2017

Thanks for the responses - I checked at the 6-hour mark, and they were both fork tender and done. Thanks for the feedback!

noboundaries · May 18, 2017

15 lb brisket in done in 6 hours at 275F? What am I missing here? Always willing to learn.

kam59 · May 18, 2017

You will not do that if you do not foil or pan. Open all the way or butcher paper will yield longer times.

I pan my briskets and can have a 16/18 lb. prime resting in 7.5 to 8 hours easy cooking at 250° / 275°.

The fact that his cooker was holding 275° probably a little hotter at times helped him along.

worm304 · May 18, 2017

Noboundaries said:
15 lb brisket in done in 6 hours at 275F? What am I missing here? Always willing to learn.

I meant more on the start checking side, not so much its going to be done. I would rather check on the hour starting around 7 hours if I had no other means. I am sure you could probably wait longer to start checking but I am a meat worrier more than I need to be. ;)

noboundaries · May 18, 2017

worm304 said:
I meant more on the start checking side, not so much its going to be done. I would rather check on the hour starting around 7 hours if I had no other means. I am sure you could probably wait longer to start checking but I am a meat worrier more than I need to be. ;)

Ahhh, thanks for the clarification. It is a real sense of freedom when you can forget about butts and packers for 12 hours, but it ain't easy.

smoking4fun · May 18, 2017

Noboundaries said:
15 lb brisket in done in 6 hours at 275F? What am I missing here? Always willing to learn.

Yup, that's all it took. Maybe it's just that my smoker keeps the smoke box within 2* of the 275* mark the whole time, but both of them were definitely done (and maybe over done by just a bit). I had a hard time slicing because they both just crumbled and fell apart, even the point just shredded with ease.

travisty · May 18, 2017

If it was me, and I had 2 briskets at stake, id run to the closest store and just grab one of the cheap oven therms or something. Home Depot has those IR Digital weber type ones for like $5-$10.

Otherwise, sounds like others have given you a decent idea of timing. You can just cook it till the color and bark looks good, then wrap, and after a few hours start the toothpick test till its ready

3montes · May 18, 2017

Consider it a learning moment. We all get too dependent on the gadgets and don't trust the skills we know we have. I use a Thermapen and that's about it but more from a food safety standpoint than to know when things are done. If you have done this enough you can tell by looking at the color and bark on the meat and you have a approximate length of time needed from past experience. From there the tooth pick test is adequate.

I am surprised your briskets were beyond the slicing stage and more ready to be pulled after only 6 hours.

smoking4fun · May 24, 2017

3montes said:
I am surprised your briskets were beyond the slicing stage and more ready to be pulled after only 6 hours.

I think the Smokin' It smokers are just super-efficient. I think even my average smoking time on pork butts is a couple hours less than my old MES30 too. My Smokin'-It has the auber control, so it keeps the temps pretty much steady in the smoke box the whole time so no variation, which I think is what helps lower cook times the most.

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Brisket Timing?

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