I didn't realize when I bought my brisket that it was 14# they where on sale ($.89 a pound) and I looked at the price instead of the weight. Last time I tried to cook one that big it never cooked all the way though, I am also smoking a pork butt 7.5# so I'm gonna be smokin for a while 12hrs. My question is should I cut it to make it a little smaller. I was thinking If I cut off the tip about 3-4# It would be done quick and I could munch on it during the day. Or can I smoke 14# in 12hrs around 225-240 and it taste right. Please help I dont want to ruin another brisket.
post #1 of 9
5/27/09 at 6:49pm