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
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