19lb full packer in 12 hours

[RickNessly]

I've seen several posts about time for a brisket...hours per lb, etc.

I smoke at 240 and try for an internal temp of at least 195 and then I wrap.

Last weekend I put a 19lb brisket on at 10pm thinking it would get done sometime mid afternoon the next day (like always) and then wrap for a few hours for dinner.

Temp held at just above 230 all night and when I woke up around 6am, the internal was 180. I wrapped and I hit 200 around 10am...12 hours later.

The crazy thing...it was the most tender and moist brisket I've ever made. The point was incredibly moist and the flat was amazing...didn't dry out at all. The burnt end of the point was really flavorful.

The only thing I can think of...I must have gotten an amazing brisket. I noticed it was really thick and I really rounded off the point...I'm thinking it was probably around 16-17lbs after trimming.

19lb brisket done in 12 hours...

here's 6am

10am done

 

[Blues1]

Judging from the pics, I'd say you nailed it!

 

[meskc]

Look great.

 

[yankee2bbq]

That’s looks really good! Great job!

 

[crazymoon]

RN, Wow, short smoke time and awesome looking briskie!

 

[RickNessly]

thanks all...I've made many briskets and never had one that finished that far under the 1 hour/lb...usually it's way over.

One thing I didn't mention that makes it even stranger...I also did 3 racks of ribs and a large butt/shoulder...that should have added hours to the cook.

...I have a ton of vacuum sealed meat in the freezer...

 

[smokin peachey]

Looks good!

 

[SmokinAl]

Man that is one good looking brisket!
Al