9lb untrimmed full packer - timing?

[sandyut]

so the biggest one they had was 9lb untrimmed. I imagine there is at least a pound of fat. Not an issue for us, its just two people. but

I was going to overnight cook this one, but I am worried it will be done too quick given its not very large. Any opinions on the cook time? I know they vary wildly as I have done my fair share of flats.

 

[cliffcarter]

At what temperature?

 

[sandyut]

my past flat cooks have been 235. I want thinking of going that way again unless there is advise to raise or lower.

 

[chilerelleno]

Rough averages
225-240°° 2.hrs per lb
275°-300° 1.hr per lb
375° -400° .25hrs per lb

 

[sandyut]

Thanks chilerelleno! I have always done low and slow on my briskets. And that was the plan here as well. I realize this is a vastly subjective question but - how does a hot and fast compare to a low and slow?

 

[chilerelleno]

If the cook goes down without a hitch, it would take a trained palate to taste any differences.
I've done my fair share of 225-240 and 275-300 with consistent good results.
Week before last I did my 1st Extreme Hot-n-Fast at almost 400°.
It came out just like the others, my family said it was the best I've done.

I might never do another Low-n-Slow.

The only difference is time.

 

[EdP]

Week before last I did my 1st Extreme Hot-n-Fast at almost 400°.
It came out just like the others, my family said it was the best I've done.

Do you have to wrap it?

How much does the temp rise off the smoker?

 

[chilerelleno]

Some wrap, some don't.
I like to wrap my briskets/butts in butcher paper.

I didn't pay any attention to the rise in carry over temp.
It probed tender at 205° and that was the last time I checked IT.
It's a brisket, not a steak I want med rare.

 

[EdP]

I didn't pay any attention to the rise in carry over temp.
It probed tender at 205° and that was the last time I checked IT.
It's a brisket, not a steak I want med rare.

just wondering how easy it is to mess this up, and end up with shoe leather

 

[chilerelleno]

As easy as any brisket.

I know at least 4-5 people tried this Extreme method over the Memorial Day weekend with successful results.

No one reported failures.

 

[sandyut]

Well I may try a higher temp cook. I had this idea in my head that low and slow was the only way.