Really in a smoking mood since I've got my new PitBoss Savannah. Think I've smoked on it every weekend since I've got it. Knocked out some killer pork butts, chicken breast, turkey breast even some decent pork belly burnt ends but think I've figured out why I'm not happy with them have cooked too long in the sauce. So going to cook some pork belly burnt ends this weekend. But after the long rant the biggest reason I got the next smoker was for brisket which I'm attempting this weekend for the first time on the new smoker. All of that for a kind of simple question. It's a bit of a smaller brisket 9 1/2 lbs before a trim. I want to eat it on Saturday night do I need to cook it overnight to have it done and rested to eat by Saturday Night.
Big Smoking Weekend Upcoming
- Thread starter JBCWCHS06
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Not really, I'd get up and start it early Saturday morning. If it gets done early, wrap it with towels and place it in a cooler or cover with foil and hold it in your oven at 170℉ until time to eat.
A word of caution if you decide to cook it overnight. This forum is littered with stories of folks who have started an overnight cook and gone to bed only to wake up and find that their smoker had quit during the night...
KimberlyO
Smoking Fanatic
I smoke briskets at 225*. At that temp, it will take approximately 1 1/2 hours per lb., per lb. of meat to cook. I would add in 5 hours of fudge factor in case the stall takes longer. If you want to eat at 5:00 pm, you can always wrap afterwards if it done early. That means putting the meat on at about 10 pm the night before. PLEASE check my math,, it is 7:00 am here; I am not at my best first thing in the morning.
HOWEVER, and I can't stress this enough, there are lots of folks on this forum who quite successfully cook at much higher temps than 225 (250, 275, 300) whose meat would not take nearly this long. Please take heed to their experience before making a decision as to how to approach this.
Kim
Same day here... If it's getting close to dinner time (2-3 hrs) and not done... just wrap it with about 3 hrs to go and turn the heat up... should get done with time for cooler rest as well...
It's tougher when you're on a deadline for dinner. Usual rule I follow is plan for getting done 4 hours prior tro dinner. Briskets can't tell time and only want to get done when they want to. Very inconsiderate if you ask me. 
The 4 hours allow for extra smoking time or extra resting, either way you are covered. Given the small size before trim, starting at 6am is more than enough @ 275º. Another advantage is at this temp the stalls are usually significantly reduced or eliminated. Good luck and let's see the end result!
Remember, if no pics then it didn't happen.
The 4 hours allow for extra smoking time or extra resting, either way you are covered. Given the small size before trim, starting at 6am is more than enough @ 275º. Another advantage is at this temp the stalls are usually significantly reduced or eliminated. Good luck and let's see the end result!Remember, if no pics then it didn't happen.
Yeah was considering cooking it at 225 on the middle rack just to make sure all the fat gets good and rendered but the flat doesn't get over cooked. But don't have to really have to have it done until like 7 PM and going to do some pork belly burnt ends on the lower rack as well. Really leaning towards maybe just waking up around 5 or 6 and tossing it on. Also smoking some bacon on Sunday. Think I'm a tad bit hooked. Will definitely post pictures of the end result
Woke up a little after 5 fired up the Savannah. Still not that happy with the trim that's one thing I still haven't got down. Threw on some Jirby Rub (2 Parts Pepper,1 Part Salt, & 1 Part Seasoning Salt). Rocking the smoker at 225 right now. Think I'm going to let it ride at 225 for now but might eventually bump it up to 250. Also cooking up the mohawk and another big chunk I took off for poops and giggles. If it turns out good we have pre dinner snacks if not I'll figure something else out with it. Still have some pork belly burnt ends and pork loin going on later as well. And my first bacon smoke tomorrow.
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Finally time to rest and relax after a long day. A ton of really good food ended up doing Brisket, Pork Belly Burnt Ends, and Ribs. Probably my best brisket I've done yet but still can improve on somethings. Started it at 225 around 5:45 AM and bumped it up to 250 around the 5 hour mark wrapped it in the foil boat around 3 and pulled it off around 5 PM. Was a tad bit disappointed in the fat tender but thinking I need to get better at trimming my brisket and getting it down to 1/4 of an inch and shaping it up a little better.
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KimberlyO
Smoking Fanatic
Way to go! It all looks absolutely delicious! Beautiful brisket! Makes me hungry.
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