Brisket cook time question

[Ron_Swanson]

i understand that the general rule of thumb for smoking a brisket is about 90 mins per pound “until it’s done”. I have a 12lb packer that I unfortunately have to cut in half to fit in my brothers MES30. Am I still looking at roughly an 18 hour cook or since it is cut in half essentially to two briskets does that mean the cook time is cut in half? I’m new to cooking on electrics so I haven’t had to deal with this before.

 

[sm0kin]

I had a similar one in an MES30 take 24 hours at 225 cut in half, too many variables to say for sure. I never go on time, but I figure at least 15 hours and expect up to 24.

 

[megabrisket]

My guess would be it's not going to cut the cook time down that much since the overall thickness of the meat is staying the same. Though, Are you just cutting it straight in half (I do most of the time) or are you actually separating the point from the flat? That will probably make somewhat of a difference.

 

[hardcookin]

Try sticking a beer or soda can under middle of the brisket. That might shorten the brisket up so it fits in your smoker.
Brisket is tough to judge the amount of cooking time. Brisket is done when it is probe tender in the thickest part of the flat.

Myself I cook my brisket at 275 and wrap in butcher paper when it gets the desired bark. "Usually 170" then pull when probe tender usually 195-205.

 

[Rookie_Smoker]

I'm about to try my 2nd brisket. I did a foil tent at 165 degrees last time and was at about an hour a lb for 7lber flat only. I'm assuming the butcher paper method extends the cook time? What do you think I should expect for 10lbr this time with a butcher paper wrap?

 

[schlotz]

You can have two pieces of meat that are the same weight and general dimension and each will take a different amount of time to get to where you want them. This leads to the realization that briskets and butts don't tell time o_O. With briskets for example, it's IT and the feel (no resistance) of a probe going through the thickest part of the flat.

 

[sunsetdude]

I just pulled my 4lbs flat when the temp hit 190* and the wife started giving me the “look” And managing to get a 47 minute rest lol.o_O

 

[sunsetdude]

End result was just fine to me and had enough for a fat sandwich and breakfast in the morning.

 

[megabrisket]

View attachment 362443 End result was just fine to me and had enough for a fat sandwich and breakfast in the morning.

Looks amazing! Look at that smoke ring!

 

[daricksta]

I cook a brisket to a pre-chosen IT, and the brisket cooks however long it takes to reach it. I also have an MES 30 Gen 1 and last year I cooked a 14 lb whole packer. I sliced it in half so that one half was all flat and the other was both the flat and the point and cooked each half on separate racks. This was my first all day/all night smoke. I started it at roughly 12 noon and finished up at 5:30 am the next morning with an IT of 202°F. After the controller temp swings evened out, I kept the smoker temp between 235-240°. The cook lasted another hour or so because I sliced the point off the remaining flat section and made my first batch of burnt ends.

Thanks to a tip from a smoking buddy of mine, I remove the finished brisket from the smoker, wrap it in foil, and then place it in a room temperature cooler with a thick towel or two folded over the brisket packet to let it rest. It will easily keep hot for hours and resting gives the smoky and other flavors a chance to further develop throughout the meat before slicing and serving. I think it also helps keep the meat tender.