Brisket Questions

[BB-que]

So attempting a brisket and gonna try some new things, why not, - 14lb prime packer. I separate pre cook, inject and SPOG. Will run my pit around 225, gonna low and slow this one over night. Guessing it will be around 10lbs after trimming.

I fully understand cooking to temp, not time, I’m a relatively experienced smoker. Having said that, can anyone chime in on a estimate for an injected 10lb brisket assuming 225 and no wrap? Should the ballpark assumption be 1:30/lb? Should I crank up the temp to power through the stall?

 

[Preacher Man]

Here's a good study gary s did for brisket times: https://www.smokingmeatforums.com/t...sconception-of-the-1-to-1-5-hour-rule.166136/

 

[BB-que]

Here's a good study gary s did for brisket times: https://www.smokingmeatforums.com/t...sconception-of-the-1-to-1-5-hour-rule.166136/

Thanks, unfortunately the page must be gone cause link just says error.

 

[foamheart]

Here is an old guesstimator Chart. Since you know smoking, with the estimator I would use my hands. When ya pick up a done brisket, well you'll know that feel. I think every cook should have this saved to there computer, strictly so you'll know about when you need to come to when cooking.

 

[BB-que]

Here is an old guesstimator Chart. Since you know smoking, with the estimator I would use my hands. When ya pick up a done brisket, well you'll know that feel. I think every cook should have this saved to there computer, strictly so you'll know about when you need to come to when cooking.

View attachment 393637

Thanks

 

[mike243]

Thanks foamheart, I saved it to desktop because I have lost stuff on these computers and never seen them again lol . Hoping your brisket gets done in the perfect time, its tricky trying to time stuff when you have a dead line , running the pellet smoker I can cheat and start creeping the temps upward as the time gets shorter, I always plan 10-12 hrs then some hold time,1 day I am going to attempt a hotNfast

 

[foamheart]

I am an old dog, I am low and slow. The more you cook with your smoker, it just becomes second nature. You'll not even worry about time. You'll get like Gary or Brian and a brisket on a bad day would still be legendary.

Briskets and butts are all about practice and patience. Practice is great you get an excuse for some fine meals, patience I figure ya just got to grow into. Its like wisdom.

Good luck and remember to show us some pictures.

 

[gary s]

What Foam said

Gary

 

[gary s]

Here are a couple of links to my Brisket Post's
http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule
http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

or click on the "Click Here" at the bottom of any of my post

Gary

 

[BB-que]

Here are a couple of links to my Brisket Post's
http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule
http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

or click on the "Click Here" at the bottom of any of my post

Gary

Thanks Gary, another brisket question since I’m taking a different route than usual by not wrapping. What’s an appropriate temp to help me power through the stall? 350?

 

[indaswamp]

What Foam said

Gary

Yep. Especially the pictures part....LOL!

 

[indaswamp]

Thanks Gary, another brisket question since I’m taking a different route than usual by not wrapping. What’s an appropriate temp to help me power through the stall? 350?

I like 265* to power through the stall...it just works for my smoker..

 

[seanysmokes]

BB-que how did it turn out?! I always cranked through a stall at 275-300 depending on how much time I have or how hungry the wolves are!

 

[gary s]

Don't worry about the stall, It seems everybody worries about it. It always happens
and I NEVER change my temp I smoke at 225 -250 start to finish.
I don't know why everyone is so concerned about the stall it is just part of the process.
Pretty sure everybody is glued to their prob temp. I have a Maverick and never use it, didn't today either.

Gary

 

[BB-que]

Don't worry about the stall, It seems everybody worries about it. It always happens
and I NEVER change my temp I smoke at 225 -250 start to finish.
I don't know why everyone is so concerned about the stall it is just part of the process.
Pretty sure everybody is glued to their prob temp. I have a Maverick and never use it, didn't today either.

Gary

Yeah I hear ya Gary, it’s a part of smoking and it’s different for every piece of meat. I think a lot of folks, myself included, want to plan when you’re having a get together. BBQ doesn’t really work that way, but that’s why people want to know what to plan for - you know what time-ish should I plan on. But I hear ya. Here’s a few pics up to this point and I’m gonna have a few more drinks and hit the sack. Have an alarm set for when point it hits 185 so I can chop up for burnt ends.

 

[BB-que]

View attachment 393725
Yeah I hear ya Gary, it’s a part of smoking and it’s different for every piece of meat. I think a lot of folks, myself included, want to plan when you’re having a get together. BBQ doesn’t really work that way, but that’s why people want to know what to plan for - you know what time-ish should I plan on. But I hear ya. Here’s a few pics up to this point and I’m gonna have a few more drinks and hit the sack. Have an alarm set for when point it hits 185 so I can chop up for burnt ends.

 

[seanysmokes]

Ahh looking great!

 

[BB-que]

Sorry for the lack of light, I’ll get some better when they’re done. The one thing that I’ve been surprised on both of my briskets - how little drippings release during the smokes - very little. Do you guys have a lot of drippings? I put a pan under this time thinking tnwould release more and I could make an au jus. Almost none in there. Hopefully that’s cause it’s still in the beef but im surprised how little.

 

[indaswamp]

Sorry for the lack of light, I’ll get some better when they’re done. The one thing that I’ve been surprised on both of my briskets - how little drippings release during the smokes - very little. Do you guys have a lot of drippings? I put a pan under this time thinking tnwould release more and I could make an au jus. Almost none in there. Hopefully that’s cause it’s still in the beef but im surprised how little.

You will get quite a bit of evaporation out of the pan unless the brisket is in it and covered...

 

[BB-que]

You will get quite a bit of evaporation out of the pan unless the brisket is in it and covered...

I don’t think it’s even releasing the juices into the pan. It’s eithet holding on to them or the damn thing is drying out somehow. We’ll find out this afternoon.