Brisket this weekend! First at 275. Time table?

[smoke something]

Hey guys. So, after a couple of seasons cooking low and SUPER slow at 225, this year I made the move to 275. I've done lots of baby backs this summer...the best I've ever made 275 is where it's at! This weekend I'll be attempting my first brisket at 275. I bought a 16 pound prime costco packer. I have fam coming in from out of town and I really owe them one. Last year they came down and the brisket wasnt finished in time for them to eat it I cant afford another mishap. I'm assuming after trimming I'll be closer to 13 or 14 pounds. Planning to eat around 6pm. I know I can rest for 2 or 3 hours for a buffer time. I usually wrap in butcher paper around 4 hours in / 160ish. I'm thinking an hour per pound / 14 hours? Is that too much at 275?

 

[gmc2003]

Your looking at about an 1 pound per hour at 275*. That is if the meat cooperates.

Chris

 

[oldsmokerdude]

As you and gmc have said, about an hour per pound. Better to over estimate the time by a couple hours than trying to cut it too close.

 

[smoke something]

So awesome. Last time my brisket went super late, this time it's super early. I put it on at 1:30am. Wrapped it about 5:30am. It hit 204 by 9am. I have it wrapped in foil and towels in a cooler. We will see how long it will hold on..

 

[Smkryng]

Let us know how that brisket turned out, you got us all curious now!

 

[smoke something]

Still turned out great but it scared me...never held one that long before! I left a probe in it and left it in the butcher paper. Added a layer of foil and wrapped in towels and into the cooler it held on from 9:30 until 3:00pm when the temp went down to 140. At that point I stuck it in the oven at 150 until 4:30 and sliced it still great, still juicy! It's amazing how long you can hold a brisket. That was 7 hours!

 

[mike5051]

Sounds great! No pics?

 

[Smkryng]

Sounds like you were well prepared and had a great plan. Glad it turned out good.