Brisket time

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BB-que

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Nov 8, 2016
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Have a 17 lb prime form WF, doing for the big game Sat night, might watch my Irish get pounded in the Shoe but at least I’ll have a stomach full of brisket. Running a cabinet smoker at 275, call it an hour/lb after the trim? and yeah I realize there no telling, each is different, etc. general question here, as I’m gonna run it at 275 which is higher than Ive personally run my pit at. Look for pics Sunday
 

schlotz

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Jan 13, 2015
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I'm in. Yeah, rough estimate would be 1hr/trimmed weight. That's what I use for planning plus an hour or so for the rest. I usually see them finish anywhere from 50 -60 min/lb. As you said each one can be different
 

BB-que

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Original poster
SMF Premier Member
Thread starter
Nov 8, 2016
603
706
Have a 17 lb prime form WF, doing for the big game Sat night, might watch my Irish get pounded in the Shoe but at least I’ll have a stomach full of brisket. Running a cabinet smoker at 275, call it an hour/lb after the trim? and yeah I realize there no telling, each is different, etc. general question here, as I’m gonna run it at 275 which is higher than Ive personally run my pit at. Look for pics Sunday
Few from the prep
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48hr dry brine
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Ran it at 250 ish until it got 170
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Tallow from an A5 packer I trimmed last year
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Middle of the night hit 170 so wrapped with the A5 tallow
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Probed tender at 198
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Nice color, not as dark as I’d like but I was at a friends boozin so has to rely on my 12 yo to follow directions over the phone. He got carried away with the water pan so too much moisture to build a deep bark. Great experience for a jr pitmaster in training.
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Great bend, and pull text was spot on. A great cook. My Irish couldn’t pull it out with a pathetic offensive game plan but a great night of brisket and football on the patio.
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Not a beautiful shot of the flat slices but I was working on 4 hours of sleep and a bottle of Tito’s so best I could manage 😂. Thanks for lookin
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