First Brisket

Discussion in 'Beef' started by falmund, Jun 14, 2009.

  1. Ok, so it's been going since 11 pm last night, so far so good. I had the meat temp at 144 when I left for church this morning. When I got back, the fire had burned way down and my smoker temp was at 140. The meat, however was at 155. So it did cook some. Anyway, during the time it took to get the fire back up to 250, the meat slid back to 150. How long you reckon it's gonna take a 8 pounder to get from 150 up to 190? Cruising in the SnP, using lump to try to maintain 250ish
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hey, falmund - sounds like you're off to a great start!

    briskets are going to take a while, ain't no two ways about it. even an 8-pounder is going to probably take around 9 hours (this is a well-educated guess) but could be a bit longer.

    the "plateau for briskets is more dramatic than it is for pork shoulder, you will actually see temps go down a little, most likely, and you will also be at that plateau for a lot longer than you would with pork shoulder, most likely - just keep cooking temps as constant as possible and don't fall for the temptation of adding more heat - you will be rewarded with some good eats!

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