I decided to make brisket for everyone at work. It ends up being around 30 people, so I did 3 12 pound briskets. I didn’t think 2 would be enough.
Cooked them right at 12 hours, about 9.5 at 215, then wrapped and cooked the remainder at 275. I wasn’t sure how long it would take because I hadn’t cooked brisket on this smoker yet. I cooked them a day ahead of time and vacuum sealed them. I reheated them sous vide and am really happy with the results.
For some reason, I didn’t take any pics of them when they were done, but the bark was good and dark.
Cooked them right at 12 hours, about 9.5 at 215, then wrapped and cooked the remainder at 275. I wasn’t sure how long it would take because I hadn’t cooked brisket on this smoker yet. I cooked them a day ahead of time and vacuum sealed them. I reheated them sous vide and am really happy with the results.
For some reason, I didn’t take any pics of them when they were done, but the bark was good and dark.
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