Help with 25 lbs of brisket on a traeger

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Original poster
Dec 17, 2010
Redmond, WA
Hey everyone, I have 25lbs of brisket to do on a traeger texas smoker, any idea on how long I should smoke it for. Any help is appreciated.
What are the cuts?  Points?  Flats?  Both?  Are they separated or not?  One piece, 2 or 4?

Generally for a packer brisket, you're looking at between 11-15 hours cook time if you maintain 225-250* in the cook chamber.  Smaller pieces cook faster.  It's not really about time; it's about meat temp.  "It's done when it's done" is the motto around the smoker.  Your 2 main temp goals are:

165* -- smoke until you hit this mark, then foil (you will hit a plateau or "stall" -- wait it out & don't panic.  The connective tissues are breaking down.)

195-205* for slicing or pulling.

Thanks for the response they are 3 flats. I will simply grab the lawn chair and cooler and hang out after about 12 hours, could be worse.

Yepper I would fill that cooler full of beer and you are set. Now you have some good eaten there. So Don't forget the Q-view for us out here too. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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