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How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per pound rule

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,259
4,684
Joined Jan 6, 2011
Smoking is Fun, don't get stressed, it takes time so don't try to rush it.
After a while it becomes second nature and you don't even think about it much.
Today I'm cooking for my neighbors (some of them) the ones I didn't get the last time.
3 pork butts and 2 big ole yard birds. Fun, fun, fun Also made some BBQ sauce to go along with it,

Gary
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,428
13,835
Joined Sep 12, 2009
Smoking is Fun, don't get stressed, it takes time so don't try to rush it.
After a while it becomes second nature and you don't even think about it much.
Today I'm cooking for my neighbors (some of them) the ones I didn't get the last time.
3 pork butts and 2 big ole yard birds. Fun, fun, fun Also made some BBQ sauce to go along with it,

Gary

Lucky Neighbors!!!
Like.

Bear
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,259
4,684
Joined Jan 6, 2011
Pork Butts and Chickens were a big hit, even got a big kiss on the Cheek

Gary
 

Tulkas13

Fire Starter
58
22
Joined May 11, 2020
I'm actually gonna be doing my first brisket on Saturday. Starting my smoker at bout 4am. Got me a 22inch rocky mountain smoker. I've never been a brisket fan to me it's always been dry but I figured I'd give it a shot. I got it all spices up already in my fridge. now I gotta dig in my trash n see how much it weights I forgot to look lmao I know I paid 65 bucks at walmart for it. N I've been doing alot of reading recently since this is my first time. N none of the stuff I read mentioned wrapping or spritzing. How important is it to so this?
I appreciate any feedback. Thanks :-)
Btw this was very well written n thought out I appreciate it!!!
 

tm3308

Newbie
4
1
Joined Jun 20, 2021
I smoked my first brisket over Memorial Day weekend with a little guidance from a friend who has smoked quite a few. I injected (I used beef broth and bourbon) and rubbed it a few hours before starting the cook. I cooked fat side up at 225 (I use a WSM with a Thermoworks Signals and Billows) and left it alone for the first three hours before checking to see if it needed any spritzing (basic apple juice/cider vinegar mix), then I checked every hour and spritzed as needed. I had probes in the point and flat, but I wrapped based more on feel/bark quality. It was around 160 when I wrapped with butcher paper, and it took about another 6 hours after that to get to 205 on my Thermapen. Rested for about 2 hours. I think I could have gotten the fat to render some more, and the bark got a little washed out in one spot where juices pooled up on top, but I was pretty happy with the results, especially for my first attempt.


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