How long?

[patinlouisiana]

I'm trying to smoke a 12-14 lb whole brisket to serve at noon. Running 225 in my MES I'm thinking I might need to put it on around 6 PM. My intention is to smoke to around 165 F then wrap and cook to around 202 F and rest for about 2 hours give or take.
Am I on the right track, time wise? I'd rather let it rest longer than not be ready when the family arrives.

 

[chilerelleno]

Give yourself 24hrs at 225°
14lbs x 1.5hrs/lb = 21hrs + 3 hrs rest.
Better too much time than hungry impatient guests.

That or cook hotter/faster at 275° or even 375°, you can cut that cook time WAY down.

 

[Danno44]

chilerelleno beat me to it. 1 1/4 to 1 1/2 hours per pound. But remember that’s only a guide. The brisket will be done when it’s done so caution on side of longer time. Won’t hurt it resting for several hours if she temps out sooner.

 

[chilerelleno]

And don't cook by IT alone, IT is a guideline too.
It's not done until it's Probe Tender in the thickest part of the Flat.

 

[tropics]

Don't forget sh*t happens with MES all the time LOL
Don't ask me how I know
Richie

 

[patinlouisiana]

.

 

[patinlouisiana]

Don't forget sh*t happens with MES all the time LOL
Don't ask me how I know
Richie

That is why I added the Auber to my main MES

 

[PorkBones]

That or cook hotter/faster at 275° or even 375°, you can cut that cook time WAY down.

Agreed. I smoked my last brisket (12lb) hovering around 275. It cooked faster by several hours, and yielded much better results that the previous one that I smoked at 225. Some smoke at even higher temps, and get fantastic results.