Panicked and on the last minute!

[IcelandicOne]

Hi everyone, usually when I join a forum, I take the time to introduce myself and browse through sections in hope of finding the answer to my question (if I had one).

But I'm slightly panicking at the moment!

We bought a combo bbq that had the option to adding a smoker, hubby found one and bought it.

Long story short, he is cooking a brisket today (instead of starting tomorrow) and we have no idea how long it even takes!

It has been cooking on steady 300 F for 5 hours. Weighs roughly about 7 lbs (we bought one and cut him in half).

How do we even know it's close to done?
We have no meat thermometer either. :(

Please help a very confused housewife that got thrown in the pit! Haha

 

[chilerelleno]

Average 1.5-2 hours per pound at 225°-250°.
Cooking at 300° will allow for a faster cook, so average 1-1.5 hours per pound.
Normally one would start probling for tenderness once the brisket reaches 195° and up to 210°.
Normal probe tender is achieved between 203°-205°.

Since you can't measure temp, at 7 hours start probing for tenderness, there after probe every 20-30 minutes.
A probe can be a wood or steel shish kabob skewer, ice pick, toothpick, therm probe or any slender pointed object.
It should penetrate the brisket in the thickest areas like a knife through room temp butter, no resistance.
Once it probes tender, remove, wrap and rest for at least one hour before slicing.

 

[IcelandicOne]

Thank you so much for your reply.

It did turn out amazing but we'll definitely be a bit more prepared next time. Haha

 

[TomKnollRFV]

Thank you so much for your reply.

It did turn out amazing but we'll definitely be a bit more prepared next time. Haha

Most of my smoke outs are controlled chaos at their best and more are 'If any one sees me hopefully I look like I know what I'm doing' ;)

I do suggest getting some thermal probes, not sure where you are but you can get cheap ones at Walmart, worth dropping 15-20 bucks on at least one. I use them alot.