Smoked a 13# packer, 7 hours?!?!

[CoachJ2013]

So last night I planned on smoking my brisket (along with a pork butt). I have an offset stick smoker. The wind was blowing like crazy and turning my fire into a kiln! I positioned it the best I could and it smoked pretty hot. The fire was clean, but it stayed between 275 and 300 according to my thermostat (which I think is off and I have two more to install). Around 2am I checked the top fat andnit looked decently rendered so I figured I would wrap. I picked it up and it was loose! I thought, nonit cant be... I decided to grab the thermometer and check the IT. Sure enough it was already 210! So that was it. I put it in the cooler and served at 11. It was nice and hot at 140-145 (with the boiling water trick). Everyone enjoyed it but one of my buddies. He didn't like the lean. Everyone else devoured it, only have about a lb and a half left.

 

[SmokinAl]

It sure looks like a perfectly cooked brisket to me!
Nice job, as we say meat has a mind of it's own.
The next one may take 20 hours!
I usually run my smoker at 270-280 & figure about 1 hour per pound for brisket.
Al

 

[gmc2003]

We all have at least one friend like that. Brisket looks good to.

Point for sure.

Chris

 

[phatbac]

At those temps your timing sounds right and your temps might have been higher with the wind. I usually smoke my brisket hotter and faster and it comes out great. As far as your friend not wanting it lean, cut him the fattiest part of the point and tell him to have at it! or make him a peanut butter sammy and tell him that smoked brisket was on the menu!

Looks lie you did great with your brisket!

Happy Smoking,
phatbac (Aaron)

 

[bdskelly]

Beautiful brisket coach. Like! B

 

[CoachJ2013]

Thanks guys! I will be doing another one for Mother's Day brunch. Same size, and it's also a prime cut. I will say that I would have preferred the deckle be more rendered. Part of that was also the trim job I did. I left a little more fat on to protect it. It helped.