1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

smoking 11.6lb brisket for thanksgiving

Discussion in 'Beef' started by dirtysancho, Nov 23, 2010.

  1. dirtysancho

    dirtysancho Newbie

    got a cheapo smoker it stays at about 200degrees. the brisket it self is massive i probably will have to cut it into two halfs...one on the lower rack and one on the top rack. (i didn't buy it just doing a somebody a favor)... will cutting it into two effect the smoking making one tougher than the other. and how long to smoke at the above temp. i was thinking like 15hrs...any info would be nice (can't change the smoker or the brisket, got to do it no matter what, so please no "get another smoker" aint happening.
  2. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    First, welcome to the site.

    I think I would have to say that I would try to build some sort of shelter provided you are in a climate where it is less then warm. I would want at least 225.

    Cuting the chunk O meat is no big deal at all, just seperate the point and flat.

    Sounds like you may not have all the fancy stuff so I would say maintain temps. If you can fit it, then put a pan under the chunk to catch the juice. When you can put a butter knife in the meat with no resistance, kinda like going in the butter, pull it and put it in the pan with foil over it. Let it rest in a cooler till the temps come down to 165 and slice it.
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now that all sounds good to me but we need Q-view. Now can you swing into Rolol Call and introduce yourself and your equipment and we can give you the big howdy that we like to give new members.