Starter Brisket

[oregonbbqtime]

My wife and I recently tried our first brisket. It was just a 5 pound point. but it took us 10 hours cooking around 225 - 250. The stall lasted about 5 hours. We have a 15 pound packer in the freezer and we are not sure what time to start that to have it ready for a reasonable dinner time. The week before we cooked to 9 pound pork butts, 4 chicken quarters and 2 full racks of St. Louis ribs that only took 13 hours from start to finish. Any suggestions would be appreciated. Cooking on WSM 18.5.

 

[oregonbbqtime]

My apologies I did not mean to put this thread here.

 

[slipaway]

It is not a crime to smoke at a higher temperature. Low 200s will ensure a long, long smoke (albeit with great results).

I usually run around 275 and my pork shoulders take around 7 - 8 hours.

If you were doing chicken also, the highert temp may help with giving the skin a little bit of crisp......

My .02 worth............

 

[kam59]

I agree 250°/275° on brisket and on pork I will get as high as 325°

 

[oregonbbqtime]

Thanks for the input, I have been toying with the idea of leaving my 225 - 250 comfort zone.

 

[kam59]

You are very welcome. Once you get a comfortable technique cooking at higher temps work well.

On my smaller comp cooker I run between 275° and 325 for ribs and brisket. A 7 lb. flat takes about 5.5 to 6 hours to complete and 3.5 to 4 pound St. Louis are done in about 3.5 hours.