Brisket?

diehardlobo · Joined: 14 Nov 2009 Posts: 13

So I am going to ask the question that smokers hate to hear and that is time. I have 2 17 pound briskets I need to smoke next Friday. They have to be ready at 4pm Friday afternoon. I know most people cook to internal temp of 190 and it takes about 1-1.5 hours per pound. Which seems to me it would need to start at 4 pm on Thursday, which sounds pretty brutal. I've only smoked 3 or 4 briskets. They seem to get better everytime I do them, but that doesn't mean they are perfect. i know every brisket is different. I will be using an offset and plan on running at around 225. What would you recommend on a start time, so it can be done around 4. Thanks for the help. Confused

Mike Lawry · Posted: Mon Jul 20 15 5:21 am Post subject:

I cook my briskets to 200 internal. yes 1-1.5 hrs a lb. Foiling @ 155-160 internal does help cut cook time down some.

Mike Lawry.

1MoreFord · Posted: Mon Jul 20 15 7:33 am Post subject:

Most likely Bludawg will see this thread and tell you, correctly i might add, that you can't regularly cook brisket by cooking to temp. It has to be cooked until it probes tender.
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Joe

diehardlobo · Joined: 14 Nov 2009 Posts: 13

So I take it that you are saying that the temp may not be correct but if it slides in like it's butter then it's good to go?

1MoreFord · Posted: Tue Jul 21 15 10:08 am Post subject:

Yes. The last brisket I cooked was done as a high temp cook and didn't probe tender 'til around 210*.
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Joe

diehardlobo · Joined: 14 Nov 2009 Posts: 13

Thanks for the help.

necron 99 · Posted: Thu Jul 23 15 2:58 pm Post subject:

1MoreFord · Posted: Fri Jul 24 15 8:38 am Post subject: