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diehardlobo
Joined: 14 Nov 2009 Posts: 13
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Posted: Mon Jul 20 15 2:24 am Post subject: Brisket? |
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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.  |
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Mike Lawry BBQ Super Pro
Joined: 18 May 2006 Posts: 2122 Location: Parts unknown
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Posted: Mon Jul 20 15 5:21 am Post subject: |
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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. |
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1MoreFord BBQ Pro

Joined: 28 Jun 2005 Posts: 594 Location: N. Little Rock & Hot Springs, Arkansas
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Posted: Mon Jul 20 15 7:33 am Post subject: |
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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. _________________ Joe |
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diehardlobo
Joined: 14 Nov 2009 Posts: 13
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Posted: Mon Jul 20 15 7:43 am Post subject: |
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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? |
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1MoreFord BBQ Pro

Joined: 28 Jun 2005 Posts: 594 Location: N. Little Rock & Hot Springs, Arkansas
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Posted: Tue Jul 21 15 10:08 am Post subject: |
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Yes. The last brisket I cooked was done as a high temp cook and didn't probe tender 'til around 210*. _________________ Joe |
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diehardlobo
Joined: 14 Nov 2009 Posts: 13
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Posted: Tue Jul 21 15 2:18 pm Post subject: |
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Thanks for the help. |
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necron 99 BBQ Super Pro

Joined: 04 Aug 2007 Posts: 2594 Location: San Antonio, TX
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Posted: Thu Jul 23 15 2:58 pm Post subject: |
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1MoreFord wrote: | 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. |
BluDawg departed TSR close to 2 years ago.
http://www.thesmokering.com/forum/viewtopic.php?t=64750 _________________ Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
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1MoreFord BBQ Pro

Joined: 28 Jun 2005 Posts: 594 Location: N. Little Rock & Hot Springs, Arkansas
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Posted: Fri Jul 24 15 8:38 am Post subject: |
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necron 99 wrote: | 1MoreFord wrote: | 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. |
BluDawg departed TSR close to 2 years ago.
http://www.thesmokering.com/forum/viewtopic.php?t=64750 |
Wow! Can't believe I missed that.  _________________ Joe |
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