User Panel
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill.
|
|
|
Quoted:
My guess was longer. More like 10-12 but everything seems to take forever for me. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. The flat I did took 12 hours and was 8 pounds I stalled out for HOURS |
|
Details on smoker? I'm leaving to pick up a Weber Smokey Mountain shortly.
|
|
Quoted:
The flat I did took 12 hours and was 8 pounds I stalled out for HOURS View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. The flat I did took 12 hours and was 8 pounds I stalled out for HOURS I had a pork roast stall for about 6 hour on me. I ended up having to stay up till abour 4 AM with it. I wasn't prepared for that. |
|
What kind of wood are you smoking it over? I'd go 10 hrs at 225-250 then let it roll up to about 290 for another hour. That's my technique for anything that big!
|
|
Drop your temp down to around 190 - 200 then plan on 9-10 hours.
Low and slow is the key to brisket. Remember to put it on fat side up (you did say this was your first one). I usually wrap mine after 5 hours or so - at that point the smoke has imparted all the flavor it can and this keeps the meat super moist. Remember the ultimate key to success when smoking a brisket all day - keep hydrated. I suggest something with barley and hops. Have fun and good luck! |
|
Quoted:
My guess was longer. More like 10-12 but everything seems to take forever for me. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. How can you tell when it's stalling and when it's finished? |
|
You're looking at a 14 to 16 hour cook time @ 225/250, minimum. Google "high heat brisket" it's worth a look.
RG |
|
Quoted:
Drop your temp down to around 190 - 200 then plan on 9-10 hours. Low and slow is the key to brisket. Remember to put it on fat side up (you did say this was your first one). I usually wrap mine after 5 hours or so - at that point the smoke has imparted all the flavor it can and this keeps the meat super moist. Remember the ultimate key to success when smoking a brisket all day - keep hydrated. I suggest something with barley and hops. Have fun and good luck! View Quote Wrap it for sure!! |
|
Quoted:
How can you tell when it's stalling and when it's finished? View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. How can you tell when it's stalling and when it's finished? I use a wireless thermometer |
|
Quoted:
Quoted:
Drop your temp down to around 190 - 200 then plan on 9-10 hours. Low and slow is the key to brisket. Remember to put it on fat side up (you did say this was your first one). I usually wrap mine after 5 hours or so - at that point the smoke has imparted all the flavor it can and this keeps the meat super moist. Remember the ultimate key to success when smoking a brisket all day - keep hydrated. I suggest something with barley and hops. Have fun and good luck! Wrap it for sure!! I'm not wrapping it I got time to let it finish up I like a nice bark |
|
Quoted:
Quoted:
Drop your temp down to around 190 - 200 then plan on 9-10 hours. Low and slow is the key to brisket. Remember to put it on fat side up (you did say this was your first one). I usually wrap mine after 5 hours or so - at that point the smoke has imparted all the flavor it can and this keeps the meat super moist. Remember the ultimate key to success when smoking a brisket all day - keep hydrated. I suggest something with barley and hops. Have fun and good luck! Wrap it for sure!! They got it covered. Could take up to 12hrs, so plan accordingly or start sooner. |
|
Quoted:
The flat I did took 12 hours and was 8 pounds I stalled out for HOURS View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. The flat I did took 12 hours and was 8 pounds I stalled out for HOURS At 225-250 it will take all of this (12hrs. probably a bit more) but worth the wait |
|
Quoted:
How can you tell when it's stalling and when it's finished? View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. How can you tell when it's stalling and when it's finished? Temperature |
|
Quoted:
Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. How can you tell when it's stalling and when it's finished? Temperature It hits 160-165 and doesn't seem to want to climb any higher. |
|
Quoted:
Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. How can you tell when it's stalling and when it's finished? Temperature So it takes 10 hours for the meat itself to reach, say 225, and then it's done? |
|
Look on youtube for Aaron Franklin's brisket videos. Mine come out pretty much perfect now that I know how the smoker behaves. That's as important as anything else. |
|
Quoted:
So it takes 10 hours for the meat itself to reach, say 225, and then it's done? View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. How can you tell when it's stalling and when it's finished? Temperature So it takes 10 hours for the meat itself to reach, say 225, and then it's done? 225 is overdone. |
|
I figure an hour and a half or so per pound.
Tagged for progress/updates and end result. |
|
Quoted:
Drop your temp down to around 190 - 200 then plan on 9-10 hours. View Quote Umm...no. You want the internal tempnof the brisket to get to 195-200 in order to render out the colagen. If the cook chamber is only 200 degrees it will never get that high. 220 is usually the minimum temp for the cook chamber. And 230 to 250 is not unreasonable. A brisket that large will take 12 hours to cook even if the cook chamber is 200 degrees. |
|
Quoted:
So it takes 10 hours for the meat itself to reach, say 225, and then it's done? View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
Probe it in the point/crown, about 7-8 hours is my guess. It took me about 5 for a 7lb a few weeks ago using my gas grill. My guess was longer. More like 10-12 but everything seems to take forever for me. How can you tell when it's stalling and when it's finished? Temperature So it takes 10 hours for the meat itself to reach, say 225, and then it's done? it takes about 10-15 hours to reach around 200. If you go to 225 then throw it in the trash. but it will sit around 160-165 for 6-8 of those hours which is called the stall. I smoked one two weekends ago and i put it on at around 7, and hit the stall at 11am. it say at 160 until 4pm then quickly went to 205 at which point i pulled it at 8:30pm. I also have another in the fridge that is going on at around 9 tonight for a BBQ we are having at 3 tomorrow. its only my second one so im a little scared to let it smoke all night |
|
|
This is my experience only. I found that in Colorado it's hard to keep the temperature high and stable, at least with my cheap smoker. I finally perfected my briskets but it has taken me a few years. I use an offset type smoker. I normally put my brisket on between six and eight pm the night before and it works through the stall over night. It is usually up to 180 by 8 am. Hard as I try I can't get it above 199. I normally wrap it around noon and hold it until we eat around 2 or 3 with a large party. I serve it with Texas mop sauce, try it you'll like it.
I also use two digital thermometers. One for the smoker and one for the meat. I don't even bother with the one in the meat until morning. Elevation around 6500' |
|
Quoted: How much was the brisket? I took major heat on my last brisket thread on the cost. http://i1226.photobucket.com/albums/ee403/flytosail3/dd0040063228883aeff7537ff6be6279_zps104a7259.jpg View Quote |
|
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. <a href="http://s1226.photobucket.com/user/flytosail3/media/dd0040063228883aeff7537ff6be6279_zps104a7259.jpg.html" target="_blank">http://i1226.photobucket.com/albums/ee403/flytosail3/dd0040063228883aeff7537ff6be6279_zps104a7259.jpg</a> View Quote I usually get them for under $4.00, usually around $3.70. I'd say someone saw you coming. |
|
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. <a href="http://s1226.photobucket.com/user/flytosail3/media/dd0040063228883aeff7537ff6be6279_zps104a7259.jpg.html" target="_blank">http://i1226.photobucket.com/albums/ee403/flytosail3/dd0040063228883aeff7537ff6be6279_zps104a7259.jpg</a> View Quote Yikes! I thought I paid a lot ($5.95 lb) for local, fresh dressed beef brisket (whole packers). |
|
14 pounder should figure about an hour a pound plus 1 hour so 15 hours. Better to finish early (this isn't sex) than have hungry people waiting. |
|
Quoted:
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. http://i1226.photobucket.com/albums/ee403/flytosail3/dd0040063228883aeff7537ff6be6279_zps104a7259.jpg Want to compare price on fresh lobster? Maybe we need to set up an ARFcom food mailing list? |
|
Quoted:
Want to compare price on fresh lobster? Maybe we need to set up an ARFcom food mailing list? View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. [url= Want to compare price on fresh lobster? Maybe we need to set up an ARFcom food mailing list? Florida or Maine? |
|
Quoted:
Quoted:
Quoted:
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. [url= Want to compare price on fresh lobster? Maybe we need to set up an ARFcom food mailing list? Florida or Maine? Maine. Your lobsters are missing the claws. |
|
i say no wrap... love that bark.... my method is cook at 225 (or lower) for 9-10 hours until internal temp of 190... remove, wrap in foil and an old towel and place in cooler for at least an hour, up to four hours, depending upon serve time... sweet, sweet, tasty brisket.
Weber Smokey Mountain |
|
|
|
Quoted:
Maine. Your lobsters are missing the claws. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. [url= Want to compare price on fresh lobster? Maybe we need to set up an ARFcom food mailing list? Florida or Maine? Maine. Your lobsters are missing the claws. We eat the legs, I call them lobster fries. You use a rolling pin to squeeze out the raw meat. tempura batter, then deep fry. Mmmmmmmmmmm so fricken good |
|
Quoted:
Wow... you can get a prime packer at costco for around $5.99/lb View Quote View All Quotes View All Quotes Quoted:
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. Wow... you can get a prime packer at costco for around $5.99/lb Same at the local butcher here - USDA Prime for $5.99/lb. You can find Hoice even cheaper. |
|
We got ours at Walmart.....about half price of the cheapest in town
|
|
Quoted:
Wow... you can get a prime packer at costco for around $5.99/lb View Quote View All Quotes View All Quotes Quoted:
Quoted:
How much was the brisket? I took major heat on my last brisket thread on the cost. Wow... you can get a prime packer at costco for around $5.99/lb I got my Prime packer for $3.27 at costco yesterday |
|
|
Quoted:
Does it look like this yet? <a href="http://s1226.photobucket.com/user/flytosail3/media/a32ff72c3d03ad2e0cf305db018d6011_zps1e716773.jpg.html" target="_blank">http://i1226.photobucket.com/albums/ee403/flytosail3/a32ff72c3d03ad2e0cf305db018d6011_zps1e716773.jpg</a> And you need to beat this: <a href="http://s1226.photobucket.com/user/flytosail3/media/71f696f785dc53dad069d68795d96f68_zpse63728c8.jpg.html" target="_blank">http://i1226.photobucket.com/albums/ee403/flytosail3/71f696f785dc53dad069d68795d96f68_zpse63728c8.jpg</a> View Quote That's nice |
|
Pull it at 198 - 202 degrees and wrap in towels and place wrapped brisket into cooler for 2 more hours. You'll need to factor in that additional time.
Don't pull a newbie move and cut into the thing without letting it rest in the cooler. Otherwise it will dry out almost in minutes. This part is critical. |
|
Quoted:
Pull it at 198 - 202 degrees and wrap in towels and place wrapped brisket into cooler for 2 more hours. You'll need to factor in that additional time. Don't pull a newbie move and cut into the thing without letting it rest in the cooler. Otherwise it will dry out almost in minutes. This part is critical. View Quote Thanks for the tip What type of towels? |
|
If you're in a bind, 350 will cook it in about 8 hours, you will burn the crap out of some edges, but the main brisket will be ok. Done it once, will file it to if I've overslept or something. Much better results at 225ish, but yes it does take about 12 hours. You need to plan on doing it overnight if you want it for lunch, or get up early enough to consider a 12 hours cook for dinner. Time and temperature is important, but the toothpick test is quite good as well. |
|
Quoted:
If you're in a bind, 350 will cook it in about 8 hours, you will burn the crap out of some edges, but the main brisket will be ok. Done it once, will file it to if I've overslept or something. Much better results at 225ish, but yes it does take about 12 hours. You need to plan on doing it overnight if you want it for lunch, or get up early enough to consider a 12 hours cook for dinner. Time and temperature is important, but the toothpick test is quite good as well. View Quote Yea I learned my lesson last time everyone ate burgers and dogs for dinner(with the brisket in the 150s) then the wife and I had 11pm brisket lol This time I am starting at 3 am so if it finishes early we get lunch if it goes late we get dinner Also will be making "Texas style" potato salad http://www.foodnetwork.com/recipes/bobby-flay/texas-style-potato-salad-with-mustard-and-pickled-red-onions-recipe.html If any of you Texas guys wanna hit me with a better recipe please post em up Pinto beans Texas toast |
|
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.