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Posted: 7/31/2015 1:34:13 PM EDT
Here it is during the rub Last time I didn't know what I was looking at and bought just a flat this time I bought a 14 pound full brisket So we dry rubbed it this morning plan on wet rubbing it with yellow mustard and more spices tonight before bed then I'll get up around 3am to toss it in the smoker Planning on 225-250 until I hit 203 no Texas crutch should I put the temp probe in the flat or the point? Anyone wanna hazard a guess as to cooking time? |
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Posted: 7/31/2015 1:36:27 PM EDT
[#1]
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.
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Posted: 7/31/2015 1:39:48 PM EDT
[#2]
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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. |
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Posted: 7/31/2015 1:41:25 PM EDT
[#3]
Quote HistoryQuoted:
My guess was longer. More like 10-12 but everything seems to take forever for me. Quote HistoryQuoted:
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 |
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Posted: 7/31/2015 1:42:48 PM EDT
[#4]
Details on smoker? I'm leaving to pick up a Weber Smokey Mountain shortly.
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Posted: 7/31/2015 1:43:13 PM EDT
[#5]
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The flat I did took 12 hours and was 8 pounds I stalled out for HOURS Quote HistoryQuoted:
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. |
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Posted: 7/31/2015 1:46:55 PM EDT
[#6]
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!
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Posted: 7/31/2015 1:47:16 PM EDT
[#7]
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! |
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Posted: 7/31/2015 1:48:37 PM EDT
[#8]
Quote HistoryQuoted:
My guess was longer. More like 10-12 but everything seems to take forever for me. Quote HistoryQuoted:
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? |
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Posted: 7/31/2015 1:49:27 PM EDT
[#9]
You're looking at a 14 to 16 hour cook time @ 225/250, minimum.
 Google "high heat brisket" it's worth a look.
RG |
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Posted: 7/31/2015 1:50:10 PM EDT
[#10]
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Details on smoker? I'm leaving to pick up a Weber Smokey Mountain shortly. 
Oklahoma joes It's a offset smoker/charcoal grill/propane grill Jack of all trades master of none but for $399 it's awesome for our needs and once we modded the smoker section I can maintain temps for hours I'm really finding I'm Enjoying smoking (it's addictive  ) so I think we are going to pick up a dedicated smoker next season
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Posted: 7/31/2015 1:50:53 PM EDT
[#11]
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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!! |
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Posted: 7/31/2015 1:52:52 PM EDT
[#12]
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How can you tell when it's stalling and when it's finished? Quote HistoryQuoted:
Quoted:
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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 |
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Posted: 7/31/2015 1:53:49 PM EDT
[#13]
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Wrap it for sure!! Quote HistoryQuoted:
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 |
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Posted: 7/31/2015 1:54:38 PM EDT
[#14]
Quote HistoryQuoted:
Wrap it for sure!! Quote HistoryQuoted:
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. |
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Posted: 7/31/2015 1:56:55 PM EDT
[#15]
Quote HistoryQuoted:
The flat I did took 12 hours and was 8 pounds I stalled out for HOURS Quote HistoryQuoted:
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 
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Posted: 7/31/2015 1:59:11 PM EDT
[#16]
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How can you tell when it's stalling and when it's finished? Quote HistoryQuoted:
Quoted:
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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 |
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Posted: 7/31/2015 2:00:06 PM EDT
[#17]
Quote HistoryQuoted:
Temperature Quote HistoryQuoted:
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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. |
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Posted: 7/31/2015 2:02:57 PM EDT
[#18]
Quote HistoryQuoted:
Temperature Quote HistoryQuoted:
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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? |
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Posted: 7/31/2015 2:30:01 PM EDT
[#19]
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. |
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Posted: 7/31/2015 2:33:52 PM EDT
[#20]
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So it takes 10 hours for the meat itself to reach, say 225, and then it's done? Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
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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. |
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Posted: 7/31/2015 2:36:19 PM EDT
[#21]
About an hour per pound at 225.
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Posted: 7/31/2015 2:37:04 PM EDT
[#22]
I figure an hour and a half or so per pound.
Tagged for progress/updates and end result. |
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Posted: 7/31/2015 2:46:12 PM EDT
[#23]
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Drop your temp down to around 190 - 200 then plan on 9-10 hours. 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. |
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Posted: 7/31/2015 2:46:45 PM EDT
[#24]
Quote HistoryQuoted:
So it takes 10 hours for the meat itself to reach, say 225, and then it's done? Quote HistoryQuoted:
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 |
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Posted: 7/31/2015 2:56:17 PM EDT
[#25]
How much was the brisket? I took major heat on my last brisket thread on the cost.
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Posted: 7/31/2015 3:00:08 PM EDT
[#26]
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' |
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Posted: 7/31/2015 3:01:08 PM EDT
[#27]
Quote HistoryQuoted: 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 |
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Posted: 7/31/2015 3:02:12 PM EDT
[#28]
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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> 
I usually get them for under $4.00, usually around $3.70. I'd say someone saw you coming. |
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Posted: 7/31/2015 3:06:10 PM EDT
[#29]
Quote HistoryQuoted:
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> Yikes! I thought I paid a lot ($5.95 lb) for local, fresh dressed beef brisket (whole packers). 
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Posted: 7/31/2015 3:07:46 PM EDT
[#30]
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. |
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Posted: 7/31/2015 3:07:58 PM EDT
[#31]
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$1.99/lb at Walmart in OKC Quote HistoryQuoted:
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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? |
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Posted: 7/31/2015 3:11:15 PM EDT
[#32]
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Want to compare price on fresh lobster? Maybe we need to set up an ARFcom food mailing list? Quote HistoryQuoted:
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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? |
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Posted: 7/31/2015 3:13:05 PM EDT
[#33]
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Florida or Maine? Quote HistoryQuoted:
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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. |
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Posted: 7/31/2015 3:22:50 PM EDT
[#34]
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 |
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Posted: 7/31/2015 3:24:26 PM EDT
[#35]
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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 |
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Posted: 7/31/2015 3:52:07 PM EDT
[#36]
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Wow... you can get a prime packer at costco for around $5.99/lb Quote HistoryQuoted:
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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 
Select grade |
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Posted: 7/31/2015 4:00:17 PM EDT
[#37]
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Maine. Your lobsters are missing the claws. Quote HistoryQuoted:
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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 |
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Posted: 7/31/2015 4:09:04 PM EDT
[#38]
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Wow... you can get a prime packer at costco for around $5.99/lb Quote HistoryQuoted:
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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. |
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Posted: 7/31/2015 6:21:35 PM EDT
[#39]
We got ours at Walmart.....about half price of the cheapest in town
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Posted: 7/31/2015 6:23:43 PM EDT
[#40]
Quote HistoryQuoted:
Wow... you can get a prime packer at costco for around $5.99/lb Quote HistoryQuoted:
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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 |
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Posted: 7/31/2015 6:25:20 PM EDT
[#41]
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You're looking at a 14 to 16 hour cook time @ 225/250, minimum. Google "high heat brisket" it's worth a look.
RG At least that long |
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Posted: 7/31/2015 6:30:29 PM EDT
[#42]
Does it look like this yet?
And you need to beat this: 
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Posted: 7/31/2015 6:31:05 PM EDT
[#43]
WTF, do you not own a crock pot?
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Posted: 7/31/2015 6:37:46 PM EDT
[#44]
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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> That's nice
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Posted: 7/31/2015 6:42:58 PM EDT
[#45]
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. |
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Posted: 7/31/2015 6:44:13 PM EDT
[#46]
Quote HistoryQuoted:
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. Thanks for the tip What type of towels? |
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Posted: 7/31/2015 6:59:55 PM EDT
[#47]
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. |
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Posted: 7/31/2015 7:05:28 PM EDT
[#48]
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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. 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 |
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Posted: 7/31/2015 7:15:34 PM EDT
[#49]
Brisket is fun. Just go with it. 
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Posted: 7/31/2015 9:00:10 PM EDT
[#50]
Wet rubs on.... its in the fridge till 3am I'll post some night ops pics up (nvg/thermal) 
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