John Neuser
TVWBB Fan
Hello everyone. Hope you're enjoying your weekend. I plan on smoking a full brisket for some friends next Friday. Untrimmed it comes in at 10#. I expect to remove about two pounds of fat. Therefore 8# dressed. It's a choice grade piece of meat if that makes a difference. My plan is to calculate cooking time based on time to serve and I'm looking for some validation on my time line. I've done briskets before but this is for my oldest friend and his wife and I really want it to be a home run. My plan is:
Working backwards:
Serve brisket at 2PM
Hold brisket for two hours in cooler, therefore in at noon
At 75 minutes per pound at 225* cooking time is about 10 hours therefore in smoker at about 2AM. Maybe I'll back it up to midnight and hold for four hours in cooler. Thoughts?
Does this sound about right? Anything I'm missing?
Thank you,
John
Working backwards:
Serve brisket at 2PM
Hold brisket for two hours in cooler, therefore in at noon
At 75 minutes per pound at 225* cooking time is about 10 hours therefore in smoker at about 2AM. Maybe I'll back it up to midnight and hold for four hours in cooler. Thoughts?
Does this sound about right? Anything I'm missing?
Thank you,
John