Page 2 of 2 FirstFirst 12
Results 11 to 12 of 12

Thread: Brisket Cook Time Question

  1. #11
    TVWBB Pro
    Join Date
    Jun 2015
    Aurora, IL
    My suggestion would be to plan to be done about three hours earlier than you actually want. A three hour hold in a cooler won't hurt either meat but taking longer because something didn't turn out quite as planned could put a damper on the whole thing. I've found BBQ is a lot better when everything goes slow, including the cook. Rushing to finish is no fun.

    I would also suggest that once you have a couple hours of smoke on, pushing the temp to 275F or even a little more won't hurt and will assist in pushing both cuts through the stall.

  2. #12
    TVWBB Hall of Fame Dwain Pannell's Avatar
    Join Date
    Jan 2012
    Huntsville AL
    A packer usually takes 5 hours high and hot. Perfect every time with no stall. Id back off to 4.5 hrs, leave it wrapped, and it will finish on the way.

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts