First, let me thank everyone for all of your help. Everyone here has been a great resource.
The brisket I bought was over 11 lbs. I trimmed and slathered and rubbed it last night. As with butts, there seems to be a huge variance in cooking times (my last cook the butts went 19-20 hours),so I had a question on trying to estimate the time. I know there is nothing set in stone and there are going to be huge variances. Some postings I have read estimate 12-14 hours others 18-20. I plan on putting it on around 10pm tonight, and have no set time to eat it tomorrow. I want to rest it at least 2 hours before eating, maybe 3-4. I tend to keep my temp around 225. Any guesstimates (sp?) would be appreciated.
Another first on this cook - I am going to use the Royal Oak Lump.
Thanks
The brisket I bought was over 11 lbs. I trimmed and slathered and rubbed it last night. As with butts, there seems to be a huge variance in cooking times (my last cook the butts went 19-20 hours),so I had a question on trying to estimate the time. I know there is nothing set in stone and there are going to be huge variances. Some postings I have read estimate 12-14 hours others 18-20. I plan on putting it on around 10pm tonight, and have no set time to eat it tomorrow. I want to rest it at least 2 hours before eating, maybe 3-4. I tend to keep my temp around 225. Any guesstimates (sp?) would be appreciated.
Another first on this cook - I am going to use the Royal Oak Lump.
Thanks