1st overnight brisket tommorrow, ? re how long till 170 degrees.


 
MKEvenson

MKEvenson

TVWBB Wizard
Good day! I am planning on smoking my second brisket Fri. I haven't bought it yet but anticipate about an 11lb packer. I want to do an overnight cook and based on 1.5 hrs/lb figure about 16-18hrs. What I really would like to ask is at about how many hrs into the cook with the brisket reach 170 degrees. I hope to smoke at or near 225. I plan on foiling at that point. I am guessing about 10 hrs?

Any help would be appreciated. I have done 1 brisket prior and cut an 11 lb into 4 pieces before I smoked, so don't know if my log from that cook will be accurate. Obviously I'm a brisket rookie.

Mark
 
I'm definately a fan of HH cooks. It takes about 2.5 hours in a HH cook to reach 160 (but if you read the HH link many don't temp at all). If your not set on lns cooking, I would highly recommend the switch. It's super easy and fast.
 
Thank you for your suggestions. I have read the HH threads and will try that method at some point. Being a brisket rookie and having never done an overnight smoke, I want to do a low and slow this time.

Mark
 
I would say 10 hours is conservative. It will probably be at 170 a little before 10 hours if the environmental unknowns don't tinker with your cook too much and given a cook temp of approx 225 the whole time with a brisket of approx 11 lbs.
 
I've done a few low'n slow packer briskets with pretty good results, and I don't usually foil. The best results have been from the ones with the thickest flats (look for those). A 12-lb whole packer took me 17 hours at approx. 230-250 degrees. Check the flat for tenderness when the thickest part of the flat reaches about 182-185; may not be probe-tender until a couple hours later -- 195 or so, but go by tenderness, not temp at this point. If the flat is well, thin and flat, I recommend foil-wrap until tender once the internal reaches 160. btw, I find that straight-forward rubs work best with briskets, something with plenty of black pepper. Good luck and let us know how it goes.
 
Thanks Gary. Turns out the only packer avail yesterday was 14.2 lbs. After a slight trim and injection, plus rub the weight this am is 14.75 lbs. I did use a pretty basic home made rub and injected with beef stock, a bit of apple juice and garlic. So My estimated cook time @ 1.5 hrs/lb is 22 hrs maybe up to 28 if the temps stay down. Who knows. The flat seems fairly thick, for flats, but this is only the 2nd brisket for me so what do I know. Will post results.

Mark
 
Originally posted by Andy_E:
Yes please let us know how it goes. That's quite the long cook if it reaches 22-28 hours. Good luck.
Click to expand...

Scarry!!
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Been doin' some resaerch and lots of folks say that you can't go by time or temp, just "cooker till shes done". I agree, but on the planning side just want to make sure its done when its supposed to be. Early, I recon is better than late.

Mark
 
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