Brisket Question


 
Frank Eriksen

Frank Eriksen

TVWBB Super Fan
OK, folks. Doing my 1st Brisket. It's is 10.75 pound full packer. Questions...

1. If I want to eat at 6pm Sunday what time should I have the brisket on the WSM?
2. If you were cooking only one brisket would you use the top or bottom cooking grate?
3. Does it really matter?
4. Lighter fluid or newspaper? Just kidding!!!
 
15 hours? I agree - I'll go with feel and temp. Appreciate the reply - but I hear guys on TV talking 8 hours for something this small. Is that way off?
 
Something I just read today (I think it may have been by Chris Allington) was that the cooking time of 1 1/2 hours per pound should be based on the weight AFTER trimming. Makes sense to me.

The 10 lb. brisket I did a while back (pre-trim weight) only took about 10 hours. Go by temp, not time -- you don't want to get to 12 hours and find you have shoe leather. Rich
 
My 10 pound brisket has been on at 250 for 7 hours. Flat is at 195. Point at 165... I'm closing vents to prolong the cook. Planning on having it for dinner at 5 or 6. At this rate it could be done by 2:30. Yikes! Just closed two vents all the way. Other at 50%. Trying to get it down to 215-220. Any opinions????

Any suggestions on how to keep it warm until I'm ready to serve?
 
Start w/a 10.5 full packer on WSM at 6:45am. Pulled brisket at 2:45pm. 8-1/2 hours. Point was 195*. Flat easy to slide a Thermapen into. Wrapped and in the cooler. Dinner in 2 hours... Thought it would take a lot longer than that... Could've slept later. Next time I'll use less fuel and keep temp between 200-225.
 
The timing sounded good to me, wrapped twice in foil, couple of towels or old blanket in a dry cooler should hold for the two hours easy.

I wouldn't cook differently unless I was unhappy with the finished product. Next time and 10lb brisket might take you 12 or 13.

Dennis
 
Well with the Brisket finishing a few hours before I was ready to serve I wrapped in foil and put it in the cooler while waiting. Turner out quite well. The point was fabulous and the flat was very tasty as well. I actually think I could have cooked it another 30 mins or so without drying out the meat. On my old Traeger I wrapped everything. On my WSM - I never use foil. Except in the water pan or if I'm gonna hold few a few hours. I love this simple contraption! Next time - I promise photos.
 
Frank, your going to let rest 1 hour before cutting anyway. Finishing 2 hours ahead is perfect, finishing 1 hour late is bad! Don't change a thing bout this cook!
 
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