Brisket timing


 
Bob Hunter

Bob Hunter

TVWBB Pro
Ok I have two Briskets going on the smoker, 13# and 14#. They absolutely must come off the smoker no later than 10:00 AM tomorrow. So I am trying to figure out what time would be best to put them on. I am cooking them low and slow. I'm figuring 250° roughly 1.25 hours per pound which puts me about 17 hours. So that puts the meat on the smoker about 4:00 PM with an hour extra.

What do you all think? Good plan or should I adjust my times?
 
17 is a long time, even for a 14 pounder. That kind of timing seems more appropriate for pork butts. I did a 14 lb brisket a while back (which barely fit on the grate), and it took 14-ish hours, plus I let it rest in foil in a cooler for a couple of hours. Personally I thought it was overcooked and made a mental note that 12 hours would probably be sufficient next time.
 
Bob, have you considered doing a high heat brisket? They are done in a little over 4 hrs. I've only done 1, but following Keven Kruger's guidelines, it turned out much better than I expected. So with some resting time, you're looking at setting it at about 4:30 - 5:00 A.M. Cook 2.5 hrs. @ 330*-350*, foil then 1.5 hrs. @ about 375*....just a suggestion.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Hunter:
What do you all think? Good plan or should I adjust my times? </div></BLOCKQUOTE>
What time will the briskets be eaten?
What are you doing with the flat and the point?
Are you foiling?
 
I've done several briskets and average 1 hour per pound, or a little less depending on how thick the meat is, and the temp. My last brisket was a 14 pounder and was ready to come off at the 13 hour mark.

My rule of thumb for brisket is allow 1 hour per pound, then allow at least 1 hour for resting. If the meat comes off a little early, just wrap with towels while resting to keep for a longer period.

If I needed to take a 14 pounder off at 10:00 am, I'd would like and put the meat on at 8:00pm the night before, planning to turn and baste at 3 am, then again at 6:30 am. Meat off at 10:00 ish or when the internal temp reaches 185 (ish), foil and rest for an hour, safe to plan on eating at 11 if the temps hold up.

Just my $0.02. Let us know how it goes.
 
Thanks all for the replys,
Both Briskets are full packers (Points and flats)

I am serving the brisket around 4 PM. My timing is all messed up because both my kid's ice hockey teams (which I coach) have games in the middle of the day (11:30 and 12:40) this means I have to leave for the rink around 10:30 and wont return home until just after 2:00 pm.

I know this is crazy because briskets take as long as they decide they need to take. But I would like to pull them as close to 10:00 am as possible, foil them and place them in the cooler. This should give the 4 hours hold time I need to get home (I have held them above 140° for 5 hours in the cooler before). Once I get home I will have about an hour to slice the meat and get everything ready. At that point we are heading over to a friends house for the end of the season team party.

So my problem is if I put them on too late, they wont be done by the time I have to go to the rink, if they go on too early, I will have to risk either overcooking them, of having them cool down too much in the cooler. Yikes!
 
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