Fast-cooking brisket


 
C

CullenJ

TVWBB Super Fan
So this was kind of odd.

I picked up a 13.5 lb. packer from my local meat market. I trimmed about 1.5 lbs. of fat from it (definitely no more). Figuring an hour per pound, I shot for a 12-hour cook (though I always give myself a couple of extra hours of play just in case).

Anyway, this thing shot up to 160 in four hours. After that it dropped about 5 degrees, I figured it plateaued, but after only an hour or so the temps began shooting up again. My cook was done in less than seven hours.

This was a Choice CAB. My WSM temp was 250 most of the cook (which is higher than I normally cook a brisket).

I guess I'm curious as to whether any of y'all have had a brisket cook so fast under typical barbecue temps?
 
Yeah, I'm suffering from the same issue right now. I put mine on (12.5lbs) at 9pm last night and after only 9.5 hours it's already up to 175 internal. I'm going to pull out the probe and check a few more spots before I pull it off, but I was anticipating 1.5 hours per lb, the party doesn't start until 5pm tonight...

Time to start looking into effective ways to hold brisket until service!
 
Cullen,

Sounds like it was a thin packer to me. I have learned thickness is key on timing not weight. That applies to all diff kinds of meats. Butts are so consistant in thickness that they are easier to time.

Kyle, prob too late now but you could of lowered the cooking temp to 190-210 and that would of stretched the cook out. I would strongly advise against trying to hold for more than 4hrs!
 
I checked another spot on the brisket and it registered at 176 so we're back in the game. Temps are around 210 so I'm hoping I can ride this out for a few more hours before having to worry about pulling it and holding it.
 
I would say it was about the same thickness as the other packers I've cooked, Glenn. I don't know, it just cooked fast.

I put the thing on around 3:30 p.m. yesterday and it hit 190 by 10:30.

Crazy.
 
Oh, and I've got a drive this morning to pick up my kids, that's why I was planning on finishing the cook at 3 a.m. I needed time to let everything cool down so I could deliver half of it to my parents
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That wound up not being an issue.
 
I did two 13.5 lb'ers (27 lbs total) in my 18.5" two weekends ago, and they hit 160 in 5.5 hours. I freaked, because it was 6am and I had guests coming 12 hours later. No worries, as I kept heat at or under 225 and it STUCK between 160-165 for at least another 5 hours. I eventually pulled at 192 16 hours after putting on (4:30 pm). They were great.

My advice: Don't let the temps get away from you. I run my 18.5" with the bottom vents closed 100% most of the time. Works for me YMMV.
 
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