G
Guest
Guest
Hi,
I am attempting my first brisket cook ever. We are having a department holiday party this Friday so I am targeting a finish time of 7 am or so Friday morning.
My brisket is a 12.5 pounder in the bag, prolly 10.5 after I trim the fat off. It's 21 inches long.
I was planning to apply a dry rub on Wednesday night and then put it on Thursday evening. Sand in the pan, Minion Method using oak lump and oak chunks for smoke. Some questions:
Since the brisket will start out longer than the width of the top grate, should I cut it in half and cook on top and bottom grates?
I've seen approximate cook times of 1.5 hrs per pound, so that should be about 15 hours, right? I was hoping to keep the temps at 225-250 but if I need to cut the cook time down, can I push it higher?
Any other advice?
I am attempting my first brisket cook ever. We are having a department holiday party this Friday so I am targeting a finish time of 7 am or so Friday morning.
My brisket is a 12.5 pounder in the bag, prolly 10.5 after I trim the fat off. It's 21 inches long.
I was planning to apply a dry rub on Wednesday night and then put it on Thursday evening. Sand in the pan, Minion Method using oak lump and oak chunks for smoke. Some questions:
Since the brisket will start out longer than the width of the top grate, should I cut it in half and cook on top and bottom grates?
I've seen approximate cook times of 1.5 hrs per pound, so that should be about 15 hours, right? I was hoping to keep the temps at 225-250 but if I need to cut the cook time down, can I push it higher?
Any other advice?