Jason C.W.
New member
So I bought a 12.85lb brisket. Trimmed off 5.8lbs of fat and split the brisket into two (flat and round). Now I’m left with 7.7lbs of brisket. I’m using a 21” WSM billet.
Few questions:
1. Is the rule of thumb 1hr per pound per piece? Assuming each piece is almost 4lbs that’s 4hours of smoke....I’m use to 12-16hr smokes at 225-250 for two 8lb pork shoulders.
2. Any harm in laying some of the fat cap on top of the brisket to help keep it moist? I’m afraid I trimmed too much.
3. What's your thought on putting a layer of fat cap back in between them and stacking them on top of one another?
4. Should I cook them on separate levels?
5. What temp is ideal to pull the brisket off of the smoker?
6. What's the ideal temp to cook them at?
7. How many servings do you think I’ll get from this?
Few questions:
1. Is the rule of thumb 1hr per pound per piece? Assuming each piece is almost 4lbs that’s 4hours of smoke....I’m use to 12-16hr smokes at 225-250 for two 8lb pork shoulders.
2. Any harm in laying some of the fat cap on top of the brisket to help keep it moist? I’m afraid I trimmed too much.
3. What's your thought on putting a layer of fat cap back in between them and stacking them on top of one another?
4. Should I cook them on separate levels?
5. What temp is ideal to pull the brisket off of the smoker?
6. What's the ideal temp to cook them at?
7. How many servings do you think I’ll get from this?
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