2020年2月15日 · No two briskets are exactly the same, let’s say for example you estimate 1 to 1.5 hours per pound. A 12 pound brisket can be done in 12 hours during one smoke and the same size brisket takes 18 hours the next time. Why? There are many factors that contribute to the difference; type and breed, diet, age of the animal, amount of exercise, feed ...

2014年7月9日 · In fact, the cooking time only depends on the brisket thickness, not its weight. A 30” long or a 10” long brisket that is the same thickness takes the same amount of time to cook. Similarly, a 6” diameter pork but that is 12” long cooks in …

2015年7月17日 · By the looks of it, I'll probably trim about a pound of fat cap... so figuring around 17-17.5lbs pre-cook weight. I've definitely rested for 5-6hrs before without issue, so you're right... better to err on the long side than the short side. My worst case brisket was about 1.5hrs/lb... so figuring 26hrs for 17lbs.

2020年4月28日 · Low-n-Slow 225°-250° allow a minimum 2 hours per pound. 24 hours for a 12lb Packer brisket. Hot-n-Fast 275°-300° allow a minimum 1.25 hours per pound. 15 hours for a 12lb Packer brisket. Extreme Hot-n-Fast 375°-400° This method recommended for only for 15lb and larger Packer briskets.

2024年12月13日 · Pull brisket out at 195 and separate point/flat. Then let the point rest and place flat back in smoker until 203. Trim point into 1x1 cubes after resting, cover with rub and sauce and place back in smoker to make burnt ends. I know the general consensus is 1-1.5 hrs per pound of meat but at 19.5lbs that is a 10 hour window.

2012年7月14日 · One and a half hours per pound is really more of a guideline. When it comes to smoking, every piece of meat is different. You have to go by the internal temperature of the meat. For brisket (and holy cow! 17 pounds is huge! But go big or go home, I always say) you want to go to an internal temp of 190°-195° for slicing, 200°-205° for pulling.

2016年3月31日 · Still, 9lbs is pretty small, and it's probably fairly thin, so I would expect it to be done in 9 hours tops. I'd say put it on about 1am. That still gives you a couple more hours if it is cooking slow. For reference, I did a 12.87 lbs brisket last week, trimmed about 1 1/2 lbs off, and it was done in 9 hours flat.

2011年1月19日 · I have read many times that 1 1/2 hours per pound is not unreasonable for cooking a brisket? 15 pounds of beef for 20-22 hours doesnt seem out of place. Once the temperature of the meat starts to climb (start of cooking) i dont believe I have a problem with the 140 at 4 hours issue (althought I haven't paid that much attention).

2009年8月20日 · Total cooking time per pound is an estimate. GO BY INTERNAL TEMPS! I slice brisket at 190 F and pull at 210 F and it is never dry. FOIL your brisket at about 160 F internal temp and finish cooking in the foil. Toss in some liquid when you foil to aid the brasing in the foil which is actually what you are doing by wrapping it. I use apple juice.

2012年7月5日 · Hi campers--I'm still a little new at smoking, but have a question about time. I'm smoking a 4 lb brisket in my MES30. I'm at 220 degrees. After about only 2 hours the probe is reading a meat temp around 160. I want to eventually end up around 190. Am I cooking too fast? I see all you guys talk about 10 hours plus of cook time.