Brisket advice

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cyclonesmoker

Fire Starter
Original poster
Jan 29, 2011
33
11
Iowa
I got 2 flat beef briskets totalling 9.5 lbs. I'm thinking about starting them at 6pm tonight and then taking them out about 10am tomorrow morning. I'm wondering if this is too long? I was planning to wrap them in foil and let them sit in the cooler with towels for 3 or 4 hours once they reach 185 internal.
 
just remember...go by internal temp...NOT by time..if you plan on slicing for sammies take to 195 internal temp..if you want to pull the brisket take it to 205 internal temp..don't forget the resting period in a clean cooler.
 
I got 2 flat beef briskets totalling 9.5 lbs. I'm thinking about starting them at 6pm tonight and then taking them out about 10am tomorrow morning. I'm wondering if this is too long? I was planning to wrap them in foil and let them sit in the cooler with towels for 3 or 4 hours once they reach 185 internal.
If your planning on smoking at 225 and removing at 185  I'd say that's long by several hours.

If 185 is your target and your plan is to eat around 1:00 or 2:00 PM I'd suggest starting around 6:00 AM at 225. I believe you should still have a couple hours to FTC

Don't forget the Qview
 
Yeah go with temp.  I think that you will hit 185 alot sooner than planned.  I would start around 9:00pm or so if you are wanting it done for about 10:00am. 
 
If you are talking about a 5 lb. brisket you can figure about 10 hours max if your going to 205. If your only going to 185, then I think it may be a little chewy & it will be done a lot sooner.
 
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