A couple question on a 16.5 lb brisket

Discussion in 'Beef' started by oconeeal, Dec 25, 2014.

  1. oconeeal

    oconeeal Smoke Blower

    I have done a fee smaller brisket and so far all have came out great.  I know there a lot of way of doing brisket.  I am using a Rec Tec pellet smoker.  I like to cook at 225 low and slow.  I have only trim a little of fat off and will cook fat up and will not foil.  I want to have it ready by 1 pm on Sat.  I know each brisket are different.  I will cook to around 185 190 then start doing the toothpick test.  I do have a few question,

    1)   What kind of wood pellet is best for brisket?

    2)    What time would start cooking?

    3)    If it get done early how long can I foil it and keep in a cooler?

    4)    If it not done can I raise the temp in the smoker the last few hours and still be ok?

    I can start any time but just want done and warm for dinner time.

  2. bear55

    bear55 Master of the Pit

    Good morning, I too own a Rec Tec and have cooked several briskets over the past 2 years.  I will give you my answers to your questions;

    1.  I enjoy mesquite pellets the best followed by hickory for briskets.

    2.  I plan for 1 hour per pound plus 2 hours @235, however I always foil my briskets at 165 taking them to 195-197.

    3.  I have kept briskets in an ice chest for three hours with no problem, in fact it was still steaming on removal,  remember I foil.

    4.  Yes you can raise the temp in if needed.  this is one of the things that makes the Rec Tec so great.  It temps are nearly exact and raising the temp is easy.  You could raise the temp to 350 or so if needed.  Just remember your pellet use goes up dramatically with higher temps. 

    I also smoke fat cap down, I believe the fat cap protects the brisket from drying out.  I am not one that believes the cap bastes the brisket as it cooks. 

    Good luck with your cook and enjoy your brisket and Rec Tec
  3. oconeeal

    oconeeal Smoke Blower

    Thanks for the input
  4. geerock

    geerock Master of the Pit SMF Premier Member

    Remember to monitor the temp in the point as that will almost certainly be done before the flat. And chances are the flat is going to need additional time after the point is done so after you separate the point monitor the flat for doneness. Its like 2 different meats.
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I don't bother.  The point has enough marbling and intermuscular fat that it can take the longer cooks.  I base everything off of the thickest part of the flat. 
  6. Good luck with your cook, be sure and post pictures

  7. oconeeal

    oconeeal Smoke Blower

    Sorry no pictures this time.  It came off around 10 am all was great.  I was working on getting everything ready and forgot to take pictures.  Thanks for all the help.  I did use two temp the flat was done around 3 am and the point around 10.
  8. Post some pictures now of how it turned out, better late than never

  9. oconeeal

    oconeeal Smoke Blower

    The brisket turn on great.  We also had chicken, bacon candy, and smoked salmon.  The only pictures I have are the chicken and bacon candy.  I guess I know it was good because when I asked if anyone wanted to take some leftover home well I have no leftover.  

    Thanks for all input on the brisket.  

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