I've only done a few briskets so I'm far from an expert so I thought I would ask those that are - last night I started a 14.5 lb choice brisket. I was anticipating 15 to 18 hrs for cooking time so I started around 9 last night with my Masterbuilt smoker. I trimmed the fat cap, covered it in olive oil and my dry rub then put it in the smoker that was humming along nicely at 225 with a nice amount of smoke coming out the back. Around 230 in the morning, I took it out and placed it in a roaster to finish off the final cooking time. When I woke up this morning I could smell the brisket and it smelled like it was coming along perfectly. When I inserted the probe to test the temperature it was already at 190°. So, I reach my optimal temperature in 12 hours for a 14 pound brisket! So now I have it wrapped up in a bunch of towels and in the cooler waiting for lunch. I am hoping that it will sit there and be okay for the six hours that I have to wait until our late lunch. But six hours in a cooler, I'm worried that I might have to reheat. Does anyone have any experience with this? How do you think the time will affect it? Also, is it common for the brisket to cook that quickly? For now, The taste is perfect, the smoke is perfect and I'm happy with everything, I'm just surprised...
Any thoughts or comments are appreciated!
Pthfndr
Any thoughts or comments are appreciated!
Pthfndr