i dont want an 18 hour cook...

Discussion in 'Beef' started by keithace, Jun 17, 2011.

  1. keithace

    keithace Fire Starter

    i have a 12 pound brisket i want to smoke tomorrow....

    conventional wisdom tells me to cut it into thirds...

    i dont want to be stuck at the casa feeding a fire...
     
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      If this is a whole packer, then at least separate the point from the flat. Otherwise, expect a long smoke to get it done right.

    Mike
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I've had full packers go anywhere from 9 - 14 hours. Separating the point and flat will probably drop cook times by 25-30%. They will also finish at different times, so check internal temps for both simultaneously.
     
  4. keithace

    keithace Fire Starter

    i thought so...

    thanks for the input...

    i am a pork and tri tip kinda guy...

    ~k
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    12 lb brisket is 12 hr minimum no matter how ya cut it.   that's why it's called low an SLOW!
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Have a few beers, hang out at the smoker & enjoy yourself! You can't rush a brisket.
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Do what you have to do but don't forget the Qview
     
  8. I regularly do up to 4 ~12lb briskets in my UDS and i've yet to go beyond 10 hrs of smoke time.  average smoke time is 9hrs.   If i have a BBQ for that day, i put the meat in the smoker at 6am and it's typically done by 3-4pm. i let it rest till 5-6pm and slice and serve.  I am at sea level and when i smoke meat the outside temps are always above 50 degrees and 60-70+ in day.    

    I always read that people smoke briskets for  14, 16, 17hrs or more!!  I think if i did that i'd have a ball of bark with mush in the middle!!!  As i've seen on here and recommended from other pitmasters it all depends.  The brisket is done, when it's done!!    I think the reason i get consistent times is i buy the packers from the same store and always get 11-13lb sizes.   For me, thats the perfect size.   

    If you have limited time here is a suggestion which has worked for me in the past.   Smoke the brisket for 3-4hrs, or as long as you can allow.  take brisket out and wrap good in foil and finish in the oven for the last few hrs.  You still have the smoky flavor and tender meat.  if you want bark, this method isn't recommended.   You still need to let the brisket rest for a few hrs.    IMHO it's not as good as a full smoke and i wouldn't do this if i was serving to BBQ purists!! LOL  

    But, I have done this were my time was limited and a full smoke just wasn't possible.   
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

        What Ahron said  [​IMG]
     

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