Smoking a brisket?

Discussion in 'General Discussion' started by finsfree, Dec 7, 2014.

  1. finsfree

    finsfree Smoke Blower

    I've been picked to cater a wedding and I really want the meat to turn out great.

    I want to smoke a 14lb brisket, but i also want to cut down the cooking time. I don't see myself smoking a whole 14lb brisket for 20hrs. I've only smoked 2 briskets before and both of them i cut in half. The last one i did it only took me 8hrs (internal temp 203 degrees). I was stocked!

    My question is how long does it really take to smoke a 14lb packer brisket, so to get an IT of 195-205? I'll be smoking at 225-240.
  2. b-one

    b-one Smoking Guru OTBS Member

    Last one I cooked was close in weight about 16 hours. If you cook overnight(and can trust your cooker) it's not so bad.
  3. After the first several hours of smoking, you can always put it in the oven to finish and get some sleep. 
  4. I have had them go over 24 hours. It is done when it is done. You could cook it before and reheat it. That is what a lot of people do.

    Happy smoken.

  5. I quit doing low n slow brisket because it just takes too long for a crap shoot final product. The last several 13-14# packers I've done take ~ 7 hrs. I go 350*F pit temp fat side down until internal temp is 170*F then wrap fat side up in a disposable alum pan until probe/fork tender. Perfect every time.
  6. bear55

    bear55 Master of the Pit

    I plan for 1 hour per pound plus two hours.  Having said that, I also foil at 165 and this usually cuts cooking time by at least 2 - 3 hours.  I've smoked several briskets the largest being 17 pounds and they have all turned out great.  Now I have an electric smoker that holds my set temp no matter what happens as long as the power stays on.  Just remember that every piece of meat especially a brisket gets done when it gets done.
  7. hickorybutt

    hickorybutt Smoking Fanatic

    Kick the temp up to 275 degrees - it will drastically cut your cooking times down.  This will get you  ~1 per pound.  I've cooked a couple of briskets at 275 and they still turned out great.  Just as good and juicy as the "traditional 225" but a lot less time.  I cooked a 12 pounder in 11 hours.
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Send Q-View . . . [​IMG]

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