Most of the briskets I cook are just the flat, somewhere around the 6-8lb range. Usually takes in the 7-9 hr time frame cooking between 240*-260* (250* is my preferred cook temp).
I went out and bought a 15.5lb full Brisket as I’m kinda a go big or go home guy… Any way, my question is what kind of time frame would you estimate? I figure the time out at 19.5-23 hrs depending on whose numbers I look at.
To me, that seems like an awfully long time. I have cooked a fair amount of meat and have under or over shoot my time estimates a little. I understand every piece of meat can have a mind of its own, but I’m trying to plan my cook so it’s not ready to come off at the last minute, or in the middle of the night.
Additionally, I know foiling vs. not foiling (which I do typically foil) will expedite the cook and help through the stall, but I just want to get some opinions to help along this smoke…
Ps: Any thoughts on injecting a brisket this size and getting past the 140* in 4hr mark smoking at 250*?
Thanks for any advice…
I went out and bought a 15.5lb full Brisket as I’m kinda a go big or go home guy… Any way, my question is what kind of time frame would you estimate? I figure the time out at 19.5-23 hrs depending on whose numbers I look at.
To me, that seems like an awfully long time. I have cooked a fair amount of meat and have under or over shoot my time estimates a little. I understand every piece of meat can have a mind of its own, but I’m trying to plan my cook so it’s not ready to come off at the last minute, or in the middle of the night.
Additionally, I know foiling vs. not foiling (which I do typically foil) will expedite the cook and help through the stall, but I just want to get some opinions to help along this smoke…
Ps: Any thoughts on injecting a brisket this size and getting past the 140* in 4hr mark smoking at 250*?
Thanks for any advice…