I have never done one this big. Does the 1.5hrs per lb still apply to something this large?
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I have a 19lb brisket
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Originally posted by krazy kris View PostI would go 1hr per pound to start. All smokers are different and depending on how much you open the lid just go by the internal temp.
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Originally posted by Lone Sailor View PostI would stay on the lower side of the head range while smoking that large a brisket.
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If you want it done quick, go fast and hot, with a cooler for carry over.
Cook it at 300-325 until it reaches 150 degrees, wrap it in foil, cook it until it hits 190-200 degrees, take it off the smoker, and put it in a cooler with some towels until you are ready to server.
depending on size and smoker you are looking at 6-8 hours
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Originally posted by Jewrrick View PostI am going to assume you meant "heat range" and yes, I will be keeping it around 200-225.
The one thing I haven't done due to lack of time is upon removal, wrap them up and let them sit in a cooler. I read this is really suppose to pull in the smoke flavor.
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wrapping them does a few things.
One it helps maintain heat across the entire brisket to keep it at a level temperature
Two it allows carryover cooking, if you take one off at 185-190 wrapped and put it in a cooler, you would see it hit close to 200 while in the cooler with no additional heat source
Three it helps keep a brisket moist throughout, the steaming process that happens in the foil in the cooler is one of the best things that can happen to a brisket. However I do like to take it out of the foil and let it rest for 30 min or so before cutting into it, to let the bark firm back up.
I've never really heard of foiling a brisket making it more smokey tasting. The meat is only going to absorb smoke for a small amount of time, then only the outside/bark will get more smoke flavoring, the core internal meat will not absorb any more smoke.
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Last edited by Baron Von Crowder; 06-07-2013, 09:57 AM."If I asked people what they wanted, they would have said faster horses." - Henry Ford
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Originally posted by Silverback View PostI'll say this one more time...
Do not, ever, ever, ever cook BBQ to "time per pound"
Cook at a temperature until you reach a temperature. Sometimes they cook faster, sometimes they cook slower. It's all about maintaining temp in the smoker, to achieve an even cook.
This. Cooking to time only insures over or under cooking. Blows my mind the amount of people that cook by time and not internal temp.
Originally posted by ELVIS View Postjust vape that shit you big dummy.
god bless.
LolOriginally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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thanks for the info...
So if I want to wrap the next one I smoke, should I take it out sooner? Say around 165-170*, then let it sit in a cooler for how long? The one I took out at 185* seemed to be over done for brisket...and this was slicing it up shortly after taking it out.
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I understand not cooking by time but I have to have an idea of how long so that I may be finished on time to serve to the 30+ people that are coming.
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