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Smoking a brisket tomorrow
Posted on 6/23/17 at 8:54 pm
Posted on 6/23/17 at 8:54 pm
Got around a ~12 lb brisket. Smoking on Weber performer with snake method. Thinking about putting it on around 5 am. This is my first time doing this. Should I expect it to be ready by 5 pm? Should I put it on earlier?
This post was edited on 6/23/17 at 8:55 pm
4
Posted on 6/23/17 at 8:56 pm to 3HourTour
The cook will probably be done by 5 pm but it will need rest time afterwards.
ETA.
Im not giving you advice on cooking time. It could be done sooner. It all depends on your cooking conditions.
ETA.
Im not giving you advice on cooking time. It could be done sooner. It all depends on your cooking conditions.
This post was edited on 6/23/17 at 8:58 pm
Posted on 6/23/17 at 9:03 pm to Honky Lips
Will try to cook between 225 and 250. How long of a rest period I should I give it? Where to put it when it's resting?
Posted on 6/23/17 at 9:04 pm to 3HourTour
Should be. If it's your first brisket don't freak at the stall. Drink a few beers. Keep it moist
Posted on 6/23/17 at 9:10 pm to 3HourTour
quote:
Will try to cook between 225 and 250. How long of a rest period I should I give it? Where to put it when it's resting?
You can smoke at 225 or 250 or anywheres in between. What's more important is that the temperature does not fluctuate.
As for the rest, wrap it in foil or butchers paper, then wrap that in an old bath/beach towel for 30 minutes.
Posted on 6/23/17 at 9:11 pm to tigerfootball10
Is it a prime or choice? As far as resting it wrap in foil then a towel throw it in a cooler for about an hour or two. Prime will cook faster.
Posted on 6/23/17 at 9:11 pm to Honky Lips
10-4. Thanks man.
Posted on 6/23/17 at 9:12 pm to golfntiger32
It's choice
Posted on 6/23/17 at 9:15 pm to 3HourTour
The last one I did was probably around 12-14 Lbs after I trimmed it, it was prime, and it took about 9hrs at 250F. Yours should be done in time.
This post was edited on 6/23/17 at 9:16 pm
Posted on 6/24/17 at 5:31 am to tigerfootball10
When internal temp hits 160, wrap it to power thru stall until it gets to 200. I like to cover in an aluminum pan to capture the juices. Rest at least 1 hour
Posted on 6/24/17 at 5:47 am to Tiger4Life
Put it on at 5:18. Temp has been steady around 230 F. Think I'll take a nap.
Posted on 6/24/17 at 6:21 am to 3HourTour
Been on for an hour. Pit temp is holding steady at 235 F for the last 20 min or so. Meat temp is already 111 F. Is this normal? Seems to be rising faster than I thought.
Posted on 6/24/17 at 6:31 am to 3HourTour
Tip....pay attention to the smoker temp, which is excellent. You have at least 9 or 10 hours before the brisket temp primes that. 
Posted on 6/24/17 at 6:58 am to 3HourTour
You're doing fine. Don't freak out and change something mid smoke. Just let it do it's thing.
This post was edited on 6/24/17 at 6:59 am
Posted on 6/24/17 at 6:58 am to OTIS2
Here's where I am now
Posted on 6/24/17 at 7:07 am to 3HourTour
stay calm you have a while to go....keep us posted...well done
Posted on 6/24/17 at 7:08 am to 3HourTour
Temp will rise pretty quickly until you hit 150 or so. Then it wil stay 150 - 165 for what seems like forever. Just let it roll.
Posted on 6/24/17 at 9:04 am to TigerHoosier
Anyone have a good recipe for a homemade BBQ sauce for the brisket?
Posted on 6/24/17 at 10:02 am to 3HourTour
At 230, a 12lb brisket is likely gonna take a good bit longer than 12 hours. Id try to get that temp up to 250-275. Are you going to wrap it after your bark sets (165-170 internal)?
This post was edited on 6/24/17 at 10:08 am
Posted on 6/24/17 at 10:11 am to gmrkr5
I wasn't planning on wrapping.
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