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Started By
Message
Trying first brisket
Posted on 5/26/13 at 10:54 am
Posted on 5/26/13 at 10:54 am
Put it on at 7 at 250. Been holding around that since then. 10 lb. how long to cook? Franklin says to do for about 10-12 hrs. Was gonna wrap after about six. Thoughts??
5
Posted on 5/26/13 at 10:59 am to Kingwood Tiger
I always leave mine unwrapped, but I have never followed the Franklin recipe. Start checking the internal temp about 2:30-3:00 and take it from there.
Posted on 5/26/13 at 11:16 am to LSUFanNTX
your probably looking at 14-16+ hours... wrap when internal temp hits 170ish or the risk of drying it out gets alot higher
Posted on 5/26/13 at 11:27 am to Kingwood Tiger
It went on at 7, but when did you take it out of the fridge? That plays into the equation.
Posted on 5/26/13 at 11:36 am to Kingwood Tiger
good luck
Posted on 5/26/13 at 11:40 am to Kingwood Tiger
I've got two 15 pounders on right now. Will update with pics later. Probably tomorrow due to excess consumption of beer that is inevitable today.
I smoke them for 5 hours using the Minion method with charcoal and oak chunks at 225-250 degrees. Then I remove them and put them in aluminum pans with tight foil lids and into the oven at 250 degrees until I get an internal temp of 190 degrees in the point end. Then I rest them while still wrapped in the pans for 1 hour before slicing. I estimate 9-10 hours cook time this way.
I smoke them for 5 hours using the Minion method with charcoal and oak chunks at 225-250 degrees. Then I remove them and put them in aluminum pans with tight foil lids and into the oven at 250 degrees until I get an internal temp of 190 degrees in the point end. Then I rest them while still wrapped in the pans for 1 hour before slicing. I estimate 9-10 hours cook time this way.
Posted on 5/26/13 at 11:41 am to LSUFanNTX
quote:
Start checking the internal temp about 2:30-3:00 and take it from there.
I would be willing to bet he does not have a meat thermometer. He'll probably want a recipe for a mopping sauce next.
Posted on 5/26/13 at 12:29 pm to Kingwood Tiger
Remember fat side up
Posted on 5/26/13 at 5:49 pm to TorNation
I would be lost without my thermometers.
Posted on 5/27/13 at 7:29 pm to LSUFanNTX
Well. Without the help of the board I think I did pretty damn good. Smoked for 6 1/2 hours at 250. Took off and sprayed with Apple cider vinegar and little hot sauce and then wrapped. Then back on the smoker for a little over two hours. Everyone loved it.
Posted on 5/27/13 at 7:29 pm to Kingwood Tiger
looks delicious 
Posted on 5/27/13 at 7:45 pm to Kingwood Tiger
Looks great!
Posted on 5/27/13 at 8:50 pm to Kingwood Tiger
That looks really good! Nice smoke ring too.
What kind of smoker did you use?
What kind of charcoal did you use?
How long was it out of the refrigerator before you smoked it?
What kind of smoker did you use?
What kind of charcoal did you use?
How long was it out of the refrigerator before you smoked it?
Posted on 5/27/13 at 8:57 pm to BobABooey
Used my father in laws offset smoker. It is a custom one. Used Kingsford to start fire then used oak wood the rest of the way. It was out of the fridge about 1 1/2 hours. I trimmed it up the way Franklin does and seasoned with only salt and pepper.
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