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Glock17
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Smoking my first brisket tonight - updated with pics on page 2
Planning to do my first brisket this weekend. It’s about 12lbs pretrimmed. I know it’s hard to say, but how long of a smoke should I expect at 225? I’m thinking if I put it on around 11pm, I can hope for it to be done by late morning/early afternoon the next day. Ideally I’d like to be able to wake up around 7-8am and be ready for the wrap. If I can time it right to pull it off the smoker around early afternoon and put in the cooler that’d be ideal
This post was edited on 8/2 at 11:15 am


fillmoregandt
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re: Smoking my first brisket tonight - updated with pics on page 2
I’d plan on 1-1.5 hrs/lb, give or take. Will likely change but can start from there


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theantiquetiger
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re: Smoking my first brisket tonight - updated with pics on page 2
You don’t want to cook it too fast. Instead of 225 deg for 8+ hours, you wanna do 195 deg for 15+ hours, so it will maintain that 195 deg for several hours.


Glock17
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

195 deg for 15+ hours


Seems like that’d dry it out?


theantiquetiger
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

Seems like that’d dry it out?


I did this a couple weeks ago, best brisket I ever made


tduecen
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re: Smoking my first brisket tonight - updated with pics on page 2
Me too, used the rest for jerky


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List Eater
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

theantiquetiger

Please stop


theantiquetiger
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re: Smoking my first brisket tonight - updated with pics on page 2
I stand behind what I said. A 12# brisket will not be done or will be tough as shite after only 12 hours at 225.
I basically said the same thing the first reply said, 1-1.5 hrs per pound (~15+ hours).
If you cook it at a higher temp, it’s going to reach the desired temp of 195-200 deg too quick, and will be tough.
Slow cook it, wrap it when it reaches about 150 deg internal.

The one I did a couple weeks ago, I smoked it for 18 hours (6pm-12pm). It stalled internally at about 165 deg for several hours. The last 30 deg happened in the last 3-4 hours.
It is the best brisket I’ve ever done. I use to do them at 225.
This post was edited on 7/31 at 5:11 pm


xXLSUXx
New Orleans Pelicans Fan
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Member since Oct 2010
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re: Smoking my first brisket tonight - updated with pics on page 2
No. No it will not. Pretty much every competition brisket will cook between 250-275. You are flat out wrong. Either your temp gauge is wrong, or you are measuring the temp in the wrong location.


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gumbo2176
Member since May 2018
6632 posts

re: Smoking my first brisket tonight - updated with pics on page 2
Well OP, as you can see, there are as many differing opinions about temperature and time for smoking meat as there are for boiling crawfish.

Best to figure out what works best for you and go with that in the future, but don't expect that first brisket to win any smoked meat competitions. You can tweak your recipe from there as a good starting point.


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Tiger Ryno
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

don’t want to cook it too fast. Instead of 225 deg for 8+ hours, you wanna do 195 deg for 15+ hours, so it will maintain that 195 deg for several hours


Agree. It's called teaching the meat. The sharps know.


Glock17
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re: Smoking my first brisket tonight - updated with pics on page 2
I think I’ll roll with 225 and hope it doesn’t hit 165 in the middle of the middle of the night.


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Lester Earl
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re: Smoking my first brisket tonight - updated with pics on page 2
I did a 12lb last night at 250-275. It was fine. Took about 13hrs


Rouge
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

theantiquetiger
you really are on the spectrum....NTTAWWT


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Glock17
Chicago Cubs Fan
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

I did a 12lb last night at 250-275. It was fine. Took about 13hrs



Thanks for that info... if that’s the case for mine, I should be good until the morning time for the wrap


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SoItGoes
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re: Smoking my first brisket tonight - updated with pics on page 2
225 F will give a better bark than lower temps, but lower temps do give a softer texture.
For first brisket, I would go with 225F. It is a really good starter temp to minimize downsides.
The cook time is more influenced by your smoker and how much moisture it holds/allows to escape.
My electric Masterbuilt cook times are far longer than typical durations, for example.
Search amazingribs or Aaron Franklin methods on google if you would like a thorough cookIng write up.
Good luck and let us know how it goes.
Patience is the key since it’s only don’t when it’s done.



Glock17
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re: Smoking my first brisket tonight - updated with pics on page 2
Just wrapped about 20 minutes ago... it’s looking good so far


Dav
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re: Smoking my first brisket tonight - updated with pics on page 2
What time did you throw it on last night? Were temps consistent?


Glock17
Chicago Cubs Fan
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

What time did you throw it on last night? Were temps consistent?



I put it about 11:45 last night at 225... I got a rectec pellet smoker, so it does a really good job of holding a steady temp
This post was edited on 8/1 at 10:02 am


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Earthquake 88
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re: Smoking my first brisket tonight - updated with pics on page 2
quote:

You don’t want to cook it too fast. Instead of 225 deg for 8+ hours, you wanna do 195 deg for 15+ hours, so it will maintain that 195 deg for several hours.


My dad’s from Texas my mother’s from Louisiana. I’ve watched many of my central Texas relatives cook brisket that turned out great going 300 degrees, 275, 250, 225, and around 200. Water boils at 212 degrees. If you have the time cooking at 195-200 degrees is an easy way not to screw a brisket up. So I believe what you are saying is correct particularly if you wrap in butchers paper at 150 to 160 degrees.


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