That's some hot brat on brat action.

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Giving this bad boy a wrap. Coming along nicely so far


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I'm smoking an almost 16 pound brisket for the 4th. I imagine after I trim the fat cap it'll be closer to 14 pounds. It's been about 5 years since I've done a brisket, what am I looking at time wise?

Start it today.......

Yeah, 1.5 to 2hr per lb is a safe estimate. Since you can wrap, place in cooler and keep brisket warm for hours after you pull it off, you're best bet is to just give yourself plenty of time.

I'd ballpark 90% of bad decisions get made because people are standing around all hungry waiting for the brisket to get done.

Depends on the temperature you smoke it at... some good BBQ chefs like to smoke a brisket at a higher temperature. Aaron Franklin smokes his at 275 degrees, for exampe. In that case, it shouldn't take more than 12 hours to smoke it, especially if you get it out and let it rest at room temperature for a couple hours first. And, don't forget you need to let it rest at the end for at least one hour as well.

I think sixteen hours including final rest is more than enough if you cook it at 250-275.

I have cooked large wagyu briskets (14-16 lbs) around 250-275 and it usually is done within 12-14 hours.

Two brats, one grill.

ROFL

I bought a smoker last month and cook a pork shoulder and ham. My goal is to cook a brisket and make some burnt ends some day. This week thought I would practice with a large chuck roast before try a $50 brisket.

I would be interested in any suggestions on how to make the best bark for the roast and some ribs on the side.

Pellet or stick burner?

Bark is over rated. Rendering the fat properly is more important IMO.

Agreed.. with a larger roast, you may find it helps to foil it for a bit.. this will soften the meat, keep the moisture in, and really make a nice product. It kinda helps the bark re-dissolve though. I wouldn't try to bark a roast...

If you do foil it, just unfoil it and cook it a bit that way at the end.. maybe an hour, to let it dry up some.. that will help.

Agreed. I wrap after 4 hours because I’m a pussy and don’t want to **** up $100 of meat.

Normally wrap at 155-160. Your not going to get anymore smoke ring once the meat temp goes above 140.

I sell a fair amount of BBQ and this has been a pretty good system mostly because it’s less waste than a blackened product.

Thanks I give it a try. Also going to cut up some of it up in bites size pieces, after first cook, cover in sauce and wrap in foil for some poor boy burnt ends.

A 9.5 Lb Boston Butt pork shoulder bone in. It is 70% chance of rain here so slow and low in a Dutch oven in the oven for 8 hrs @ 225!