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#2731 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $729356
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Posts: 41,409
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#2732 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $729356
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![]() Giving this bad boy a wrap. Coming along nicely so far Sent from my iPhone using Tapatalk |
Posts: 41,409
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#2733 |
Your mom
Join Date: Nov 2016
Casino cash: $500402
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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?
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Posts: 9,161
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#2734 |
Draconian Warlord
Join Date: Jan 2004
Location: Drakonia
Casino cash: $9150755
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Start it today.......
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Posts: 11,956
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#2735 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $998244
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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. |
Posts: 34,766
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#2736 |
Can these boys not play?
Join Date: Apr 2001
Location: Northcentral Florida
Casino cash: $7192956
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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.
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- Mark Last edited by ChiefGator; 07-01-2021 at 09:03 AM.. |
Posts: 4,611
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#2737 |
Resident Glue Sniffer
Join Date: Nov 2003
Casino cash: $4049358
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__________________
Life is 99% inspiration, 1% Perspiration, and 1% Attention to Detial. RIP & Godspeed: Saccoppo Lonewolf Ed Fire Me Boy |
Posts: 37,392
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#2738 | |
Resident Glue Sniffer
Join Date: Nov 2003
Casino cash: $4049358
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Quote:
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Life is 99% inspiration, 1% Perspiration, and 1% Attention to Detial. RIP & Godspeed: Saccoppo Lonewolf Ed Fire Me Boy |
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Posts: 37,392
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#2739 |
Starter
Join Date: Dec 2020
Casino cash: $1490400
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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. |
Posts: 224
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#2740 | |
Mama Tried
Join Date: Dec 2002
Location: Missouri
Casino cash: $9949903
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Quote:
Bark is over rated. Rendering the fat properly is more important IMO.
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True Son of Liberty |
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Posts: 23,371
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#2741 | |
Can these boys not play?
Join Date: Apr 2001
Location: Northcentral Florida
Casino cash: $7192956
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Quote:
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.
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#2742 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1024734
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Posts: 57,553
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#2743 | |
Mama Tried
Join Date: Dec 2002
Location: Missouri
Casino cash: $9949903
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Quote:
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.
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True Son of Liberty |
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Posts: 23,371
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#2744 |
Starter
Join Date: Dec 2020
Casino cash: $1490400
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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.
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Posts: 224
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#2745 |
The NEW Steele curtain
Join Date: Aug 2000
Location: Baton Rouge, LA
Casino cash: $1604636
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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!
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