Brisket ?

[Tailwagger]

Have an 10 & 11.5lb briskets. Can they be done in 10 hours and be any good? I bought some to cook while at comp this weekend (just to have not to enter, not a meat for division I entered) thing is If can be cooked in 10-12 hrs can I cook them from about 8:30am take them off around 10:30pm, wrap in coolers and when I come back Sat about 6:30 rebuild fire and throw back on pits???

[Bowhnter2]

Can they be done in 10 hours and be any good?

Yes, as some I have cooked w/out trying to get them done in that time are.
But it looks like you have a 14 hr window (8:30a to 10:30p) so that should be plenty.

I am not sure about leaving them in a cooler for that amount of time though as I have only been able to leave in for about 4 hrs before the temp drops below 140-150.

Others will have more experiance with that....

[PitBull]

If you can run your pit at 250* and not interfere with anything else you are cooking then yes. Actually for that size brisket maybe a little less that 10 hours. Just do the normal thing. Smoke until 165* internal temp, wrap in foil and cook unitil it reaches 195*. Pull, let rest and then cut across the grain. I do this frequently if I'm doing an in promp too party. I think you'll find its very close to the 225* way...:)

[TexLaw]

It depends a bit on what you're cooking, too. Choice briskets tend to cook faster. At least, that's how it seems when I cook. From the sound of, though you have enough time.

Also, the earlier you foil, the shorter your total cook time will be. Of course, the earlier you foil, the more like oven roasted beef your brisket will taste.

I've kept whole, cooked briskets in a cooler longer than a few hours, too. Put a couple fire bricks on your pit while you cook the briskets. Right before you take off your briskets, take out those bricks, wrap them in a large towel (or a couple smaller towels), and put them in the bottom of your cooler. Space them apart, as needed, so that you can set the briskets on top. Then, set the briskets on top of the bricks, stuff the rest of the cooler with towels, shut the lid, and relax.

I've held briskets like that for eight hours and still had them plenty hot when I took them out.


TL

[gordo]

I agree with all the yes answers..:D I trim alot of fat off mine and run my pit hotter than most, but have no problem cooking a 8 to 10 hour brisket...My choice is to start cooking around 5am the morning of the cook and let them set for a shorter time frame...no right or wrong way to do it, just what works best for you...good luck!

[Texana]

I know a buy who cooks a 12 - 13 lb packer in his weber in 4 hours !

And

Has the 1st place trophies to back it up !!

[Kirk]

I know a buy who cooks a 12 - 13 lb packer in his weber in 4 hours...

Who's that?
I think I'd have trouble keeping my WSM hot enough to do that.

[Texana]

Who's that?
I think I'd have trouble keeping my WSM hot enough to do that.

BBQ Doug ....

[Kirk]

I gather he's foiling but how hot's he got the cooker running to do them that fast? I'd be scared to do that in competition.

[Texana]

I gather he's foiling but how hot's he got the cooker running to do them that fast? I'd be scared to do that in competition.


Ya know, I dont even watch how he does it .... he lurks here so maybe he will jump in and answer your question

[Zeeman]

At 225ish cooking temp allow yourself 1 hour per pound for brisket. Plenty of time.
z

[Zeeman]

Fat side down of course.
z

[PitBull]

At 225ish cooking temp allow yourself 1 hour per pound for brisket. Plenty of time.
z

Zeeman, I’m glad you said that. Before I discovered those new fandangle thermometers, I used to do it by temp and time. I was just too embarrassed to say so here. My little formula was, pit temp= 250* , smoke for 35 minutes a pound, wrap and cook another two hours. For a 13 lb brisket that works out to be almost 45 minutes a pound total. I’ve checked the results of this with a temp probe and it is almost exactly on the money every time.

[Freedbaby]

I have in a pinch more than once cooked a 10-11lb packer on a stick burner in less than 5 hours...untrimmed

Crank it up to 350, cook fat side down until it reaches 165, foil and pull at 197-200 and let it rest 45min an hour.

Makes for damn good brisket. I prefer the slow and low method, but I have heard no complaints when I have served it.

for whatever its worth-

Freedbaby