8 hour brisket

[smokerdude65]

Is it possible to do an 8 hour brisket on the pit? If I found an 8-9 lber and seperate the flat from the point before cooking, how long would each piece take individually? What temps would you reccomend? Or would it be best to leave whole? I would plan on a 6-2 method at least for the point.

Thanks

[RuiNT BBQ]

Sure it is. Depends on the temp you're cooking at. I cook 13 lb. packers that have had the fat trimmed in under 9 hours quite often. I try to keep my temp at close to 275 and I usually wrap them at the 4 1/2 - 5 hour mark. Pull when they hit 200 +/- internal temp (depends on how tender it feels when I check the temp). Then I pull it off and let it rest for about 2 hours before slicing.

Don't think I'd mess with trying to separate the point and flat before cooking. It's a whole lot easier when they are hot. Knife goes right through the fat then.

[UpTop]

I smoked a 14 pounder (whole) in 10 hrs. at right around 250. It may have been closer to 12 or 13 lbs after trimming though. Forgot about that.

[kickassbbq]

I smoke my Packers at 15-17 lbs. in 5-6 hours at 375. Perfecto every time!!!

[smokerdude65]

375??? Is that right???. Holy:censored:. I have cooked over 100 briskets over my cooking years but I have NEVER checked the internal temp to see if it was done. I do it by time only and I can only remember a few times that it may have been a little over done. But, knock on wood, everyone raves about them. I may try a small whole one at 250 for about 9 hours and see what happens (6-2-1):shrug:

[txsmkmstr]

I've never tried one that quick... heck - only made a few but I'd consider more of a 4-4-1 approach to avoid drying things out. Like you said - best to just try it and see. Post up your findings.... :thumbs:

[redneck cooker]

I agree with Ruint....I cook closely to the way and temps that Randy does...works great every time...:thumbs::roflmaoha0:

[smokerdude65]

I will post some pics when it's done (if I remember) before it's gobbled up.

[nodnal]

Is it possible to do an 8 hour brisket on the pit? If I found an 8-9 lber and seperate the flat from the point before cooking, how long would each piece take individually? What temps would you reccomend? Or would it be best to leave whole? I would plan on a 6-2 method at least for the point.

Thanks

But remember most important,.....that means you only have 8 hours to relax and drink beer while your cooking.:D

[smokerdude65]

Well, I don't know how many people I am going to offend by saying this but I rarely drink.:shock::shock: and I will be intertaining family so relaxing is out also..........SO why am I doing this??:roflmaoha0::roflmaoha0:

[PitBull]

I smoke my Packers at 15-17 lbs. in 5-6 hours at 375. Perfecto every time!!!

How do you keep the paint on your pit at that inceneration temp? :roflmaoha0:

Seriously, I need to try a high temp brisky some day. :)

[smokerdude65]

I'm going to have to try one of those "fire-roasted" briskets (only when they are on sale, though....:roflmaoha0::roflmaoha0:

[smoken don]

I started cooking hot and fast at comps.because I did'nt want to stay up
all night.10/12# brisket 6 hrs.Rest for about 2hrs.Comes out pretty good.

[Kevin_Texas]

I started cooking hot and fast at comps.because I did'nt want to stay up
all night.10/12# brisket 6 hrs.Rest for about 2hrs.Comes out pretty good.

What temp are you running the pit?

[smoken don]

What temp are you running the pit?

275*for three hours 325*last three hours.Wraping at 160/165*.

[Kevin_Texas]

275*for three hours 325*last three hours.Wraping at 160/165*.

Thanks Don. I think I will give that a try this weekend