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[amazingglass]

I need to know the recommend time and temp for a 12 Lb brisket.
Olk Joe pit/ Oak/ with rub.
Any help, would be helpful.
My wife said if it does not come out this time any better than the last 50 times were getting a divorce!!!!

[vinman]

Originally Posted by amazingglass

I need to know the recommend time and temp for a 12 Lb brisket.
Olk Joe pit/ Oak/ with rub.
Any help, would be helpful.
My wife said if it does not come out this time any better than the last 50 times were getting a divorce!!!!

I don't think I want to touch this one if there is a marriage at stake

Let's just say that IF it were me, I'd put it into a pit that's at about 220*
Then I'd allow at least 1.5 hours per pound. I'd also foil it tightly at about 160*
I've only done less than 20 briskets though (all in the 12-15# range). I'm sure the real experts will be along soon for some "expert" advice. They'll also want to see pictures I'm sure.

[amazingglass]

I sure hope this one is not dried and with a 1/2 thick smoke ring and taste like eating smoked oak bark.
I put it on at 2:00 and without foil at 220*
Thanks
Mike Stewart

[wood_is_good]

It's gonna be on for a while if you started at 2:00 in the afternoon. Vinman has some good advice there

[vinman]

Originally Posted by wood_is_good

It's gonna be on for a while if you started at 2:00 in the afternoon. Vinman has some good advice there

It wasn't advice...I said if it were me
Don't want his wife mad at me

Welcome to the forum though Mike!

[HoosierTrooper]

220 at 2 in the afternoon. 12 lb'er. Angry wife DEMANDING results. Man this is like watching a train wreck about to happen.

[vinman]

Originally Posted by HoosierTrooper

220 at 2 in the afternoon. 12 lb'er. Angry wife DEMANDING results. Man this is like watching a train wreck about to happen.

Maybe it's going to be a breakfast brisket?
Brisket and hashbrowns or a meat omlette...hungry now...must eat.

[HFD26]

Rub it down; Place a remote thermometer probe in the brisket: put it in the pit at about 225; don't open the pit until the internal temp of the brisket gets to 165 degrees; open the pit and wrap it in heavy duty foil; close the pit and continue at about 225 until the brisket reaches an internal temp of about 190 to 195; remove it from the pit and let it rest about an hour before slicing. That's the way I do it. Good luck.

[amazingglass]

Does Brisket and eggs go together??
I might be riding the train to divorce court , but I'll have plenty to naw on if it turns out like the other ones.

Ok Thanks HFD !! I worked at 1202 Washington in the 70"s 485** payroll #
I was a little confused about the fuil think but it is clear now.
Mike

Mike

[dilley340]

12 lbs. is a lot of brisket for two people! Perhaps you could cut that thing up into three pieces, giving more surface area for cooking. Not a perfect solution, but it might speed things up a bit.

Where ya at and what's the weather doin'?