Baffled Brisket

willrev

Smoking a 14 pound beef brisket today. Put it on at 9am. Layered my oak hardwood with lump alternating. 230dome temp.

It is now 3pm. I just wrapped it in foil and put it back on the egg. Most brisket folks say 1.5 hours per pound. That would be 20 hours for a 14lb.

But when I tried to pick it up to wrap, it nearly fell apart in my hands after only six hours. I think the last one I did took six hours on the egg and then stayed wrapped in a cooler for four hours wrapped in pool towels.

I had two texan friends displaced here in North Carolina in tears on that last one. Hope this one is as good. Wonder why the time is shorter than other smokers???

gdenby

Are you cooking direct or indirect?

Rafter R

That does sound quick for that big of a hunk of meat .... but if it is done , it is done.

asianflava

20 hrs? That's a long time! I usually cook at 230 and the longest cook I've done was 14hrs. That was for a 16+lb brisket. I cook them till they get to around 190 internal.