13.5 lb brisket.....am I estimating this correct?

Hoosier · December 2010

Just picked up a beautiful 13 1/2 lb whole packer brisket. Rubbed and ready to go on in a bit. I'm guessing 20 hours if I run it at 250 dome. Would you think that's a reasonable estimate?

Pics to follow.

BBQMaven · December 2010

call it a "guesstimate"... briskets have a mind of their own....

vidalia1 · December 2010

If you need it quicker it is ok to bump up the temp to 300-350 and to foil it along the way...I do not add any juice though...good luck.

Hoosier · December 2010

Absolutely. Just trying to figure out when I should drop this one on for dinner tomorrow.

Steeler Fan · December 2010

Kim, do me a favor (It is the Holidays) and shoot me an email on your mini gadget that you had at the Augusta cook we did in the summer.

civil eggineer · December 2010

Generally when I cook a packer cut that size it takes around15 to 16 hours. Briskets are pulled sooner then butts...somewhere between 180 and 190 or so. They dry our fast if you over cook.

BigA · December 2010

I wouldnt guess anytime! I have had a 13lber done inless than 10hrs, i have had 7lbers take 12, briskets are done when they are done, thus making them really hard to master but it can be done!! :laugh:

BBQMaven · December 2010

The good thing is when they reach the pulling point if you're early they will hold a long time in a ice chest...... if you double wrap in HDAF, then with a towel, and drop in an ice chest with a towel on top of the meat - it will hold above 140 for up to 4 hours. If I think I might need a little extra time, I heat two or three bricks (lined with HDAF) and put them in the bottom of the ice chest first... give more mass with heat...

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13.5 lb brisket.....am I estimating this correct?

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