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

HoosierHoosier Posts: 107
edited 8:39AM in EggHead Forum
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.
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Comments

  • BBQMavenBBQMaven Posts: 1,041
    call it a "guesstimate"... briskets have a mind of their own....
    Kent Madison MS
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  • vidalia1vidalia1 Posts: 7,091
    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. :)
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  • HoosierHoosier Posts: 107
    Absolutely. Just trying to figure out when I should drop this one on for dinner tomorrow.
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  • 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.
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  • 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.
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  • BigABigA Posts: 1,157
    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:
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  • BBQMavenBBQMaven Posts: 1,041
    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...
    Kent Madison MS
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