Time on Brisket

Comments

• Budgeezer Posts: 233

  January 4

  Are you sure it is a packer?  Generally they are 12 lbs and over.  What temp are you cooking at?  You want an IT of around 200-205 degrees.  Attached is a picture of the smallest packer I could find. 

  Good luck on your cook.

  

  

  DSC00609.JPG

  4320 x 3240 - 5M

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• Darkstryder Posts: 4

  January 4

  Yeah actully its 8 lbs on the dot and the meat cutter at costco told us it was a packer
  

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• nolaegghead Posts: 6,040

  January 4

  275-300 F dome, probably take 8 hours, plus or minus two hours.
  

  New Orleans - best food on the planet. Large BGE

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• Darkstryder Posts: 4

  January 5

  Update turned out amazing, tender juicy , about a 1/4 inch smoke line very please with my 1st long smoke.
  
  

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• JohnInCarolina Posts: 169

  January 5

  Darkstryder said:

  Update turned out amazing, tender juicy , about a 1/4 inch smoke line very please with my 1st long smoke.
  
  

  
  Pics or it didn't happen!

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• Darkstryder Posts: 4

  January 5

  I'll get on that thou its half gone now
  
  

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