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Looking to do my second attempt at Brisket this weekend.
I am a little nervous about cooking times. Im serving at 5pm Sunday. I have a 14 pound packer after trimming ( I assume. 15 lbs originally).
I read several threads stating different times per pound with different temps I don't mind being done early then FTC for a couple of hours but I don't want to be done at 10 am either nor run right till 5 pm.
I speculate that putting it on at 9pm Saturday with a dome of about 275F will give me about 1.25 hours per pound of cook time with a bit of a cushion. Leaving me with a 2-3 hour FTC. Is this accurate?
I know the times can vary from brisket to brisket, but Im just looking for a jumping off point.
Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.