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Ok 1 more brisket question

Eggbert 75Eggbert 75 Posts: 42
edited 9:32PM in EggHead Forum
Hello everyone !

I've posted 2 post now today on a brisket,

- I have 2 which total weight is 13.5lbs (figure largest is 7.5lbs almost 8lbs)
- they are roughly 1.5 too 2 inchs thick the bigger one is almost 24" long

- or because they are so thing should i stack them ontop of each other?

cooking for sunday night 1730-1800hrs eat, should i cook tonight into tommorrow morning or start early morning and cook till late afternoon (my problem is I'd have to start it now or at like 3/4ish in the morning as going to a wedding)

any help would be great !!! Sorry I know i'm repeating myself but i'm still new !!! LOL !!! Thanks again all


Egg

Comments

  • captjocaptjo Posts: 93
    Hi John!
    Glad I can help you in return!
    I did a brisket last week that was the best I've ever had!
    1. Room temp brisket
    2. 250* w/ hickory(chips) and pecan(small branch), platesetter (feet down).
    3. Rubbed brisket placed in big aluminum pan, fat side up.
    4. Smoked at 250* until internal temp was 160*...this took 5 hours (mine was 12lb).
    5. Wrap brisket in foil, place back into cleaned aluminum pan and continue to smoke at 250* until internal was 190* (mine took two more hours).
    6. Remove and place in a covered cooler (no ice) for one to two hours.

    This came out so good, I don't hink I'll try any other way!
    Enjoy your dinner...and wedding!
    Jo
    Bristow, VA
    1 Lrg & 1 XL
  • deekdeek Posts: 8
    0700-0800 @ 250-275 and you should be fine
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