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11lb brisket

USMC0331
USMC0331 Posts: 3
in Beef
how long should it take to smoke an 11lb brisket? Should I cover it in tin foil??
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Comments

  • SGH
    SGH Posts: 28,876
    Depends on several things like grade, weight, cook temp and the type of cooker used. If you will give the above I can tell you pretty close to how long it will take. With that said, a few days back I did a 22 pound Waygu Gold Grade at 295 degrees and it was done in 4 hours and 55 minutes. Please bare in mind that this not typical. The extremely high grade of meat and the draft from the type of smoker I was using played a huge part in the advanced cook time. For a 11 pound select or choice grade cooked on the egg at 250 degrees from take off to touch down, you are probably looking at 9-10 hours. I'm basing that on 11 pounds being the pre-trimmed weight. If it's actuall cook weight is 11 pounds. Then you can add a cats whisker to the cook time.  

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 33,863
    @SGH is on this.  But as he notes it can be a real crap shoot.  I just had a post-trim weight 10 lb Costco prime packer cook in 6 hours with an average calibrated dome temp of around 260-270*F.  That clearly has been the out-liar but it can happen.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • USMC0331
    USMC0331 Posts: 3
    I'll keep all this in mind. It will trimmed and net weight will be 11lb. So keep the dome temp around 250-270. Hope all the mothers that come over on Sunday like. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I'm sure this will make the Moms tummy's happy on this Sunday Mother's Day.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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