Brisket question

claphamsa

Gonna smoke an 11 lb Brisket on Sat night for the Bengals game sunday.... I have a solid rub so i'm good there.

250 is the right temp to smoke it at right?  how long should it take?  11-15 hours?  can I just set it up and leave?  do I need to pull with an hour to go and wrap in foil?  tons of recipes on the web, too many!

NPHuskerFL

First off Welcome. 
225℉-275℉ indirect is fine. I prefer using Oak chunks for added smoke on beef L&S cooks. Each brisket will cook differently but, I'd guess 9-13 hrs + rest time if you can. If your going to cover it use butchers paper vs foil to avoid softening the prized bark. It's done when it probes like buttuh in the thickest part of the flat (somewhere around 189-202). I check in multiple spots. 
Here's a good few watches also:

https://youtu.be/VmTzdMHu5KU

https://youtu.be/pGZ39yYxeBk

https://youtu.be/sMIlyzRFUjU

Don't forget about carryover or the lack thereof. 
https://youtu.be/WIuvIm4IcF8

ryantt

That's great info @NPHuskerFL. Not trying to hijack here but how long to defrost frozen brisket 11lbs.  

Thatgrimguy

ryantt said:

That's great info @NPHuskerFL. Not trying to hijack here but how long to defrost frozen brisket 11lbs.  

I'd give it at least 3 days in the fridge. Or overnight to 24 hours in ice water.

NPHuskerFL

ryantt said:

That's great info @NPHuskerFL. Not trying to hijack here but how long to defrost frozen brisket 11lbs.  

That would depend upon how your defrosting it. In a refrigerator I'd guess 2-3 days. Under a slow stream of cold water a few hours.

NPHuskerFL

@Thatgrimguy Jinx...Like minds.  

claphamsa

Thatgrimguy said:

ryantt said:

That's great info @NPHuskerFL. Not trying to hijack here but how long to defrost frozen brisket 11lbs.  

I'd give it at least 3 days in the fridge. Or overnight to 24 hours in ice water.

I just took it out of the freezer this evening for sat evening eggin....

thanks for the videos!

Hook_emHornsfan_74

I asked the same questions you did before I cooked my first two briskets. I must say these fine folks on this forum gave me the same advice as well as other helpful hints and my first two briskets were home runs.  Plus those videos are must watching material.  Good luck and remember.  Pics or it didn't happen.  

Toxarch

Figure an hour per pound. But make sure to allow for extra time incase you need it for a specific time. 

claphamsa

Toxarch said:

Figure an hour per pound. But make sure to allow for extra time incase you need it for a specific time. 

as long as its done with enough time to rest prior to kickoff... ill stick it in at 8 pm, and monitor till i go to sleep, then check temp when i wake up.

claphamsa

temp held for 2 hours...then started going up! grrr, closing vents slowly to recontrol (is that a word?)

claphamsa

temp at 830 AM was all the way down to....240.  brisket for breakfast!  its nice and moist, but the bark is a bit too thick...great first try!

Foghorn

Excellent!  I love the smell of brisket in the morning. 

Pictures?  If you post some pics, some of the experts might weigh in and give you some thoughts on how to make the next one even better.  That definitely helped improve my outcomes on a variety of cooks.

claphamsa

ill see what i can do...never figured that part out

also I feel like im going to pop....