Fathers Day Brisket approx 18 lbs how long on a large

Fayborg

i am planning on doing a prime 18 pre trimmed brisket.  I was thinking doing it with a dome temp around 230-250 degrees.  Might use mustard but will use salt and pepper rub. Serving time is 1pm on Sunday.  I am planning on after the stall to wrap it in butcher paper aka brown paper sack till it probes like easy then putting it in a cooler.  I need to get a rib roast on for a couple hours.

my question to you folks is, approx how long for a 16-17 lb post trimmed 18 lb SRF brisket at 230-250 degrees on dome should I plan for?  Should I plan for approx 1 hr per pound?  Start checking around probing at 180 degrees.  I was also thinking of using a couple chucks of oak and cherry wood to smoke with it. 

Any comments or suggestions welcomed?    Thanks Fay

The Cen-Tex Smoker

Why are you planning on wrapping? What are you looking to gain?

Eggcelsior

I find briskets to be about an hr per lb. Some 90 minutes, others 45. Biggest surprise I've had was a 16 brisket that was put on at midnight being done when I woke up at 0800. Just be sure to check and keep an eye on your bark.

Fayborg

Thanks for the quick responses.
Cen Tex,  I'm a rookie, the reason for the wrap would be to keep some integrity to the bark instead of foiling.  Also perhaps speeding up the results.  If I hold it in a cooler for a few hours, what should I put it in or cover up it with? If I can time it right I probably will not need the cooler.  I've done two choice briskest from SAMs before with one being done one the BGE.  I'm treating myself with the SRF.  

My sons and I like the cubed burnt ends.  I've read where the point is used but also the flat.  Any suggestions?  Am I running before walking?  There are going to be 15-16 people fo

thanks Eggcelsior for your thoughts.

NERVOUS

I've read you can use 60-75 minutes per pound to approximate total cook time.  Obviously, there are LOTS of variables involved (i.e. variance in overall weight, fat content, how much fat is trimmed, etc) that can influence overall cook times.

For reference, I cooked a 16.55 pound brisket earlier this week.  It took 16:15 (unwrapped).  The weight after trimming fat was a little less than 15 pounds; which equates to ~65 minutes per pound.

Dozer

Fayborg - I have done a few briskets on my XL now and feel confident enough to pass on my experience. I won't spell out any specific times as I have no clue, as many other masters on here have stated, generally speaking, it's done when it's done... I know that really doesn't help... I always plan for around 12- 15 hours or so with a brisket that big.  So, my technique is I let the meat sit out after the rub and come close to room temp or until I have the egg ready... Typically around 30 - 45 min.

- I cook at about 230 grate temp. But never above 250. Fat cap up.

- I cook indirect with plenty of soaked hickory chunks and a pan filled with water on the plate setter.

- I smoke unit I hit the stall, typically at 165 internal temp. For me it typically seems pretty obvious when I hit the stall.

- I pull the meat at the stall, set it in heavy foil, add some room temp Coke or Pepsi, wrap in foil tightly, reinsert my meat probe and place back on the egg indirect until an internal temp of 190 - 195. I place the probe where the point and flat meet. Typically the thickest part.

- I pull the meat at that point, wrap it in a towl and set it in a cooler for a minimum of two hours.

- After the two hours I slice it and it has been amazing every time. Brisket days have become a holiday in my house!

- Enjoy man and Happy Father's Day to you and all you guys!

pgprescott

Oak pairs great with brisket. Timing is tough, mine have always gotten done earlier than I anticipated. The wrap will cut a little time off. It will hold for hours if needed.  Good luck my man. Sounds like a feast! 

lousubcap

Given the weight of your brisket you will likely have to initially drape it over something to get it to fit.   Once shrinkage takes over then it can lie flat.  Make sure to foil protect any part that overhangs your heat deflector.

Here's a link to a recent thread that covers about all you need to know and more regarding brisket cooks.  Definitely runs the course-Enjoy the cook and eats.
Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....  

Fayborg

Thanks everyone for your responses.  Happy Fathers Day to the fathers out there.  Mine is going to be special.  My two sons will be home. They are in the military with one being deployed very soon.  So we are splurging and having a big extended family celebration.  

lkapigian

Primes for me average 45 minutes per pound 275 calibrated dome

CheeseheadinAZ

I have found a bit shorter cook with the primes as well. I've always planned for the longer cook then add 2 hours in the cooler.  Always safe then and if done early just means more time in the cooler.  The owner of little miss Bbq in Phoenix said 4 hours in the cooler is ideal.  Then open it up let it sit until 140 which is prime cutting time. 

pgprescott

Love to see some pics of your feast. 

Fayborg

OH sure Pete, http://eggheadforum.com/profile/pgprescott,  put the pressure on me now.  I just put it the brisket on and took some pictures.  Will try to post everything when done.  I'm banking on the brisket turning out great.  Since it mostly my wife's side, I'm only making a third of the rib roast I bought.  Saving the rest for another occasion.  Shhh on that though.

Glad you had a great day at your Eggfest.  Sorry I couldn't make it.  I  did purchase some your products a couple days ago though.  

pgprescott

No pressure intended, enjoy your day. Sounds wonderful! 

vegas slim

tell your sons i appreciate them and thank them for their service

Fayborg

Vegas slim, thanks and will let them know.  Very proud of them both. 

Well we we made it through the day.  Mother in law (80's)fell off the ladder last night ended up in the emergency room.  Nothing broken just very sore.  Long story, as well as a long church service this morning.  This caused a slight delay for everyone to attend the feeding frenzy this afternoon.

WOW, is all I can say about the SRF prime brisket vs the Sam's choice brisket in the past.  Obviously another case of you get what you pay for.  I need to visit Cosco  (thanks to sister in law) to check out their prime.  I'll do SRF again for special occasions though.  Great product,  just need Ron's (RRP) money.  Sorry Ron for jumping on that band wagon. Not certain on that history.

Here are some pictures. Decided to make some burnt ends for the first time.  Everyone seemed very happy with the results.  I thought the flat dried out a tad to much due to the holding pattern but not all that much.  Im just being pickey.  The burnt ends were better then I expected.  Overall I am very happy with the results. Very.  I didn't wrap it in paper but I did put it in a pan and put foil over it along with towels in a cooler to put it on hold at the end.  The rib roast was done as planned.  I personally like it more red medium rare.  But I was doing it for a few that were not brisket fans and like a more medium finish.  

I'll post brisket pictures first.  Having issues posting.

Fayborg

Here are the brisket pictures.

pgprescott

Looks great Fay! Cooking for a crowd sometimes means foregoing our own preferences. Hope you all enjoy your precious time together on this day! Great job!

lousubcap

I'm sure you can beat SRF brisket but I haven't found the source.  And I'm with @Fayborg in that it is the "go to" for special occasions and even when you just want the ultimate brisket fix.  FWIW-

Fayborg

More

pgprescott

Wowsa! Those burnt ends look unbelievable. I'd be very proud of that cook. Bravo!

Fayborg

Now the down sized rib roast.

pgprescott

You undersold the rib roast. Also is top notch. I just bet there weren't any hungry folks leaving the party.

NERVOUS

Here's a couple pictures of my Farher's Day brisket...  Separate thread to follow with compete details of the cook.

Fayborg

Nice job Nervous!  Great bark and smoke ring.   I am thinking I didn't smoke enough.  My ring is not very pronounced.  Scared that I would over do it.  

Hope all you fathers had a Great Fathers Day.  I sure did.

Dozer

Gents love it all, looks like some great grub on all accounts! I have some posting to do myself, I did a Brisket and Prime Rib today as well! I'm just waking up after my meat coma so I am a bit behind... Happy Father's Day to all!