How long are SRF briskets taking?

I did a 14# SRF black trimmed from 17 that finished in 9 1/2 hours. Then I did a 14.5 SRF Black that took 17 1/2 hours. I have cooked a lot of brisket, done the same way for years, and the only thing I know to tell people is what Frank told me years ago “toothpick for the win, the cow drives the cook.” That usually equates to several bottles of Red in the process. I had no clue when I started, have no clue now. Most every time I try the “time vs weight” calculation to hit the meal projected approximation, I fail.

Good luck on a fun and frustrating cook.

lousubcap said:

@JRWhitee - what calibrated (by any instrument) cook temp and SRF grade?    The key is the actual cook weight and thus where you might land.  
My sole objective in any brisket cook is to finish inside the FTC window which I equate as easily 2-6 hours with a decent cooler.  Back that up and running around 260-280*F on the calibrated dome I plan on around 1 hour /lb and work from there.  You can dial it up if running long and also wrap in BP (to preserve the bark) or wrap in foil to power it home.  Many options to nail the finish-line time-wise. FWIW-

This was a SRF Black 18.5 before trimming. Took about a little over a lb off. I am in Naples at my cousins, used his large egg with his redicheck thermometer. Egg was dialed in at 260, I stuck the thermopen in the dome opening to double check it read within a few degrees. We let it rest a couple hours in cooler, we were flexible with eating time. Worked out perfect, the crowd stated it was the best brisket they ever had. 

kl8ton said:

YukonRon said:

I did a 14# SRF black trimmed from 17 that finished in 9 1/2 hours. Then I did a 14.5 SRF Black that took 17 1/2 hours. I have cooked a lot of brisket, done the same way for years, and the only thing I know to tell people is what Frank told me years ago “toothpick for the win, the cow drives the cook.” That usually equates to several bottles of Red in the process. I had no clue when I started, have no clue now. Most every time I try the “time vs weight” calculation to hit the meal projected approximation, I fail.

Good luck on a fun and frustrating cook.

Well, that is super encouraging @YukonRon !  I am assuming you are in the 250-275 degree dome temp camp?  I do recall some pork butts I attempted in my very early egging days.  Not ready in time for a birthday party we were hosting.  I ended up hustling over to our local Famous Dave's and buying a couple trays of pulled pork to serve. Epic Fail.  Not sure when I am going to start this thing yet!

I shoot for 225F° on my XL, it usually stays between 230°F and 250°F. Low, slow, and smoked all day with Pecan. Use Gun Powder for the Rub. Recommend it very highly.

Looks fantastic, good eats ahead!!