Brisket cook time

[Tracy V]

Hi all, was wondering if you plan your smoke time for a brisket based on weight after you trim it? Its my first brisket and I'm scared shitless, lol!! Thanks in advance!

 

[midwest]

Here is what I have learned, you can't judge the time based on weight. You and I could cook two briskets that are the exact same size, trimmed the same, and at the same temps and one could take a couple hours longer than the other. What I do is allow myself about 4 hours of rest time. That way if it gets done two hours late I still have 2 hours of rest time.
I follow Malcom Reeds video for most of my briskets. Basically start them at 11:00 pm at about 185 degrees over night. Around 7-8am it is close to 160 so I wrap it and turn the heat up to around 250. it usually gets done around 3-4 and can rest in the cooler until dinner time.
I like the idea of a 12 hour cook, except if I wanted it for dinner I would have to put it on around 3-4 in the morning which I don't want to bother with.
Get yourself a good reliable thermometer and do what you do based on temps, no so much time.

 

[Tracy V]

Thank you so much, I will definitely check out Malcolm Reeds video. I was thinking about 11pm kick off!!

 

[Dcgunman]

I put my 2 14+lbs briskets on at 8pm Friday night. It was done last night around 7ish after bumping the temp up to 250. Probably not the right or wrong way to do a brisket but itwas getting late. That was my first time doing briskets.

 

[GrillMeister]

Thank you so much, I will definitely check out Malcolm Reeds video. I was thinking about 11pm kick off!!

That's a good time. Make sure you hopper is full and top it off in the morning.

 

[Tracy V]

I put my 2 14+lbs briskets on at 8pm Friday night. It was done last night around 7ish after bumping the temp up to 250. Probably not the right or wrong way to do a brisket but itwas getting late. That was my first time doing briskets.

Now do you wrap your brisket at 165 degrees?

 

[Slimpicker]

Now do you wrap your brisket at 165 degrees?

OR, wrap it when you see a good solid dark bark... that might be as late as 180... but that's OK

 

[Slimpicker]

Its my first brisket and I'm scared shitless,

I understand, but don't be. The meat will take care of itself for the most part.

Miguelb was scared too, check out his thread, you'll pick up a couple tips.

Father's Day (overnight) brisket it on

Put the brisket a little later that I anticipate. It's 11 lb from Costco. I did simple trimming, injected with Kosmos injection plus traeger beef rub and kosmos beef rub. I noticed that the ambient temperature between traeger and meater thermometer are within 1-2 degrees but FireBoard (FB)...

www.traegerforum.com

 

[Tracy V]

Another question, do I take temp in point or flat to get to 202 degrees? According to heygrillhey its the point but, I see you guys on Treager saying flat.

 

[John S.]

check out the Matt Pitman Weekday Brisket video that is my go to method..;

 

[Slimpicker]

Another question, do I take temp in point or flat to get to 202 degrees? According to heygrillhey its the point but, I see you guys on Treager saying flat.

you only have 1 probe?
I like heygrillhey, they are very experienced, you need to go with your gut.

 

[Timmy]

I pull my briskets usually above 195f, when the probe goes into the meat with very little resistance, like probe into butter. The point on the one I did yesterday was so tender it shredded like a pork butt.

 

[Dcgunman]

Now do you wrap your brisket at 165 degrees?

I did.

 

[Tracy V]

you only have 1 probe?
I like heygrillhey, they are very experienced, you need to go with your gut.

Oh, no, I have 4 probes, lol thanks for reminding me!!

 

[Tracy V]

So its the next day after my brisket smoke and I wasn't impressed. My bark was great on sides and halfway up the top but the middle of the top part was mush! What could I do next time to get a hard bark all the way around? Do you have to wrap during stall or can I go wrapless through the stall?