Brisket help SOS

nvhunter

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I have a big smoke tonight into tomorrow and I'm starting to panic. Ive done this much before the only problem and the cause of the panice I've never smoked a brisket this small.
I have 3 9 lbs choice briskets where i wanted 2 15lb briskets which is a breeze.

What am i looking time wise in a vertical 7 smoker? Normally it 10 to 12 hours for what i do which is 2 15 lbs briskets and 2 or 3 pork buts. I'm doung 3 9 lbs brisket and 3 pork buts . I have no clue as how fast these will cook , should i figure on 7 to 8 hours as they are a 1/3 smaller?

Temps will be smoke setting for 2 or 3 hours then 250 ( keeps my smoker at 230) till wrap and 275 ( 250 on the rack) till finish but what should i estimate for time dinner is 6 pm tomorrow. I have no issues holding them for several hours and prefer at least 4
 
I wouldn't stress out, figure easy 12 hours. Always can wrap in towel and put them in a cooler, if they finish up at noon.
 
Update
I put them on a cold smoker at midnight then ran it on the smoke setting till 2 am.
Turned it 200 degrees till 330 then up to 225 till 7 am. They were only 130 internal at 7 so I bumped the temp to 275 till 10 am. Temp was 150ish at 10 and hit 165 at 11. Wrapped and will check at noon.

I did it this way to try to get a good bark as generally i dont get dark or a hard bark i think because of the water pan.
 

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Update
I put them on a cold smoker at midnight then ran it on the smoke setting till 2 am.
Turned it 200 degrees till 330 then up to 225 till 7 am. They were only 130 internal at 7 so I bumped the temp to 275 till 10 am. Temp was 150ish at 10 and hit 165 at 11. Wrapped and will check at noon.

I did it this way to try to get a good bark as generally i dont get dark or a hard bark i think because of the water pan.
There ya go!!!🇺🇸🇺🇸🇺🇸
 
Was resistant to doing a brisket due to the stories I had heard and the time to do one. But then I found this YouTube video on doing a 15lbs Brisket in a Pit Boss Lockhart...Now I have done a 15lbs and a 19lbs and my son-in-law has done a 15lbs on a pellet smoker and swears by it. Smoke ends up being about a 6-8 hour smoke, this includes a 2-hour wrap and sit...and the briskets have come out perfect -
 

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Last edited:
Update
I put them on a cold smoker at midnight then ran it on the smoke setting till 2 am.
Turned it 200 degrees till 330 then up to 225 till 7 am. They were only 130 internal at 7 so I bumped the temp to 275 till 10 am. Temp was 150ish at 10 and hit 165 at 11. Wrapped and will check at noon.

I did it this way to try to get a good bark as generally i dont get dark or a hard bark i think because of the water pan.
Hi MV, regarding bark, have you tried wrapping in pink butcher paper? (24" width is best) it is better than foil for maintaining the bark (imho). When I use "smoke setting" I put a cup of oil in with the water in the water pan, just enough to almost cover the hot water and tent it loosely with foil. After I wrap and increase heat I don't think the water pan is needed.
It sounds like you made out quite well!
One last thing, try mixing S&P 1:1 by weight not volume.
 

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