So I ordered a small brisket by mail (about 8-10 pounds) expectingbit to just be a smaller sized brisket. Instead I got a full brisket cut in half lengthwise. My question is this: if I’m serving it tomorrow evening for dinner (7pm) when should I put it in the smoker?
Ordinarily, I’d give it 20-24 hours at 225 (without wrapping). According to the “What affects cooking time article, halving the thickness would quarter the cooking time, but I’m somewhat hesitant to just assume 5-6 hours and pop it in at noon.
So, advice? Start it over night at 200 and crank it up in the morning? Start it at 7am at 225? Something entirely different? Any help would be much appreciated!
Ordinarily, I’d give it 20-24 hours at 225 (without wrapping). According to the “What affects cooking time article, halving the thickness would quarter the cooking time, but I’m somewhat hesitant to just assume 5-6 hours and pop it in at noon.
So, advice? Start it over night at 200 and crank it up in the morning? Start it at 7am at 225? Something entirely different? Any help would be much appreciated!
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