Hi all. Need some advice. I have 2 briskets probably tota weight of 24-27 lbs I am doing for a party tomorrow night. Dinner is at 7. I’m going to do these on my Silverbac because we’re getting bad weather tonight. 25 mph winds at certain times. Any ideas on when I should throw them on?
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I’d try for midnight at 225. And perhaps bump it up in the early morning to 275 if you think it is needed. That should get you probe tender around noon to 3pm and enough time for a 3 to 4 hour rest. -
I would factor at least 1.5 hours per lb. This formula is always a good starting point. Each piece of meat is different and you also have the variable of the weather. I have a Silverbac and they perform well in those conditions but to be safe I would allow some extra time. If for some reason it finishes early, you can always hold it.Comment
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Here is a link to an overnight brisket. (1) The Weekday Brisket - How to smoke a brisket during the week. From work! - YouTube
This works for me. Load up the pellets and low and slow overnight.
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I’m late to the party, but for future reference…
Start them early. You can always extend the hold once they’re done. I’ve held brisket in a warm oven for 12 hours and they come out great!Comment
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I've done only two briskets, but both were done overnight on the pellet smoker. I put them in earlier though, about 9pm, and only at 200F/93C so that even if they're bullet-train fast briskets, they can't possibly overcook (Malcom Reed's recommendation). Then bump up to 250ish F/120ish C until probe tender and ready to pull. For me that was about 1pm, giving a good amount of rest time. For this database of n = 2, they were 100% amazing!
Good luck!
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