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**Panhead John** · March 5, 2023, 11:09 AM

As we like to say around here, cook by temp and not time. But, I’d allow about 12 hours at 225, give or take. A lot of us here no longer smoke briskets at 225* though. You can bump it up to 250* - 275* with no difference in taste, it’ll just shave a few hours off the cook time. The last brisket I did was a Prime, maybe weighed around 10 lbs or so after trimming. It was finished in 9 hours cooking at 250-275. I allowed an extra 2 hours for resting in a cooler.

**barelfly** · March 5, 2023, 12:05 PM

What grade of SRF is it? The few times I’ve cooked SRF Black, they have cooked a bit quicker than briskets from Costco (prime grade) and other choice.

I don’t remember exactly but same size brisket and I think it was 12 hours? But that has been a while.

I know that isn’t much help, but at least it gives you an idea.

**58limited** · March 5, 2023, 12:12 PM

I cook at 250^o until it reaches an internal temperature of about 200^o - 205^o but I also go by feel: when it jiggles like jello it is done, this can happen at a lower temperature depending on the brisket. Time wise it usually takes about an hour per pound but the time decreases as the grade of meat increases - I've had a wagyu brisket finish at 1/2 - 3/4 hour/lb. I usually wrap in foil about half way through the stall. I wrap with an old beach towel when I pull it off of the pit and I hold it for 2-8 hours in a small Yeti-style cooler (very well insulated); the brisket is usually almost too hot to handle by hand even after 8 hours.

**Red Man** · March 5, 2023, 12:52 PM

Thickness will affect cook time more than weight. The type of cooker will affect the cook time as well. I don’t have the patience to cook at 225 the whole time. I’ll usually start at 200-225 but I finish at 250-275. For me, cooking a brisket in my Weber kettle usually takes right around 10 hours, then I try to do a couple hour hold.

**Mosca** · March 5, 2023, 01:43 PM

After trimming you will be looking at about 12lbs.

Like everyone is saying, you can do it at a higher temp: in fact, I’d recommend it. 250°-275°, I go in the middle and do 260°.

I’ve done a few SRF briskets; four maybe? They do seem to get done faster, and at a lower temp. BUT EVERY BRISKET IS DIFFERENT. Do it until a probe inserted into the thickest part of the flat, under the point (but not in the fat seam) goes in “like buttah!” and the meat is all jiggly like jello. Start checking at 185°. But I’ve had them get done at 191°, and I’ve had them get done at 203°.

Figure 12 hours, more or less. But it could be 10, or 14.

**ofelles** · March 5, 2023, 01:54 PM

SRF Black is usually what I cook. Yes it finishes a little sooner (225-235F) and start checking for doneness earlier also. Mine are done usually about 195F

**bbqLuv** · March 5, 2023, 06:54 PM

Don't forget the rest time. My guess would be 10-14 hours. then add a rest time of 2-4 hours.
I like to wrap it in foil as it reduces cooking time.
Also, the pellet grill burns about 0.5-1 pound of pellets per hour at around 225*F. Depending on the hopper size you may cook overnight as you sleep without getting up to reload pellets.

Good cooking to you and don't forget pictures.

**DennyWoo** · March 5, 2023, 07:13 PM

I allow myself a total of 20 hours for smoking then holding. I can hold a brisket wrapped in pink butcher paper with added tallow at 150-160 degrees for up to 12 hours in my oven set to warm with no noticeable negative impact to taste or texture. So, the brisket goes in the smoker 20 hours before I expect to serve it, and it goes in the oven when probing tender. Takes the guesswork out of the equation for me.