fly4487

[Fly4487]

Does anyone have an approximate idea of how long it takes to cook a 13 lbs brisket if you are able to keep the bbq pit at 225 degrees. Just curious .

[Breadhead]

Welcome to the Pit Fly4487 ...

If you keep your temp steady at 225° and don't wrap it after it hits the stall at about 160°... It will take you 14 to 16 hours. I always start a full packer brisket 18 hours before I want to serve it.

When it is done I wrap it in heavy duty aluminum foil and put it in my faux cambro, which can hold it at 160° or above up to 4 hours.

Most of my briskets take 15/16 hours.

[Fly4487]

Very much appreciate the advice. Thanks. Been a while since I cooked one. Grandkids won't realize it hasn't been cooked long enough.

[Breadhead]

If you aren't going to have the time at 225° just crank up your heat to 250° to 275° and wrap it at about 175° internal temperature. It will take about half the time to finish. The grandkid's will love it.

[Chas Martel]

Breadhead's guidance is consistent with my limited experience.

[MBMorgan]

Welcome to the Pit! I'm not much of a brisket guy so I'll stand aside for those who are ...

[Powersmoke_80]

What! No Brisket?

[MBMorgan]

Powersmoke_80 - weird, huh?

[Powersmoke_80]

Yeah, I never had Brisket till I started smoking them year and a half ago now have about 15 under my belt.

[DWCowles]

Welcome Fly4487 if you wrap like I do it can take 10-12 hrs

[fuzzydaddy]

Welcome Fly4487. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

[Huskee]

Welcome to The Pit Fly4487. My experience has been different from some others. The last several briskets I've done (Choice, Prime, and Wagyu) have all taken about 10 hrs to get to +/-195-200, then 2 hrs held in the faux cambro (or low temp grill @~160-170, which I call "power cambro") for a total of 12 hrs. I too usually wrap after the stall (not before or during) when the meat temp gets around 170 or above and the bark looks good to me. YMMV as always.

[Breadhead]

Huskee... What temperature are you cooking at?

[Huskee]

Breadhead I've been starting low putting the brisket on while it's heating up, going about 200 the first hour, then 225-240 the remainder. I know, it sounds like "yeah right, no way" doesn't it?

[Breadhead]

Hmmm... You're working some magic cooking at those temps and getting it probe tender in 10 hours. My BGE cannot do that. I don't wrap at 175° like you do so that may be the difference, but even that's a stretch.