I am smoking my first brisket tomorrow. Just doing a 4.2lb flat before I jump up to something bigger and move to the point.
Is there a rule of thumb to follow in terms of hours/minutes per lb? Trying to figure out how long this smoke is going to take. If there is a rule of thumb, does it include resting time in the cooler or no?
Going to smoke it at 225. Yoder YS480 pellet smoker.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Not really. Some may say a rough time per lb, but it's anecdotal in my opinion. A 4lb flat may take just as long as a 14lb full packer. After all, a full 14lb packer still has a thinner flat on it, and it cooks the whole time with the point. It's the distance the heat has to travel inward & the time it takes at that temp to soften and melt the tough stuff that takes the time, not the weight of the chunk of meat. I'd say plan 8-12hrs. A big variance, yes, but you'll most likely be somewhere in there. Give it a good 2hr hold after it reaches your goal temp & probe tenderness.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Husky is on the money with his advice. Give yourself plenty of time. I cook smaller briskets all the time and I'm amazed at how long it takes to get them probe tender. As noted above, don't skimp on the hold time either!
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