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Help please on first Brisket ...

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  • Jerod Broussard
    replied
    Temp after you decide to crutch based on a good dark color. Get a feel for how tender things feel with the temp probe when you crutch. To eat at 6pm I'm starting a Prime at midnight if I am running 225. But then again I'm trying to go as for as I can without crutching. I want at least a 2 hour cambro, and if things are running a tad behind I can wrap at the very end and turn up the heat.

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  • obiQsmoker
    commented on 's reply
    Yea - makes sense - kinda when I’m starting to settle-in too. Thanks!

  • JGo37
    replied
    Keep in mind that you can hold it in Cambro for quite some time. To assure I wouldn't disappoint anyone, I'd get up ~ 3, get it going, and go back to bed. After the trimming, it'll be interesting to see how many pounds you're left with before starting to cook. If you lose ~ 20 - 30%, I wouldn't start it at midnight.

    But it ain't over till it's over...

    Leave a comment:


  • obiQsmoker
    started a topic Help please on first Brisket ...

    Help please on first Brisket ...

    Got my first smoker this summer - have been working up to this - did Salmon, chicken, ribs, pork butt .. now it’s time for Brisket. And of course, to make it really interesting, I invited a dozen folks over to celebrate and partake - this Sunday of Labor Day Weekend. It’s pucker time.

    I’ve been studying - really I have, but i’m still unsure when to start the cook to have brisket at dinner time - 6pm Sunday. Suggestions appreciated! Here’s the setup:
    - 15-lb Costco prime full packer in-hand.
    - Traeger Silverton pellet smoker - standing-by.
    - planning to dry-brine for ~12-hrs starting Sat morning.
    - planning to smoke at ~225 until stall (150-170) then crutch, then into faux cambro until dinner.

    I’d originally planned to start the cook around midnight Saturday night (allowing 18-hrs end-to-end), but I think I’m sensing the crutch may lob a couple hours off, plus the prime May cook faster as well. I’d hate to try to hold 6+hours. Given the above, when would YOU start the cook, to be ready to eat around 6pm Sunday?

    (and of course I know - it’s done when it’s done, but my 1st pork shoulder took 14-hrs and was ready at 11pm - a little later than my hoped-for 7pm. Was worth it though - was delicious.)

    Thanks!

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