How long would you allow per pound for a whole brisket? Using a pit with hickory hoping to keep temp 225-250. I'm wanting to rest it for a couple of hours also. It's been a couple of years since I cooked a brisket and it was on a pellet grill. Thanks
You're going to get a lot of answers here but the real answer is there isn't one. Brisket holds real good so whatever time your wanting to eat just shoot for a time to take it off the pit and put it in a cooler three hours before that. Some cook them for 18-20 hours. Mine cook about 8 hours. I put mine on and cook it for five hours without opening the door. You may need to rotate it on your cooker. After five hours I check it for the bark color I want. If the bark looks good I place a cooling rack in the bottom of a pan. Place the brisket on the rack and cover the pan. Return to the pit then check every 45 minutes until it gets tender. Once it gets tender I place the pan in a cooler for a couple of hours
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I cook mine by temperature, not time. If it's a whole one I'd plan for at least 12 hours.
2021 Skeeter ZX150
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Just a WAG is @ 1 hr/lb. I do 9-10 lb briskets normally and try to get them done about 2 hours before I want to eat.
Last edited by fr8dog; 06-30-2022 at 08:02 AM.
Thanks for the replies. It has to be done by 11:00 am Sunday I'm trying to figure out a start time. Hey rb what temp are you cooking at?
I'm going to figure around 1hr per lb and give myself a couple of extra hours.Originally Posted by fr8dog
275. This is why I have a Stump's smoker.I run a Flame Boss controller on it. It is WIFI. I can set it where it will ding my phone if the temps vary 5 degrees. If I was cooking this cook I would put the meat on at midnight @225. Wrap it at 7 and raise the temp up to 275 until it was ready for the cooler
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Thanks
A "whole brisket" can be 8 lbs or it can be 25 lbs, could be a big difference in how long it takes to cook. Do you know the approximate weight?
14.2 lbs untrimmed.
I tend to figure about 1 hour per lb but I smoke at 275. That being said, I did one a few weeks ago about that size and put it on at about 1am, wrapped in butcher paper at about 7:30 (IT was about 175) and took it off at 11 (IT at 203) and wrapped in towels, placed in cooler til dinner. So it cooked alot faster than 1 hr per lb. I will say that my dome temp (Big Green Egg) was at 300 and the FlameBoss 500 said 275 so maybe it was closer to 300.
Thanks. We're going to start around 7 pm Saturday try to keep temp around 225 if we need to we can up the heat Sunday morning. Cooking a brisket, 2 Boston butts, 2 racks of spare ribs, 4 baby back ribs, 4 chicken halves and a roll of bologna.
Took 8 hours to cook the brisket, our cooking temp ended up in 250 to 275 range. Double wrapped in paper at 165 and pulled around 203 I could tell by the feel of the temp probe it was done. Thanks for the help
Sounds awesome!!
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