Hi!
I'm smoking a brisket point 5.5 lbs at 225. Any idea how long I should plan for it to be on the smoker. I thought I'd crutch it at around 150-160 to cut down some of the time. It's about 2 3/4 inches to 3 inches. I figure I'd take it off between 190-203 depending on feel.
Thoughts?
Appreciate any and all help
Thanks!
Brisket help please
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Re: Brisket help please
Allow 8 hours.
My rule of thumb is 1.5 hr/lb using the crutch however the IT is the real determining factor.
Yours is on the small side so it may be done sooner but you can ice chest it until dinner.
My rule of thumb is 1.5 hr/lb using the crutch however the IT is the real determining factor.
Yours is on the small side so it may be done sooner but you can ice chest it until dinner.
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Re: Brisket help please
^^^^This. Keep in mind the point is done before the flat in my experience, so yours may cook quicker than 1.5/lb.
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Re: Brisket help please
I'm doing brisket for the first time this weekend on my smoker, (keeping the water pan dry for crust...?) so this site is a god send, thanks all :). whats sort of internal meat temp is good using my temp probe? Being first time i'm kinda winging it a little, fat side up, rub being a mix of pepper, salt, garlic, oregano (?). about 5lb weight, how long do you reckon? And would you keep it at a constant temp from start to finish?
Thanks
James
Thanks
James
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Re: Brisket help please
Alright SmokinJEMckee-
How'd it go?
How'd it go?
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