I have a 19lb brisket

[Jewrrick]

I have never done one this big. Does the 1.5hrs per lb still apply to something this large?

[krazy kris]

I would go 1hr per pound to start. All smokers are different and depending on how much you open the lid just go by the internal temp.

[Lone Sailor]

I would stay on the lower side of the head range while smoking that large a brisket.


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[mustang_revival]

Not saying this is the correct way, but sometimes I cut mine in half or 1/4 fatty side, 3/4 good side. I usually cook the fatty side on the hotter part of the smoker and make tips out of it with a more spicy glaze over top.

[Jewrrick]

I would go 1hr per pound to start. All smokers are different and depending on how much you open the lid just go by the internal temp.

thing is i need it ready to serve at 6pm tomorrow. and at 19lbs the difference in an hour per lb and 1.5 per lb is 9.5 hrs. and that worries me.

[Jewrrick]

I would stay on the lower side of the head range while smoking that large a brisket.


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I am going to assume you meant "heat range" and yes, I will be keeping it around 200-225.

[Silverback]

I'll say this one more time...

Do not, ever, ever, ever cook BBQ to "time per pound"

Cook at a temperature until you reach a temperature. Sometimes they cook faster, sometimes they cook slower. It's all about maintaining temp in the smoker, to achieve an even cook.

[Silverback]

If you want it done quick, go fast and hot, with a cooler for carry over.

Cook it at 300-325 until it reaches 150 degrees, wrap it in foil, cook it until it hits 190-200 degrees, take it off the smoker, and put it in a cooler with some towels until you are ready to server.

depending on size and smoker you are looking at 6-8 hours

[GeorgeG.]

I am going to assume you meant "heat range" and yes, I will be keeping it around 200-225.

The last 2 briskets I smoked were in the 225* range and it took every bit of 9 hours and those were 12-13 pounders. I go by internal temps. The first one I took out at 185* and thought I could've taken it out sooner. The second one I took out at 175* and thought it was better.

The one thing I haven't done due to lack of time is upon removal, wrap them up and let them sit in a cooler. I read this is really suppose to pull in the smoke flavor.

[Silverback]

wrapping them does a few things.

One it helps maintain heat across the entire brisket to keep it at a level temperature

Two it allows carryover cooking, if you take one off at 185-190 wrapped and put it in a cooler, you would see it hit close to 200 while in the cooler with no additional heat source

Three it helps keep a brisket moist throughout, the steaming process that happens in the foil in the cooler is one of the best things that can happen to a brisket. However I do like to take it out of the foil and let it rest for 30 min or so before cutting into it, to let the bark firm back up.

I've never really heard of foiling a brisket making it more smokey tasting. The meat is only going to absorb smoke for a small amount of time, then only the outside/bark will get more smoke flavoring, the core internal meat will not absorb any more smoke.

[ELVIS]

just vape that shit you big dummy.

god bless.

[Baron Von Crowder]

just vape that shit you big dummy.

god bless.

this, see here

[bcoop]

I'll say this one more time...

Do not, ever, ever, ever cook BBQ to "time per pound"

Cook at a temperature until you reach a temperature. Sometimes they cook faster, sometimes they cook slower. It's all about maintaining temp in the smoker, to achieve an even cook.

This. Cooking to time only insures over or under cooking. Blows my mind the amount of people that cook by time and not internal temp.

just vape that shit you big dummy.

god bless.

Lol

[GeorgeG.]

thanks for the info...

So if I want to wrap the next one I smoke, should I take it out sooner? Say around 165-170*, then let it sit in a cooler for how long? The one I took out at 185* seemed to be over done for brisket...and this was slicing it up shortly after taking it out.

[Jewrrick]

I understand not cooking by time but I have to have an idea of how long so that I may be finished on time to serve to the 30+ people that are coming.