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Old 06-17-2005, 12:42 PM   #1
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Brisket help

I've go a 15 1/2 lb. brisket I'm cooking for tomorrow. I want to take it off the cooker at 11:00 AM Saturday. I'm planning on putting today at 1:00 PM. Is 22 hours too long? Thats a little under 1 1/2 hours per pound. Help please!!!!
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Old 06-17-2005, 01:00 PM   #2
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Larry told me to wait, so wait I will. Gonna put everything on at 6:30 PM. Thanks Larry!
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Old 06-17-2005, 01:19 PM   #3
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Starting at 6:30 is plenty of time, unelss you want to eat at 11:00. Then I would start a little earlier. Load it up and don't look back. Keep that fire around 225-235 tops. I start mine between 8-9pm that and then wrap it as soon as the sun comes up. I usually then pull the meat around 2 and let sit for an hour or so. My best briskets' happened when I did everything by feel and gut, and didn't have the thermometer.
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Old 06-17-2005, 02:43 PM   #4
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I agree with TexLaw on the holding part. Better done too soon, that to late! Good luck Nick.
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Old 06-17-2005, 06:40 PM   #5
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Thanks folks! Things are under way now!
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Old 06-17-2005, 08:12 PM   #6
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Diva Susan, bring him a plate of food tomorrow and he'll never complain again! I know what you mean with 20 hour cooks. This one seems to be on turbo though, flat section of brisket is at 140* already!
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Old 06-17-2005, 08:38 PM   #7
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Quote:
Originally Posted by Susan Z
Ha! Wait until it hits the plateau. You'll be in for a long ride then...

Great idea about feeding the poor fellow. Of course that's what I should have been doing all along!

Jeez I hope I have that good neighbor feature activated....
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