Did a pork butt and ribs last week, was awesome! Now it's time for the first brisket! It's trimmed, rubbed down with dry rub and sitting overnight in the fridge. I am doing a single 12 lb brisket (packer) and would like to know two things:
1- How long should I plan for it to be in the smoker (hour/per pound)?
2- How long do you guys suggest I FTC it?
Just trying to get the timing down so the party won't be waiting for the meat! Thanks!
I think the average is 1.5 hours per pound I just started a 12 lbr myself and I am figuring on 14-16 hours. But I am also going to transfer mine into the oven and sleep tonight. As for the FTC 4-6 hours will not be a problem
I would agree with 10.5 I did a 14.5lb a few weeks back and it took about 16 hours. But really its up to the meat. I would start sooner rather than later. You can always ftp for 4-6 hours. I have even heard some people ftp for 8 hours. The meat will usually stall around 170 - 180 but be patient! Good luck!