I have a 5 pound brisket and a 6 pound brisket currently in the Bradley. I put it in at 10:00 last night in hopes it will be done by 2:00 this afternoon (approximately 16 hours in the smoker). I figured approximately 1.5 hours per pound would this be a correct assumption? My digital thermometer is not working correctly so I am using an old style, poke and prod thermometer where I have to open the door each time to get a reading...I want to take them to 190 degrees. I kept the temp at 220. Do you think this will be too much time for the Brisket?
Also, I'm tired of these cheap thermometers, what brand name and style would be good to purchase money will not be an issue on the next one! Where can I purchase them at, on-line or directly from a store? Thanks!! .
Sounds like you're on track.. As for the thermometer, get a Maverick ET-732. New on the market. Two probes, one for the tower temp, one for the meat temp. Wireless remote transmitter so you don't have to ever open the door to check temps. Built by Redi-Chek.
try yard and pool on line
16 hrs should be enough for one but since there are 2 it might be a little longer and since you're opening the door to check the temperatures it will take longer since you have to wait for the temp to recover.
Thanks guys! I took everyones advice, I have a Maverick ET-732 ordered and on the way! The brisket turned out wonderful! The 5 pound brisket took right at 16 hours and the 6 pounder took 17. Thanks again guys...Your input is valuable and repected!!
Way to do Rudyfo and you are more than welcome.