Gonna do a brisket for the first time after 3 years :o It's from Wallyworld. Here it is. Sorry for the pics. iPhone.
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It's 9.57 lbs. About hoe long do y'all think it should take. At 225' till what IT. Temp hold will be no problem, I got the dual 500's. PID, maverick, fan. Heck y'all know. Lol.
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Wish I could help but I have never done one. The only thing I know is that it takes a lot of beer (for the cook). ;D
Wow I wish I could get deals like that on brisket.
At the risk of sounding like an a$$hole, it'll take as long as it takes. I generally plan for 1.5 hours per pound but it can go shorter or (much) longer. Give yourself plenty of time and FTC and refrigerate/reheat if necessary. After you trim, you'll probably have about 8-8.5 pounds so I'd start at least 15-16 hours before I wanted to serve it. Better it's done early than late.
Using a select cut is a gamble, I use choice or CAB (Certified Angus Beef). Sometimes you can get a select that is very close to choice. If this is your first one, I would use either Brisket Pachanga (http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga&p=845#post845) or Brisket - WTS (http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket&p=834#post834) as a guideline.
Quote from: Habanero Smoker on March 23, 2012, 02:50:54 AM
Using a select cut is a gamble, I use choice or CAB (Certified Angus Beef). Sometimes you can get a select that is very close to choice. If this is your first one, I would use either Brisket Pachanga (http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga&p=845#post845) or Brisket - WTS (http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket&p=834#post834) as a guideline.
It is all they carry at the Wallmart here. I did look at those threads before.
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