Hello to everyone, and a Happy Easter weekend to all.
I lost all of my notes that I accumulated over the past year and I need some
advice.
I have a 12.5 lb Brisket to smoke for my Easter Sunday meal. My two questions are
1) with a over night temp being in the mid 30's, how long do you think a piece this
size will take to get up to 188?
2) What would be my suggested temps/times to run the auberins pid at?
Thanks in advance to all for replies
My last brisket was 10lb and took 10 hrs at 225'. Running with dual 500w and PID. 4 hrs of smoke. I don't believe that ambient temp made a
Difference due to the PID holding temps steady the whole time.
Hopefully others will chime I'm with their experience. :)
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Quote from: mikecorn.1 on April 06, 2012, 07:58:24 AMMy last brisket was 10lb and took 10 hrs at 225'.
On the other hand, it could just as easily have been well over 20. You don't know till you know. At 225o, plan for 1.5 hours per pound and don't be surprised if it takes less than one or more than two.
Do I just set to 220/225 for the duration (w 4 hrs smoke) or do I gradually ramp up?
Quote from: hvhunter on April 06, 2012, 11:22:25 AM
Do I just set to 220/225 for the duration (w 4 hrs smoke) or do I gradually ramp up?
Same temp throughout the entire cooking process.
Ditto.
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did a 13.5 lb brisket at 225 and it took 11.4 hours to achieve an it of 190 , Also am running a 900 watt element and fan