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What time should I put a 12-14# packer brisket on to be ready by 6:00 PM?
I know it is not based on time but temps. Just a general idea would be helpful. I normally cook at 250* for everything.
I was thinking three (3AM)in the morning, 1 hour per #.
I am doing ten of them and thinking I should do earlier because of the large QTY.
Your thoughts please.
Offset smoker/stick burner
225* - time?
250* - time?
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