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In Reply to: Smoking my Brisket - HELP PLEASE! posted by High Heel Mama on August 19, 2011 at 08:51:56:
Would guess your 4.5# brisket you speak of is a small Brisket Flat, label probably reads trimmed brisket or something like that. The 13.5# is most likely a packer brisket, whish is going to have more untrimmed fat and has the flat and point of the brisket both. For the packer brisket if you are pushed on time, cooking at 250-275. Get your internal temp to 165 and then wrap with foil and back in the smoker to 190-195 internal.Going to take you somewhere in the neighborhood of 8-10 hrs. At that time I like to seperate the point and reseason it and put it back on for another hour or two and cut it up for burnt ends when done. Start it early if it gets done before the party, leave wrapped in foil, set it in a cooler lined with newspaper and it will stay hot for hours. When ready to serve take it out and slice it up.
Hope that helps.
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