Has anyone taken this long to smoke a 13# brisket on a Pit Boss pellet smoker? 250 till internal 150. Wrap and took 6 hours to hit 202.
by Kalisilat1
7 Comments
OtherTechnician
It takes what it takes. Each brisket is unique. You can try increasing temp a bit to 275° after the wrap.
basement-thug
I or my buddies have done numerous briskets that are amazing using my 21 hour rule for a pellet. It just works every time. We always start them around noon the day before the evening meal the next day. It goes something like 16-18 hours 180f, fat side down, with a crushed beer can under it to “tent” it up so juices run off and don’t prevent bark and smoke. Then wrap in paper, put back on fat side up, add beef broth and some butter when wrapping. Step up to 250f Leave till 208-210f internal. Works every dang time.
Tiekal
Overnight is the way to go. 200f at 10pm. Usually ready to wrap at 6:30am. Finishes around 1-2 (temp bumped to 250). Wrapped in a couple towels and thrown in a cooler until ready to eat at 6pm
Easy peasy and you get some sleep.
SalamanderNo3872
R.I.P
Whistlermd
I did one yesterday, should have let it rest longer but was rushed. Was on the smoker for a little over 15 hours.
Fecal_Tornado
I did an 18lb one in 16 hours on my Searwood. Started yesterday at 6pm.
wrennywren
I’ve had brisket probe tender at 195. You don’t need to hit 202 just to hit 202
7 Comments
It takes what it takes. Each brisket is unique. You can try increasing temp a bit to 275° after the wrap.
I or my buddies have done numerous briskets that are amazing using my 21 hour rule for a pellet. It just works every time. We always start them around noon the day before the evening meal the next day. It goes something like 16-18 hours 180f, fat side down, with a crushed beer can under it to “tent” it up so juices run off and don’t prevent bark and smoke. Then wrap in paper, put back on fat side up, add beef broth and some butter when wrapping. Step up to 250f Leave till 208-210f internal. Works every dang time.
Overnight is the way to go. 200f at 10pm. Usually ready to wrap at 6:30am. Finishes around 1-2 (temp bumped to 250). Wrapped in a couple towels and thrown in a cooler until ready to eat at 6pm
Easy peasy and you get some sleep.
R.I.P
I did one yesterday, should have let it rest longer but was rushed. Was on the smoker for a little over 15 hours.
I did an 18lb one in 16 hours on my Searwood. Started yesterday at 6pm.
I’ve had brisket probe tender at 195. You don’t need to hit 202 just to hit 202