How big of a brisket?

[Greenenvey]

What size brisket will I need to feed  10 people ? Thanks

 

[Pork Belly]

At least 1/2 pound a person for big eaters. For best results get a whole packer cut, smoke it whole. You can serve point and flat, lean and moist however you want to describe it then have plenty of leftovers. it's better to have too much food.

 

[Greenenvey]

Thanks Brian, I've never cooked a brisket before but I'll be doing one for the 4th of July. How much do they shrink? Is a 13 pounder big enough after its been cooked?

 

[DivotMaker]

Laura, briskets will shrink as much as 40%, after smoking.  That giant hunk of meat won't look anything like it did when it comes out!  For a 13 lb briskie, you're looking at about 8-9 lbs of finished meat.  Depending on your eater's appetites, that may be ok, or a little short.  Slice it thin!

 

[SconnieQ]

I think 8-9 pounds finished meat should be plenty. I'm a "good" eater, and I aways think I can eat a LOT more brisket than I actually end up eating. It is pretty rich and filling. As long as you've got lots of filling sides, especially potato salad ;D, you will be fine. I would just buy the largest whole packer brisket you can find that looks good. Also, if it is untrimmed, you might be trimming a couple pounds of fat off of it. Don't over-trim it though. Leave a good 1/4 inch of fat.

 

[Greenenvey]

Thank you all for your help, my next question is I need this brisket done and on the table at 1 o'clock on sunday afternoon.  I don't have the brisket on hand but let's say it's a 12 pounder. What time would you suggest I put it in the smoker?  I'm thinking 5 pm on Saturday? That's a very uneducated guess, I want to hear what you  guys think?

 

[Pork Belly]

Briskets will shrink somewhere between, "Wow it looks the same" to "What the hell happened?" they are unpredictable.

 

[Libohunden]

Laura,

They can be unpredictable on time also.  Let temperature be your guide. Get a decent thermometer like a Maverick et-133 or an igrill. When the temp hits 190 take it out, double wrap it in foil, put it in a cooler with towels placed on top for at least 1 hour to rest.  You can leave it in the cooler for 5 or 6 hours if needed until ready to slice. As soon as you start slicing, it will start drying out so you don't want to slice until ready to put on plate.  You should aim for 1/4" slices.

Set your temp for 135F.  FYI

If you start that size brisket around midnight the night before, you should have plenty of time for it to rest.

What rub are you using?

 

[Pork Belly]

When the temp hits 190 take it out

I disagree I see a ton of 190 briskets that are as tight as a new basketball. Forget temp cook it until its squishy.

 

[Libohunden]

And here we go...

Well, I was going to say between 190-195. But I think 190 with a good rest will be fine.  Remember Laura has no experience with brisket yet, so I was trying to keep it as straightforward as possible.

 

[Greenenvey]

Wow they have 18 pound brisket at our costco

 

[SconnieQ]

The USDA Prime briskets at Costco are excellent. You will want to trim off the really thick parts of fat, but don't over-trim!

I temp both the flat and the point, and my ideals are 195 in the flat, and 200 in the point. Those are my minimums. I have found that 190 is not as jiggly and tender as I like. When your temps are there, check it and see if it's "jiggly", floppy, and bends easily (you will get to know this texture the more briskets you do). If so, it's ready for a rest in a cooler (double wrap in foil, and surrounded by towels. I try to rest at least 2 hours, and up to 6 hours is fine.

I often hear about brisket flats being dry when people do their FIRST brisket. This almost never comes from cooking to too HIGH of temp. The reasons in reality are 1) bought a flat-only cut from the supermarket which was overtrimmed and probably USDA "Select" quality (try to buy AT LEAST UDSA Choice, with USDA Prime, whole packer brisket the best). 2) Did not allow enough time, and rushed the cooking by turning the smoker to 250 or higher, which will make the meat "tense up" and render/squeeze out fat and moisture before connective tissue has fully converted to gelatin. 3) Did not allow enough time, and just pulled from the smoker at too low of internal temperature. Sometimes what our senses interpret as "dry" is really just a tough cut of meat that hasn't been allowed enough time/temperature to become tender. 4) Did not allow enough time, and did not rest long enough, so when sliced, all of the juices ran out of the meat.

Do you see a common theme here? It is so common for people to NOT allow enough time for brisket. So, cook your brisket shooting for it being done 6 hours before your event, and you should not have to compromise.

The reason she is asking for time, is because everyone needs to know what time they should start the darn thing! I don't think she was planning on cooking by time-only. Internal temperature is always what you go by for pulling from the smoker. I would go by 1.5 hours per pound at 225, and plan on it being done by noon on Saturday, then a rest in the cooler until you are ready to slice before 5:00. If it's done later, you'll still have plenty of wiggle room for your 2 hour minimum rest. If it's done early, take it out and double wrap in foil. Turn the smoker off, and leave the door open for 30 minutes to let it cool down. Turn the smoker to 140, put your brisket back in (in a foil pan would not hurt, to help insulate against heat from the bottom), and keep warm until about 2-4 hours before your event, at which time you can transfer to a cooler to rest.

I know you've got a 3D, so in theory you could program in changing the smoker temp to 140 when the internal temp reaches 195, but that will overcook your brisket. Even though the digital controller will shut the element off, because these smokers are so well insulated, the internal box temperature will probably remain up toward 225 for a couple hours. And your brisket will go way past 195. Maybe others here have a suggestion on how to program this, for cutting it off at a lower internal temperature, switching to 140 and hoping the final internal temp will end up at 195, but I think the old fashioned way works best for brisket (when you reach your desired internal temp, remove the brisket).

 

[Greenenvey]

The USDA Prime briskets at Costco are excellent. You will want to trim off the really thick parts of fat, but don't over-trim!

I temp both the flat and the point, and my ideals are 195 in the flat, and 200 in the point. Those are my minimums. I have found that 190 is not as jiggly and tender as I like. When your temps are there, check it and see if it's "jiggly", floppy, and bends easily (you will get to know this texture the more briskets you do). If so, it's ready for a rest in a cooler (double wrap in foil, and surrounded by towels. I try to rest at least 2 hours, and up to 6 hours is fine.

I often hear about brisket flats being dry when people do their FIRST brisket. This almost never comes from cooking to too HIGH of temp. The reasons in reality are 1) bought a flat-only cut from the supermarket which was overtrimmed and probably USDA "Select" quality (try to buy AT LEAST UDSA Choice, with USDA Prime, whole packer brisket the best). 2) Did not allow enough time, and rushed the cooking by turning the smoker to 250 or higher, which will make the meat "tense up" and render/squeeze out fat and moisture before connective tissue has fully converted to gelatin. 3) Did not allow enough time, and just pulled from the smoker at too low of internal temperature. Sometimes what our senses interpret as "dry" is really just a tough cut of meat that hasn't been allowed enough time/temperature to become tender. 4) Did not allow enough time, and did not rest long enough, so when sliced, all of the juices ran out of the meat.

Do you see a common theme here? It is so common for people to NOT allow enough time for brisket. So, cook your brisket shooting for it being done 6 hours before your event, and you should not have to compromise.

The reason she is asking for time, is because everyone needs to know what time they should start the darn thing! I don't think she was planning on cooking by time-only. Internal temperature is always what you go by for pulling from the smoker. I would go by 1.5 hours per pound at 225, and plan on it being done by noon on Saturday, then a rest in the cooler until you are ready to slice before 5:00. If it's done later, you'll still have plenty of wiggle room for your 2 hour minimum rest. If it's done early, take it out and double wrap in foil. Turn the smoker off, and leave the door open for 30 minutes to let it cool down. Turn the smoker to 140, put your brisket back in (in a foil pan would not hurt, to help insulate against heat from the bottom), and keep warm until about 2-4 hours before your event, at which time you can transfer to a cooler to rest.

I know you've got a 3D, so in theory you could program in changing the smoker temp to 140 when the internal temp reaches 195, but that will overcook your brisket. Even though the digital controller will shut the element off, because these smokers are so well insulated, the internal box temperature will probably remain up toward 225 for a couple hours. And your brisket will go way past 195. Maybe others here have a suggestion on how to program this, for cutting it off at a lower internal temperature, switching to 140 and hoping the final internal temp will end up at 195, but I think the old fashioned way works best for brisket (when you reach your desired internal temp, remove the brisket).

Kari that was a fantastic reply, thank you for taking the time to type that all out I really appreciate that. Thanks everyone for your replies they are all appreciated and I learned alot.

 

[SconnieQ]

I'm a fast typist.

 

[DivotMaker]

Great advice, one and all!  Listen to Brian (Pork Belly), for sure!  This guy smokes more briskets in a day than most of us do in a year!  I know we (amateurs) use internal temp as a "guideline," but (just like ribs & time), it's never an "absolute!"  One thing about our hobby is the ability to learn "feel," which is a huge part of BBQ!  Temps are not absolute, if it doesn't "feel" right!  Just like testing ribs with a toothpick (because the "5 hours, no peek" rule is a guideline, not an "absolute"), we need to test the feel of a brisket, too!  Brian can definitely help with that! 

Nothing can replace experience.  The more you smoke, the more you will have...period.  We have all had a lot that are either too much, too little, or "just right!"  What we need to remember, is what the ones "felt" like that were just right!   Meat is never going to be the same, every time, and that's the fun part, and what separates those that can do, from those that just need to learn how to "do!"  lol.  Technique, and finding what works, is from trial and error.  Be proud of your successes, and learn from your mistakes (which usually taste pretty darn good, btw)!

Now that my rant is over, let me chime in my 2¢...   I agree with Kari on timing.  I have never had a brisket take more than 1.5 hrs/lb; in fact, I have rarely had a brisket take more than 1.25 hrs/lb.  One of the most "predictable" smokes (if there is one) I do! 

Don't over-trim...fat is your friend, on a packer!  Make sure nothing is less than 1/4" thick, and score it to allow smoke/rub penetration.  Use a water pan, and keep it in until you start checking it about 190.  May take a little more, but (in my experience), you won't find one done before that.  Plan on resting, double-wrapped in foil, for as long as it takes.  If it's going to be more than 4-5 hours, rest in the smoker set to 140 (let it cool first, so you don't continue cooking).  Should be great! 8)

 

[Greenenvey]

Thank you Tony...ok everyone I got a 17.25 prime packer from Costco. I'll be following all of you advice. We will be eating it for our 4 the of July meal. Wish me luck with this monster

 

[SconnieQ]

Tony is right about the time estimate. They generally take 1 to 1.25 hours per pound. (I said 1.5 hours per pound, and that was probably overshooting it.) So if you assume 1.25 hours per pound (plus at least 2 hours for rest), and it is done sooner, you can rest longer or keep warm as I had mentioned.

 

[Greenenvey]

Ok how does this plan sound, it's a 17.25 pound brisket. We want to eat at 1 o'clock  sunday afternoon. So if I put it in at 1 o clock on Saturday,that will be 24 hours . Does this sound ok for the total time including the 2 hour rest?

 

[SconnieQ]

Ok how does this plan sound, it's a 17.25 pound brisket. We want to eat at 1 o'clock  sunday afternoon. So if I put it in at 1 o clock on Saturday,that will be 24 hours . Does this sound ok for the total time including the 2 hour rest?

You will likely be trimming off about 2 pounds of fat (only the really thick stuff). If you have a scale, you can weigh your trimmings and subtract them. So you might want to calculate based on 15.25 pounds. 15.25 x 1.25 + 2 (hours rest) = approx 21 hours total. Start at 4:00 pm Saturday. Should leave plenty of time. The worst thing is an undercooked, or "rushed" brisket.

 

[SuperDave]

If Pork Belly's, "until squishy" is vague, I use the toothpick method and the toothpick goes in and out with little to no resistance, no tug to get the toothpick back out.