LarryF
New member
I have been reading all the posts that I can find about smoking a beef brisket. I am trying to figure out when I need to start it if I want it for Dinner around 5 PM on Sunday. The one I bought is 14.25 lbs. I probably should have started with one a little smaller, but hey, that's what was available. If I figure an hour to an hour and fifteen minutes per pound I am looking at anywhere between fourteen and eighteen hours. Most of the posts that I have read don't have you cooking it for that long. I intend to do the foil thing when the internal temp hits between 155-165. Does this cut down on the time it will take to get up to the 190-210 temp I am looking for? Am I missing something here? Any advice would be appreciated.
Thanks,
Larry
Thanks,
Larry