Mayo wrote:
>
> On 9/15/2014 2:51 PM, Janet Bostwick wrote:
> > On Mon, 15 Sep 2014 13:02:24 -0700, sf > wrote:
> >
> > snip
> >>
> >> Thinking I'll try a brisket this week. Is it wrapped and cooked
> >> longer with a slurry too?
> >
> > prepare for a long cooking time 18-20 hours.
> > Janet US
> >
>
> That's a very long time, longer than I've ever done.

As the saying goes, "it's done when it's done", and time is only an
estimate. You need to monitor the internal temp for the ~190F plateau
and wait for it to start climbing again. That is the most reliable
indicator that it's done and should be followed by a fork test to
confirm. Wrapping and resting for a period before cutting will also help
ensure it doesn't dry out. 18-20 hours matches with my experience in my
offset smoker for the typical 12-16# packer cut brisket, especially if I
put two in the smoker along with a few racks of ribs to fill it up. The
ribs obviously come out long before the brisket is done.