"ceed"
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote in message newsp.ssg3nclj21xk10@dellbob...
> Hi,
>
> I've got a 10 lbs untrimmed brisket I will do in my Brinkmann Smoker this
> weekend. I think I'm ready for a brisket at this point (it's not my first
> brisket, but the first in a smoker). However, I am wondering how to place
> it since it's quite big. Advice? If someone has any other "last minute
> advice" for me please come forward, coz tomorrow it may be too ....
>
> How long will/should it take at 230-260F?
>
figure on at least 12 hours, start that sucker as early as you can, say, 5
am.

> Thanks!
>
> --
> //ceed

Cook it until internal meat temp of 195 is reached!, forget time, cook to
195andthere will be a hugh stall in temp rise around 150, but it will start
limbing again. then take it off cooker, let it sit for 1 hour, wrapped in
foil then wrapped in towels and/or place in ice chest (no Ice) for 1 hour,
then slice and eat. I don't know what a Brinkman smoker means but if it
barely fits in, thats ok as it will shrink, sometimes by 50 percent.