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Just found out a crazy fact about brisket smoking times
Honestly, I was watching an old episode of BBQ Pitmasters with Myron Mixon and he said he once smoked a whole packer brisket for 22 hours straight. I always thought 12-14 hours was the max. Found that on a re-run of the show from 2012. Has anyone else heard of a brisket taking that long, or was that just for competition?
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joelh649d agoMost Upvoted
My first brisket took 19 hours on my old offset smoker. It was a 16 pound packer and the stall just went on forever, maybe because I kept the temp real low around 225. I remember it finally probing tender around 2 AM. So a 22 hour cook doesn't sound crazy to me for a big piece of meat, especially with older equipment or really steady low heat. Competition guys like Myron are also chasing a specific texture that might need extra time.
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wilson.kelly9d ago
Man, that 2 AM finish sounds brutal but totally worth it!
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derek6569d ago
@joelh64's story about the 19-hour stall is a perfect example. People forget how much the meat itself changes the time. A well-marbled, cold brisket from the fridge acts totally different than one that sat out. That initial cold soak in the smoke can add hours before the internal temp even starts to climb for real. It's not just the cooker, it's the starting point of the meat. Ever notice how two same-size briskets never finish at the same time?
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