SDSBBQ - FAQ 4 - How Long Does It Take to Cook Brisket or Pork Shoulder

[@Chris-wp3ew]

The LSG Pee Wee is rock solid once it's running. It doesn't swing up or down (with a charcoal basket and lumps of hickory)... My old offset smoker is all over the place and NOT efficient. New LSG offset is on the way.

[@SDSBBQs]

LOL... that subtle last part.

[@Chris-wp3ew]

@@SDSBBQs Quality of the PeeWee tied my hands... New Offset HAD to happen... It's been about 6 weeks since I ordered it. It's being shipped now : - )

[@SDSBBQs]

Ha... HAD to!

[@kevinwill8542]

Agree with u....that's the good thing about BBQ,million different ways to do it....we always cook at 275..I smoke pork shoulders and brisket for 6 hrs ,then wrap and put in oven at 300°..until tender..we never use thermometers to probe meat..done so much don't need to......new people ask Alot of questions..best way to learn is get out and smoke some meat.... everyone does it different...I say what ever works for u roll with it

[@SDSBBQs]

I equate it to going from point A to point B... no matter how many different roads we take as long as you get there it's mostly all good. Totally agree about the noobs asking questions, shrug. It's cool though we all had to start somewhere.

[@JrSVT]

Dash, just wanted to let you know I cooked a brisket yesterday (7/7/2018) hot and fast @ 300-325°...my 12.5lb brisket was done in 6 hours with an internal temp of 202° where it probed tender. This was my first attempt at a hot and fast cook and it turned out great. This video helped persuade me to do the hot and fast method. Thanks for all the great vids, keep up the good work!

[@SDSBBQs]

Well now that is awesome! Glad to hear it worked out for you. Thanks for watching.

[@k.b.stephens3448]

Would you agree that smoking a brisket temp to be removed should be 20 degs or so less than ideal temp? So that reheating the brisket comes out better?

[@SDSBBQs]

No, not at all... Because if you never take it to the full temp the brisket will have to be taken back to the full done-ness temp in order to be tender.

[@TomCat777]

Hey Dash, Another great video bro. Thank you for doing this series. It's very helpful

[@SDSBBQs]

Just starting out get to know your smoker is most important take your time worrying about brisket and or pork shoulder

[@shaneskinner9484]

UHHHHHH!!!! When it's done it's done! !!!

[@SDSBBQs]

Man... listen... LOL but they don't hear me though.

[@holliefunches13]

Hey bruh....like you said.....we all have different methods of cooking. We cook our briskets between 200-220 for about 10 to 14 hours. But it depends on what size brisket you have. I love the knowledge you be out.

[@SDSBBQs]

Thanks for watching and commenting!

[@allamerican0973]

Very interesting brotha! I’ve learned tons from you man! ✊🏾

[@SDSBBQs]

Thanks, glad I could help.

[@LadyofQSylvieCurry]

The most important criteria for determining when a brisket is done is by how it feels when probed. Temp only gives you an idea of when you should pay attention to monitoring tenderness. A probe inserted in the meat will have no resistance (like butter) when it is inserted = done. Sometimes this tenderness will correspond to a temp of 200, 208, 212 or even 195. Also the altitude you are cooking at has a big influence on when our brisket is done. Higher altitudes will result in a brisket not going above 200 degrees. Probe it for tenderness to determine when done. I cook "hot and fast" and I can get a brisket tender at 4 hrs. It works. When cooking hot and fast you also must be mindful that you have to wrap the brisket after about 1 1/2 hrs in the smoker -color of brisket and maillard reaction is what you are going for. It will have enough smoke and all you need is to push to tenderness (probe just to test for tenderness and not temp) while wrapped. Lady of Q

[@SDSBBQs]

Thank you Mrs. Curry for taking the time out of your day to comment and drop some knowledge. When and or if I ever get to the point when I need to do a hot and fast cook... I know who I'm looking up! Never really threw altitude into the mix of other things to "worry" about but that is defiantly something to think about.

[@ffmd2004]

I kind of like to know just a roundabout time for the simple reason of when to put it on to be close at a certain time

[@SDSBBQs]

Err on the side of long and then reheat if needed. I can give you a rough estimate and there could be something that blows that estimate out of the water and then your cook takes longer and you are screwed if you have a hard delivery time. I don't talk times mainly cause I feel it is a crutch, folks want to wait until the last minute and then they scramble and then mess it up. From what I see more often than not.

[@byoung1520]

Yeah there are too many variables involved to discuss time. Ambient temperature is a big one, humidity, wind, quality of the meat. Gotta turn off the clock and use the force!

[@SDSBBQs]

You can say that again... #UseTheForce

[@jermur8053]

10 hrs? Isn't a brisket still stalled at 10hrs?

[@SDSBBQs]

Nope... it's ready to be sliced after resting if done right.

[@johngreno6464]

Dash, Great video!!! I do have to say that when you were describing the temperature setting in the oven and smoker you reminded me of a dance move this girl I dated use to use in the late 80's...hehehehe. Love your videos and am glad I can call you my friend. Thank you again Sir!!!

[@SDSBBQs]

LOL... was she hot and could she dance? Somehow I believe that the answer to the second part of that question I asked didn't matter if the first answer was yes! Thank you again for your continued support and encouragement!

[@markn2904]

Dash, EXCELLENT video! I am really really liking this new series. Your wisdom in short concise videos. I don't think I heard one nonetheless... Good for you! Thanks for sharing. How do you feel this video worked?

[@SDSBBQs]

I like these videos as well... I like what they represent, an easy way for folks to the most commonly asked questions quickly and easily. Mark... I've said it before and I'll say it again. Thank you, you Sir are one of the people I think about when I make subtle changes to the "pause words" Nonetheless... is just the most recent I have had to work on and 'edit" out.

[@WeDemBoyzzz95]

Bro, thank you so much. Just started a catering company and you have been a great resource. Do you mentor?

[@SDSBBQs]

Thank you So very much for watching, commenting and your feedback. Mentoring... Not really able at the moment. Too many other things on my plate.

[@craigruby5279]

First time you said cook to temp I understood exactly what you meant and makes it fool proof, well for most. lol

[@SDSBBQs]

I know right... Almost fool proof.

[@africantwin173]

Im just starting out here in the boring EU with a diy UDS with heat reflector plate. What is a good temp plan for brisket 4.4 lbs and 8.8 lbs. My first attempt with a 2.8 lbs brisket was not good. The internal temp was 186 after 6 hours at 212 - 245 F. The meat did not looked ready. Did another 3 hours in tin foil at temp 212F, and it was ok. I had a lot of wind out side.

[@SDSBBQs]

Not quite sure what you mean by temp plan... I usually recommend you smoke at 250 degrees F until your meat hits about 160-165 and you have a decent mahogany color on the meat. Then wrap and cook until you hit an internal temp between 200 and 205 degrees F internal.

[@richardbohlingsr3490]

I agree.. cook to temp, but not by time. Figuring how long it will take is like picking the right lotto ticket. I plan for 12 hrs but I cook different than most. Outside temp and wind will definitely affect cook time. Your insulated smokers will cook faster than the un-insulated ones and they hold the temp better. I can get the smoke right at about 4 hrs, then finish with heat. 220* will render more fat from the meat. I trim most of the outer fat like you do. Keep on smoking.

[@SDSBBQs]

totally agree... you can never say exactly how long it will take. Plus I'm not all that lucky with lotto.

[@johnocallaghan2946]

I agree with both of you but for a new person having an estimate on how long something could take is at least helpful!

[@SDSBBQs]

Problem is if I give you an "estimate" and your fire is off too low or too high I am now to blame on the outcome of your food that took X more hours to cook or because the meat was done faster then the time it is now overcooked.

[@johnocallaghan2946]

That makes sense, I'm not that way, but I've personally knows MANYYYYY that are like that. I'm in sales as a primary profession so I see it every day!

[@SDSBBQs]

LOL... there seem to be many more of the folks that will point fingers and place blame as opposed to learning from a mistake and or bad cook.

[@DCCooks]

I think that cooking to temp can sometimes cause some problems too. I have always been told that when you can slide the probe into your brisket like it was going into a stick of room temperature butter, it was done. No matter what the temp was at. I think it has to do with fat content, quality of the cut, size, etc. I know that people want to know exactly how long it will take. My advice is to start much earlier than you think you will need. Give yourself enough time, so you don't need to worry about exactly how long it takes. Brisket is done when it wants to be done, not when you want it to be done. Great video and topic!

[@SDSBBQs]

Totally agree... It is done when it is done...

[@GTGrabber]

I smoked a 8 lb brisket (trimmed weight) this weekend and it took over 12 hours and never reached 190 in the spot I had the probe. I put the probe in the flat as that is where I expect the fastest cook time to be. It helps keep from over cooking the point. I finally started probing other areas with my instant read and found the temps to be 200ish. So I pulled it. The flat was not horrible but not as "pull test" tender and moist as I like it to be. Point was awesome though. (Im still going to send you some of this rub to try) Unfortunately this was for a pool party we were having so the excessive cooking time ate in to the rest period and had me working the pit instead of chilling in the pool with guests. I really only planned it to take 8 hrs plus rest time. I started the smoker at 4am so it should have been plenty of time. I think this was just a bad brisket. It had been sitting in the freezer for 9 months. This is just another example of how variable time based cooking can be.

[@SDSBBQs]

What temp were you cooking at? Lets diagnose why your brisket took as long as it did.

[@GTGrabber]

I was aiming for 250-275 but it spent a lot of time in the 220's with occasional runs up to 300 when I wasnt watching. Its a stick burner and the wind that day made the temp jump around a lot. Even at temps maintaining at 225 it should not have taken nearly that long.

[@SDSBBQs]

Yeah the wind seemed to defiantly hinder your cook. Welp... that is all part of cooking with wood. But shooting for 250 would have been ideal. and then wrapping and bumping up the temp.

[@richardbohlingsr3490]

That's pretty much the reason I stop smoking after Dec 15th. It too cold and windy to get a successful cook. Keep on smoking.

[@cleverjohn7884]

My pellet smoker is within one degree at all times, I'm assuming you mean stick burners being none consistent?

[@SDSBBQs]

Yes stick burners, and or charcoal cookers. Propane and Pellet are far better as far as temp control.

[@JrSVT]

Don't forget the instant read thermometers...you get what you pay for in that department. Cheapo instant reads aren't really instant....more like 6-8 seconds. Thermoworks instant reads are expensive but will give you accurate temps within 2-4 seconds. Those few seconds make a difference when you're grilling chicken hot and fast too.

[@SDSBBQs]

Yes indeed they do... I need to step up my "instant" read thermometers up a bit.

[@JrSVT]

SDSBBQ those few extra seconds when your hand is over hot coals can make a difference between "yee-ow that's hot" and "yup its good".

[@TheWinkingPigBarBQ]

All kinds of things can affect the length of time something takes, including the weather. Last Thursday I was smoking in the rain and I had two good sized pork butts that took forever to finish. I think it had to do with the near 100% humidity all day.

[@SDSBBQs]

I hate when that happens... messes up your time tables.

[@tomc8273]

WHOA! very intense today. But a great video, I rarely cook by the clock, if things run longer I tell my wife the food isn't co-operating and it will be done when it's done. Thanks Dash; I'm going for a beer!

[@SDSBBQs]

It's a pet peeve... LOL Sorry. Yeah nothing wrong with getting a beer and waiting on your food to finish.

[@traviskemper6268]

yo... you seemed mad

[@SDSBBQs]

*shrug* Sorry... Pet peeve... Kinda does bring out the ALL CAPS RAGE!

[@ShanThurman1978]

Yo dash but how long tho... Lol joking bro great video some will get it some won't smoking is a art form not a text book project

[@SDSBBQs]

No truer words my friend! Thanks for watching.