Smoked a brisket for 14 hours straight, worth every second

R

2d ago1 min read

Started at 4am Saturday with a 12 pounder, kept the temp at 225, wrapped it at the stall around hour 8. Pulled it at 6pm when the probe went in like butter. We had about 20 people over and that thing was gone in an hour. Everyone was asking for my rub recipe and technique. Honestly the hardest part was not cutting into it too early. Gonna do this again next month and maybe try a burnt ends recipe I found.

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MMarco R.New Dad2d ago

14 hours at 225 is the way. I did a 13 pounder last month and that probe glide is the best feeling, way better than just going by time. That brisket had to be incredible.

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BBen H.Regular1d ago

This is goals right here. I'm still in the newborn fog so my idea of weekend cooking is whatever takes under 30 minutes, but someday I'm doing a proper all-day smoke like this.

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