It's usually something like 16 hours for pork butt and 14 for brisket. I've never had a 22 pounder though.
I smoked a full packer brisket that weighed over 22 lbs. on my offset smoker at 225 degrees once and it took 27 hours from start to finish.
Brisket is over-rated anyway. I don't like slow cooked beef...it's just not as good as pork is slow cooked. Not even close. ....and don't even mention the brisket farts!
brisket is usually 90 minutes per pound and pork butt with bone in is about 60. Give or take, but that's my rule of thumb when planning. And I go overnight for pork butts and brisket both. Like to pull them around noon, let them come down to temp in a cooler for a few hours.
I smoked a full packer brisket that weighed over 22 lbs. on my offset smoker at 225 degrees once and it took 27 hours from start to finish.
Brisket is over-rated anyway. I don't like slow cooked beef...it's just not as good as pork is slow cooked. Not even close. ....and don't even mention the brisket farts!
I've found that for brisket on a pellet smoker that I need to drop them to 180 before putting them in a cooler or else they lose too much juice in there. I've also found that for beef that butcher paper works better while foil works great for pork.
I get it. Kansas city is all about the pork while Texas is all about the beef. I'd take a great brisket over pulled pork or even ribs myself.
Yeah, I think it’s just a regional thing because I do like a good brisket. But I’d rather have a pork shoulder, chopped with coleslaw and potato salad.
Hey man, if I’m gonna eat beef, I’d rather it just be a steak
Yep, that's why you don't like it.
Poor man's brisket?
