What kind of cooker were you cooking on?

A 12 lbs brisket shouldn't ever take 19 hours so something was off.

Typical $400 dollar offset from Academy. I added some ribs half away into the cook. So I don't know if that slowed it down too. Just keep trying I suppose..

Adding cold meat will slow down the cook for sure...but it still seems long

Was it the old country Pecos? I had that one from academy and I promptly sold it for a Weber smokey mountain cooker. It's amazing.

Way too long. Something was not right.

Cooked a 12# prime brisket on my Grill Dome today. Did it at 275 and it only took 6 hours and 13 mins, and I didn't wrap it. Took it to 203. And it was great. Yes, thermos are checked and accurate. I have no clue why my briskets only take 30 mins or so per pound on the Grill Dome. Its always shocking that they are done so quickly. A 9 pound pork butt on the same grill takes 13 to 14 hours.

Pro Tip:

Get BBQ GURU.
Alter offset pit to allow for proper function of said BBQ GURU.
Profit

It's a brinkmann like this one. Guru is cheating, no?

quote:

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It's a brinkmann like this one. Guru is cheating, no?

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Definitely NOT cheating. I like calling it resulting. It gets me the results I want.

A friend of mine that cooked at the Rodeo cook off taught me this easy way. Heat up offset smoker 400 ish. Season and put on for 3 or 4 hours. Wrap tightly in heavy foil add some more charcoal and go to bed (start around 7 pm) finish 9;00 am. Throw unwrapped in cooler and let sit if serving for lunch. I have only had one fail with this procedure, I think it was bad or I added too much additional charcoal. Also add some wood (i prefer pecan, not a lot also no briquets). I have also read Franklins book and its great. A little too labor intensive for me. Good luck.

My smoker is stainless and they all vary. When I get up it has cooled to 160? ish. Not exact science but always good.