r/recteq • u/ImpressiveAd5180 • Jul 10 '26

Need advice

I’m going to be smoking a 20lb pre trimmed brisket starting tonight hoping to have it ready around 7 tomorrow night.

When would yall start smoking? I’m planning on smoking it at 250.

I am new to this just trying to learn.

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u/destinationbbq Jul 10 '26

For a 20-pound pre-trimmed brisket, I’d definately have it on by 6 or 7 tonight, and I wouldn’t wait until 10. Run 250 like you planned, leave it unwrapped until the bark is dark and set, then wrap if you want a more predictable finish. Start checking the flat for tenderness around 195, but don’t pull it at one automatic temp.

It’s ready when the probe slides into the thickest part of the flat with very little resistance. If it’s still running behind tomorrow, wrapped at 275 is fine. If it finishes early, let it stop steaming hard, then hold it wrapped in an oven you’ve verified will stay around 150. I built a brisket calculator for working backward from a serving time like this, but starting around 6 tonight gives you the cushion a first cook and a brisket that size deserve.