I cooked my very first brisket on July 3rd for the 4th and once it was done I set it at room temperature for about an hour and a half popped it in the fridge overnight. The next day I took it out separated the point and the half and cook the point for about 90 minutes and it came out amazing! Thanks for the confirmation though.
I've accidentally gotten that roast beef flavor a few times. Do we know specifically what causes that? Cooking it too hot so it gets to 200-205 too quickly, cooking it past that optimal temp or perhaps letting it "simmer" for too long at those higher temps?
Thank you again for another great video. After 33 years of going to sea, I've had it with sleep deprivation. The powers that be never had a problem calling the captain from 8 time zones away. Planning on doing a brisket but 2 days in advance and putting in fridge as you did. Normally you wrap in paper but used foil and in a pan here. Is that because you were planning on storing in fridge? Looks marvelous and everyone seemed happy with results. Cheers!
A 15lb brisket is way too much for my family, so I usually smoke it then cut it in half, vacuum pack the part we didn't eat and freeze it. When I want to use it I thaw it, then reheat it using the stovetop method Aaron Franklin uses for his briskets (I don't have a sous vide pump). Heat up a stock pot of water to like 185F and just let it sit in there in the vacuum pack for 1.5-2hrs. I've reheated frozen brisket 2 months later that was basically like it just came off the smoker.
I make a 15 lb brisket and have several leftover meals. I make amazing grilled cheese brisket sandwiches, brisket chili and brisket enchiladas. My family loves when I tell them I’m making a brisket on the weekend because they’re almost as excited about all the leftover meals they expect during the week as they are about the bbq brisket itself.
@@SmokeTrailsBBQ Haha....he wants $50/lb......for that, he better come start the goddamn fire and mind it at least till wrapped. I don't mind a markup....but goddamn...
Glad that all of you TH-cam Chefs are trying different methods, because I really want to learn and master BBQ. Because it is just TOO EXPENSIVE for the Middle Class to eat at restaurants anymore, because we can't pay $20+/$25 per plate. When I make it at home, it is so much cheaper to just learn how to do it at home. It's worth the trouble to learn all of the methods.
We all have this problem. Just do your brisket however you do it, and then rest it at the lowest setting your oven will go until you need it. It's going to tenderize it like crazy and keep it serve ready. No reheating necessary.
First, thank you for your service! I am currently serving myself. I have just recently purchased a Green Mountain grill, Jim Bowie prime plus, and I love it! Built in temp probes, WIFI and all the gadgets. I have done steaks, pork ribs and just finished a 13lbs brisket last week and they all turned out perfect. I did a 20hr low and slow on the brisket and have some left over. I cut the point in half and turned one half into pulled beef and the other half I vacuum sealed for a reheat. Great videos! Gave me some ideas. Keep up with the awesome videos brother!
Steve- have you experimented putting it in the fridge after the first stall when the bark is set then finishing in the oven all the way to 205F the next day? I am really curious to know if this method produces a better bark or tenderness.
This woman keeps chowing down on the entire brisket while her husband and child are sitting there getting nothing to eat. I guess she was hungry. Pretty funny.
Interesting video. It's definitely interesting to see how people try different things. I know the Mad Scientist BBQ in his latest video says he takes his and puts it in a cooler and rests it for 12 hours, if the temp gets a bit too low then you recommends just reheating it a little in the oven. So kind of similar, I wonder how that compares with the fridge method here. I also know that Hary Soo will often finish his briskets in his oven because he's "cheap and lazy" (just like me!) and he did a video testing different ways reheating brisket left overs and found low heat in the oven worked well, but interestingly he'll sous vide at something like 160-170 (can't remember) to reheat. I think that's a really good idea actually since it should really preserve the moisture and ensure not overcooking in the reheating process (though obviously you can't easily do that to a whole brisket vs sliced leftovers). All really cool and appreciate the tests and sharing the results. Do you find that the pellet smoke maze thing really improves the smoke flavor of the pellet grill? I've read a variety of opinions from night and day better to almost no difference.
@@SmokeTrailsBBQ Yes, for me, I use a pellet tube on every cook, plus I got a fire stick to start it. Best thing ever for the pellet tube, "HomeRight Electro-Torch C900085 Fire Starter, Charcoal Starter and Lighter, BBQ Smoker, Grill Starter, Chemical Free Heated Air with Built-In Blower".
Just be careful putting a large hot piece of meat like that in the fridge. Its definitely not “food safe” as you stated, as a standard fridge will struggle to bring down the temp fast enough. Too much dwell time in the danger zone. You’d be better off leveraging an ice bath (brisket sealed of course) to rapidly cool the meat first, then leave in the fridge. Much safer that way.
@@JG-og1wy Actually, BananaChipzzz is correct. Hot food can raise the temp inside the fridge and it takes a long time to recover with such a large piece of meat. I'm not sure if getting it into a freezer would solve the dilemma. We are always cautioned to refrigerate leftovers immediately, but a whole hot brisket is bigger than leftovers. The danger zone for meat is 40 to 140 degrees and after I made both my son and myself sick with a big piece of meat resting in a cooler, I now leave in a temp probe as long as it's in there.
Actually it is not food safe to put the brisket directly in the fridge for reasons other than the raising of surrounding food temperatures. If food is placed into the fridge hot it is like leaving perishable foods on the counter. As the food rises above the 41 degree threshold it begins to multiply bacteria at a large rate. I only know this because of the training videos we watch at work on food safety. It is common mistake but can create food poisoning. Please don’t leave turkeys on your counters to thaw out unless you want a quick laxative. Very common mistakes. Hope this helps.
I've done this for years. No more getting up early. I put my brisket around 9am. I have even trimmed the night before and then wrapped in Saran Wrap until next morning. EZ PZ now. Great video. Thanks.
I almost want to commission you to develop a method for pulling near-finished brisket and vac-sealing for refrigeration, where you can reheat on demand without much quality loss. Rudy's bbq offers mail order bbq where you thaw, put in a pan with 1/2 cup of water and foul on top. You bake at 300 degrees for 2 hrs and allegidly comes out great. Would be a great way for a restaurant or less established bbq joint to be able to quickly meet demand and have briskets heated up, ready to slice in 2 hrs. Most bbq-ers would scoff at the idea but I've learned that Famous Dave's now buys their briskets precooked.
@@jessekernc302 long enough to get it to temperature internally usually 20/40 mins. As you dont want to cook it again but liquify the rendered fat. Serving temp would be good. 140-160° I never had to reheat that kind of quantity before. You could cut in half as well. No rules, just options.
Now I am a bit confused....your video from April 30, 2020 suggested that you let the brisket rest, then wrap in cling wrap and refrigerate until heating at 190 (still wrapped) until 160 internal. Now this video is clearly different. So which is it? I have a brisket in the cooler right now and I don't know what to do!!! Eat it all tonight....that could end badly. Please tell which is the best method. Thanks for the videos!
Either method will work. This one is faster because you can reheat it at 225 without risking melting the plastic wrap. If you use the plastic wrap method it will be more moist but you can't go over 200 degrees
Found your channel today, watched two videos so far, both have made a lot of sense and have been informative. Let's be honest, there are tonnes of bbq channels, but I think I might become a follower! Either way, keep up the good job and greetings from Sweden!
Interesting video. I’ve never seen this technique before. An other option would be to throw it on the smoker before going to sleep at 190 or so and wake up (not late) and check out the progress and proceed from there with increased temp, wrapping, etc. . It would probably be done with plenty of time before dinner.
What would you smoke a 9.8 lb brisket at and what internal temp would u pull to wrap? And then when we put in oven to reheat what would the temp be at and finished at internal ?
Hey there - thank for this video - very helpful. In this technique I’m using the MasterBuilt Electric smoker. Since I have a different smoker (electric) than the one you’re demonstrated with here, what internal temp should I reach before removing the brisket and putting in the fridge overnight?
Wake up at 10am and this guy's got a kid, how's that even possible 😂 since having my very first kid you're up when they're up, and that's normally early 😂
Hello, thanks for the vidéo. Is it the same method if instead of puting the brisket in the fridge, I let it rest for the night in a warm Low Temperature Halo Heat Holding Cabinet (140°F), then reheat the brisket at the right temperature to finish it ?
If you finish a brisket at 11pm. If you leave it inside the butcher paper and wrap in two moving blankets and keep it in a yeti. Will stay piping hot for 8-10 hours. No reheat required.
I cooked a brisket yesterday and pulled it off when internal temperature was 205. The meat was perfect but the fat didn't quite render. We sliced up what we were going to eat and now I'm testing something. I'm reheating it today at 190 in my pellet grill and wrapped it back up in butcher paper and covered it in beef tallow. I'm not sure how this is going to work out but I'm looking forward to the results. This is my test
Great video. I'm going to try this method this weekend. However, I'm planning to wrap it in butchers paper and tallow. Would you keep it in the butchers paper and tallow overnight in the refrigerator, or transfer it to foil? Thanks.
I finally tried this method yesterday/today - smoked a 13.5 lb Costco prime brisket to 205 internal temp from 11am-midnight yesterday, put in the fridge overnight and then reheated in the oven at 225 today. I also incorporated the new trend of using wagyu tallow. Have to say this was the best brisket I’ve ever eaten… if I do say so myself. But my family agreed, and they’re typically tough critics.
Thank you for this I started a 4 pound brisket yesterday at 3 o'clock PM pulled it off of the smoker at 11 PM when it hit 210 Kept it wrapped put it in a cooler to rest fell asleep woke up at 5:45 AM and it was still warm but I didn't take its temp take its temp so I threw it in the fridge and went back to bed now I have to reheat it to eat it so gotta give this method to try thank you
Thanks for sharing this video. Just finished a brisket yesterday and was wondering the best way to reheat it. Will be trying this out! Happy Cooking, UB
I just followed your Texas style brisket in oven video. After resting, I placed it in my fridge but still wrapped in the butchers paper. When it’s time to reheat, do you recommend leaving in the the same butchers paper, or re-wrap it in foil like you just showed? How about the juices it’s currently sitting in?? Transfer?? Thank you!
I just leave it in the wrap with all it's juices and reheat it to around 150 degrees internal with a low oven temp. It helps if you put it in a foil pan and cover it with foil to keep the steam/moisture in while reheating.
What a great video! I plan to use this to cook my first brisket. After wrapping in aluminum, how long does it take to be tender enough to pull it off? You said "after 3 hours" and also "it's 11:00pm," so I'm not sure what to think.
I cooked my very first brisket on July 3rd for the 4th and once it was done I set it at room temperature for about an hour and a half popped it in the fridge overnight. The next day I took it out separated the point and the half and cook the point for about 90 minutes and it came out amazing! Thanks for the confirmation though.
Bro you’re a legend. Grateful for finding your channel!
Cheers man!
I've accidentally gotten that roast beef flavor a few times. Do we know specifically what causes that? Cooking it too hot so it gets to 200-205 too quickly, cooking it past that optimal temp or perhaps letting it "simmer" for too long at those higher temps?
Thank you again for another great video. After 33 years of going to sea, I've had it with sleep deprivation. The powers that be never had a problem calling the captain from 8 time zones away. Planning on doing a brisket but 2 days in advance and putting in fridge as you did. Normally you wrap in paper but used foil and in a pan here. Is that because you were planning on storing in fridge? Looks marvelous and everyone seemed happy with results. Cheers!
Impressive. Great idea for an experiment Steve. Stay awesome.
A 15lb brisket is way too much for my family, so I usually smoke it then cut it in half, vacuum pack the part we didn't eat and freeze it. When I want to use it I thaw it, then reheat it using the stovetop method Aaron Franklin uses for his briskets (I don't have a sous vide pump). Heat up a stock pot of water to like 185F and just let it sit in there in the vacuum pack for 1.5-2hrs. I've reheated frozen brisket 2 months later that was basically like it just came off the smoker.
I make a 15 lb brisket and have several leftover meals. I make amazing grilled cheese brisket sandwiches, brisket chili and brisket enchiladas. My family loves when I tell them I’m making a brisket on the weekend because they’re almost as excited about all the leftover meals they expect during the week as they are about the bbq brisket itself.
Little man was tryna get a bite also lol
That's pretty funny seeing a Canadian drinking Lone Star beer. We don't even drink that crap in Texas. =)
Why was your final temp at 165° and not 205°?
Can you help me to now how to sale smoke bbq from home I appreciate your help
Really depends on the zoning and regulations in your city. Call up your city zoning dept and ask what you need to do to sell food from home
Fkn Franklin will mail you one and it'll come back to life....I'm going to say ...YES, yes you can....
He doesn't mail to Canada
@@SmokeTrailsBBQ Haha....he wants $50/lb......for that, he better come start the goddamn fire and mind it at least till wrapped. I don't mind a markup....but goddamn...
I like to use meatchurch weekday brisket recipe so I don’t have to wake up early
Glad that all of you TH-cam Chefs are trying different methods, because I really want to learn and master BBQ. Because it is just TOO EXPENSIVE for the Middle Class to eat at restaurants anymore, because we can't pay $20+/$25 per plate. When I make it at home, it is so much cheaper to just learn how to do it at home. It's worth the trouble to learn all of the methods.
Dont put a hot brisket in the fridge!!! The brisket will be fine but everything else in the fridge is gonna be like 45 or 50 degrees for a while.
We all have this problem. Just do your brisket however you do it, and then rest it at the lowest setting your oven will go until you need it. It's going to tenderize it like crazy and keep it serve ready. No reheating necessary.
Sister in law, brother in law?
Lol.
First, thank you for your service! I am currently serving myself. I have just recently purchased a Green Mountain grill, Jim Bowie prime plus, and I love it! Built in temp probes, WIFI and all the gadgets. I have done steaks, pork ribs and just finished a 13lbs brisket last week and they all turned out perfect. I did a 20hr low and slow on the brisket and have some left over. I cut the point in half and turned one half into pulled beef and the other half I vacuum sealed for a reheat. Great videos! Gave me some ideas. Keep up with the awesome videos brother!
Nice! I really like pulled brisket for tacos
Steve- have you experimented putting it in the fridge after the first stall when the bark is set then finishing in the oven all the way to 205F the next day? I am really curious to know if this method produces a better bark or tenderness.
This woman keeps chowing down on the entire brisket while her husband and child are sitting there getting nothing to eat. I guess she was hungry. Pretty funny.
Interesting video. It's definitely interesting to see how people try different things. I know the Mad Scientist BBQ in his latest video says he takes his and puts it in a cooler and rests it for 12 hours, if the temp gets a bit too low then you recommends just reheating it a little in the oven. So kind of similar, I wonder how that compares with the fridge method here. I also know that Hary Soo will often finish his briskets in his oven because he's "cheap and lazy" (just like me!) and he did a video testing different ways reheating brisket left overs and found low heat in the oven worked well, but interestingly he'll sous vide at something like 160-170 (can't remember) to reheat. I think that's a really good idea actually since it should really preserve the moisture and ensure not overcooking in the reheating process (though obviously you can't easily do that to a whole brisket vs sliced leftovers). All really cool and appreciate the tests and sharing the results. Do you find that the pellet smoke maze thing really improves the smoke flavor of the pellet grill? I've read a variety of opinions from night and day better to almost no difference.
Yes! The pellet maze or tube is a game changer for flavor AND bark.
On a pellet smoker that is. On an offset I wouldn't use it.
@@SmokeTrailsBBQ Yes, for me, I use a pellet tube on every cook, plus I got a fire stick to start it. Best thing ever for the pellet tube, "HomeRight Electro-Torch C900085 Fire Starter, Charcoal Starter and Lighter, BBQ Smoker, Grill Starter, Chemical Free Heated Air with Built-In Blower".
Instead of fully cooking it, can you have cook it since you’re already reheating it for another 4 to 5 hours.
Just be careful putting a large hot piece of meat like that in the fridge. Its definitely not “food safe” as you stated, as a standard fridge will struggle to bring down the temp fast enough. Too much dwell time in the danger zone. You’d be better off leveraging an ice bath (brisket sealed of course) to rapidly cool the meat first, then leave in the fridge. Much safer that way.
Totally! Something to watch for
@@SmokeTrailsBBQ how serious do I need to take this comment? I’m ok with throwing it in the fridge like you did… is there something to watch out for?
@@JG-og1wy I believe he's worried about it making the other food in the fridge warm.
@@JG-og1wy Actually, BananaChipzzz is correct. Hot food can raise the temp inside the fridge and it takes a long time to recover with such a large piece of meat. I'm not sure if getting it into a freezer would solve the dilemma. We are always cautioned to refrigerate leftovers immediately, but a whole hot brisket is bigger than leftovers. The danger zone for meat is 40 to 140 degrees and after I made both my son and myself sick with a big piece of meat resting in a cooler, I now leave in a temp probe as long as it's in there.
Actually it is not food safe to put the brisket directly in the fridge for reasons other than the raising of surrounding food temperatures. If food is placed into the fridge hot it is like leaving perishable foods on the counter. As the food rises above the 41 degree threshold it begins to multiply bacteria at a large rate. I only know this because of the training videos we watch at work on food safety. It is common mistake but can create food poisoning. Please don’t leave turkeys on your counters to thaw out unless you want a quick laxative. Very common mistakes. Hope this helps.
That's your brother in law? Looks like your brother lol
You say different things in other videos about cooling down after cooking
I've done this for years. No more getting up early. I put my brisket around 9am. I have even trimmed the night before and then wrapped in Saran Wrap until next morning. EZ PZ now. Great video. Thanks.
A quick question can put back on the smoker the day after? would the reheat time be quicker or would it be the same as putting in a normal oven?.
Just smoked 2 briskets 2 whole chickens and a pork butt on my old country smokehouse. Everything came out beautiful
Best smoking vids on the interwebs right here. So grateful for you!
Thanks Brandon!
I almost want to commission you to develop a method for pulling near-finished brisket and vac-sealing for refrigeration, where you can reheat on demand without much quality loss. Rudy's bbq offers mail order bbq where you thaw, put in a pan with 1/2 cup of water and foul on top. You bake at 300 degrees for 2 hrs and allegidly comes out great. Would be a great way for a restaurant or less established bbq joint to be able to quickly meet demand and have briskets heated up, ready to slice in 2 hrs. Most bbq-ers would scoff at the idea but I've learned that Famous Dave's now buys their briskets precooked.
I use a sous vide circulator the next day, works great for reheating BBQ.
What temp and how long to reheat the brisket in sous vide? I’m thinking of reheating a n 11 lbs brisket this way
@@jessekernc302 long enough to get it to temperature internally usually 20/40 mins. As you dont want to cook it again but liquify the rendered fat. Serving temp would be good. 140-160° I never had to reheat that kind of quantity before. You could cut in half as well. No rules, just options.
Now I am a bit confused....your video from April 30, 2020 suggested that you let the brisket rest, then wrap in cling wrap and refrigerate until heating at 190 (still wrapped) until 160 internal. Now this video is clearly different. So which is it? I have a brisket in the cooler right now and I don't know what to do!!! Eat it all tonight....that could end badly. Please tell which is the best method. Thanks for the videos!
Either method will work. This one is faster because you can reheat it at 225 without risking melting the plastic wrap. If you use the plastic wrap method it will be more moist but you can't go over 200 degrees
Glad to see you decided to make this video.
Cool stuff
Found your channel today, watched two videos so far, both have made a lot of sense and have been informative. Let's be honest, there are tonnes of bbq channels, but I think I might become a follower! Either way, keep up the good job and greetings from Sweden!
I’m enjoying the videos! I’d be willing to bet the roast beef flavor/texture is because it was wrapped in foil…?
Not if I don't overcook it
I'm a little tipsy but I like your video. Keep up the good work.
Thanks brother! I got a Sunday evening whiskey dram going myself. Cheers!
Interesting video. I’ve never seen this technique before. An other option would be to throw it on the smoker before going to sleep at 190 or so and wake up (not late) and check out the progress and proceed from there with increased temp, wrapping, etc. . It would probably be done with plenty of time before dinner.
What would you smoke a 9.8 lb brisket at and what internal temp would u pull to wrap? And then when we put in oven to reheat what would the temp be at and finished at internal ?
Smoke till 190 then hold for 15 hours. Check out some of my newer videos
Another great video, thanks! Question: Your rub recipe - do you use the entire recipe for a single brisket? It's 2+ cups of rub.Thanks! Scott
Hey there - thank for this video - very helpful. In this technique I’m using the MasterBuilt Electric smoker. Since I have a different smoker (electric) than the one you’re demonstrated with here, what internal temp should I reach before removing the brisket and putting in the fridge overnight?
200-205
I lost my notes! Always refer back to this video for reheat method. Thx
Thanks for coming back!
Wake up at 10am and this guy's got a kid, how's that even possible 😂 since having my very first kid you're up when they're up, and that's normally early 😂
Thanks from Australia 🤓🇦🇺🇺🇸
Hello, thanks for the vidéo. Is it the same method if instead of puting the brisket in the fridge, I let it rest for the night in a warm Low Temperature Halo Heat Holding Cabinet (140°F), then reheat the brisket at the right temperature to finish it ?
I’m loving you but you said in brisket for beginners you take directly from smoker and pop in fridge but now you say vent for 15 min
If you finish a brisket at 11pm. If you leave it inside the butcher paper and wrap in two moving blankets and keep it in a yeti. Will stay piping hot for 8-10 hours. No reheat required.
I cooked a brisket yesterday and pulled it off when internal temperature was 205. The meat was perfect but the fat didn't quite render. We sliced up what we were going to eat and now I'm testing something. I'm reheating it today at 190 in my pellet grill and wrapped it back up in butcher paper and covered it in beef tallow. I'm not sure how this is going to work out but I'm looking forward to the results. This is my test
How did it go?
How did it go?
Great video. I'm going to try this method this weekend. However, I'm planning to wrap it in butchers paper and tallow. Would you keep it in the butchers paper and tallow overnight in the refrigerator, or transfer it to foil? Thanks.
Would bbq Jesus approve.. probably not. But he'll forgive me... good stuff 👏 👍
Do I have to let the meat rest again after reheating to 165? tia
Nope
i did this , its been in the fridge for a good 14 hours but the internal temp this morning was still in the 50f range.
Instead of reheating to 165 degrees, next time try 145.
Lonestar baby! My fraternity was sponsored by lonestar in college
Awww...why didn't you guys give the baby a taste??
Good to know. Thanks
Think the same thing would work with a pork butt?
100%
@@SmokeTrailsBBQ Thanks. Going to give that a try this weekend.
I do exactly like that all the time to
Thanks.
I finally tried this method yesterday/today - smoked a 13.5 lb Costco prime brisket to 205 internal temp from 11am-midnight yesterday, put in the fridge overnight and then reheated in the oven at 225 today. I also incorporated the new trend of using wagyu tallow. Have to say this was the best brisket I’ve ever eaten… if I do say so myself. But my family agreed, and they’re typically tough critics.
How long did you reheat at 225°?
@@pooch3289 it took 4-5 hours if I recall correctly but that will of course vary based on the size brisket
How long did you let your brisket sit before putting it in the fridge? Did you put it in foil or plastic wrap?
How do you use pellet smoker tray?
Torch from one end, let it flame for 15 mins, blow out and put it in the smoker
Well its 1:20 in the morning from noon the previous day....its been sitting at 167 for 2 hours now...ergh. This is still worth it.
Wrap it up next time
Does thjs work with pork too?
It should yes
3am in the morning? What other 3am is there??
Thanks for this video!
Thanks man!
Thank you for this I started a 4 pound brisket yesterday at 3 o'clock PM pulled it off of the smoker at 11 PM when it hit 210 Kept it wrapped put it in a cooler to rest fell asleep woke up at 5:45 AM and it was still warm but I didn't take its temp take its temp so I threw it in the fridge and went back to bed now I have to reheat it to eat it so gotta give this method to try thank you
How did it turn out?
How did it turn out?
Will this method work for ribs ?
Never tried it but I don't see why not
Thanks 👍👍😊
Thanks for sharing this video. Just finished a brisket yesterday and was wondering the best way to reheat it. Will be trying this out!
Happy Cooking,
UB
I’ll have to try that!
Bbq Jesus... 😆 🤣
How long did you let it rest before putting it in the fridge?
I just put it in right away.
I just followed your Texas style brisket in oven video. After resting, I placed it in my fridge but still wrapped in the butchers paper. When it’s time to reheat, do you recommend leaving in the the same butchers paper, or re-wrap it in foil like you just showed? How about the juices it’s currently sitting in?? Transfer?? Thank you!
I just leave it in the wrap with all it's juices and reheat it to around 150 degrees internal with a low oven temp. It helps if you put it in a foil pan and cover it with foil to keep the steam/moisture in while reheating.
@@SmokeTrailsBBQ thank you! Very much appreciated.
Excellent experiment!
What a great video! I plan to use this to cook my first brisket. After wrapping in aluminum, how long does it take to be tender enough to pull it off? You said "after 3 hours" and also "it's 11:00pm," so I'm not sure what to think.
Anywhere from 1.5 to 3 hours
Cook to temperature and not to time. Go get you an instant read thermometer.