Question for the Brisket Brethern

WrkWatchr

While I have had my Large BGE for a few years and I have just begun to venture into the realm of smoking the Texas holy grail - Brisket. I am pleased to report that my first attempt was declared a success with a 15 pound Brisket disappearing in record time ;-). Attempt number 2 seems destined for the same fate as soon as the rest of the family gets home.

My question is related to time and temperature. After reading until I was crossed-eyed, I get it that you smoke brisket till "done" and not to temperature. With my 15 pound first attempt it took over 28 hours at 220 degrees but was done only because after 23 hours, it was not even close to being done and the party start time was looming large. I resorted to the"Texas Crutch"(?) and wrapped it tightly in foil and kicked the temp up to about 315 to have it done in time.  Attempt #2 was not constrained by a deadline so I started with a 9 pounder and it too 25 hours at 220 degrees. 

Is this time/temperature normal? Everything I read indicates that 1-1.5 hours/pound is average. I am using a DigiQ DXII/Pit Viper with the pit probe at the grate level. The lid was left closed except for 3 short checks to ensure the drip pan had not gone dry. I used a simple rub of 50/50 Kosher Salt and Coarse Ground black pepper. Rubbed it down generously the night before, wrapped in plastic and rested in refrigerator overnight.  I removed the Brisket from the refrigerator an hour before cooking and ensured my liquid/drip pan was hot before starting.  The Egg was at temp before starting the cook using mesquite lump and white oak sawdust (from my other hobby - woodworking) as my smoke source. 

I am trying to learn from the experts here so I can plan my cook times more accurately so the next "deadline" smoke I do will not necessitate any more panic! :-)

All advice/comments will be appreciated

Roy

The Cen-Tex Smoker

220 is WAY too low for me and 28 hours is insane ). And 5 hours in the crutch at 315 does not sound right either. Something ain't right........9lbs at 25 hours is not even possible at those temps. So- one of your thermos is not working. Calibrate them in boiling water

One thought: how are you determining when it's done? Internal temp? 

Once you get that figured out, I recommend higher temps. I cook around 260 grid in about 1-1.25 hrs per lb. 220 is more for the big offset smokers which is why you see that temp thrown around everywhere on the web. I have seen no negative repercussions in going higher- even 275 or so. As a matter of fact, I find them to dry out more at those really low temps because they take so long to cook.

lousubcap

No eggspert here but with your grate temp at around 220*F (translates to about 240-250-on the dome) I see around 2 hrs/#.  That is still short of your results-I would check your thermos-use boiling water and you should be around 212*F- If all that is good then plan on the 2hrs/# and if finished early you can extend the time til you slice an easy four hours using the foil, towel, cooler (FTC) faux cambrio.  And you can poweer thru the delay as you note with the "Crutch".  Best to take the time constraint off the cook when you have the option.  Just an opinion and we all know what those are worth-BTW I'm not  in Texas so the "real brisketeers" will hopefully be along shortly.BTW-looks great!

Little Steven

I did one a couple of weeks ago @240* and it was 2 hrs./pound. Next one I'm going with Centex's temps. I will never ever use the Travis method or a three wood off the tee..they are both cheating

travisstrick

I sold my driver a few years ago. 3 wood is all I tee off with. 

I had great success with a brisket a few weeks ago. 

280 grid temp. It took about 1 hr per lb. 

henapple

Is that the trophy brisket?

travisstrick

henapple said:

Is that the trophy brisket?

Yes but I was trying to be modest. I didnt like the felling anyway.