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14lb packer brisket....time?

How long would you say it takes to get to 190 degrees?  Having a big group over Sunday and trying to time when to start tomorrow.  I'm new to the egg; and yes I'm from Texas as well.  I've only done a 11lb Kobe brisket, which turned out incredible, but I've been told they cook much faster than a normal/prime packer?

Also, thanks to everyone for the incredible conversations.  Great forum!

Tomball, Texas

 

Comments

  • ShiffShiff Posts: 1,550
    Don't remove it at 190 unless it is tender.  Use a fork to do a fork twist test before taking it off the BGE. I have found they are generally tender between 195 and 210 degrees. I usually start testing it for tenderness at about 190 degrees.  They usually take between a and 1.5 hours/pound at 250 degrees.

    Two great sources of brisket cooking information are:

    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    and

    http://bubbatim.com/Bubba_s_Brisket.php
    Large BGE
    Barry, Lancaster, PA
  • Or you can do higher temp 300-325 or so at prob 1hr/pound.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • For whatever it's worth: I did a 14lber a few days ago - put it on at 2p, figuring for 15-19 hours at 230, luckily I checked it at 1:30a - temp had shot up to 300 & it was done.  Thermapen went in and out like buttah, read 211 - it was a bit o'er done, but definitely tasty.  It ended up only taking 11 hours with the temp change.
  • If its any help I just did a 10 lbs packer a few days ago. I put it on at 6 pm and it was done at 11am. 17 hours total and the temp was around 225. Good luck
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