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1st Time Brisket

Trying a beef brisket for the first time. Indirect at around 250...Roast is 6lbs. Need a rough estimate as to time frame....I've heard wildly different cook times. When should I pull?....Thinking about 165...Is that close?[p]Any help or suggestions appreciated![p]

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    JimUGA,
    8-9 hours, I would wrap at 165 if this is your first. Pull at 195, wrap again, then wrap in a towel. Place in a cooler for couple hours.
    Double wrap in aluminum foil that is.[p]Mike

  • Most recipes I've seen recommend pulling at 200° internal. I think your dome temp of 250° is good. Try this site for some help:

    http://nakedwhiz.com/brisket.htm
  • WessBWessB Posts: 6,937
    JimUGA,
    You should figure roughly 2 hours / pound...165° internal is no where near done....at about 195° internal I start checking with a fork...stick it in the meat and see if it will twist easily...if it does it's done, if not..let it go a litlle longer until the fork does twist easily.....then wrap in foil for a couple of hours before slicing AGAINST the grain.....you can find an example of one that I did in the cooks section of my website..[p]Wess

    [ul][li]WessB's[/ul]
  • WessB,[p]Thanks...I have heard wildly differing opinions. Was told to pull at 165-170 and wrap in foil and a towel and put in a cooler for a couple of hours. Appreciate the input...Nice website!
  • Thanks!...Here's hoping it works out. ;o)

  • WessBWessB Posts: 6,937
    JimUGA,
    Thanks..and good luck..let us know how it turns out..[p]Wess

  • Cooking at 250 is good. I have done brisket twice and I pulled at 200 deg. wrapped in HD foil and put in a cooler for a couple of hours. Turned out great. I would never do 1 6lb brisket get one or two more, vac pack and freeze the leftover. Its just about as good reheated as it was the 1st time.
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