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Brisket Help

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dieseldave
dieseldave Posts: 2
edited November -1 in EggHead Forum
After doing alot of reading here, I decided to try a whole 11 lb brisket on my large BGE. After getting the dome temp stabilized around 245 I put the brisket on around 9PM last night. The temp was still stable around 12:30 so I decided to go to bed. Around 6AM the probe in the brisket was showing 145, but the dome temp had fallen to 200 during the night. I brought the dome temp back up to 245. Now around 9:30 AM the temp probe is showing 185. :ohmy: Was this to big a jump in temp in such a short amount of time? From what I have read, could have taken as long as 22 hrs for this to cook, but instead it was done in about 12 hrs.
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  • Crimsongator
    Crimsongator Posts: 5,797
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    Briskets cook much faster than butts and typically finish in 1-1.5lbs/hr. I am not surprised it is close to being done. You still have some time left (to get near 195-200) and will probably be done in 14 total hours.
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  • BKHayes430
    BKHayes430 Posts: 27
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    I completely feel ya on this one! People say 1 hour/lb at 225. It's hard to generalize that as such. There are so many different thicknesses with brisket. I did a 6.5 lb brisket at the lb/hour rate and it was done in 6 hours and could have been pulled well before the 6 hours was up.

    Fork check it. If it falls apart with the turn of a fork, you're done!
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  • BKHayes430
    BKHayes430 Posts: 27
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    I really like your rate better. The 1.5lb/hour seemed to be more realistic for my brisket last weekend.
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  • RU Eggsperienced
    RU Eggsperienced Posts: 1,527
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    Just did an 11 lb-er last night - 230F and about 13 hrs to 200F, the last 25degrees were foiled with a bit of liquid. I've had them take longer than that too, not so predictable.

    Going to eat it soon... making Mac and cheese and cole slaw....
    Cheers.....Jerry


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  • dieseldave
    dieseldave Posts: 2
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    Thanks for everyone's replies.

    Well it looks like I was worried for nothing. B) Once the temp hit 190, I pulled it off, wrapped it in foil and placed in an ice chest until we were ready to eat. It turned out a little dry, but still tender.

    Jerry, nice website. Is the stoker worth the money?
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  • Cactus Doug
    Cactus Doug Posts: 341
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    Ddave I start checking for tenderness/doneness at 180-185 deg internal. Briskets can be finished before 190.
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