Brisket time

jerryh · May 2011

I have a 13 pound packer brisket that I will be making this Saturday. Plan on 220 degrees. How much time should this take. Also, when should I separate the point from the flat and how much longer does the point need to cook to make burnt ends? This is my first brisket on my new large Green Egg.

Mainegg · May 2011

Hi

lots of brisket talk on here the past few days so if you scroll down or just put brisket in the search box you will get tons of info. I just did a 6 lb flat at 350 direct for 1.5, flipped and another 1.5 and then foil for 3 hours. best one ever. you might find 220 a bit low and want to bump it up to 250
here is Bubba tims info. very, very good brisket cooker

http://www.bubbatim.com/Bubba_s_Brisket.php

GeorgiaBorn · May 2011

Hey there Jerry. I posted some videos on doing a packer brisket and burnt ends on YouTube last year. It might help you out with your questions. I agree with Mainegg that 220 is a bit low.

Here are the links to my videos:

The Prep
http://www.youtube.com/watch?v=abwzGVBeQtc

Ignition To Takeoff
http://www.youtube.com/watch?v=WQ-MTeWycw8&feature=related

Burnt Ends to Slices
http://www.youtube.com/watch?v=oOtbeM5pPVQ&feature=related

jerryh · May 2011

Thanks, Great video! I'll try 225 and allow 16 hours for my 13 pound brisket.

Brisket time

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