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7.5# packer brisket in 8.5 hours

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jostheim
jostheim Posts: 53
edited November -1 in EggHead Forum
Just finished an overnight cook where a 7.5# brisket only took 8.5 hours. My guess is that it took less time b/c I let the brisket come up to room temperature before putting it on. Anyone know if this is true?.

Graph of the cook is here http://www.bbqbuds.com/jostheim/cooks/3.

Here is a picture of the finished product, I temp'ed it with a thermapen just to be sure, and indeed it was 200F (what I look for) everywhere. It was also mighty tender to bend when I got it off the smoker.

photo_jun_30_7_23_21_am_hdr_thumb.jpeg

Second one 8.5# is still on the smoker, it wasn't tender to bend and was still in the 180's (though the graph says it was in the 190's during the night, which is confusing).

Here's hoping these are moist when I cut them up today!
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Comments

  • Shiff
    Shiff Posts: 1,835
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    Your pictures didn't show up.

    I don't cook to temperature. I use a fork to test for tenderness which is usually between 85 and 205. Each brisket is different due to their fat content and distribution.

    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
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  • jostheim
    jostheim Posts: 53
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    Thanks for the advice, I'll start to go by feel more. The brisket came out okay, a touch dry for my taste, but still pretty good.

    I still do wonder about why it cooked faster than I expected (1.5 hours a pound), but I think I learned that I shouldn't care about that, just cook to a temperature range and then go by feel.

    The burnt ends came out very well, and the second brisket was still a touch dry but more moist than the first. All in all I think I am okay.
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  • Shiff
    Shiff Posts: 1,835
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    Every brisket cooks differently which is what makes them such a challenge.

    Mine take between 1 and 1.5 hours/pound. I usually cook a 15 pound packer cut. I've never seen a 7.5 pound packer - they are usually 12 pounds and up around here. I slather mine with mustard to get a good bark and then cook at 225 (indirect) at the grid for whatever time it takes. When it gets to 185 internal, I start to check for tenderness with a fork.
    Large BGE
    Barry, Lancaster, PA
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  • Ozarkshooter
    Ozarkshooter Posts: 65
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    You also might calibrate your thermometer. Maybe its running hotter than you think.
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