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clarified brisket temp post

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jerryp
jerryp Posts: 232
edited November -1 in EggHead Forum
I should apologize for a lack of info My grid/dome temp is 220. The closest "rule of thumb" time is 2-2.5 per pound. I started cooking briskets in a weber kettle assuming that 1.5/ pound would work. It became a frustration for me and my dinner guests. Since buying an egg, the ease of use seemed almost miraculous. I have done several nice butts and briskets in a weber kettle, believe it or not, but my "Q" in the egg seem like the hand of God reaching down on protein. I just wanted to know if anyone had similar experiences with brisket cook temps. Thanks a bunch.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    "but my "Q" in the egg seem like the hand of God reaching down on protein."

    Creative... :S

    Your gird and dome are not at the same temperature.

    If your dome thermometer is calibrated and at 220° your grid is about 190° - 200° at best. Now if you are cooking the meat to say +/- 195° it is going to take a while to finish off.

    A good temperature for a large cooking butt or brisket is 250° and the grid will be something like 230°, enough heat to finish off the cook rather than to keep it warm.

    Here are the details on one of my brisket cooks.
    brisketlog.jpg

    GG
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  • Fletch 'n Teggxas
    Fletch 'n Teggxas Posts: 135
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    I agree, I keep my dome at 250* and my briskets hit 200* internal after about an hour per pound.
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  • lousubcap
    lousubcap Posts: 32,349
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    New to BGE but lots of water/gasser time-and I have found that BGE brisket (flat only here) time does run a bit longer than 2 hours/lb with a calibarted dome temp of around 250*F. Kinda like the old sauna/steam room temp difference deal.
    That said, always worth the wait-just have to start earlier to get to the promised land.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Shiff
    Shiff Posts: 1,835
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    I've never had one take that long and I've cooked about a dozen briskets of all sizes - flats and packers. They usually are tender in 1 to 1.25 hours/pound.

    I cook at 250 dome which is about 225 at the grid.
    Large BGE
    Barry, Lancaster, PA
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