Brisket basic question - timing

cssmd27 · July 2012

Frankly, I've never really paid attention to the timing required on a brisket before because the chow time was always flexible and I could always wrap and ice chest it if it was done early. However, tomorrow I have a bit more timing pressure.

So, speaking very generally, what should I look at for a brisket being done cooking around 230? It's about a 12 pound packer and very marbled if that helps. I know no one will know for sure, but I may as well have a time to aim for. I was thinking about 16 hours to being 195ish. Thoughts?

Shiff · July 2012

Cooking time varies according to what technique you use. Travis's method takes about an hour/lb. More conventional methods take 1.5 to 2.0 hours/lb. There are also high temperature ones take less time.

Travis's method can be found at: http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Two great sources of brisket cooking information are:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

and

http://bubbatim.com/Bubba_s_Brisket.php

lousubcap · July 2012

And here's another great site that even talks about the stall/plateau-all good knowledge-

http://www.amazingribs.com/recipes/index.html Just scroll to the brisket section.

The Cen-Tex Smoker · July 2012

And 230 dome is too low if that is what you are measuring. You should be at 260-275 dome for a 250-260 grid which is where the magic happens for me. 230 dome you are looking at a 24 hour cook and there is no need for that.

Do it at 275 dome and plan on 1.25 hrs per lb.

cssmd27 · July 2012

230 grid via my Auber. Thanks everyone!

The Cen-Tex Smoker · July 2012

230 grid via my Auber. Thanks everyone!

230 grid is better. I go 250-260 grid and get better results. I just started and it's made a huge difference over the 225-230 that I was doing. Plus it's ready much sooner

cssmd27 · July 2012

Cen-Tex,

Can you elaborate about what you mean by "made a huge difference"? Juicier, better flavor, more smoke?

Thanks!

The Cen-Tex Smoker · July 2012

Cen-Tex,

Can you elaborate about what you mean by "made a huge difference"? Juicier, better flavor, more smoke?

Thanks!

all of the above and better bark too. And done in 1.25 hrs per lb instead of 2+. I find that the super long cooks at 225 just take longer and dry out the brisket

Brisket basic question - timing

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