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14lb packer brisket....time?
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tomballegg
Posts: 8
How long would you say it takes to get to 190 degrees? Having a big group over Sunday and trying to time when to start tomorrow. I'm new to the egg; and yes I'm from Texas as well. I've only done a 11lb Kobe brisket, which turned out incredible, but I've been told they cook much faster than a normal/prime packer?
Also, thanks to everyone for the incredible conversations. Great forum!
Tomball, Texas
Comments
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Don't remove it at 190 unless it is tender. Use a fork to do a fork twist test before taking it off the BGE. I have found they are generally tender between 195 and 210 degrees. I usually start testing it for tenderness at about 190 degrees. They usually take between a and 1.5 hours/pound at 250 degrees.
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 -
Or you can do higher temp 300-325 or so at prob 1hr/pound.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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For whatever it's worth: I did a 14lber a few days ago - put it on at 2p, figuring for 15-19 hours at 230, luckily I checked it at 1:30a - temp had shot up to 300 & it was done. Thermapen went in and out like buttah, read 211 - it was a bit o'er done, but definitely tasty. It ended up only taking 11 hours with the temp change.
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If its any help I just did a 10 lbs packer a few days ago. I put it on at 6 pm and it was done at 11am. 17 hours total and the temp was around 225. Good luck
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