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Brisket time per pound?
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Wino
Posts: 69
What is the general rule for time per pound for a flat brisket.[p]Cooking one up for my Steelers.
Wino
Wino
Comments
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Wino,
an 8 pound flat takes me about 12-14 hoursat about 220 degrees
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,
So about an hour and a half per pound. Do you think it would be less for a smaller brisket?
Thanks
Wino
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Wino,
i wouldnt apply an hour per pound rule to it, from what ive seen on the forum over the years, they will take longer than what you would think with a smaller brisket. even the small ones need a long time to to cook. it may take 2 to 2.5 hours per pound for a 4 pounder. with the brisket flats, you will have better results with a larger piece, make sure its atleast a choice cut.IMO
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Howdy Wino.
Hour per pound numbers don't work well with brisket. I have found it to be more like this when cooking at 225-250 dome[p]4-5 pound flat - 10 hours
6-7 pound flat - 12 hours
10-12 pound brisket 16 hours
12 + about 18 hours[p]Just a guideine though, as each situation is unique.
Have fun, and allow plenty of extra time for a rest in the cooler!
Chris
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Nature Boy,
Have not done a brisket yet. What's the purpse of resting in a cooler? Thx
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Howdy Ironbaugh, Well, seems like cooking a tender brisket is a tightrope balance between tender/tough and moist/dry. Resting in the cooler allows you to continue the cooking/rendering process for several hours with no moisture loss. Drbbq has been talking about this for years, and it just seems to help create a better product.[p]Cheers!
Chris
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Nature Boy, What internal temp do you cook your briskets to?
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Matt in the STL,
Somewhere between 175 and 200 usually. From what I can tell, there is no magic number. When it is tender it's done...or at least ready for a rest.[p]I'd say on the average, about 190.
Beers
Chris
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