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Brisket time per pound?

WinoWino Posts: 69
edited 10:23PM in EggHead Forum
What is the general rule for time per pound for a flat brisket.[p]Cooking one up for my Steelers.
Wino

Comments

  • fishlessmanfishlessman Posts: 19,000
    Wino,
    an 8 pound flat takes me about 12-14 hoursat about 220 degrees

  • WinoWino Posts: 69
    fishlessman,
    So about an hour and a half per pound. Do you think it would be less for a smaller brisket?
    Thanks
    Wino

  • fishlessmanfishlessman Posts: 19,000
    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

  • Nature BoyNature Boy Posts: 8,394
    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

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    Have not done a brisket yet. What's the purpse of resting in a cooler? Thx

  • Nature BoyNature Boy Posts: 8,394
    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

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy, What internal temp do you cook your briskets to?

  • Nature BoyNature Boy Posts: 8,394
    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

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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