first brisket -- hrs per lb?/general advice

digger65 · May 2007

We have pretty much mastered (until I disbelieve the polder & then we wind up with very good as opposed to outstanding) the major cuts of beef/pork on the BGE and are now going to try a beef brisket. I probably purchased the wrong thing -- a small flat (having come home to read past posts about the whole brisket being the best) and am curious as to the general cooking time. Is it like a pork butt (i.e. 1.5-2 hrs/lb) or longer? We plan on cooking around 225 and I'm thinking this would need to come off and into a cooler around 190-195. This is a test and will likely get cooked tomorrow before friends arrive for the husband's pork loin with a cornbread/apple/pecan stuffing. Any advice is always appreciated and, at this point, we are anticipating our results to be okay but not great. [p]Beth

billyg · May 2007

digger65,225 is a good cooking temp but I recommend taking the brisket off when meat temp. reaches 165, then double wrap in foil and return to egg and continue cooking until meat temp reaches 195-200. ( add a little apple juice when wrapping in foil). Lastly take the finished pkg, wrap in newspaper or old towels, let cool for 2-3 hours and then place in fridge. Meat is much easier to slice when cool.Also meat will soak up the juices while cooling and be much moister when sliced. I gook indirect and fat side down.

first brisket -- hrs per lb?/general advice

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