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How much time required to smoke a beef brisket?

I am going to smoke a beef brisket this weekend and would like to get the forum's thoughts on how much time is required to smoke the 'perfect' brisket...before I purchased my egg, I used an offset smoker and was told to cook at a temp of about 250 to 300 and about 1 hour per pound (which, by the way, produced out a pretty tasty brisket). So, if you have a 7 lb brisket, you could expect a 7 hour cook time (I would smoke the brisket for about 3 hours on the offset and then wrap in foil and place in the oven at about 200 for 5-7 hours). However, I have seen past posts on the forum where folks have smoked a 7-8 lb brisket 12-18 hours and used a temp closer to 300. Additionally, some wrap the brisket in foil and some don't...[p]Is there a science to this or is it personal preference?[p]Any guidance from the experts out there?[p]Thanks

Comments

  • FidelFidel Posts: 10,172
    TDL,[p]No science to it, but it is only a rough estimate. Each piece of meat is different. I cook mine at dome temps of 240-250 until the brisket hits 195 internal, at which point I test it with a form for tenderness. If it isn't tender yet, I let it go another 3-4 degrees and test again. You want the fork to be easy to twist when you insert it.[p]This usually takes about 90 minutes per pound of brisket. Sometimes a little more, sometimes a little less. If you foil your brisket at some point the cooking time will decrease and it will be done sooner. I personally do not foil a packer brisket, but will foil a flat after it hits 170*. The egg holds moisture rather well, so the 3 hour guideline you have been using isn't really necessary.[p]If it is done early, simply foil it, wrap in a towels, and place in a cooler (or your indoor oven) and it will hold a few hours. Do not slice a brisket until you are ready to serve it.
  • I've had better results cooking at a 275 dome temp. I cook it for about 1-1.5 hours per pound until it hits 180, then I foil it and cook until it's 200. It gets done in another hour or so. I don't cook them that often, but that's the best I recall how the cooks went for 6-8 pound flats.
  • SigmoreSigmore Posts: 621
    And just where could someone acquire one of these tenderness forms?? Sure would be handy at a cook off. LOL
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