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7 pound brisket flat for the weekend, how long?

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edited November -1 in EggHead Forum
Got a 7 pound brisket flat for the long weekend, planning to do the Dizzy Pig Cow Lick 50/50 with Turbinado sugar for the rub.[p]I'm wondering if this size brisket is a candidate for an overnight cook or will it be done too soon. Planning to do indirect over a dry drip pan on a V-rack.[p]Thanks for any suggestions, the forum has been of great help to this new egger.
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  • Fireball
    Fireball Posts: 354
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    Arkansas Egghound,
    Plan on 1 1/2 to 2 hours per pound. That comes out to 10 1/2 to 14 hours.
    gary

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  • Charlie
    Charlie Posts: 29
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    Arkansas Egghound,
    Don't believe the 200 degree meat temperature for a flat. I pulled one at 185 and it was way over cooked. Sunday I cooked a flat to 158 internal - it was much better. 5.5 pounds took about 9.5 hours.[p]What internal temperature did you cook to?[p]Charlie

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  • Rex
    Rex Posts: 16
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    Charlie, What is it with a brisket? Some times they turn out grainy, almost unchewable. Other times they are the most tender and delicious bite of meat to be found.
    Do you know the secret of how to make brisket perfect every time?
    Rex

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