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Approximate time on a Brisket?
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WokOnMedium
Posts: 1,376
I know its about the temp and texture but I just want to ballpark it, so I know when to put it on for dinner tomorrow night. Its 11.23lbs.
Thanks in advance!
Thanks in advance!
Comments
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Howdy Staci
If it wuz mine, I'd get it on about 2am. That'll give you 15 or 16 hours until it goes into the cooler to rest for a 2-3 hours.
Have fun with it
Chris -
Yaaawwwwwwwnnnnn! Thanks man! If I start pouring margaritas I might just stay up!
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Just as a rule of thumb 1.5 hours per pound.
Think Spring is right.... How about that global warming. Brrrrr -
Brisket? Did someone ask about Brisket? :woohoo: :woohoo: :woohoo: I only cook flats. Expect around 1 1/2 to 1 3/4 hrs per pound. You may also want to check this web page for more info.
http://bubbatim.com/Bubba_s_Brisket.php
Good lock Staci. :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Mine have generally finished in around 15 hours at 250 dome temp indirect. I also pull them closer to 190 then 200 internal temp. Stick a fork into it when it hits 180 internal and try to twist. When there is little resistance, pull it out and let it rest in foil for 1 hour minimum.
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I've heard of you but not about brisket greatness
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Thanks all, I checked out your site Bubba Tim, and it jives with thirdeye on a lot of points, and expands on some thoughts.
For awhile I thought I was making this too difficult...now I know that it is difficult.
Appreciate the help as always, thank you.
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