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How long should I cook this?

cookingdude555cookingdude555 Posts: 943
edited 5:39AM in EggHead Forum
It's hard to find full packers around here, so I bought the biggest flat I could find (7lbs). I know it's going to be relatively quick, lunch is at 11 tomorrow for some work people. I plan on cooking around 260 or so dome, foiling at 165, how long do you guys think it will take to 195/probe tender? Thanks everyone.


John - SLC, UT

 Webers, Eggs, Bubba Keg, Smokin-It #3


  • 61chev61chev Posts: 539
    I would plan on at least 10hr on the egg then an hour wrapped in foil in a cooler to rest before slicing but the main way to judge is testing with a fork or probe for tenderness when you can probe very easily the its done. It's not good to plan on just time, leave yourself some wiggle room in case it isn't ready yet, better an extra hour in the cooler than an under cooked piece of meat
  • That is a big size flat. I would guess 5 to 7 hours.

    It will be interesting to hear the actual time.

  • WessBWessB Posts: 6,937
    I agree with 61chev..when a fork twists it's ready..10 hours it will most likely be done at 2 are exactly the same..
  • EggsakleyEggsakley Posts: 1,014
    My experience with these guys leads me to estimate 10-12 hrs. Mine never seem to come out as dictated by the 1.5hr per lb estimate. Could be a crappy thermometer also. Bet it will be deliscious when done though. Best of luck and enjoy the cook. Always like sittin round smellin the cook towards the end sippen a brewski. Damn now I'm gonna have to cook one this week end for the OU/Texas game. Guess my friday night is now spoken for. I love brisket. :woohoo:
  • Cook it till it gets to 190degrees. That would take 7-10hrs is my guess. Of course it will depend on what temp you cook it at.
  • Thank you for the replies everyone. I put the flat on 1245 this morning (7 hrs ago), and the internal temp is 150. When I went to bed at 2, the egg was at 260, and it was at 215 when I got up. I adjusted the vent a little, and we are climbing back up.

    I may have been crazy to do a brisket for 10 people when I haven't done one in over a year, but I needed a beef item. Were already doing jalepeno bratwurst and chicken wings, so I couldnt leave my bovine friends out of the party. The weber performer is getting wing duty here in a few hours while the small handles the brats. I love seeing three animals on my plate.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

  • I cook 7lb. flats fairly often. I don't foil until internal of 195. Then take off and foil for a few hours in a cooler with some beef/apple juice. Should take about 10-11 hours at 225/235 grid level to reach 195.
    Packerland, Wisconsin

  • Packerland, Wisconsin

  • Well I pulled it at about 11 hours because the group devoured the wings and brats really fast, so we needed more meat. It was really tasty, but I would call it a little dry personally. Everyone loved it, and its amazing how 10 males can devour a 7 lb brisket in about 8 minutes.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

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