Brisket cook time

Unknown

Once cooked a 10# Brisket at 210 for 12 hours then basted and let dwell for 3-4 hours. Now I've got a 14# Brisket. How long should it go before basting and dwell?

Nature Boy

bk,
At 210-215, a 14 pounder generally takes me 18 hours or more before it gives up. But it depends how thick it is, how much marbling it has, how much colagen it has, and how steady and even your cooking temps are.[p]What kinda basting and dwelling are you talking about? What grade is your brisket? Prime grade briskets usually cook more quickly. [p]Beers
Chris

wdan

bk,
I'm not sure what grades of brisket I get in my neck of the woods but ever since I have had nothing but positive results I heeded some basic advice from my egg dealer who is also a competition guy and his wife is a certified bbq judge. They told me to never let the dome temp get above 210 (and that is also your target temp) and do your brisket for 1 hr 15 min per pound. Works for me everytime! I've done up to 5 or 6 lb briskets with this method.[p]On the other hand, I think Carwash Mike was among the first to admit it, and I wholeheartedly agree...if you are slicing for sandwiches, try a Tri-tip. I've personally found these to be juicier and more flavorful, and perhaps more forgiving than the brisket.

Bobby-Q

WDAN,
Hmmm...210° dome temp is probably on the high side of things 200° at the grid.[p]How you get 210° meat temp cooking it at 200°

Unknown

Nature Boy,
Well I assume it's a choice cut, paid $1.59/#.
The basting is a one time slathering of sauce then the meat is wrapped with air cut for a few hours. Last time it was great, tender and very tasty, but I used a 10# as the recipe called for. This time I have 14#. Is the dwell part of the cooking time?

Nature Boy

bk,
Dang I'm gettin' confused! What is wrapping with "air cut"?[p]At those temps a 14 pound choice brisket normally takes 18 hours or more (for me) before it is tender enough to pull off. If I cook at 210 at the grate level, which is usually 225 or more in the dome, a big guy like a 14 pounder almost never takes less than 18 hours, unless the temp gets high. Sometimes it is tender enough at 180 internal, sometimes it doesn't give up until 190 or more. When I have done 10 pounders they usually take 14-16 hours. Primes are often done earlier. [p]When they are tender, I wrap them in foil and retreat to a warm cooler. I do not count this as part of the cooking time....though the meat does continue to cook in the cooler.[p]Hope that helps. Never hurts to allow some extra time anyways. It's good in the cooler for 5 hours or more.[p]Happy cookin!
Chris

Unknown

Nature Boy,
By cutting the air, I mean shut the bottom damper and close the top vent completly. The idea I guess is to let the meat sit (wrapped in foil) in the egg as the temp slowly comes down.

Nature Boy

bk,
Okay...I gotchya now. Personally I would pull it off the heat when it is tender, wrap in foil and place in a cooler.

sprinter

WDAN,[p]You wrote that you were cooking 5-6 pound briskets, you cooking flats or are these whole packers? I cant say that I've ever seen a whole packer less than about 8-9 pounds. Just curious.[p]Troy