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Brisket cooking time

Pigasso
Pigasso Posts: 111
edited November -0001 in EggHead Forum
I put on a 9lb brisket at 10PM last night on the large along with 2 butts - the brisket is on the grid, two butts on raised grid, inverted plate setter with drip pan set up. This morning at 7:45 the brisket's internal temp reads as 180. How long should I allow for it to get to 190 so I can remove the brisket and let the butts continue on their merry cookin process? Should I lower the butts to the main grid after I have taken the brisket off? Dome temp is steady 250.[p]Yup - I have to go to work for a while just to throw another variable into the mix![p]Thanks and oinks,[p]Matthew
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  • The Virginian
    The Virginian Posts: 275
    Pigasso,
    Keep a close eye on that brisket. Could be an hour, could be two. You may need someone else at home to take over checking if you need to go to work. [p]You might try cranking the temp down to 200-210 if you have to leave and go to work for a short period of time and have nobody to take over. Or, you might try foiling the brisket now which will hasten its climb into the 190s. When do you need to go to work? [p]Brett[p]Brett

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