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brisket cook time

jerrypjerryp Posts: 230
edited 3:42AM in EggHead Forum
I'll start out by saying I've cooked several briskets, all turning out quite nice. Having said that, I've never been able to rely on the old, " 1 1/2 hours per pound" mumbo jumbo. I've found that most shoulders average around 2 1/4-2 1/2 hours per pound. Would that be a safe rule of thumb for a brisket? Thanks a bunch.


  • CrimsongatorCrimsongator Posts: 5,795
    Your question doesn't include what temp you cook at. If you are over 2 hrs/lb on butts, then I would guess you are also closer to 225 dome temp.

    At that temp, you may be over 1.5 hrs/lb for brisket too
  • AJMAJM Posts: 2
    Hi Jerry,
    I think you should monitor the internal temp. to determine when it's ready. I wait till it hits 195 then pull it, wrap it up and let it rest for at least 1 hour. Give that a try. Should be perfect.
  • ShiffShiff Posts: 1,707
    I've cooked at least a dozen briskets and they have always been done between 1 and 1.5 hours/pound. I generally cook a 15 pound packer cut at about 225 grid temp (250 dome).

    The time is just a guide. On a brisket use the fork test to check for tenderness before removing it. I start checking when the internal temp reaches 185 and it is usually done between 190 and 205 internal.

    Two great sources of brisket cooking information are:

    Large BGE
    Barry, Lancaster, PA
  • jerrypjerryp Posts: 230
    a local boy. I cook at 225. The "range" has never been close to 1.5 per pound. Ive found that 2 to 2.5 is more accurate. Just wanted to check if anyone has experienced a similar cook time. I wanna know so I can do a brisket with my controller while I'm at work or away from home. Thanks.
  • PhilsGrillPhilsGrill Posts: 2,256
    Yeah your dome temp is way too low. Grid temp will be 190-200 and will take forever to get done. Bump the dome temp to 250-270 (grid now 225) and enjoy a faster cook, less charcoal used and a tastier brisket (because you're eating sooner!).
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