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Can I smoke/cook a 7lb flat brisket in about 9 hours

COSGringo
COSGringo Posts: 5
edited September 2011 in EggHead Forum
Wanted to start smoking a 7lb flat brisket around 7am. Would it be done say after about 9 hrs of smoking indirect or can I get away with direct fat side down? Any suggestions are greatly appreciated. Hate to ruin the meat.
Thx
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Comments

  • Spoon
    Spoon Posts: 328
    edited September 2011
    If you want it to be done in 9 hrs you will want to do a high temp cook. Check it out here at Thirdeye's cookin site http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html it near the bottom of the page, but there is lot's of good info there, so, you may want to read the whole thing.


    I hope this helps.

    ~Spoon
    "Pork so tender you can pull it with a spoon." ~Spoon
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  • COSGringo
    COSGringo Posts: 5
    edited September 2011
    Thanks had to edit the link but got it open. I appreciate it.
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  • Greygoose
    Greygoose Posts: 103
    edited September 2011
    i just did a flat 4.5 pounder in 6 hours. you should be fine with a 7lb er. once the inside temps reach 160, pull the meat off the grill and put in in aluminum foil with some beef broth. Close it up and return it to the egg untill the inside temps read 190. let it rest for 1-3 hours in a warm cooler, cut against grain.

    GreyGoose
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  • lousubcap
    lousubcap Posts: 36,794

    Try the search function for "fast brisket" and you will get good info-short answer is it can be done with great results.  If the search function here doesn't get you much try the following web site http://www.greeneggers.com/ and open the greeneggers forum tab and then search as above.

     

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Spoon
    Spoon Posts: 328
    Sorry about the bad link (damn you auto correct!). I'm glad you found it anyway. I edited my orignial post to fix the link, just in case anyone else wanders by and wants to clicks it..
    "Pork so tender you can pull it with a spoon." ~Spoon
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  • COSGringo
    COSGringo Posts: 5
    This is all great. I'll let you know how it comes out!
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  • COSGringo
    COSGringo Posts: 5
    Thanks Spoon. It's pretty thorough and it's a good combo on ideas I was going to use. It's just not big enuff of a brisket to let it go overnite so I have to start it around 6 am.
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  • mark
    mark Posts: 1
    Cooked an 8 and a half pound brisket on BGE indirect heat at 250 last Saturday within 9 hours, double wrapped it in foil after 6 hours and added 8 ounces of beef broth in foil. check internal temp van always up heat to 275 after foil. The smoke gets lost after wrapping, but it has already been smoking for 6 hours. Beats getting up at 4 am. 
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