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Brisket
ArlingtonGrill
Posts: 65
7 and 1/3 pounder cooked at 280 grid for 9 hours. Really tasty!
Comments
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good news, glad your brisket was tasty
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How long should i expect to cook a brisket flat only. 10 lbs does the 1/1/2 still apply to this, or is that for a whole brisket only?
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How long should i expect to cook a brisket flat only. 10 lbs does the 1/1/2 still apply to this, or is that for a whole brisket only?
Cook time depends on your cook temp and the prevailing temp (even for flats) is around 280-300*F on the calibrated dome. At this temp you will likely (key word) see around 1 1/4 hrs/#. So, plan for 1 1/2 as it is always better to finish early and foil, towel and cooler (FTC) which you can easily do for 4-5 hrs. Lots of brisket info around here and below are some great links-http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
All the info you will ever need. Enjoy the journey-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I put a 13.5 pound brisket on at 11 pm expecting it to be done in 10-12 hours. At 4 am, its up to 182 degrees. My dome temp is 250 and the brisket - as of yet - has not gone into a stall. Is it possible that there will not be a "stall"? Thoughts?
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wmrrock said:I put a 13.5 pound brisket on at 11 pm expecting it to be done in 10-12 hours. At 4 am, its up to 182 degrees. My dome temp is 250 and the brisket - as of yet - has not gone into a stall. Is it possible that there will not be a "stall"? Thoughts?
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
7 hours and 195 in the thickest part of the flat. I read on another post that a really good piece of meat from a butcher shop may in fact cook faster because it is not as tough. This piece came from a local butcher and is "prime" with very little fat on it except for the bottom - which i trimmed, And a nice piece of fat between the point and the flat. I use the BBQ guru with pit probe and meat probe. I will plan accordingly next time for a 7 hour cook and wont be surpised when it takes 17.
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Better to be lucky than good any day-congrats on the cook and enjoy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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