Brisket Time For Planning

Unknown

I bought a 4lbs Brisket and am cooking for dinner tommorrow. I wanted to ask is 220 dome temp correct and if so what range of time can I expect 4 hours 6, I just need to know for planning tommorrow. P.S. I am new to this cut. Thanks In Advance !

JSlot

250° indirect and I would expect 5-7 hours to get to 190-200° internal temp. After it reaches your desired temp, wrap in foil and place in a warm cooler or in a warmed oven (warm and then turn off) for at least an hour before slicing. The rest period makes all the difference in the world. Good luck![p]Jim

Unknown

Denise,[p]I cooked my first brisket last weekend (a 4.5 lb flat with not much fat). Some learnings:[p]1. Allow ample cook time. After 2 hours at 250 deg. dome temp, my brisket hit its temp. plateau at 156 deg. or close to it. I had to take it off at 5 hours, because everyone was hungry. Internal temp was only 170. I think you are right on to allow at least 6 hrs, maybe 7, if you're working with a 4 lb flat.
2. Allow a full hour in the cooler. I wrapped mine in foil and towels, but only rested it for 15 minutes. Not long enough.
3. I marinated for 24 hours, minimum, and used a dry rub only. While flavorful, my brisket may have benefited from a warm, regular basting, although I don't see this used too often. I might try a squirt bottle with beef stock next time. And there WILL be a next time.[p]Good luck!