Brisket Cooking time question

Travelinlight

I plan on doing 10 total pounds of brisket this weekend. I have 2 5 lb briskets. Is the 1 hour per pound rule still accurate for total weight, or is it reduced since I have 2 separate briskets?

Thanks for the input.

Travelinlight

I forgot to add large BGE with plate setter and using the Coffee recipe which I have done in the past.

SGH

Sir I'm dying to give you my thoughts and findings on this, but I'm hoping that someone else answers for you. Why? Because my answer even though it is correct goes against what most will say. Standing my my friend. If no one answers I'm going to give you the correct answer. By phone call if that's ok.

DMW

OK, here's my thoughts. 2 similar pieces of meat will cook at similar rates unless you sandwich/tie them together and try to form 1 piece.

As far as time per pound, I will not comment on that, as it depends on the cut of meat, temp of the egg, etc. 

lousubcap

The briskets will each behave as a stand-alone 5lb hunk.  Ball park cook times depend on cook temperature-but the finish-line for a brisket is when you can probe the thickest part of the flat (even if a whole packer) and it feels like "buttah".  Generally happens somewhere in the 190-205*F range.  And each could finish at a much different time than the other.  FWIW-

fishlessman

7 pounders take about 12 hours for me so im guessing atleast 10 for a 5 pounder
i cant time a brisket for the life of me though
) now im cooking around 235 indirect

Travelinlight

Thanks for the input. I have had decent success with Dr BBQ's # 67 at 235

I guess I am trying to figure out am I getting up at 5 am to start these or later? I am doing these for a post Bronco Game dinner.

The picture below is a previous Brisket:

Foghorn

lousubcap said:

The briskets will each behave as a stand-alone 5lb hunk.  Ball park cook times depend on cook temperature-but the finish-line for a brisket is when you can probe the thickest part of the flat (even if a whole packer) and it feels like "buttah".  Generally happens somewhere in the 190-205*F range.  And each could finish at a much different time than the other.  FWIW-

This - as long as the two briskets aren't touching each other.  If you cook very low (220 or so) it could go as long as 2 hours per pound or 10 hours total.  If you cook at a higher temp (say 275) it will usually take about an hour per pound or 5 hours total.  But each brisket is a little different.  I once had a 13 pounder cook in 7 hours at 250.

So, I would personally just get up at a reasonable time in the morning and put them on at some temp between 250 and 300 and let them go.  You can always crank them up a little if you need to after you get going. 

Travelinlight

Thanks everyone. I put the briskets on at 7:15 this morning and will keep you posted as to the progress as well as documeent results for others.

Go Broncos!!

Travelinlight

So I am trying to keep the temp right at 230 for this cook. 2.5 hours in and internal temp is 140 on both and looking good.

I will double wrap them at 160 in foil as the recipe states and continue the timing and updates.

Brisket porn for your Sunday morning. It smells as good as the ones before.

Foghorn

Looking good.  Keep the pics coming.

Travelinlight

Thanks Foghorn

Real close to 5 hours in and internal temp is 180. These are going pretty close to an hour a pound for each brisket. So although 10 pounds total, going to be about 6 hours or a little longer total cook time.

Here is one of them drowning in its juices in the foil. I will pull at 200 wrap tight in foil and place in the cooler to sit.

dstearn

Travelinlight said:

I plan on doing 10 total pounds of brisket this weekend. I have 2 5 lb briskets. Is the 1 hour per pound rule still accurate for total weight, or is it reduced since I have 2 separate briskets?

Thanks for the input.

With my limited brisket experience at 225 grate the 1.5 hr per lb rule is the guideline that I use. I check at 195 internal with my Therapen to check for tenderness. If the thick part of the flat is not probing like butter you may need to let it cook until 202 internal.

NibbleMeThis

I have a 12.7 lb packer brisket on right now and I'm cooking at 250f the first two hours then 275 thereafter.  I'm counting on right at 1-1.25 hours per pound at that temp.  I bet you finish first, can I come get some of yours while mine finishes?  ha ha.

Yours is looking good so far.  I usually foil at 160 too but mine doesn't have enough color yet (currently 164) so I'm letting it go a little longer.

Travelinlight

Nibbles, sure as long as you are in blue and orange.

I am at 190 and 6 hours on the clock. I am continuing slow as we have some time before slice time! I just checked and she smells good. 

I'll take final and slice pictures.

Travelinlight

Final output

10 pounds (2 briskets at 5 pounds each)  went on at 7:15 ish in the morning and got pulled at 2:45. I tried to keep the temp at 230 the entire time, but had a spike or two and a dip at the end when I was trying to slow roll it.

I pulled when they were at 200 and let sit wrapped in the cooler for 3 hours.

I hope these pictures will show you the tender moist Brisket. I would say only 1 person went for less than seconds. Rave reviews from everyone who took some on their plates.

Here is a picture of each one of them at slice time.