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Brisket Question

Well it has been awhile and SWMBO is wanting a brisket for the 4th. I picked up a 10lb. packer and was curious as to how long you fellas thought it would take to cook at 250°-275°. As always thanks for the help. 
Midland, TX XLBGE


  • lousubcaplousubcap Posts: 24,182
    PM sent that will answer your question and also contains a whole lot more info that you can do with as you wish.  Enjoy the cook.  The most fun you can have on the BGE.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • carrda04carrda04 Posts: 83
    The cow drives the cook and all that, but for best estimation purposes you'll have to see how much you need to trim. I had a 13 pounder that probably lost 3-5 pounds and she took well under 10, and I think closer to 8.5. That was probably very quick, and definitely less time than I estimated. 

    If you end up around 8 pounds on the egg, you could run anywhere from 8-12 hours, though likely not at or exceeding the higher end at 275. I tend to think if you hit within 2 hours of the time you allot, you can hold it just fine.

    Best of luck. 
    LG BGE
    Camp Chef 2xburner

    Twin Cities, MN
  • blind99blind99 Posts: 4,934
    my last packer was probably about 10#.  I put it on about 7 AM and it was done around 4 PM.  Cook temp was around 255.  you can see on the graph below it started to come out of the stall around 1 PM. Around 3-4, most of it was probing buttah and I declared victory.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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