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Doing a 13* prime brisket how long

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Doing a 13 pound prime brisket at 300 till wrap the 350 till done.  How long should I plan on.  My thoughts were about10 hours but others have ore experience
I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston

Comments

  • ColbyLang
    ColbyLang Posts: 3,423
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    You trimming any fat? It’s been my experience that primes cook a little faster. I’d bank on 45 minutes a pound but @lousubcap would say, the cow drives the cook. Finish temp means nothing if it doesn’t probe like buttah
  • lousubcap
    lousubcap Posts: 32,349
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    Unless you have a typo, running at 300*F should finish well inside your estimate.  I assume you are talking post-trim weight.  FWIW-
    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.
  • Photo Egg
    Photo Egg Posts: 12,110
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    Definitely a higher temp brisket cook.
    If you have a nice prime, like @lousubcap said, should finish quicker than 10 hours as the higher temp will push it through the stall much faster.
    But it will hold in a cooler for several hours, no problem.
    Wrapping  and finishing at 350 is really going to speed up the end of the cook.
    Thank you,
    Darian

    Galveston Texas
  • buzd504
    buzd504 Posts: 3,824
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    Photo Egg said:
    Definitely a higher temp brisket cook.
    If you have a nice prime, like @lousubcap said, should finish quicker than 10 hours as the higher temp will push it through the stall much faster.
    But it will hold in a cooler for several hours, no problem.
    Wrapping  and finishing at 350 is really going to speed up the end of the cook.
    It will also kick your carryover cooking into gear, so if  you are finishing at 350, don't miss that moment of doneness.
    NOLA
  • Photo Egg
    Photo Egg Posts: 12,110
    Options
    buzd504 said:
    Photo Egg said:
    Definitely a higher temp brisket cook.
    If you have a nice prime, like @lousubcap said, should finish quicker than 10 hours as the higher temp will push it through the stall much faster.
    But it will hold in a cooler for several hours, no problem.
    Wrapping  and finishing at 350 is really going to speed up the end of the cook.
    It will also kick your carryover cooking into gear, so if  you are finishing at 350, don't miss that moment of doneness.
    Another good point.
    Thank you,
    Darian

    Galveston Texas
  • GoldenQ
    GoldenQ Posts: 566
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    finished in 8 hours.  Was the best one yet
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • Mark_B_Good
    Mark_B_Good Posts: 1,516
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    so you think the high temp cook is a better bet?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • GoldenQ
    GoldenQ Posts: 566
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    Was for this brisket      Wife and company said best I have done.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston