I'm confused

Unknown

I am a new BGE user and I read your forum daily. I want to smoke a brisket and I have read about cooking times of any where from 1 1/4 to 3 hrs at 250 degrees cooking temp. How do I plan on when to put it on?

JJ

Carolyn,
If it is a 8-10lb brisket, figure about 12-16 hrs at 250*. Remember that no 2 briskets are the same. They range from tough to tougher to toughest. Houndog says "If it's tough cook it a little longer"

mollyshark

Carolyn,
I'd have to say err on the side of overcooking. I did my first brisket a couple weeks ago at about 1-1/2 hrs a pound (it was relatively flat) and I think it would have had great benefit of another 3-4 hrs on the egg. It was good, but not spectacular..and definitely a little on the chewy side.[p]The other mistake I made was not getting one with a good enough fat cap. I've been, sigh, disenchanted since. I'd stick a fork in it at 1-1/2 per lb and see what it feels like. Unless it is a real tender one, let it sit.

NCMike

Carolyn,
I usually put one on about 8:30-9:00AM and cook it until about 6:00PM at 250*-275* on a roasting rack over a drip pan. At about 4:00PM I wrap it in foil and cook until it is at 200* internal temperature. I've never had one wind up tough-always very moist and tender.

Nature Boy

Carolyn,
The fastest succesful brisket I have done was a 7 pounder that took a bit over 10 hours. That was at 270 dome over a dry pizza stone and no drip pan.[p]At 250 dome temp over liquid, I have never gotten under 2 hours/pound. A 10 pounder took 24 hours. A 12 pounder took 26 hours. I think next time I will try either 270 with liquid, or 250 with a dry drip pan, and see how much faster they go.[p]They are all different, but my opinion is that it is best to allow extra time (at least 2 hours a pound), and longer if you use temps under 250 dome.[p]Good luck! Seems to be the season for briskets!
NB[p]

Char-Woody

NCMIKE, good post!

NCMike

Char-Woody, Thanks! I don't get around as much as I used to , but I still read the forum when I can. A wealth of great info and recipes. I finally got down to Texas a month ago and tried some "real" brisket. It was good, but I didn't think it was as good as what I make on the egg. I like to pull it like pork and serve it that way. Good stuff! Going to have a go at jerked ribs today-get'em going, delegate oversite to the Mrs., and pop down to the pool with the lad. Have a great Sunday!

Char-Woody

NCMike, your welcome and you have a good one also.. I am trying but got a heck of a cold virus to battle..
Must be the hot wx and fans running...!! No cooking mood as no taste anyway..sigh..! Life ??
Cheers..C~W[p]