10# brisket @ 225ish degrees grid level =

Sandbagger

12 hours ample time, you think? Thanks Tom

Smokin Bob

Sandbagger,[p]12 Hours for a 10 lb brisket?[p]Mine took about 20 hours a few weeks back...

Unknown

Sandbagger,[p]You are right on with your 10 pound brisket at 225 degrees at the grid as this should get the flat done but you may need another hour or two to finish the point. When the flat is done, just cut off the point and place it back into the cooker. [p]Good luck,[p]Dave

katman

Sandbagger,
Sounds a bit short, Tom. Mine usually run 1 1/2 to 2 hours/pound pulling at about 190 or so.

sprinter

Old Dave,[p]You're coming dangerously close to giving out some of your secrets with this post arent you?[p]Couldn't agree with you more though. At that temp I generally put them in for about an hour a pound, then tag on a couple to three hours, depending on the size, just for insurance. I like to foil them up a bit before cutting them anyway and this extra time allows me to do that.[p]Hoping to see you in Madison, even though you wont be cooking it. As I said before, you have the welcome mat rolled out for you and you can even sleep in our truck if you want. Plan to have a bit 'o home brew with. If not, I'm sure we'll catch up with you sometime later this summer. Hope all is treating you well.[p]Troy[p]

Sandbagger

I am cooking the brisket for lunch tomorrow at work. I guess I'll start tonight at 10pm and plan on a noon serving. The extra 2 hours will give me a cushion. If I am ahead of schedule, I can cooler it and/or eat early. Thanks for the help. Tom

Unknown

sprinter,[p]My friend, no better than I have cooked this year, nobody would want my secrets! [p]It is nice to answer a question on this forum from folks that cook by GRID temp and not dome temp. Grid temp is very predictable where dome temp means nothing with all the different setups used with the cooker. [p]If Ulcer Acres qualifies for the Jack this weekend at Crestwood, there will probably be a hellofa party at Madison on Friday evening the following weekend and I just don't think I could miss it if I can get away from the Po-Farm. Would love to hang with your team at this contest as you folks always have good beer and are always a ton of fun at any contest. [p]Speaking of brisket, do you have any Joe Ames Fab-B in your spice container? If so, I have a deal for you for what might be the best brisket you have ever tasted in your life!!! I need someone on this forum to try this method and recipe who will follow the recipe and not take any shortcuts. It is a high temp direct cook with a raised grid on the Egg and will only take about 3 hours. You will think you are eating rib-eye as it is just that good. Are you game?[p]Dave[p]

sprinter

Old Dave,[p]Your comment about the grid vs. dome temp is funny. Our contest smoker has the thermometer in the top of the rotisserie. Heck, you've seen it, you know where it is. You probably also know that Tony and I keep that thing around 300-325 all the time. We get more comments about that during cooks, folks cant believe we cook that hot. We just shrug it off now, used to try and explain it to them but its useless sometimes. Biggest thing about cooking is that you HAVE TO KNOW YOUR COOKER.[p]Take care, check your email about the brisket stuff, happy to give it a shot.[p]Troy

sprinter

katman,[p]This always amazes me that it takes folks so long to cook briskets. I have to admit that I cook mine on a WSM, not my egg, but even so I RARELY go over an hour a pound and generally its shorter than that on a hot day. WSM running at 225-250, usually the upper range of that. I cant imagine cooking a 10 pounder for 15 hours at those temps and not having it be shoe leather. As an example, I put on a 10.5 pound packer (pre trimmed weight) last weekend, trimmed of a lot of the fat, at 8AM. The WSM never went over 250 dome temp (accurate Tel Tru thermometer) and at 5PM it was registering 187 in the flat.[p]Not disagreeing with you at all, as I said I dont cook my briskets on the egg any longer, this is just a query to find out your setup etc. How do you have the egg setup for indirect? You using grate or dome temp? Do you trim the briskets before cooking them? [p]Troy

SSN686

Morning sprinter:[p]I have only done a few briskets (maybe 3 or 4), but the few I have done have only taken about 1hr/lb. The below link is to the two I did last March.[p]Have a GREAT day!
Jay[p]

[ul][li]briskets[/ul]

Smokin Bob

sprinter,[p]Interesting, mine always move closer to 2hrs per lb. I do trim them down a bit. I use my guru at 225 (so it's never over that temp.) which is the grid temp. I go indirect with an inverted plate-setter, drip pan, regular grid level. I have not experimented so I’m not sure what the difference of 25 degrees does to the overall time (225 vs. 250). [p]Speaking of which… If you had the time would there be any benefit to smoking a brisket at 200 degrees vs. 225 or even 250? Just wondering…[p]Cheers ~[p]B o B