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SuperDaveSuperDave Posts: 319
edited 3:37AM in EggHead Forum
I'm going to do a brisket saturday and would like some info on time and temp, any other advice would also be appreciated.


  • Nature BoyNature Boy Posts: 8,523
    The method I have settled on is ndirect over a drip pan. 250 dome temp, starting at 180-200 with some mesquite. (many woods are good with brisket including oak, hickory, and fruit woods. Step up your temps slowly til you reach 250, and hold there for the rest of the cook. Every brisket is different, but my experience has always been at least 2 hours a pound...sometimes close to 3. Give it plenty of time, and try a fork test when your internal temp hits 185. If it slides in easily and twists...pull it off. Sometimes they are done closer to 200 internal....again it depends on the chunk-o-chest that you have.[p]If it is done early, pull at 185, wrap tightly in foil, and store in a warm cooler with towels. Unopened, it will hold for several hours and still be steaming hot.[p]A mustard slather and a healthy dose of rub is perfect. They take well to marinades also.[p]Have fun!
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  • JimWJimW Posts: 450
    There are others more expert on briskets than me on this forum. However, do the brisket at about 220F dome using indirect heat. This will take about 2 to 2.5 hours per pound. Put some rub on it before the cook and let it sit in the fridge overnight. During the cook, you can turn it over and mop it every 2 hours at your discretion. Some do and some don't.

  • sprintersprinter Posts: 1,188
    SuperDave,[p]Just did a brisket myself last weekend and it was great. It was an 11.5 pounder and it took about 30 hours to cook. Internal temp was about 185 when I finally took it off the grill. I held a dome temp of 150-160 for the first 8 hours of the cook, was shooting for about 200 but overnight the temp didn't climb like I thought it would, oh well. I rubbed mine down well with jerk seasoning and threw it on the grill, indirect over a drip pan full of beer (dont know why) and let 'er go. One thing to remember is to cook it with the fat cap up, that way the juice marinates the meat as it cooks. You can flip and baste if you want, never really tried it, I baste the upside and let it cook though the meat. Baste sparingly as you'll lose heat in the egg every time you open it up. I basted the last one every 2 hours for the last 10-12 hours of the cook. Expect the cook to take 2-3 hours a pound, minimum 2 hours a pound at 200-225, more if you are cooking at lower temps. Indirect is preferred my me for these extended cooks, keeps the direct heat off the meat and keeps it more moist. Good luck, enjoy, and let us know how it turns out.[p]Troy
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