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Unknown · February 2001

Looking for the longest time and slowest temp for cooking melt in your mouth brisket?

Tim M · February 2001

RevDocDean,[p]Holding temps below 220-225 is tough but can be done, it takes a little more attention. [p]Tim

MickeyT · February 2001

RevDocDean,[p]I cooked a flat 5 pounder for 15 hrs. @ 180. I don't use a Daisy Wheel to control temps. I use a split. My large egg has been idleing at 160 for 6 hours now, and my medium is runnin a flat 200 since 5 this morning. :>) I never have a problem controlling temps since I switched, and I cook at low temps all the time, even through the night. [p]Hope this helps![p]Mick

Nature Boy · February 2001

RevDocDean, I have had the best results with 240-250 indirect. Usually somewhere between 2 and 3 hours a pound,depending on the particular chunk-o-chest. They all seem to cook differently, depending on what the cow was doing during its life. I have done the 25-30 hour version at 200, but found it no better than cooking at 250 dome.[p]IMO there is not really any benefit to cooking at temps lower than 225.
Good luck with it. [p]NB

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