Brisket time and temp

canadian bacon

Hello again...few morequestions before my first brisket on Sunday. Will cook with drip pan (wine water) on inverted placesetter. [p]1-What dome temp should I go for to assure proper cooking ? Will 240 be to low due to water and placesetter.[p]2-How long should my 8.5 lb brisket take. I figure from reading here 2.5 to 3 hours a pound..so 20 to 24 hours ? That seems like a long time !![p]Thanks[p]Canadian Bacon

Unknown

canadian bacon,[p]
20 to 24 hours is way too long, i'd spect half that as that there brisket aint too big at all. I'd figure on 12-13 hours as a guide and if it's done a bit before just wrap in foil and throw it in a cooler. It will stay warm for a long time. My small briskets always take 10 hours. Strange but true. I try to stay somewhere in the 225 range but my medium egg seems to like to settle in at 240 so that's where it sits. if my brisket is under 10 pounds, like just a flat, for some reason they always finish under 11 hours, wierd but true..[p]Stumpbaby

Celtic Wolf

canadian bacon,[p] Brisket like pulled pork will take 1-2 hours per pound at a dome of 240-250 and depending on the amount of fat and connective tissue.[p] 8.5 pounds you probably have a flat and if so it will be closer to the 1 hour per pound. I'd start keeping a close watch on it at the 10 hour mark. Remote thermometers are great for this.[p] You don't need the wine-water in the drip pan as the egg will keep the brisket moist all by itself.[p] Pull it somewhere around 200 degs internal. Let it sit for 30-60 minutes wrapped. Slice and enjoy.