Brisket cook time

Unknown

I have recently purchased my first egg. I am cooking a small (3lb.) brisket flat today. I have seen many different recipes with many different cook times. Can someone give me an idea how long I should cook this brisket and at what temperature.

newsense

Karl, I cooked my first GOOD brisket over Labor Day weekend. One I made earlier this summer was tough and terrible. The trick, I learned, is to cook it low and slow, and treat it not like corned beef, but like barbecue.[p]Take a look at the recipes section for some good rub and marinade ideas.[p]Cook with a dome temp between 225 and 250, and plan on 2 hours per pound -- or until the meat reaches 190 internal temperature. You should be able to stick a fork in and twist it when it gets to this point.[p]My Labor Day brisket was an 8-pounder, with a hefty fat cap on one side. You need to cook the brisket in an elevated rack with the fat cap facing up, and put a drip pan beneath the rack to catch the drippings.[p]If you bought an already trimmed piece of brisket, don't fear, cover the top with raw bacon to create your own fat cap.[p]Scott

Unknown

Karl,
The briskets I usually cook are from 3-4 lbs. At 250* it takes them close to 10 hours to reach an internal temp of 200*

Unknown

Karl,
Don't worry if the brisket gets done early. As others have stated, wrap the brisket in foil, then some dish towels and place it into a small insulated cooler. I did this last week and the brisket was still hot 2 hrs later.

Nature Boy

Karl,
It seems that the thickness of the brisket determines the time more than the weight. Like MikeS mentioned, you might as well allow 10 hours for that puppy at 225-250. Don't open the lid! If you are done early, pull it off at 185-190 internal, wrap in foil and place in a warm cooler with towels. It'll finish cooking in the cooler, and should be piping hot for up to 4 hours.[p]Enjoy it. Don't git much betta than a chunk-o-chest!
NB

Unknown

Thanks for all the advice. The brisket is cooking and I can't wait!![p]