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Might have gotten myself in over my head -- got a 14lb. brisket and don't know how long to cook it

Unknown
Unknown
edited November -0001 in EggHead Forum
I found a great butcher shop that had the big packer briskets, so I'm fired up but unsure of my cook time. My 6 - 8 lb briskets from Costco usually take around seven hours. Can anyone advise how long this monster brisket should take at 250 degrees?[p]Thanks in advance for all input.

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Comments

  • Jeeves
    Jeeves Posts: 461
    Bulldog Bob,[p]General rule of thumb is 1-2 hours per pound, until internal temperature is 160-170ish..[p]-Jeeves
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  • thirdeye
    thirdeye Posts: 7,428
    Jeeves,[p]...and then what?[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Jeeves
    Jeeves Posts: 461
    thirdeye,[p]Quiz?[p]Haven't done it, but I will next time time:
    Wrap in foiland some old towels and put into a cooler for about 1 hour?[p]Then seperate flat and point, cut and party! (?)[p]-Jeeves
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  • thirdeye
    thirdeye Posts: 7,428
    Jeeves,[p]Uh no, not a quiz. I just figured you must have hit the "Post" button before you were through??[p]No disrespect here, but when your internal is 160°-170° a brisket has a long way to go. One that size, several more hours and another couple for the point for burnt ends.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Jeeves
    Jeeves Posts: 461
    thirdeye,[p]Yeah, I realize everyone has a different 'done temp'... What was I thinking...[p]TNW: 185-205[p]DP: 187, passing test[p]-Jeeves
    [ul][li]http://www.nakedwhiz.com/brisket.htm[/ul]
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  • fishlessman
    fishlessman Posts: 33,934
    Bulldog Bob,
    my guess is 22, that will give you 6 hours in the cooler if its done in 16, i cook mine at 235 and an 8 pounder is done in 12, havent done one that big in a while but im guessing it took about 18 the last time. if its going too fast drop the temp a little, to slow raise the temp and even wrap in foil if you have too. briskets hard to say as there are diffeent setups and different methods which change the times a bit.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • thirdeye
    thirdeye Posts: 7,428
    Jeeves,[p]I'm not sure if we have a our own finish temp or if the brisket determines that for us .... I think the latter.[p]Sorry, if I read between the lines. I just got the impression you were advising pulling the brisket off the pit somewheres between 160° and 170° because it would be ready. In my book, it won't. Try one one the higher end that has cooked itself tender, I think you will like them better.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    Bulldog Bob,
    Last time I did a 12lb brisket, took about 16 hours to reach 190 and I foiled for another 4 hours. did it for a friend and didn't get to taste it but heard it was good and tender. I am planning one for during Labor Day weekend. Make sure you have plenty of charcoal, don't want the fire to go out in the middle of the night. Good luck[p]Andres
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