First Brisket - Assistance Needed

fonchik

I am cooking my first brisket today. It is a 7.25# flat.
I am cooking at a dome of 250. Once it reached 165 I pulled it and wrapped in foil with beef stock and put back on the egg.
It never seemed to hit a plateau and quickly hit an internal temp of 200 degrees in less than 4.5 hours.
Once it hit the the 200 degree mark I tried the fork method to test to see if it was done. It seems really tough still so I am letting cook way foiled. [p]I want to confirm that it should be on for 1 or so per pound.[p]Linnea

thirdeye

fonchik,[p]The cook time seems way short. If it is tough it is not done. [p]Have you double checked your thermometer for accuracy? I trust the probing over temperature, but it is nice to know that you are in the ball park.[p]~thirdeye~

Pharmeggist

fonchik,
I am cooking my first Brisket flat using Dr. BBQ's method in his "Big Time" book. The advice is 4-5 hours for a brisket flat to be done... but to go by temp not time. Pull at 200 degrees keep wrapped in foil and let rest.
~Pharmeggist

Unknown

fonchik,
I did my 1st brisket last night it was a 8-9lb flat(I'm going to have to start checking the weight closer). I didn't foil it until I took it off at 192 deg, Then I just put some worcestershire on it. I was going to let it go to 195 but I ran out of time. It took about 12 hrs. Had it for lunch it was great.

Celtic Wolf

fonchik,[p] I agree with thirdeye. That is way short for a brisket the size you stated.[p] Either the meat probe is off or you were in a fat pocket or both. The dome could be off too.

AlaskanC

Linnea - I would just let it go and go until it is soft. If all else fails, pull it out of the egg, throw it in a casserole type pan with some broth and cover it in foil and toss it in the oven for a few hours. nobody will know........