first brisket

Unknown

I got a brisket at Sams and just put it on sir Humpty a little while ago. It is 5.74 lbs and the egg is setteled inat about 265*. Put the Dizzy pig coarse rub all over it, and am using that Maple Lump from the good folks at www.wickedgoodcharcoal.com. How long should i expect this thing to go, and at what temp should i start the "fork tender" test? Oh yeah, it is a USDA CHOICE FLAT if that matters. Fat cap on top to drip down during cook. Is there any reason to flip this hunk of chest during the cook? Thanks in advance for all posts.
Beers,
Seth

KennyG

Seth Howard,[p]If cooking indirect, figure 2 hours per pound and start testing for tenderness at 185-190* See the graph below for a similiar cook. [p]I haven't tried a direct cook on a brisket, but have seen a recipe. It suggested about an hour per pound.[p]K~G

[ul][li]brisket graph[/ul]

nikkig

Seth Howard,
We just did one that size last week. Ours cooked about 14 hours at 250*. We did ours with a drip pan underneath to catch the grease. No flipping is needed.[p]~nikki

Unknown

Did two last night on WSM. These were 10 pounders, packer cut. Ran all night about 225, took about 1 hour per pound.
Put on last night about 9:30-10:00pm and pulled at 7:30am. One was about 198 and the other about 195. Target was 189-190 internal. About to trim off the point and wrap, they have been resting in foil and hot bag for over two hours. Going to have nice lunch.[p]I usually get briskets that are either prime or primo choice. They tend to cook faster that the selects or normal
grocery store briskets.

JSlot

Everyone seems to have a different time due to a whole lot of variable Seth. You just have to see what works for you. I just did a 14 pounder last Sunday with the flat and point separated. My flat section was about 6 pounds and was at 200° internal temp after 8 hours at 250°-270°. Sounds like you have a similar piece. Let us know how long it takes and enjoy the learning process!!!![p]Keep the smoke risin',
Jim

Unknown

Seth Howard,
I forgot to mention that I am cooking indirect on a raised grid, and temp is closer to 280* now, but chugging along just fine. I will let you know how it goes. Sounds like dinner will be a little later than expected, but well worth the wait. Thanks to all for the feedback.
Cold Mick lights to ya,
Seth

Banker John

Hi Seth,[p]I did my first pulled pork last night/this afternoon. It should be called fork pork intead of pulled pork. I did mine at 230 for the first 8 hours then upped the temp to 280 for the balance (6 more hours). THen let it rest for 30 minutes in a cooler, wrapped in alum foil and a dish towel. Good luck with your cook. Slow cooking with a cold Michelob... mmm good!
After cooking my first all nighter, I now know why many of the egg table photos posted have a bottle opener mounted on the side board. My new one will have a retrofit shortly!

Unknown

Seth Howard,
Do briskets stall like Butts do? This thing is just sittin at about 175*. Plenty of beer left, and no need to rush, just curious about this holding pattern. I must admit, i did cut off a little piece from the skinny end and let me tell you, nothin better. I know we all talk about how good egg food is, but WOW, this is really good. I admit i have had a few flops with Sir Humpty, but overall it is the best food you can get anywhere, hands down.
Another Michelobe light for ya,
Seth

Unknown

Seth Howard,
Yes, they stall just like a pork roast. If you need to speed things up you can wrap in foil to finish.[p]rj