Brisket Question

Unknown

I'm going to egg a 5-lb brisket with fat cap this weekend and want to know how long it will take to smoke it and at what internal temp should I take it off. I've read a number of posts and recipes in bbq books, and there seems to be a wide range of opinions on cooking times, anywhere between 6 hours and 12 hours (or more in some instances). I think the only other time I egged a brisket, it was on for about 8 hours. It turned out great, but I'm wondering what the Eggsperts have to say about it; always looking to perfect the technique. Thanks.

Nature Boy

Jerr,
At 250 dome, I think you are looking at 9 to 11 hours. When you reach 185 internal, try pushing your polder probe in some more, then pulling it out. If the meat grabs and resists, then let it go some more, and repeat the test until it slides in and out easily.[p]You are right, there is a wide variety of opinions, and many different routes to success. That's what makes BBQ so interesting![p]Have fun!
Chris

JSlot

Chris is exactly right. There is no perfect for everybody. Personally, I don't worry about time at all. When the internal temp hits 190-195°, the brisket comes off and goes in foil for an hour or so. I think most frequent brisket cookers will agree that the foil "rest" period adds much in the way of quality to the finished product. I pull mine at 190-195° because I like a more sliceable brisket. Let it go to 200°+ and you get a shreddable, fall apart texture. You can pull it at 180° or so and something more like roast beef. Experiment and find out how you and the people you feed like it best. That way is the perfect way for YOU! Besides, the more you experiment, the more great food you will have to eat![p]Best Regards,
Jim

ajw1976

Jerr,
I just smoked an 11 brisket this past weekend for the first time. I kept the dome temperature around 250 the whole time and cooked it for 13 hours (a little over 1 pound per hour). The internal temp was ~195.

KennyG

Jerr,[p]I've done many in smaller sizes (4-7lbs) as you referenced. Always cooked indirect and they always seem to take 12-13hrs.[p]Elder Ward's direct cook method calls for about 7 hrs. and that might explain some of the variations you've seen in posts on this forum.[p]The link below is typical of my cooks and will show you what to expect.[p]K~G
[ul][li]Brisket cooking graph.......[/ul]

CR

KennyG, the hours column in the table shows hours 0-26 but the graph indicates that these are really not hours but 30 minute intervals, correct? I assume this is right since you said the cooks are about 12 hours. [p]This data is very helpful. It shows the fairly rapid initial temp rise, of the meat, and then the plateau period.

KennyG

CR,[p]You are correct. I threw this together in a hurry and didn't have time to figure out how to get this stupid graph package to accept fractional hours.[p]I liked Lotus better.[p]K~G[p]

[ul][li]Another one from yesteryear...[/ul]