Brisket Cooktime Question

Unknown

I'm going to smoke a 6.36-lb beef brisket this week and am wondering about how long I should cook it on the Egg. I've seen a variety of cooktimes stated here on this site for brisket, ranging from an hour a pound up to 2.5-3 hours per pound. I plan to Egg it over platesetter and drip pan at about 230-240 degrees dome temp until it reaches an internal temp of 195 or so. I think the last time I fixed a brisket using that method and those temps it took less than 6 hours, which worked out to under an hour per pound; had to wrap it and put it into a cooler for several hours that day. But it WAS eggsquisite!!) Nevertheless, I'm not positive about the length of that cook, so I'm just trying to figure out better (knowing of course that this is not an eggsact science) when to put that slab o' beef on the Egg for an 8 PM dinner w/guests. Oh, and it does have a fatcap. Thanks in advance for any advice.

GrillMeister

Jerr,[p]I'd be slapping that slab O meat on the egg around 6:00 AM. Better to finish early and wrap it in foil and a towel and keep it in a cooler than to have hungry folks with nothing do do but drink all your beer. [grin]

Unknown

Jerr,[p]I normally set my large BGE for about 250 and let it smoke for an hour before I check the internal meat tempature. How long I leave it after that depends on the temp I get after an hour but more often than not it sits on the BGE about 2 hours.[p]Jolly Ollie

KennyG

Jerr,[p]A lot of variables come into play here. The link shows what your can expect. Plan on anywhere between 10-12+ hours.[p]K~G

[ul][li]brisket cooking time[/ul]