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Brisket temp/time for perfect cook

edited 7:31PM in EggHead Forum
I have done a lot of research on the forum and web sites about cooking briskets. One thing I try to avoid is asking a question when it has already been answered 100 times (sometimes as recently as yessterday.)[p]I have done a pork butt and followed the "Ward" method with success which seems to be the gold standard among eggsperts. However, in all my research, there is not a consensus for what temp and time to allow for a brisket. Ward says 6-7 hours (for 11 lb.) until internal is 202* with a dome of 275*. Others say 225-250 while allowing 1.5-2 hrs. per lb. [p]Can some brisket eggsperts help an eggspert in training cook a good brisket for his father-in-law's birthday...this is true pressure to perform and I need all the tips I can get.


  • willmwwillmw Posts: 41
    There is not a great deal of difference between the two time/temp combinations you mention. I think you'd be pleased with the results either way. I've cooked several briskets (whole 12-14lbs) at somewhere between 200-250 dome for about 1.5hrs per lb and been VERY pleased with the results. I'd recommend getting a polder type thermometer if you don't have one so you can monitor the meat temp (particularly towards the end of the cook). I usually use a rub recommended for beef (or montreal steak of my favorites) and mustard on the brisket and cook with the fat cap up. YMMV.

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