Brisket temp/time for perfect cook

Unknown

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.

Unknown

biglabmaggie,[p]Here is a link that I adhere to as the Bible for my Brisket, and I've never had any complaints... only raves of it being the best darned brisket they've ever tasted.[p]http://www.purplesmoke.com/[p]Look under their section for brisket.[p]Regards,
B.A.

Chuck

<p />biglabmaggie,[p]Well I am certainly not an eggspert at briskets but have done a few with good results IMO. I always do whole briskets with very little trimming. I do mine at the lower temps, 225 or slightly below, until about 195° internal. You can crank it up a little, 250° or so, after the plateau, but never before. This usually takes in the 1 1/2 hour per pound range. Another thing that I usually do is a couple of butts at the same time. Do these above the brisket and it kind of bastes it. Not sure if this makes a ton of difference but it works for me and give you some great pork to go along with the meal and or foodsaver for later.[p]Good luck and have a great day.[p]Chuck

WooDoggies

Chuck,[p]I agree. For meats that need to tender and render and carmelize, I'm much more comfortable cooking at low temps. Seems lately, I've been going lower and longer.[p]I love your photo of butts basting over the brisket......[p]john [p]

chuckls

Chuck,[p]Nice pic! BTW, do the butts and brisket finish together, or does one finish before the other?[p]Chuck

chuckls

B.A.,[p]... can't get the link to work ... is it just me?[p]Chuck

Chuck

WooDoggies,[p]I have been going back to the low(er) and slow(er) way that I started out doing. We, the forum, kind of got away from that it seems to me. While I guess it is easier to keep the fire going, I never really had that problem so wasn't sure why I was suddenly using a higher temps. Now with a Guru I think the lower temps are a no brainer. I think DrBbq posted awhile back about the actual benifits of lower temps as well.[p]Speaking of low temps I have two butts at 200° right now and will be adding an amazing looking bone in chuck roast a little later. ABT's tomorrow and I think the First Daughter will have her belly full before heading back to college.[p]Have a great weekend John.[p]Chuck

Chuck

chuckls,[p]Thanks!! The briskets I do are usually between 12 and 15 pounds an do finish about the same time as the butts. The last one I did came off about an hour before the butts.[p]Chuck[p]

Unknown

chuckls,[p]I am not sure. Go to www.purplesmoke.com. Then click on the brisket link. Nothing but rave reviews when I follow their instructions.[p][p]Regards,[p]B.A.

Bluegillman

Chuck,
Another rack on top! Where do we get that? Thanks, Bluegillman

007

Bluegillman,
I got mine at the local dealer.