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BajaTomBajaTom Posts: 1,269
edited 6:51PM in EggHead Forum
Put two 11 pound briskets on at noon today. Stabilized temp at 250 or close. I think they will done by 9:00 tonight. Is that about right? If my math is right that would be 9 hours. If any of you more seasoned brisket cookers could narrow the time down it would be appreciated. Thanks, BajaTom.


  • PakakPakak Posts: 523
    I'm far from being an expert on briskets but my notes say 1 1/2 - 2 hours per pound. Many people have said if there are two chunks-o-meat you'd only incease the time slightly over what one weighs. That is, since each of yours are 11 pounds the time would range from 16 1/2 to 22 hours, plus (since more mass). Lately I've been seeing people say they're cooking them for a lot less time than what was my understanding.[p]One thing I think everyone pretty much agrees on is - the internal temp should be in the 190-205° range for about an hour before you remove the brisket. Then foil and let rest.
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