Brisket novice

Unknown

I had never seen a brisket or thought of cooking one untill I started reading the fourm. I have done a few butts, also thanks to you guys. Question - Are all briskets equal in proportion. The brisket my wife brought home is about 18" long and 3" thick, 8.3 lbs. At 225 dome how long will it take to get to 185?
Thanks[p]

The Naked Whiz

Barney,
I have a brisket on now that must be about 5 - 6 pounds and it has been going 13 hours and is still in the plateau. I'll let you know when it is done. One way or the other, however, it will be done by 6 oclock when the teenage son arrives to consume it!
TNW

Nature Boy

<p />Barney,
It'll take a long time at 225 dome. Probably more than 15 hours. Cook at 250-260 and it should be closer to ten or twelve. Problem is that the cooking level and dome temp can vary by as much as 100 degrees....especially when you first start with cold meat. I routinely need to start off at 270 dome in order to get a cooking temp of 200. As the meat (and cooker) heats, the temps will even out more and more. Starting at 270 for the first couple hours, and reducing to 240-250 over time is a good idea. [p]If you monitor your cooking level (like the probe I have set up in the picture), then just keep that temp at 225 no matter what your dome therm may say. [p]One more thing.....every brisket is different. Prime briskets with less connective tissue and more fat cook quicker than select briskets with less fat and more collagen. [p]Have fun!
Chris

The Naked Whiz

I just checked the brisket and it looks like it has just come off the plateau. So, it won't be long now....
TNW

The Naked Whiz

FWIW, with a grid temp of 212.5 degrees, it took 13 hours for the plateau to end and 2 more hours to get to 193 when I wrapped it an put it in the cooler.[p]TNW