Going to do my first brisket tomorrow!!

kjthiltgen · January 2011

Im going to smoke (hickory) the 5.25 lb brisket for about 10-11 hours at around 250 degrees will this turn out ok or do I need lower smoke temp?

boston_stoker · January 2011

Do yourself a favor and read thirdeye's notes on this:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

Beaker · January 2011

Take pics and post em so we can see! Good Luck!

skihorn · January 2011

250 dome is about right because the grill temp will be lower. Cook to temp not time.

Freddie
League City, TX

TXTriker · January 2011

What Boston and Freddie said.

Good luck and send pics and results.

Shiff · January 2011

It will probably take less than 10 hours - more like 7 or 8 depending on how thick the Brisket is.

This sounds like a flat rather than a packer cut due to the size.

Be sure to read the referenced thirdeye notes to get some ideas and keep an eye on the internal temperature and start checking for tenderness at around 190 degrees.

asianflava · January 2011

A 5.25lb brisket cooked for that long will be like jerky. Just cook it to an internal temp of 190-205.

kjthiltgen · January 2011

This is a flat and not the packer cut....Sorry I did not make that clear. And as I was seasoning it (I use Gates rub. Its a very popular Kansas City BBQ Joint) I was starting to think more about it....and it will only take 6-8 hours to be fully cooked 190 degrees. I will let ya all know how it turnes out.

Shiff · January 2011

Make sure you test for tenderness before removing it from the BGE. On Briskets, it is important to test for tenderness and not depend on temperature.

Going to do my first brisket tomorrow!!

Comments

Categories