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Brisket

ArlingtonGrill
ArlingtonGrill Posts: 65
edited August 2012 in Beef
7 and 1/3 pounder cooked at 280 grid for 9 hours. Really tasty!
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Comments

  • Brownie
    Brownie Posts: 1,023
    good news, glad your brisket was tasty
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  • The_Bozzinator
    The_Bozzinator Posts: 7
    How long should i expect to cook a brisket flat only. 10 lbs does the 1/1/2 still apply to this, or is that for a whole brisket only?
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  • lousubcap
    lousubcap Posts: 36,770
    How long should i expect to cook a brisket flat only. 10 lbs does the 1/1/2 still apply to this, or is that for a whole brisket only?


    Cook time depends on your cook temp and the prevailing temp (even for flats) is around 280-300*F on the calibrated dome.  At this temp you will likely (key word) see around 1 1/4 hrs/#.  So, plan for 1 1/2 as it is always better to finish early and foil, towel and cooler (FTC) which you can easily do for 4-5 hrs.  Lots of brisket info around here and below are some great links-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    All the info you will ever need. Enjoy the journey-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • wmrrock
    wmrrock Posts: 30
    I put a 13.5 pound brisket on at 11 pm expecting it to be done in 10-12 hours.  At 4 am, its up to 182 degrees.  My dome temp is 250 and the brisket - as of yet - has not gone into a stall. Is it possible that there will not be a "stall"?  Thoughts?
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  • lousubcap
    lousubcap Posts: 36,770
    wmrrock said:
    I put a 13.5 pound brisket on at 11 pm expecting it to be done in 10-12 hours.  At 4 am, its up to 182 degrees.  My dome temp is 250 and the brisket - as of yet - has not gone into a stall. Is it possible that there will not be a "stall"?  Thoughts?
    Can't imagine that temp rise/time with the stated dome temp-calibrated dome thermo??  Are you measuring in the thickest part of the flat...that's the place where you want to check temps-the point will cook faster (much more fat) and will be 10-15*F higher than the flat when the flat "declares victory".  That's about all I can offer-good luck.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • wmrrock
    wmrrock Posts: 30
    7 hours and 195 in the thickest part of the flat.  I read on another post that a really good piece of meat from a butcher shop may in fact cook faster because it is not as tough.  This piece came from a local butcher and is "prime" with very little fat on it except for the bottom - which i trimmed, And a nice piece of fat between the point and the flat.  I use the BBQ guru with pit probe and meat probe.  I will plan accordingly next time for a 7 hour cook and wont be surpised when it takes 17.
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  • lousubcap
    lousubcap Posts: 36,770
    Better to be lucky than good any day-congrats on the cook and enjoy!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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