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Timing a brisket cook

TjcoleyTjcoley Posts: 3,528
edited August 2012 in EggHead Forum
Have an 8.5 pound 'whole' brisket that needs to be FTC'd by 8 AM Saturday for lunch later that day. Need to leave the house by 8 to get there in time to help with the tomato sauce marathon (picks to follow). Planning on 280 dome, putting it on at 7 PM Friday to give 1.5 hours/pound with an hour to spare. Am I cutting it short on time? My concern is finishing too early and needing to keep it for 6 plus hours. I know I've over committed by promising a perfectly cooked brisket with the time window I have. What's the longest time anyone has FTC'd a brisket?
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • smaschsmasch Posts: 115
    Bump to 300 dome for a little wiggle room.  Brisket is fickle 'cause no two are alike.  Some like to sit in the stall forever while others blow right through.  Either way, after internal of 195-205, wrap in foil and towel and throw in a cooler.  
    Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
  • TjcoleyTjcoley Posts: 3,528
    Thanks smasch
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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