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7 pound brisket flat for the weekend, how long?

edited 2:21PM in EggHead Forum
Got a 7 pound brisket flat for the long weekend, planning to do the Dizzy Pig Cow Lick 50/50 with Turbinado sugar for the rub.[p]I'm wondering if this size brisket is a candidate for an overnight cook or will it be done too soon. Planning to do indirect over a dry drip pan on a V-rack.[p]Thanks for any suggestions, the forum has been of great help to this new egger.


  • FireballFireball Posts: 354
    Arkansas Egghound,
    Plan on 1 1/2 to 2 hours per pound. That comes out to 10 1/2 to 14 hours.

  • Arkansas Egghound,
    Don't believe the 200 degree meat temperature for a flat. I pulled one at 185 and it was way over cooked. Sunday I cooked a flat to 158 internal - it was much better. 5.5 pounds took about 9.5 hours.[p]What internal temperature did you cook to?[p]Charlie

  • RexRex Posts: 16
    Charlie, What is it with a brisket? Some times they turn out grainy, almost unchewable. Other times they are the most tender and delicious bite of meat to be found.
    Do you know the secret of how to make brisket perfect every time?

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