hours per pound.

axelfoley · October 2009

Hi Guys

Oz calling. Did a 12 hour cook this weekend on some beef brisket. two four pound peices. They came out real nice, but I thought it could have been a little more moist. Being new to the egg is there any rule like normal cooking. For example if I had a 2kg lamb roast I would cook it for 1/2 an hour for every kilo. Of course thats not slow cooking in a smoker thats a normal oven, but is there any rule covering that on the egg?

nate

Slotmercenary · October 2009

Welcome Eddie Murphy fan. Well 12 hours for 2 4lb briskets sounds to be a bit of a long time. If they were small flats then next time try putting a layer of bacon on top of them and they should be more moist. generally speaking it is 90 minutes per pound at around 250 degrees F. If the briskets were seperate it should have been about a 6-7 hour cook.Sorry i can't comment on the lamb as i had my fill in the middle east and don't eat it stateside.
The tougher the cut. the slower the cook.

Richard Fl · October 2009

For the larger pieces of meat, there is a general rule for time, but get a good remote thermometer and cook to temp. Some pieces of meat fool even the EGGsperts.

Here is link to the way I like to do brisket and it is always very moist.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=633044&catid=1

hours per pound.

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