Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Yet another Brisket question

Hub
Hub Posts: 927
edited November -0001 in EggHead Forum
Tomorrow I am cooking my first brisket and I've read a lot of posts about what and what not to do. With that in mind, most of the posts deal with 8-12 lb briskets and cooks that usually take 12-15 hours. The brisket I purchased today is only 5.5 pounds and I am assuming that it will therefore take less time to cook. Considering that I plan to cook at about 230 degrees, how long should I expect a 5.5 pound brisket to cook before being done? (shooting for an internal temp of 195) :ermm:
Beautiful and lovely Villa Rica, Georgia
· Share on FacebookShare on Twitter

Comments

  • BBQMaven
    BBQMaven Posts: 1,041
    Hub
    My cooks are roughly 1.5 hours per pound, however I cook between 250-275 (rather than 230) ... if you cook at 230 you may find it takes longer because your grid may only be 200-210 ...
    ktm
    Kent Madison MS
    · Share on FacebookShare on Twitter
  • Mike in Abita
    Mike in Abita Posts: 3,302
    If you cook at that temp expect it to take 10 hours or so. It'll take quite awhile for the meat to reach 195 when you are only cooking at 205-210. Remember it'll be 25-30 degrees less at the cooking grid than at the dome.
    · Share on FacebookShare on Twitter
  • TNmike
    TNmike Posts: 643
    I cooked a 6.75# flat yesterday. It took 13 hrs. at 250* dome to get to 195. Usually my flats will be done at about 1 1/2 hr per lb but this one took almost the full 2 hrs per lb. Some just seem to take longer than others. Mike
    · Share on FacebookShare on Twitter
  • smoky b
    smoky b Posts: 648
    yeah just make sure you leave plenty of time to spare. i have had them take 1/5 hr/lb some 2 hr/lb and some longer...

    i never can tell with brisket. guess that's why it takes an expert to nail it every time!
    · Share on FacebookShare on Twitter
  • Hub
    Hub Posts: 927
    Just wanted to thank everyone for his or her input. A first time at anything is always rough it seems!
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter

Categories