Breakdown of Brisket Cooking Times
Does anyone have a breakdown of the time it takes for a brisket to get to a certain temp?
I kept notes of past brisket cooks but my grand-daughter got to my folder and colored and tore up the pages. I would like to see each temp at each hour mark or in that range. If anyone has that from past cooks I would appreciate the info. |
That's going to vary based on the starting temp of your brisket and the temp in your pit.
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Which cooking T do you use? I did some detailed reports but all of them, except the last one, are for 225F cooking T
Look at my youtube channel BBQness (i use it as photo telling and report). |
I am just looking for an estimate.
Pit cooking temp will be 220-230. Brisket time will be taken from the fridge (38*) and placed in smoker. |
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1 Attachment(s)
See the Excel attachment. This was output from my CyberQ WIFI application. It is 10 second intervals of a Brisket cook.
Attachment 94885 . . . |
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I know that if I put on a Full packer weighing between 12-15 lbs at 300-325 deg and I wrap in butcher paper after 4 hrs on the pit it will probe tender in two hrs or less. I never bothered to take it's temperature because it aint sick.
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