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-   -   What is the shortest cook time for prime brisket? (http://www.bbq-brethren.com/forum/showthread.php?t=109186)

Rubmybutt 06-20-2011 08:49 AM

What is the shortest cook time for prime brisket?
 
I was doing brisket for about 19 hours and this past weekend friends came into town so I thought I'd do a couple. By the time it was all said and done I was down to 10 hours and the meat was very good.

What amount of time can you go with and still turning out great brisket?

Thank you in advance!:thumb:

Frank Grimes 06-20-2011 08:56 AM

There are of lot of threads on here about hot and fast brisket. The last couple I've done in 5 or 6 hours, and the brisket turns out fantastic.

chad 06-20-2011 09:01 AM

If it's a packer it can be done in 4-5 hours. I usually do 'em around 300 degrees. Two hours to get good color and smoke then foil and about another 2 hours to get to 205 internal on the POINT. Pull the brisket out of the cooker and hold for an hour or so. I rarely hold in a cooler any more -- too much residual heat. I wrap in an old blanket or two and leave on the table. The meat will still be 160 or so when you get ready to slice.

Rubmybutt 06-20-2011 09:29 AM

Quote:

Originally Posted by Frank Grimes (Post 1679897)
There are of lot of threads on here about hot and fast brisket. The last couple I've done in 5 or 6 hours, and the brisket turns out fantastic.

Yes I have to learn to search as others have asked this question before. I also am so gun shy about a short cook time as my knowledge and equipment from the past were limited at best. I think I'm starting to make friends with my old offset. The more time I spend here and just read the more I pick-up, don't we all:rolleyes:. Thanks.:thumb:

MoKanMeathead 06-20-2011 12:10 PM

We cooked a couple of 16 pound (pretrimmed) packer briskets this past weekend at a contest in just over 3.5 hours - not counting time in the cambro. We usually cook one on a trash can and one on a WSM with no water pan. Both briskets came out excellent!

landarc 06-20-2011 12:41 PM

I do packers in 5 to 6 hours in a kettle. I see times as low as 3.5 to 4 hours, but, those are guys using real smokers. I get to 300F in my kettle and I get too dark and hard bark that way.

Smokey Al Gold 06-20-2011 01:01 PM

I do them in 5 - 6 hrs on the kettle also. They always come out great!

Rubmybutt 06-20-2011 01:05 PM

Thank you all!! I'll be rethinking how I do brisket from now on for sure!:thumb:

Mark 06-20-2011 02:17 PM

about 10 seconds using this technique:
YouTube - ‪Lightning a BBQ with liquid oxygen‬‏


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