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-   -   Brisket Cook Times (http://www.bbq-brethren.com/forum/showthread.php?t=97269)

wormdrink67 12-17-2010 07:03 PM

Brisket Cook Times
 
This is probably a general knowledge question for most of you, and I apologize if I'm posting this in the wrong forum...but, I was needing a good guide for cooking times on brisket. I'm cooking with a whole packer, approx. 14 lbs....any help/suggestions/criticism will be greatly appreciated. Thanks.

bbq lover 12-17-2010 07:08 PM

1 hr to 1.5 hrs per pound but most will say its done when done probe in flat and go till it is 195 to 205 and probes goes into meat like little to no effort others will chime in

gtr 12-17-2010 07:22 PM

Read and heed:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

NorthwestBBQ 12-17-2010 07:34 PM

It's done when a temp probe or an ice pick slides into the thickest part like butter.

barbefunkoramaque 12-17-2010 07:47 PM

view my videos and heed

http://www.youtube.com/watch?v=DMVK0-aR2sA


as quality shifts so does the "done IT temp" even beyond the normal variance. About 1/5 of select cuts are Done way under 195 and the more you spend for quality that portion goes up... so if you want to ruin some briskets take the 195-205 advice.

the vid had choice cuts... notice I can flop them over... 85 % of these were done to my standards (which is the Texan standard) at between 185 and 190 IT. I think there were 40... I think... that would have been a large percentage of dried out ready for sandwiches slopped with sauce meat.

NorthwestBBQ 12-17-2010 08:25 PM

Please listen to barbefunkoramaque, he is a brisket guru. :thumb:

barbefunkoramaque 12-17-2010 08:43 PM

i just boiled one yesterday LOL i never thought to take a pic

sitnfat 12-17-2010 08:54 PM

I smoked two the other day 275 degrees took about 8 hours

NorthwestBBQ 12-17-2010 08:58 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1486842)
i just boiled one yesterday LOL i never thought to take a pic

grrrrr.

Wyatt 12-17-2010 09:00 PM

Take a look at my video.

Groundhog66 12-17-2010 09:17 PM

Quote:

Originally Posted by Wyatt (Post 1486858)
Take a look at my video.


:clap2:

barbefunkoramaque 12-17-2010 09:19 PM

Quote:

Originally Posted by Wyatt (Post 1486858)
Take a look at my video.

http://www.youtube.com/user/Popdaddy.../5/yLkAd2X3dgc

U mean like in this video Wyatt? You are in this at 2:37.

Groundhog66 12-17-2010 09:40 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1486803)


LOVED it, being there before sunrise preparing...now THAT was inspirational :thumb: I would love to be able to do that, and your rig is amazing.

bmanMA 12-17-2010 10:06 PM

Quote:

Originally Posted by Wyatt (Post 1486858)
Take a look at my video.

Ha, start'em young! Awesome.

JD McGee 12-17-2010 10:48 PM

Assuming you are cooking low-n-slow @ 225-250...you're lookin' at 1 to 1.5 hours per lb. Cook to an internal temp of 190 then start probing for butter...foil & cooler for at least an hour before slicing against the grain. :thumb:


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