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Old 06-30-2011, 12:36 PM   #11
Knows what a fatty is.
Join Date: 04-25-11
Location: Wentzville, Mo

Like Brian N Maine said, I would count on at least 1.5 hours per pound, but to be safe you mine as well plan a couple extra hours in there. I've had briskets that cook almost perfectly to the 1.5 hours per lb and others that have taken 3-4 extra hours to finish. When it's done you can always rest it but if it isn't you can either eat tough brisket or wait.
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