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Old 08-11-2011, 03:33 AM   #3
On the road to being a farker
Join Date: 05-29-11
Location: Las Vegas, NV

I have a go-by chart I have used thats says cooked at 240 degrees count on 1.5 hrs/lb with a finish temperature of 185 degrees if you are going to slice it and 195 if you are going top pull it I have used that successfully with smaller briskets but that would work out to 15 hrs for a ten pound brisket which seems high to me. Sorry if that leaves you as confused as before. But we know at 240-250 it will take longer than 8.5 hours Chris R cited because of his higher cooking temperature. Not real sure how much this varies from smoker to smoker but I am guessing it does somewhat.
LVBBQMan is offline   Reply With Quote

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