Brisket Cook Times

wormdrink67 · Dec 17, 2010

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 · Dec 17, 2010

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 · Dec 17, 2010

Read and heed:

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

NorthwestBBQ · Dec 17, 2010

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

barbefunkoramaque · Dec 17, 2010

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 · Dec 17, 2010

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

barbefunkoramaque · Dec 17, 2010

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

sitnfat · Dec 17, 2010

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

NorthwestBBQ · Dec 17, 2010

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

grrrrr.

Wyatt · Dec 17, 2010

Take a look at my video.

Groundhog66 · Dec 17, 2010

Wyatt said:
Take a look at my video.

:clap2:

barbefunkoramaque · Dec 17, 2010

Wyatt said:
Take a look at my video.

http://www.youtube.com/user/PopdaddysBBQ?feature=mhum#p/u/5/yLkAd2X3dgc

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

Groundhog66 · Dec 17, 2010

barbefunkoramaque said:
view my videos and heed

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

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 · Dec 17, 2010

Wyatt said:
Take a look at my video.

Ha, start'em young! Awesome.

JD McGee · Dec 17, 2010

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:

JD McGee · Dec 17, 2010

bbq lover said:
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

Yup...:thumb:

wormdrink67 · Dec 18, 2010

Very nice. Thanks!

Brisket Cook Times

wormdrink67

Guest

bbq lover

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gtr

somebody shut me the fark up.

NorthwestBBQ

somebody shut me the fark up.

barbefunkoramaque

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NorthwestBBQ

somebody shut me the fark up.

barbefunkoramaque

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sitnfat

is one Smokin' Farker

NorthwestBBQ

somebody shut me the fark up.

Wyatt

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Groundhog66

Babbling Farker

barbefunkoramaque

Guest

Groundhog66

Babbling Farker

bmanMA

is one Smokin' Farker

JD McGee

somebody shut me the fark up.

JD McGee

somebody shut me the fark up.

wormdrink67

Guest

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