Brisket Cook Time?

Pa_BBQ · 10-21-2010, 03:39 PM

I will be cooking my first brisket on my insulated vertical build and hoping to get a "Guestimate" cooking time for my brisket.

I will cook at 225-250 and the brisket is 16 lbs.

This is the main reason I built this type of cooker for briskets so gonna give it a whirl. I usually cook briskets on my BGE.

I am guessing 12-13 hrs, am I about right?

bbqbull · 10-21-2010, 03:42 PM

I figure an hour and a half per pound at those temps.
Similar to cooking a pork butt.

chambersuac · 10-21-2010, 03:45 PM

I'd guess somewhere between 18-20 hours at 225 - 16-18 at 250...as a guesstimate. I've been doing my briskets hotter and faster, so my memory may not serve me right...
Please let us know how it goes...

Bbq Bubba · 10-21-2010, 09:05 PM

Its done when its done.

bam · 10-21-2010, 09:16 PM

Quote:

Originally Posted by Bbq Bubba

Its done when its done.

I agree

Bartstop · 10-22-2010, 04:54 AM

I go by color. It usually takes 4 to 5 hours @ 225 - 250 to get it looking like this. I spray it once an hour with 1 part vinegar to 4 parts apple juice. The acid in the vinegar seems to keep the outside from getting tough.

Then I put it in a pan with about an inch of apple juice (and whatever spritz you have left) and cover with foil. Crank the heat to 350 or so. The probe test will tell you when it's done. Usually another 3 to 4 hours or so. It's so tender by then I have a hard time cutting it because it just falls apart. Then I pour the juice from the pan in to a big glass beer mug and let it sit for a few minutes. The fat will rise to the top making it easy to scoop out (DO NOT put it down the drain). Then take the rest of the juice and pour it over the sliced brisket. My family can't get enough if it.

Dave

10-21-2010, 03:39 PM	#1
Pa_BBQ Full Fledged Farker Join Date: 11-29-09 Location: Warren, Pa Downloads: 0 Uploads: 0	Brisket Cook Time? I will be cooking my first brisket on my insulated vertical build and hoping to get a "Guestimate" cooking time for my brisket. I will cook at 225-250 and the brisket is 16 lbs. This is the main reason I built this type of cooker for briskets so gonna give it a whirl. I usually cook briskets on my BGE. I am guessing 12-13 hrs, am I about right? __________________ FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4

10-21-2010, 03:42 PM	#2
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	I figure an hour and a half per pound at those temps. Similar to cooking a pork butt. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

10-21-2010, 03:45 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	I'd guess somewhere between 18-20 hours at 225 - 16-18 at 250...as a guesstimate. I've been doing my briskets hotter and faster, so my memory may not serve me right... Please let us know how it goes... __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

10-21-2010, 09:05 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Its done when its done. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

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10-22-2010, 04:54 AM	#6
Bartstop On the road to being a farker Join Date: 03-19-10 Location: Kansas Downloads: 0 Uploads: 0	I go by color. It usually takes 4 to 5 hours @ 225 - 250 to get it looking like this. I spray it once an hour with 1 part vinegar to 4 parts apple juice. The acid in the vinegar seems to keep the outside from getting tough. Then I put it in a pan with about an inch of apple juice (and whatever spritz you have left) and cover with foil. Crank the heat to 350 or so. The probe test will tell you when it's done. Usually another 3 to 4 hours or so. It's so tender by then I have a hard time cutting it because it just falls apart. Then I pour the juice from the pan in to a big glass beer mug and let it sit for a few minutes. The fat will rise to the top making it easy to scoop out (DO NOT put it down the drain). Then take the rest of the juice and pour it over the sliced brisket. My family can't get enough if it. Dave