Beef Brisket Help

Smokin Jo · 11-30-2012, 10:28 AM

I am new to pellet world and want to do a small 8# beef brisket using Bentley's method. Any idea how long that should take?

Haveuseen1? · 11-30-2012, 10:34 AM

I believe you will find that there is no good answer for you. A general rule would be around 1-1.5 hours per pound. That of course is very generic. Yours could be done faster, or slower. Your best answer and the one that I hate the most is.......It will be done when it is done. Cook it until it probes tender.

Of course your cooking temp will be a real factor on how fast it is done.

HeSmellsLikeSmoke · 11-30-2012, 10:57 AM

I don't know what Bently's method is, but if it involves foil during the smoking process, it will take less time to cook.

gtr · 11-30-2012, 11:07 AM

Haven't heard of that method, but that doesn't mean much as I'm no expert - but I will say whatever you do, you just cook it at your desired temp till it's tender (which you'll know by how it feels by probe rather than what temp it is), let it rest at least an hour, and eat it. That's basically all there is to it. Salt & pepper is a great way to go, but there are other interesting and delicious variations for rubs.

Bludawg · 11-30-2012, 01:27 PM

Quote:

Originally Posted by Smokin Jo

I am new to pellet world and want to do a small 8# beef brisket using Bentley's method. Any idea how long that should take?

Expensive cars can cook

I don't know who Bently is or a dang thing about one of them Pellet Poopers. You want to fix a great brisket. rub it down with some Salt & Pepper through it on the pit at 300 and drink some Woobly Pops for about 4 hrs come back and do a Probe test it should be real close.

Ron_L · 11-30-2012, 03:15 PM

Quote:

Originally Posted by Smokin Jo

I am new to pellet world and want to do a small 8# beef brisket using Bentley's method. Any idea how long that should take?

What brand and model of pellet smoker?

I don't remember Bentley's method, but in my FEC-100 I start at 200 degrees for 4 hours to get some smoke and then kick it to 240 until I get the bark color that I want (about 5-6 more hours) and then foil with some liquid and finish at 265 until it is probe tender, usually another 2 hours.

That is for a 12lb packer.

All together it works out to be an hour per pound, give or take.

The_Kapn · 11-30-2012, 03:53 PM

The only place I have seen Bentley's Basic Brisket is on Pelletheads.
http://pelletheads.com/index.php?topic=6075.0

It is a "staged temp" cook like many of us use.

My times and temps are similar to Ronelle's above.

TIM

11-30-2012, 10:28 AM	#1
Smokin Jo Got rid of the matchlight. Join Date: 02-28-10 Location: Eau Claire Wisconsin Downloads: 0 Uploads: 0	Beef Brisket Help I am new to pellet world and want to do a small 8# beef brisket using Bentley's method. Any idea how long that should take?

11-30-2012, 10:57 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I don't know what Bently's method is, but if it involves foil during the smoking process, it will take less time to cook. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-30-2012, 11:07 AM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Haven't heard of that method, but that doesn't mean much as I'm no expert - but I will say whatever you do, you just cook it at your desired temp till it's tender (which you'll know by how it feels by probe rather than what temp it is), let it rest at least an hour, and eat it. That's basically all there is to it. Salt & pepper is a great way to go, but there are other interesting and delicious variations for rubs. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-30-2012, 03:53 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	The only place I have seen Bentley's Basic Brisket is on Pelletheads. http://pelletheads.com/index.php?topic=6075.0 It is a "staged temp" cook like many of us use. My times and temps are similar to Ronelle's above. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-30-2012, 10:34 AM	#2
Haveuseen1? Knows what a fatty is. Join Date: 08-10-12 Location: North Alabama Downloads: 0 Uploads: 0	I believe you will find that there is no good answer for you. A general rule would be around 1-1.5 hours per pound. That of course is very generic. Yours could be done faster, or slower. Your best answer and the one that I hate the most is.......It will be done when it is done. Cook it until it probes tender. Of course your cooking temp will be a real factor on how fast it is done.