Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 09-25-2013, 05:35 PM   #1
Is lookin for wood to cook with.
Join Date: 07-25-13
Location: Philadelphia, PA
Downloads: 0
Uploads: 0
Wink Brisket attempt #2

I am going to attempt for the second time to make a brisket in my ECB and I was hoping for some tips. I need to know what size to get to feed about 8 people and any other cooking tips. For instance I was wondering how long roughly per pound and at what temp to cook at. I understand your supposed to use the probe method and I will but I would still like to have at least a general idea of how long it will take.
Thanks in advance.
oldsmobubble is offline   Reply With Quote

Unread 09-25-2013, 05:41 PM   #2
Quintessential Chatty Farker

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0

There are many here that know more than me but I would guesstimate 1.5 hours per lb @ 225-250*F. Allow for rest time after that. It's good you know about probe tender and remember the stall.
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.

Toast is offline   Reply With Quote

Unread 09-25-2013, 05:41 PM   #3
Babbling Farker

SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0

If you can run 290-300* then 6-7 hrs (maybe 8 for an onry brisket) plus 1-2 hour rest. I'd get a 12-14 lb packer.
N Tx Spring Bash
SmittyJonz is offline   Reply With Quote

Unread 09-25-2013, 05:46 PM   #4
Got Wood.
Join Date: 09-20-13
Location: New Braunfels
Downloads: 0
Uploads: 0

I just cooked an 11 lb. whole packer on Monday. This took me 19 hours to make. If you are going to prepare your packer by marinading, rubbing and letting it sit, or injecting, you should factor in those hours as well including resting time. Mine was cooked on pellet smoker at 225 degrees until the internal temperature hit 200 degrees. I recently posted a thread on this which included a video on Tuesday, 9/23/13.

There will be others who will tell you about their methodologies that work for them, and this may be better for you. There is a lot of discussion and approaches for a successful brisket including the selection of the brisket itself.

Good luck,

veryolddog is offline   Reply With Quote

Unread 09-25-2013, 06:36 PM   #5
Quintessential Chatty Farker
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0

In an ECB your temps are under 250 so 1.5 hrs per lb + 2 hr rest for 8 people 12 lb packer.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote

Thanks from:--->
Unread 09-25-2013, 09:39 PM   #6
Knows what a fatty is.
Join Date: 01-13-10
Location: Charlotte, NC
Downloads: 0
Uploads: 0

I always buy the biggest briskets I can get usually from 12 -16 lbs. I buy them early, trim the fat cap down to 1/4 inch or less and season lightly with salt pepper and garlic and then wrap it in plastic wrap for 1 to 2 days. With 8 people there will not be tons of left overs and left overs are a good thing.
I cook mine in a full size stainless restaurant pan and take it off when it is probe tender. I start probing around 195* and probe every 30 minutes until it is done. This is usually 7-8 1/2 hours cooking between 250 - 275. I typically take it off wrap the pan and throw it in the freezer until the brisket is cold enough to slice easily. I then cut the point from the flat and I usually slice both on a electric slicer and lay the slices back into the restaurant pan where they came from. I usually slice about 1/4 inch thick or a little less. Sometimes I will cube the point for burnt ends.

I usually cook this a day early so I can rest up for the party, but I also do it on the same day. When I am going to serve the brisket I pour a can of beef broth over the brisket still in the restaurant pan with the limited fat it cooked in, double wrap the pan in heavy duty tin foil and put it back on the smoker or in the oven. On the smoker I again get it up to 250-275 for an hour, in the oven 350 for 45 minutes. So far every one has devoured the brisket and what ever leftovers are there are fought over. They have all turned out moist and tender with great flavor. A caterer friend taught me the restaurant pan trick, but after 25 or so I am totally sold on it. hope this helps you some.
crb478 is offline   Reply With Quote

Unread 09-26-2013, 03:53 AM   #7
Quintessential Chatty Farker
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0

Originally Posted by Bludawg View Post
In an ECB your temps are under 250 so 1.5 hrs per lb + 2 hr rest for 8 people 12 lb packer.
+1. Fitting a packer in an ECB kinda stinks, but you can make it happen
sliding_billy is offline   Reply With Quote

Unread 09-26-2013, 05:29 AM   #8
Diesel Dave
Babbling Farker

Diesel Dave's Avatar
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0

Originally Posted by sliding_billy View Post
+1. Fitting a packer in an ECB kinda stinks, but you can make it happen
It's a packer pack it in there!!!!!

Seriously, about 1 1/2 hrs a lb is a good rule to go by. And if it finishes early you can always keep it warm. Waiting to get it done is never the best option, finish early and rest longer is the way to go.

I'm officially a ZERO
IMBAS Certified MOINK baller

There is NO Secret Squirrel Society
Diesel Dave is online now   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 06:23 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts