MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-12-2013, 08:28 PM   #1
jrbBBQ
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Default What's the fastest you've cooked a 10# or larger brisket

I haven't posted in a while and I thought this would be an interesting and fun subject. Mine was a 12 pounder after trimmed and it took 4h 15m. It was on accident, but turned out great. I put it one on an uds and went fishing for a few hours when I got back the drum was at 410*, I checked the internal temp, wrapped it and cooked for another 1.5 hours, rested it for 3 and everyone loved it. This actually happen a couple years ago, but for some reason I thought of it today and was thinking how fast have you or can you cook a decent size brisket.
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Old 09-12-2013, 08:31 PM   #2
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5 hrs
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Old 09-12-2013, 08:41 PM   #3
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5 1/2 hours on a 15 lb CAB prior to trim
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Old 09-12-2013, 08:44 PM   #4
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Christmas Eve 2011 I did a 17 pounder in 9 hours.
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Old 09-12-2013, 08:51 PM   #5
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It usually takes me between 8-9 hour for a 15-17 pounder on my CTO at 250*, but with the convection fan it's more like 270ish in a normal (wsm) type environment.
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Old 09-12-2013, 08:57 PM   #6
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Last Sunday I did a trimmed 11 lb'er on my offset running between 275 and 300. Put in on at 5:00 am. Was resting by 11:00 am. Should have slept a few more hours...

P.S. Was my best to date.
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Old 09-12-2013, 09:07 PM   #7
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5 to 5 1/2 at 275 in my Lang 84
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Old 09-12-2013, 09:49 PM   #8
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I have cooked brisket in the 12 pound range and had it done in 3 hours and 20 minutes. This did not include the rest time. Temp of UDS running at 390 to 420 F. Wrapped after cooking 2 hours. Never use any liquid containing sugar at these temperatures though.
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Old 09-12-2013, 11:21 PM   #9
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4 1/2 hrs....2nd place ctba event out of 150+
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Old 09-12-2013, 11:32 PM   #10
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12.2lb packer in 5hrs 15mins.
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Old 09-13-2013, 12:44 AM   #11
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Quote:
Originally Posted by jrbBBQ View Post
I haven't posted in a while and I thought this would be an interesting and fun subject. Mine was a 12 pounder after trimmed and it took 4h 15m. It was on accident, but turned out great. I put it one on an uds and went fishing for a few hours when I got back the drum was at 410*, I checked the internal temp, wrapped it and cooked for another 1.5 hours, rested it for 3 and everyone loved it. This actually happen a couple years ago, but for some reason I thought of it today and was thinking how fast have you or can you cook a decent size brisket.
That is the temp range I am after.

If you would have took it to 400 to begin with... it would not have taken so long.
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Old 09-13-2013, 12:46 AM   #12
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10 pounder for 5hrs 45mins at 300 on a kettle, best I've made yet.....
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Old 09-13-2013, 04:11 AM   #13
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Around 8 hours for a 12 pounder holding 275+. I can't bring myself to going too hot. I think they arrest you for cooking brisket over 300 in Texas.
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Old 09-13-2013, 08:39 AM   #14
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10 lb. @ 275 for 7 hours and I thought it was slightly over done.
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Old 09-13-2013, 09:06 AM   #15
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Quote:
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Around 8 hours for a 12 pounder holding 275+. I can't bring myself to going too hot. I think they arrest you for cooking brisket over 300 in Texas.
Agreed, and even if there are no penalties for such an act in this life you will have to stand before the great judgment one day and answer for your transgressions!!! LOL! My pit rarely goes over 275 and if it does it's by mistake!
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