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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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07-10-2011, 07:15 AM
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#1 |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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4.11lb Brisket flat... how long?
When should I start checking for 'doneness'?
Online I read around 1.25hrs per pound on a flat... does that generally seem right?
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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07-10-2011, 07:50 AM
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#2 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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It is done when it is done.
Almost every peice cooks up different. There is a great tutorial on our site. http://www.bbq-brethren.com/forum/sh...ht=brisket+101 As to time--it is temp dependent. At 210-225, maybe about 2hrs/lb. At 250-275, maybe about 1.5hrs/lb. At 300 +, maybe 1hr/lb. All those are "Guesstimates" and will vary all over the place. I suggest you read the thread above. Good Luck TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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07-10-2011, 10:35 AM
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#3 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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60 - 90 minutes per pound is the general rule of thumb, but small briskets like that can take considerable longer per pound. I don't cook any brisket smaller than 12 lbs if I can help it because the small ones are just too unpredictable.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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