Hour per pound?

Crentist · 11-02-2008, 10:57 PM

How many of you would stick to the general rule of thumb 1 to 1.25 hours per pound for brisket? Especially for the smaller briskets. If say you had a small 4 pound flat would it be reasonable to think it would be done in only 4-5 hours?

Midnight Smoke · 11-02-2008, 11:01 PM

I think you will find the answer will be, yes. The true answer will be when the Temp probe slides into the meat like butter you are there.

BBQ Grail · 11-02-2008, 11:18 PM

I stick to the the rule...

"It's done when it's done."

jestridge · 11-03-2008, 12:02 AM

Same here when it done it done

kickassbbq · 11-03-2008, 07:06 AM

Same here.
If you smoker is at 225 it will take a certain amount of time to cook.
If your smoker is at 325 it will take much less time to acheive the same internal temp.

I has NOTHING to do with the time in the smoker.

It's all about the internal temp of the meat. So, check the temp of the meat and it's done when it's done.

Pitbull · 11-03-2008, 07:34 AM

If you run the pit at 250 degrees, I have found that 3/4 hours per pound and wrap at the 5 hour mark works pretty good. At 225 degrees the hour is probably pretty close.

LMAJ · 11-03-2008, 08:20 AM

I start with 1.5 hr/lb and go from there - it's done whtn it's done. I would rather have it done earlier then I thought and allow it to rest in a cooler then to try to rush it cause I have a hungry mob breathing down my neck....

Ron_L · 11-03-2008, 08:31 AM

Also, I have found that smaller cuts take longer per pound to cook, so a 12 lb packer may cook in one hour per pound but a 4 lb flat may take 1 1/2 hours per pound. As L-M said, it's better to have it done early and resting.

11-02-2008, 10:57 PM	#1
Crentist Is lookin for wood to cook with. Join Date: 05-05-08 Location: Aliso Viejo, CA Downloads: 0 Uploads: 0	Hour per pound? How many of you would stick to the general rule of thumb 1 to 1.25 hours per pound for brisket? Especially for the smaller briskets. If say you had a small 4 pound flat would it be reasonable to think it would be done in only 4-5 hours? __________________ [B]WSM, Weber Q 100[/B]

11-02-2008, 11:01 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I think you will find the answer will be, yes. The true answer will be when the Temp probe slides into the meat like butter you are there. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-02-2008, 11:18 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I stick to the the rule... "It's done when it's done." __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

11-03-2008, 07:06 AM	#5
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	Same here. If you smoker is at 225 it will take a certain amount of time to cook. If your smoker is at 325 it will take much less time to acheive the same internal temp. I has NOTHING to do with the time in the smoker. It's all about the internal temp of the meat. So, check the temp of the meat and it's done when it's done. __________________ Smoke On!!!!!! www.kickassbbq.com

11-03-2008, 07:34 AM	#6
Pitbull Full Fledged Farker Join Date: 02-11-08 Location: Dallas/McKinney Downloads: 0 Uploads: 0	If you run the pit at 250 degrees, I have found that 3/4 hours per pound and wrap at the 5 hour mark works pretty good. At 225 degrees the hour is probably pretty close. __________________ PitBull Lyfe Tyme 20 Webber Kettle Kamado Campfire I take nothing for granted. I now only have good days and great days.

11-03-2008, 12:02 AM	#4
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Same here when it done it done

11-03-2008, 08:20 AM	#7
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	I start with 1.5 hr/lb and go from there - it's done whtn it's done. I would rather have it done earlier then I thought and allow it to rest in a cooler then to try to rush it cause I have a hungry mob breathing down my neck.... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

11-03-2008, 08:31 AM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Also, I have found that smaller cuts take longer per pound to cook, so a 12 lb packer may cook in one hour per pound but a 4 lb flat may take 1 1/2 hours per pound. As L-M said, it's better to have it done early and resting. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

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