Beef Brisket

lou13

Newbie

Original poster

Jun 8, 2012

11

10

east bridgewater, ma.

• Aug 20, 2012

• #1

I have two 5 pound beef briskets that I'm going to smoke, do I cook them both for 8 hours altogether, or do I treat them as one 10 pound piece and cook them for 15 hours. Any information will be appreciated. Thanks, Dave

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Aug 20, 2012

• #2

Hi Dave, I moved your thread to the "Beef" forum so you will get better exposure to the topic at hand.

Treat them as two 5# briskets and cook them to temperature not time. They should reach an internal temp of about 190* for slicing or 200* for pulling.

When you get a minute will you stop by "Roll Call" and introduce yourself so we can give you a proper SMF welcome, Thanks!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 20, 2012

• #3

If they both weigh 5 lbs, cook/smoke them as 1 but you need to figure 1.5 - 2 hrs per lb of cook/smoke time and another 2 hr rest time, which is only a guideline. You are cooking/smoking to an internal temperature, not a set number of hours. Most foil at IT 160*-165* and continue to 190* for slicing and 205* for pulling. I took my last one to IT 180* so it wasn't falling apart when I sliced it. 

 

lou13

Newbie

Original poster

Thread starter

Jun 8, 2012

11

10

east bridgewater, ma.

• Aug 20, 2012

• #4

Would a good guide be about 11/2 hours per pound on the brisket, so I can gage as to when I can put the ribs and chicken in the smoker

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 20, 2012

• #5

Yes the general rule of thumb or guide is 1 1/2 hrs to 2 hrs per pound and an additional 2 hrs rest time. 

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Aug 20, 2012

• #6

SmokinHusker said:

Yes the general rule of thumb or guide is 1 1/2 hrs to 2 hrs per pound and an additional 2 hrs rest time. 

Click to expand...

Boy and it is general. I have never had a brisket yet take that long though others do. A while back I did one that was 13 1/2 lbs (separated it) and it took no more than 9 1/2 hours (It was 8 1/2 lbs) for the Point and 7 3/4 hours for the Flat (5 lbs). So don't be surprised if you get done sooner.

http://www.smokingmeatforums.com/t/117521/super-bowl-brisket

 

Last edited: Aug 20, 2012