4lbs brisket, how long?

sbishop said:

Hi everyone, the butcher down the road could only get small briskets so i pick up 2 X 4lbs. How long would you think at 225 would it take to cook? Figure 2 hours per pound so 8 hours. i plan on folder at 160 but what temp should i be putting it in a towel/cooler? is it like pulled pork? 205?  Yep, just like pork - anywhere from 195 to 205.

thanks 

Sbishop

PS. So far i've got 8 racks of baby backs, 4 racks side ribs, 2 small briskets, 2 racks of beer ribs for the super bowl...smoker will be full!!!

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Hope this helps,

Bill

I cook at just a bit higher temp averaging ~ 250* in my cooker.  For some reason my cooker likes the 250* +/- range better than 225*. ...or maybe it's just me. Actually as long as the cooker is between 225* and 275* I don't futz with it.  At 250*-ish I plan 1.5 hours per lb but 2 hours is not a bad planning number.  Reviewing my brisket cook logs, my actual times have really been about 1 hour per pound.  In my mind, time is only one indicator of when to start checking for done-ness. 

Internal temp is another indicator but for me tenderness is the key.  I use a temp probe to check temp and tenderness in various places when the mav says internal is at 190*.  If it's tender I pull it off.  If not I let it go 30 minutes and check again.  If not done I check again in another 30 min.  I keep checking until it's where I need tenderness to be.

I also don't wrap in foil or butcher paper, don't turn, don't rotate, don't spritz, mop, inject, or anything.  I do rub it with SPOG (Salt, Pepper, Onion, and Garlic).  I put it on the cooker and don't take the lid off until the mav tells me to start checking for tenderness... usually overnight for a packer.

Just me I guess.  Low stress BBQ.  The way my Grandfather did it.

Bama BBQ said:

I also don't wrap in foil or butcher paper, don't turn, don't rotate, don't spritz, mop, inject, or anything.  I do rub it with SPOG (Salt, Pepper, Onion, and Garlic).  I put it on the cooker and don't take the lid off until the mav tells me to start checking for tenderness... usually overnight for a packer.

Just me I guess.  Low stress BBQ.  The way my Grandfather did it.

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Me too buddy, me too!

Bill