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Brisket cooking time

post #1 of 15
Thread Starter 

Greetings!  First time to thread...

Through all the posts on here, I have been very successful smoking briskets.  Thanks for all the tips!!

I need a quick answer!  I bought a "super trimmed brisket" for Mother's Day.  This was small enough to fit on my smoker grill. 

PROBLEM:  While it weighs close to 5 and a 1/2 pounds, the thickest it gets is about an inch and a half. Almost looks like a long 'flat'.

My question is about how long should I anticipate cooking it?  I'll be checking the temp for doneness, but I just don't know what time I should start it.

HELP!! 

post #2 of 15

It depends on the meat and the temp you cook, as well as the procedures you use.

 

That being said, I have a brisket in the smoker at 220, it was 8.3 lbs. after trim, I added 10 oz. of injected fluid, and I foiled.

 

Its been in the smoker 11 hours and 45 mins, and its ready to pull and rest now at 202 degrees.

 

If you would please drop by the "roll call" thread in the forums section so everyone can meet you and you can get the secret password and handshake to learn all the mystic confidential secrets of smoking. Plus when ya can please take a min and click on the "My Profile" icon above on the taskbar and tell us as little or as much as you'd care to. But please list something about where ya hang your hat when ya come home. It helps a lot with questions and discussion and its hard to remember where everyone is from....LOL

 

I normally estimate 1hr. 20 mins per pound, its pretty close today but ya just never know,

 

Good luck with that brisket. I gotta get mine in the cooler..........

post #3 of 15

I too like low temps for Brisket, 200-225° and plan on 1.5 hours per pound with 2 hours of CYA/Rest time, cause stuff happens. The time can increase with Injection as there is more Evaporative Cooling, the moisture escaping the meat cools it and it takes longer to get to the desired IT...JJ

post #4 of 15

Presuming a cooking range of 225 to 250, and a brisket flat that's 1 1/2 inches, I'd start checking temps every hour starting at the 3 hour mark just to be on top of things.   As the cook progresses, check temp more frequently.   It probably won't even be close to temp at 3 hours, but why risk it when it only takes a couple of minutes to check ?

 

For the future, get yourself a Maverick probe or something similar then you can keep an eye on the temp throughout the entire cook.

post #5 of 15
Thread Starter 


Rookie!  Should have mentioned the temp (220 - 225).  I had followed the hour and a half per pound technique in the past, but was concerned since it was so uniformly thin.

Thank you for the tip, and I'll get on the 'roll call' and 'my profile'.

Larry

post #6 of 15
Thread Starter 


Also, I have a probe, but didn't want everyone showing up to eat and I still had a few hours to cook.

Again, thank each of you for your comments!

post #7 of 15
Quote:
Originally Posted by Larry Tiner View Post
 


Rookie!  Should have mentioned the temp (220 - 225).  I had followed the hour and a half per pound technique in the past, but was concerned since it was so uniformly thin.

Thank you for the tip, and I'll get on the 'roll call' and 'my profile'.

Larry

 

 

Quote:
Originally Posted by Larry Tiner View Post
 


Also, I have a probe, but didn't want everyone showing up to eat and I still had a few hours to cook.

Again, thank each of you for your comments!

 

 

Being that it's a brisket and you can let it rest in a cooler for quite a few hours before serving, I'd plan on about 8 hrs but don't be surprised if it's finished in 6 or even less.

post #8 of 15
Thread Starter 


Great idea!  I think I read where you wrap it tightly in heavy-duty foil, then wrap in a towel and place in an ice chest?

post #9 of 15
Quote:
Originally Posted by Larry Tiner View Post


Great idea!  I think I read where you wrap it tightly in heavy-duty foil, then wrap in a towel and place in an ice chest?



Yep yep. Can hold upwards of 6 hours if need be presuming you have a good cooler.

Edit. Let me amend that. Thicker Briskets and butts will hold for that long due to larger thermal mass. A thin flat will cool down quicker.
post #10 of 15
the one constant thing that I have learned about smoking is that the meats done when it's done. Cook based on internal temperature (it) and not what time your guests are going to be there. if you let your guests know that then you'll be fine.and just make sure you have extra beer for them. Its amazing how much more patient people become when they have a few extra beers to drink.
post #11 of 15
Thread Starter 
I failed to follow-up on my post. The brisket was great!! I smoked it at 220-225 degrees for 1 and 1/2 hours per pound.
Used Demosthenes9's advice and started early, then foiled and wrapped in towels for several hours.
This was my best brisket yet! Ready to do another!
I smoked using hickory/cherry blend. Excellent flavor, juicy, and TENDER!!
post #12 of 15
Thread Starter 
Also, thank each of you for your confidence-building tips.
post #13 of 15
At what point do you wrap in foil? And do you actually put ice in the cooler to cool it down?
post #14 of 15
Quote:
Originally Posted by Mike Stevens View Post

At what point do you wrap in foil? And do you actually put ice in the cooler to cool it down?

 

Some people wrap to get through the stall but I usually don't wrap till I pull it out of the smoker - I'm hardly ever in a rush. The reason you wrap & rest is to let the juices redistribute in the meat not to cool it down - you are actually keeping it hot at this point...

post #15 of 15
Thread Starter 
Mike Stevens, I wrapped in foil only after the cooking was done. Putting it in foil, then a beach towel, then in the cooler --- this was to insure that it would remain hot. No ice!
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