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Brisket Question

post #1 of 8
Thread Starter 
Decided to take the plunge and try my first brisket. Went across the line last week and picked up an 8 lb. cryo pack brisket, brisket is not a popular cut here in the great white north. After doing my due diligence and reading everything I could, from all of you great sources, I determined about 14 hours for this puppy. (1.5 hrs/lb + 2 hours to be safe as an estimate). So at 3 AM I was up and at em ...... Now here's the thing, I realize every brisket is different, but by 8 AM it was at 165 internal (pulled and foil wrapped and back in the smoker). By noon internal was 195. This was a total of just over 9 hours and it never really hit a plateau. Needless to say it was wrapped again and straight into the cooler (which kept it warm for over 4 hours). I realized after the fact that what I had was not a full brisket, but rather just the flat. After all this rambling, I guess my question is .... does this sound reasonable for just the brisket flat? Everything worked out fine, but for future reference, I really don't want to be up that early if I don't need to be.
Thanks everyone ..... BTW, it turned out great!!!! Meat was moist and flavorful and was devoured before I could get any qview (next time for sure)
post #2 of 8
Sounds reasonable for a packer to me......but I seem to cook a little hotter than most around here.

What temp were you cooking at?

Ragardless of temps, flats or packer, some briskets haul arse others take their time. About the time you think you can start it late you will get a stubborn one.........welcome to the world of brisket cooking.

I don't find what you described to be unusual at all.
post #3 of 8
Thread Starter 
Temp was pretty constant (now that I have done the needle valve mod to my GOSM) at between 225 -235
post #4 of 8
IMO there was nothing unusual about what you described. I usually allow 1 hour 15 minutes per pound when I am figuring what time it will be done........and that includes an hour (atleast) resting.
post #5 of 8
Yep, what Joe said. Each one will cook up a bit differently. Cook enough of them and you will start to get a feel when there done just by giving it a "wobble" or when you can slide a probe or skewer in it and it slides into it just like "budder"icon_wink.gif
post #6 of 8
Congrats Ron! Flats tend to be faster than packers my guess is it doesn't have that layer of fat to cook through and they are thinner. All are good eatting regardless! ENjoy and welcome back!
post #7 of 8
Sometimes they do that. Never trust a brisket to do what you want it to. Mine did pretty much the same thing last night. I was expecting to be up all night... got to bed at 2:30... It turned out a little less juicey than I would have liked, but still very good. I'd say for the flat you did about right - maybe a touch fast at the lower temp, but if it's good - it's right.
post #8 of 8
for some reason, briskets finish about 1 hour per pound in my smoker. i have not had one hit a plateau yet. however, pork butts- and beef roasts- always hit a plateau on me.
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