Brisket timing?

billbo

Master of the Pit

Original poster

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• Feb 6, 2009

• #1

Is there a rule of thumb as to how many hours per pound a brisket will take to smoke? I always find it so hard to guage.

 

txbbqman

Smoking Fanatic

SMF Premier Member

Feb 3, 2009

715

12

Bryan, Tx

• Feb 6, 2009

• #2

You are fixing to hear a whole lot about cooking to temp not time.

Briskets need to be at 190 when removed.

here is a good thread that will explain it better

http://www.smokingmeatforums.com/for...ead.php?t=1574

 

1894

Smoking Fanatic

SMF Premier Member

Apr 19, 2008

950

11

Near salt city NY

• Feb 6, 2009

• #3

It really is hard to gauge . A safe bet , start by midnight for an evening dinner / supper that day.
Easier to warm back up than to try to rush a stubborn chunk of meat.IMHO
Folks here will give you some better guidelines than I have

 

darrin

Meat Mopper

Feb 3, 2009

292

11

Myrtle Beach, SC

• Feb 6, 2009

• #4

Way too many variables to go by time IMO.

 

3 j's b smokin

Fire Starter

Jul 9, 2008

35

11

• Feb 6, 2009

• #5

Mine usually take 1.5 hours per pound at 225 degrees but it all depends on the meat. I say grab a cooler of beer, stick a thermometer in it and wait til it gets to 195.

 

northwet smoker

Meat Mopper

May 28, 2008

235

10

Olympia, WA

• Feb 6, 2009

• #6

I usually figure 2hrs a pound to be safe. But every piece of meat is different so you never really know for sure. Definately watch the temps and not the clock.

Dave