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Brisket timing?

post #1 of 6
Thread Starter 
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.
post #2 of 6
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

post #3 of 6
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 biggrin.gif
post #4 of 6
Way too many variables to go by time IMO.
post #5 of 6
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.
post #6 of 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.

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