Beef Brisket

[lou13]

I have two 5 pound beef briskets that I'm going to smoke, do I cook them both for 8 hours altogether, or do I treat them as one 10 pound piece and cook them for 15 hours. Any information will be appreciated. Thanks, Dave

 

[s2k9k]

Hi Dave, I moved your thread to the "Beef" forum so you will get better exposure to the topic at hand.

Treat them as two 5# briskets and cook them to temperature not time. They should reach an internal temp of about 190* for slicing or 200* for pulling.

When you get a minute will you stop by "Roll Call" and introduce yourself so we can give you a proper SMF welcome, Thanks!

 

[smokinhusker]

If they both weigh 5 lbs, cook/smoke them as 1 but you need to figure 1.5 - 2 hrs per lb of cook/smoke time and another 2 hr rest time, which is only a guideline. You are cooking/smoking to an internal temperature, not a set number of hours. Most foil at IT 160*-165* and continue to 190* for slicing and 205* for pulling. I took my last one to IT 180* so it wasn't falling apart when I sliced it. 

 

[lou13]

Would a good guide be about 11/2 hours per pound on the brisket, so I can gage as to when I can put the ribs and chicken in the smoker

 

[smokinhusker]

Yes the general rule of thumb or guide is 1 1/2 hrs to 2 hrs per pound and an additional 2 hrs rest time. 

 

[flash]

Yes the general rule of thumb or guide is 1 1/2 hrs to 2 hrs per pound and an additional 2 hrs rest time. 

Boy and it is general. I have never had a brisket yet take that long though others do. A while back I did one that was 13 1/2 lbs (separated it) and it took no more than 9 1/2 hours (It was 8 1/2 lbs) for the Point and 7 3/4 hours for the Flat (5 lbs). So don't be surprised if you get done sooner.

http://www.smokingmeatforums.com/t/117521/super-bowl-brisket