How fast can I cook a 10lb brisket?

[ryanhoelzer]

The flat's at 180 after 2 hours panned and 2 hours foiled. I don't think the panning helped me any, I think I'm going to want more than an hour on the grate to get some bark. Plus the MES is recovering slow, it dropped to 225 while unfoiling and is only up to 245 in about 10 minutes.

 

[ryanhoelzer]

At 5 hrs the point was at 197 and the flat was at 185.

The point passed the probe test so I pulled it. I've done them to higher temps till they pretty much fall apart but this one's pretty good. Tender, great taste, but not quite falling apart.

I think the flat's going to take another hour, maybe a little more. Again, I think my pan at the beginning hurt. My next experiment will be something like a 2.5-2-1.5.

 

[ryanhoelzer]

Temp started climbing fast around 5.5 hrs. Pulled the flat and it was reading 201-204. It's on the dry side but the flavor is good. Overall I'll call it a success but I still lean towards low and slow. I'll try a hot and fast once in a while to see if I can improve it.

 

[mythmaster]

I did brisket indirectly on a gas grill with a smoke box before I got my smoker and joined here. I only counted the time that I've had the smoker in how long I've been smoking.

Also, I'm not trying to discount what anyone says, if you prefer low and slow then fine, just don't say that it can't be done in 5 hours or it won't be any good if you do it that way. With it directly on the grate for 3 hours at 250* it gets a good bark and the temp will come up to around 185* after it's been in the foil for two hours. Actually I think my last one got up to 190-195*, so if you want to leave it in until it reaches 205*, then it shouldn't take very long at all. It's a procedure that a rancher / restaurant owner told me when I bought my 1st brisket from him. That man knows more about meat and smoking than I ever will.

I'll be the first person to tell you when I don't know something, but when I DO know something from experience, it irritates me to no extent when people argue with me like I don't have a clue just because they always do it differently.

Sorry to be so long-winded, and I hope that I haven't offended anyone.

-Bret

 

[tigerregis]

The penultimate paragraph puts you in my good books, as if it mattered. I too know what I know, while also knowing what I don't know. Thanks for sticking to your POV.

 

[ddave]

I did not say it won't be any good if you do it that way. I DID say I ddin't think a brisket of that size would cook that fast.

Clearly I was wrong.

Assuming it was really cooking at 275°.

Again, that depends on the size. It may work on a 6 pound flat but on a 15 pound unseparated packer, that won't be the case. Details do matter, and I apologize for getting all nit-picky on you.

But enough with the thread hijack.

Good lookin' brisket, ryanhoelzer.

You've got me wanting to try some higher heat stuff now.

Dave

 

[oakwood bob]

Just smoked a 15 lber @ 275° in 10 hrs..this is a first. Now I did trim almost 2 lbs off of non-renderable fat. But still..that brings it down to appx a 13 lber. Still should've taken longer. I usually smoke prime cuts however this was a CAB Choice cut with decent marbling . Leads me to believe that all brisket's truly are different. U just never know.

 

[cappy126]

I have my 10 lb brisket at 230-247ish,is 190 a good internal temp?? Its been going 5.5 hrs.current temp 149..is it plateauing
Thanks

 

[hardcookin]

This thread was started in 2010....
To answer your question probe tender in the thickest part of the flat. Temp could be anywhere 195 -210 for probe tender.

 

[cpfitness]

This thread was started in 2010....
To answer your question probe tender in the thickest part of the flat. Temp could be anywhere 195 -210 for probe tender.

well hell, why not keep it going?!  Was planning to have my annual start of the NFL season party but Irma put the kibosh on that.  Then had too much work cleaning up properties and such this week and just wasn't feeling throwing a big party.  But of course, I had to run into a brisket at the new farmers market place that my wife had brough home some very good lamb from.  So I was trying to decide to start it late night and run it through the night or start it this morning.  Got home from dinner last night and I was too damn tired, plus the smoker was still put away in the garage (had to bring it in for the hurricane)  So I went to bed early and got up today around 6am.  Had my coffee, dragged the smoker out in the dark and decided that I needed to see about this "Hot and fast method"  I have an trailmaster offset with the std mods (chimney at grate level, sealed it up, tuning plates) haven't used it much since I got the proper tuning plates.  I used to have a hard time keeping temps low on this thing but the last couple times I've had a hard time getting them up.  I have a 10lb packer that I split prior to putting it on and trimmed a lot of the fat from the point but pretty much left the flat alone, figured the extra fat is a buffer for the high heat.  Put it on at 7:30am and had some trouble getting temps up out of 220's but finally i just flipped the vent wide open on the fire box and got her up to 285 pretty easily where I then closed the vent back down to just barely cracked.  Hoping to get this sucker done to eat mid afternoon while watching football.  Will keep everyone posted.  

There is a ton of great info on this site but wasn't really finding a ton of specifics on how long, what temps and what size brisket people were doing hot and fast with.    

 

[cpfitness]

IMG_20170917_110648986.jpg

• cpfitness
• Sep 17, 2017

well it is now 11:30 am.  my brisket has been on for 3 hours and 40 minutes. Got my smoker up at 275-285 for the most part when temps tried to drop I hit it with more lump and got it back on point pretty quickly. I am at 174 IT on the big part of the flat. I wish I hadn't separated it before cooking, mainly cuz I don't think I did a good job of it. It would been easier to see where to cut once it started separating on it's own.