11lb brisket


 
R

Ray - rayallday

New member
Hi all!

I put on a 11lb packer brisket and it hit an internal temp of 195 within 7 hours. I've read that brisket should take from 1hr to 1 hr and 15 mins per pound. What did I do wrong?

I had the temperature at about 250 the entire smoke and barely trimmed the meat.


HELP!


ill post pictures once i serve it. but i don think it turned out well...
 
Nothing yet, don't go by time and temp as a rule, probe the thickest part of the flat from the side with skewer or ice pick whatever, if it slides in with no resistance then pull it and rest, good cooking!
 
If you pulled it at 195 it will be okay to slice it but I go 205-215 if I'm going to do PP with a probe test to make sure it's done. Just did an almost 11 pound PP and it took 13 hours to hit 205 IT at 230-240 and I wrapped it at the stall.
Time and temp are not as important as the probe test for tenderness, that's what you want to make sure of.
 
Someone posted a brisket cook in the photo's forum where they had a similarly fast brisket cook which I found really hard to believe. I rarely have a brisket that takes less than 15 hours but I usually run closer to 225. But I also wrap late if at all. Did you wrap right at 150? That will power you through the stall and cut a lot of time. Still seems really weird to me. As far as final internal temp, I pulled one at 193 and it was amazing. I've pulled them at 200+ and also amazing. I've pulled it at 200 and it was way overcooked.
 
Wow, that brisket looks gorgeous! Thinking back I have had one that didn't stall. Typically I get a monster stall. Not sure what causes the difference other than maybe the water content of the brisket. Great job!
 
Looks great! A brisket around that size never takes me more than nine or ten hours. I usually cook at about 275 degrees.
 
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