9lb Brisket

[Wayne_R]

First Brisket (of course)

Told butcher be smoking at least 12 hours on overnight cook. He said "nahhh, only should take about 8". At about 230-240 range how long should I expect it to take? This is @ 9lb Prime rated Brisket, so any ideas?

Thanks

 

[Glenn W]

At those temps your looking at 12hrs min. I have been q'n briskets at 250-275 at roughly 1hr per lb and have gotten better results.

My 2 cents

 

[Ernie D]

What a great first brisket. PRIME BABY!!!!

Enjoy every minute of cooking and eating it. IMO, there is no such thing as perfect BBQ.... But you can be in the perfect state of mind to enjoy some good 'Cue.

 

[Ed Cardoza]

Just did one last weekend at 260* and it was ready after 12 hours. It was a 11.5 lb packer and was fabulous.

 

[Michael C.]

I would say roughly 12 hrs, but,I've had them done in around 9 hrs or so, on the smoker, plus you need to add some time resting too. I usually let my brisket rest for 2hrs or so. Take some pics, and let us know how your smoke went

 

[George Curtis]

i do the average packers at around 275-325 and it usually takes about 9 hours.

 

[Larry Wolfe]

I cook briskets between 245º-260º and they take between 1-1.5hrs per lb.

 

[Wayne_R]

Thanks all. I'll raise my temp up to @ 250 and get her goin @ midnight. Got some bourbon barrel chips gonna mix a hand full in with the charcoal and use 2 fist chunks of cherry. We'll see how she does!!

 

[Mike Miller]

I do High heat method with great results and at a fraction of the time. Below is a discussion link.

http://tvwbb.com/eve/forums/a/...94&s=98110183&cdra=Y

 

[Wayne_R]

wohh nelly, just woke up 5:30 am and cooker running 280. Water pan about 20% full. Put some hot water and flipped over end to end fat side down now. Running about 260 and sprayed with apple/beer. Any cause to worry or check meat temp?

BBQ is no joke, but a fun one!

 

[Wayne_R]

Week later and I finally finished eating all the brisket. I thought it turned out great. Competition quality, probably not, but not bad for 1st Time.

Next Victim...Pork Butt. See you soon.

 

[ShawnW]

I did my first brisket today. Got a 10 lb USDA choice, untrimmed.

I rubbed it with some homemade steak rub and a bit of montreal steak seasoning the day before.

Using the minion method, I had the temp between 220-250 for 8 hrs and it was 190 internal temp. I left it on for 1 more hr, wrapped it in foil and a towel and stuck it in a cooler for 1 more hr.

It came out perfect.

Kudos to all you fine folks here... reading your advice and directions my 2nd smoke ever (and first brisket) was a resounding success.