Brisket Cook Question

[K Lynch]

Throwing on a 6lb flat cut tomorrow. The cut is very consistent in its thickness. My question: Approximately how long should I plan on it taking to get an internal temp of 165-170 at a 240-250 grate temperature? Just trying to figure out what time I need to start cooking for a 4:00 pm dinner.

P.S. I plan on finishing in the oven due to the six inches of snow coming to Ohio.

 

[Dennis Solin]

Not really sure about your internal temps. Normally we pull ours around 189 degrees internal. In any case you want to get it to fork tender. Seems each brisket has a life of its own. I usually figure 1 1/2-2 hours per pound. If you foil that guy at about 165-170 and finish in the oven you will speed it up.