Brisket
- Thread starter DTinley
- Start date
Craig Castille
TVWBB Wizard
When I used to do low temp brisket cooks, I would figure about an hour to hour and fifteen minutes per pound.
So, for me, a 13 lb packer would finish before resting at 12-14 hours. There are many variables however. I found that the bigger they are, the cooking time was lower per pound.
I do all briskets now in a high temp cook. Whole briskets are done in about 5 hours before rest.
So, for me, a 13 lb packer would finish before resting at 12-14 hours. There are many variables however. I found that the bigger they are, the cooking time was lower per pound.
I do all briskets now in a high temp cook. Whole briskets are done in about 5 hours before rest.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I want to smoke it at 225-250 to a internal temp of about 180-185. </div></BLOCKQUOTE>
Begin checking for tenderness at this point. Pull it at or a bit before tenderness is achieved. Good luck with your cook.
Begin checking for tenderness at this point. Pull it at or a bit before tenderness is achieved. Good luck with your cook.
K Kruger
TVWBB 1-Star Olympian
Yes. See this thread.
I did an 11 pounder last night low and slow; it took about 12 hours. Rested in an ice chest for 3 hours then I just had to have a chopped beef sammie. Very tasty. My previous brisket was a high temp, so I did this one for comparison. The 2 were very tasty. About the only difference was perhaps a firmer bark and of course the high temp took about half the time.