I am doing my first brisket cook (5 lb un-enhanced flat) this Saturday. I'm debating between a slow cook and high heat. Which would be easier to do for a first timer? Time isn't an issue....I'm wondering if the 1-1 1/2 hour per pound is accurate for a slow cook? I could put in on early in AM for dinner eats. Opinions?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
First brisket cook questions
- Thread starter Jim Baker
- Start date
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Baker:
I am doing my first brisket cook (5 lb un-enhanced flat) this Saturday. I'm debating between a slow cook and high heat. Which would be easier to do for a first timer? Time isn't an issue....I'm wondering if the 1-1 1/2 hour per pound is accurate for a slow cook? I could put in on early in AM for dinner eats. Opinions? </div></BLOCKQUOTE>
I like low and slow myself, but either method works. With this being your first one, I'd suggest the long slow cook. A five lb flat will run between 5-7hrs.
Here's how I do mine. Cook in the smoke with a dome temp in the 245-260* range. Foil between 160-165* depending on the color and bark formation. Continue to cook until your internal temp gets in the 185-190* range and begin to check for tenderness by sliding the probe in and out of several places. Continue to check every 5*..... The brisket is done when you can easily slide the probe in and out with little resistance. Let rest for at least an hour and unfoil, cool and slice perpindicular to the grain.
I am doing my first brisket cook (5 lb un-enhanced flat) this Saturday. I'm debating between a slow cook and high heat. Which would be easier to do for a first timer? Time isn't an issue....I'm wondering if the 1-1 1/2 hour per pound is accurate for a slow cook? I could put in on early in AM for dinner eats. Opinions? </div></BLOCKQUOTE>
I like low and slow myself, but either method works. With this being your first one, I'd suggest the long slow cook. A five lb flat will run between 5-7hrs.
Here's how I do mine. Cook in the smoke with a dome temp in the 245-260* range. Foil between 160-165* depending on the color and bark formation. Continue to cook until your internal temp gets in the 185-190* range and begin to check for tenderness by sliding the probe in and out of several places. Continue to check every 5*..... The brisket is done when you can easily slide the probe in and out with little resistance. Let rest for at least an hour and unfoil, cool and slice perpindicular to the grain.
Pat McCreight
TVWBB Pro
Jim,
Follow Larry's advice. One thing to consider is that you can hold a cooked brisket for several hours if need be. Just wrap in foil and place on some towels in a cooler. Often, I plan to have a brisket done early and resting so I can take some of the stress out of cooking for family or friends. That way no one is standing around waiting for the brisket, which can be unpredictable and take much longer than you may expect. I have found the thickness of the brisket to be more important than the weight in terms of estimating how long it will take.
Have fun and good luck!
Follow Larry's advice. One thing to consider is that you can hold a cooked brisket for several hours if need be. Just wrap in foil and place on some towels in a cooler. Often, I plan to have a brisket done early and resting so I can take some of the stress out of cooking for family or friends. That way no one is standing around waiting for the brisket, which can be unpredictable and take much longer than you may expect. I have found the thickness of the brisket to be more important than the weight in terms of estimating how long it will take.
Have fun and good luck!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Baker:
I'm wondering if the 1-1 1/2 hour per pound is accurate for a slow cook? I could put in on early in AM for dinner eats. Opinions? </div></BLOCKQUOTE>
The 1- 1.5 hrs is very accurate for a low and slow flat cook. If doing flats low and slow, I cook them at 235 grate temp and never had one take longer than 1.5 hrs per lb. Over the years of doing many flats, I have settled on 1 hr 15 min for the est. flat cook time at 235 grate temps. I always do at least a 1 hr rest in foil and a cooler with 2 hrs being the norm. First time do the low and slow. For the second time do a high heat and see which way you like better. HTH
I'm wondering if the 1-1 1/2 hour per pound is accurate for a slow cook? I could put in on early in AM for dinner eats. Opinions? </div></BLOCKQUOTE>
The 1- 1.5 hrs is very accurate for a low and slow flat cook. If doing flats low and slow, I cook them at 235 grate temp and never had one take longer than 1.5 hrs per lb. Over the years of doing many flats, I have settled on 1 hr 15 min for the est. flat cook time at 235 grate temps. I always do at least a 1 hr rest in foil and a cooler with 2 hrs being the norm. First time do the low and slow. For the second time do a high heat and see which way you like better. HTH
The guys have given you great advice. Just one caution... With small flats I have had them take longer than the normal 1.5 hours per pound to cook, so as Pat suggested, allow extra time and hold the meat in a pre-heated cooler wrapped in old beach towels or newspaper until you are ready to eat.
Rick Soliman
TVWBB Pro
High heat is my suggestion. 2-2.5 hours then foil and start checking every 45min or so. Shouldnt take you any longer than 5hrs if you can keep temps around 325-350. Do not use the MM methond for lighting if you choose this option and NO water just foil the pan. I like to place back on the cooker to tighten up the rub.
Good Luck
Good Luck