HH brisket question

[Phil Perrin]

Hey all,I was watching a rerun of Primal Grill the other day,and SR was doing brisket. With the weather still cool enough that we won't have a bunch of people over,so a huge packer is out of the question. But I'm still wanting to do a brisket.
I got one at Trader Joes last year,a small one. I think it was just the point. I cooked it low and slow,but it wouldn't get tender! Started checking at 180*,tough as leather. I think it went to 210* before I yanked it and said "here's dinner!".
So what's a good timeline hor HH brisket? 1/2 hour per lb? As always,thanks in advance for all the info.

 

[K Kruger]

I would highly suggest a packer regardless. Leftovers can easily be saved. (I always freeze the cooked point for use in other things later. At one home or the other, I usually cook for two.)

Regardless of the size packer I cook - 12, 13, 15 pounds - they all come in at 4 hours start-to-finish, give or take 10 min.

But it depend on what you mean by HH, what approach you plan to use, etc. YMMV depending on what you do.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Started checking at 180*,tough as leather. I think it went to 210* before I yanked it and said "here's dinner!" </div></BLOCKQUOTE>
It's about the time the meat cooks, not about its internal temp. 'Tough as leather' = undercooked. More time was required.

Here, btw, is what I do. Others might well do things differently and might well have different cooktimes than me.

 

[Paul H]

Phil, HH brisket is smoked til it's tender not temp or really even time. When you can put a probe into it like a knife through butter it's done. Did you foil? Save those juices make an excellent stock. As far as time is concerned, mine usually run between 4-5 hours for a full packer.