Let's talk about cooking times.


 
JeffB

JeffB

TVWBB Pro
I have read in this forum that a full packer brisket can take anywhere from 12 to 18+ hours to cook thoroughly when the temps are low (220's). I have also read of people cooking them in about 6 to 8 hours, which I assume is at high heat (275's).

Then I watch shows like Triple D where briskets are baked for 4-6 hours and come out tender and juicy.

What gives? How is one to determine really how long to cook one of these things? I have never cooked a brisket because they are hard to find in Maryland, but when I do find one, I am bit perplexed about what to expect in terms of cooking times.
 
The cook time naturally is going to vary greatly based on pit temperature alone. I do packers using the high heat method, and i've done them up to 18 pounds, and that one went exactly 4 hours and 5 minutes. There's a million ways to skin a cat/brisket, but i've not found any other method than high heat to be worth the trouble.

High Heat, for me and briskets, is 350+ for the duration of the cook time.
 
High heat brisket is generally cooked at 325-350f and take 4-6 hours depending on brisket size. The average size I see for packers here are generally 10-12 pounds but they get much bigger into the 18lb range.

Cooking at 275 will cut down the time it takes as compared to a low and slow cook so you'll end up somewhere between l&s and high heat for your time it takes to cook it. Last 18pounder I did l&s took close to 24hrs if I remember correctly, I won't be doing that again for awhile.
 
For me, size has never mattered when cooking HH (325-375); they are done in 4 hours, give or take 15 minutes, whether 11 pounds or 17. Variations in cooktemp is more likely to cause variations in cooking time. This holds for low/slow brisket as well.

Variations in meat thickness can matter with low/slow. Additionally, with low/slow: Variations in meat temp when it goes on the cooker, variations in the cooker itself (I don't care what your grate therm says, ambient conditions within the cooker change, which can make a difference in cooking and thus cook time), variations in come-up time if starting via Minion - any or all can make a difference. Not so much if cooking HH.
 
Kevin-

You make it sound so easy.
icon_biggrin.gif



I gotta try one when I can find one.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
For me, size has never mattered when cooking HH (325-375); they are done in 4 hours, give or take 15 minutes, whether 11 pounds or 17. Variations in cooktemp is more likely to cause variations in cooking time. This holds for low/slow brisket as well.

Variations in meat thickness can matter with low/slow. Additionally, with low/slow: Variations in meat temp when it goes on the cooker, variations in the cooker itself (I don't care what your grate therm says, ambient conditions within the cooker change, which can make a difference in cooking and thus cook time), variations in come-up time if starting via Minion - any or all can make a difference. Not so much if cooking HH. </div></BLOCKQUOTE>

Kevin-do you foil your brisket at all during a high heat cook? If so, about how long into the cook do you foil? I've yet to cook one but would like to soon and would prefer a 4-5 hour cook to a 14-18 hour cook.
 
yes flats (especially trimmed) would work well, since less fatty it doesn't benefit as much from the low/slow method.
 
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