Brisket cooking time

Discussion in 'Beef' started by larry tiner, May 9, 2014.

  1. Greetings!  First time to thread...

    Through all the posts on here, I have been very successful smoking briskets.  Thanks for all the tips!!

    I need a quick answer!  I bought a "super trimmed brisket" for Mother's Day.  This was small enough to fit on my smoker grill. 

    PROBLEM:  While it weighs close to 5 and a 1/2 pounds, the thickest it gets is about an inch and a half. Almost looks like a long 'flat'.

    My question is about how long should I anticipate cooking it?  I'll be checking the temp for doneness, but I just don't know what time I should start it.

    HELP!! 
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It depends on the meat and the temp you cook, as well as the procedures you use.

    That being said, I have a brisket in the smoker at 220, it was 8.3 lbs. after trim, I added 10 oz. of injected fluid, and I foiled.

    Its been in the smoker 11 hours and 45 mins, and its ready to pull and rest now at 202 degrees.

    If you would please drop by the "roll call" thread in the forums section so everyone can meet you and you can get the secret password and handshake to learn all the mystic confidential secrets of smoking. Plus when ya can please take a min and click on the "My Profile" icon above on the taskbar and tell us as little or as much as you'd care to. But please list something about where ya hang your hat when ya come home. It helps a lot with questions and discussion and its hard to remember where everyone is from....LOL

    I normally estimate 1hr. 20 mins per pound, its pretty close today but ya just never know,

    Good luck with that brisket. I gotta get mine in the cooler..........
     
    demosthenes9 likes this.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I too like low temps for Brisket, 200-225° and plan on 1.5 hours per pound with 2 hours of CYA/Rest time, cause stuff happens. The time can increase with Injection as there is more Evaporative Cooling, the moisture escaping the meat cools it and it takes longer to get to the desired IT...JJ
     
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Presuming a cooking range of 225 to 250, and a brisket flat that's 1 1/2 inches, I'd start checking temps every hour starting at the 3 hour mark just to be on top of things.   As the cook progresses, check temp more frequently.   It probably won't even be close to temp at 3 hours, but why risk it when it only takes a couple of minutes to check ?

    For the future, get yourself a Maverick probe or something similar then you can keep an eye on the temp throughout the entire cook.
     
  5. Rookie!  Should have mentioned the temp (220 - 225).  I had followed the hour and a half per pound technique in the past, but was concerned since it was so uniformly thin.

    Thank you for the tip, and I'll get on the 'roll call' and 'my profile'.

    Larry
     
  6. Also, I have a probe, but didn't want everyone showing up to eat and I still had a few hours to cook.

    Again, thank each of you for your comments!
     
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Being that it's a brisket and you can let it rest in a cooler for quite a few hours before serving, I'd plan on about 8 hrs but don't be surprised if it's finished in 6 or even less.
     
  8. Great idea!  I think I read where you wrap it tightly in heavy-duty foil, then wrap in a towel and place in an ice chest?
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member


    Yep yep. Can hold upwards of 6 hours if need be presuming you have a good cooler.

    Edit. Let me amend that. Thicker Briskets and butts will hold for that long due to larger thermal mass. A thin flat will cool down quicker.
     
    Last edited: May 10, 2014
  10. jbriggs

    jbriggs Newbie

    the one constant thing that I have learned about smoking is that the meats done when it's done. Cook based on internal temperature (it) and not what time your guests are going to be there. if you let your guests know that then you'll be fine.and just make sure you have extra beer for them. Its amazing how much more patient people become when they have a few extra beers to drink.
     
  11. I failed to follow-up on my post. The brisket was great!! I smoked it at 220-225 degrees for 1 and 1/2 hours per pound.
    Used Demosthenes9's advice and started early, then foiled and wrapped in towels for several hours.
    This was my best brisket yet! Ready to do another!
    I smoked using hickory/cherry blend. Excellent flavor, juicy, and TENDER!!
     
  12. Also, thank each of you for your confidence-building tips.
     
  13. At what point do you wrap in foil? And do you actually put ice in the cooler to cool it down?
     
  14. Some people wrap to get through the stall but I usually don't wrap till I pull it out of the smoker - I'm hardly ever in a rush. The reason you wrap & rest is to let the juices redistribute in the meat not to cool it down - you are actually keeping it hot at this point...
     
  15. Mike Stevens, I wrapped in foil only after the cooking was done. Putting it in foil, then a beach towel, then in the cooler --- this was to insure that it would remain hot. No ice!
     

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