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Discussion in 'Beef' started by philip69, Jul 5, 2013.
I have a 14 pound brisket and I'm guna cook at 250 how long do you think?
At 250 you should figure on about 2 hours per pound just to be on the safe side! (that's 28 hours) Or you can crank up the temp and get it done a little quicker, just be sure to carefully monitor pit temp and internal temperature of the meat.
The key; however, is to cook to an internal temperature of 200 degrees! That is the point where the brisket should be most tender. Test it with a toothpick to be sure though...if it slides in and out like hot butter then you are ready!!!
Hi Phillip...Bill's given you great advice, 2 hours per lb. should give you a margin for error. Good luck, and be sure to show us how it goes!
Depends on how often you plan to open the door and let heat out.
If you have an internal thermometer I'd wait until 190 IT or so then test with the toothpick. That's the best test!