How Long to Cook a Brisket or The Misconception of the 1 to 1.5 hour rule

[dockman]

I don't know why but I have never had a brisket take as many hours as all you mention? I smoke at 225-250 and yes the temp gauges have been checked. Most briskets I have done are 10 - 14 lbs and never have taken me over 10 hours to smoke. Most of the time they are done in 6-8 hours, sometimes good and sometimes not so good. I have always foiled around the 165 mark and check it at 190-195. Think for the one I do this Saturday I will start a new thread and see how it goes. I will be doing 40 lbs of pulled pork and some turkeys too so should be a decent thread. BTW your article is very helpful.

 

[gary s]

Cool, I'll be watching Maybe I can learn something, I would be a happy camper if my briskets were done in 6 to 8 hours.

Thanks

Gary

 

[dockman]

Probably make a liar out of me Saturday.

 

[Bearcarver]

 
I don't know why but I have never had a brisket take as many hours as all you mention? I smoke at 225-250 and yes the temp gauges have been checked. Most briskets I have done are 10 - 14 lbs and never have taken me over 10 hours to smoke. Most of the time they are done in 6-8 hours, sometimes good and sometimes not so good. I have always foiled around the 165 mark and check it at 190-195. Think for the one I do this Saturday I will start a new thread and see how it goes. I will be doing 40 lbs of pulled pork and some turkeys too so should be a decent thread. BTW your article is very helpful.

What therm do you use & where do you put the sensor probe??  Right near the meat?

I just looked----Even a small Brisket Flat took me 10 hours, using 230°.

Bear

 

[sota d]

Thank you very much. You put a lot of work and research into this, and it shows. Very informative. Helps take some of the brisket intimidation away for newbies like me. I did one and it wasn't as good as it could've been. I just might give it a shot again! Thanks for the words of wisdom, David.

 

[dockman]

They are between upper and lower racks

 

[dockman]

I use a dual probe Maverick along with a thermal pen.

 

[Bearcarver]

I use a dual probe Maverick along with a thermal pen.

OK----One of the Maverick probes goes in the meat, and the Thermapen you stick the meat with to check it.

Where is the other Maverick probe (the one that gives you the 225° to 250° temps), in regards to the meat?

Bear

 

[dockman]

Bear I just go by gauges in smoker for CC temps but have checked them both and they are accurate


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[gary s]

Man that's a nice smoker

Gary

 

[dockman]

Man that's a nice smoker



Gary

Thank you Gary! There is a build thread from when I built it last year.


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[gary s]

I remember it now 

Gary        Still a nice smoker

 

[demosthenes9]

Bear I just go by gauges in smoker for CC temps but have checked them both and they are accurate


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You've checked the gauges and I have no doubt that they are accurate in what they are measuring.  Question is whether what they are measuring is the same temp as where the meat is sitting.   Just for grins and giggles, instead of putting the Maverick probe into the meat next time, lay the probe on the racks about 2 inches from the meat.  and see if the grate temp corresponds to what your gauges are reading.

The long and short of it is that physics and experience tells me that it takes much more than 8 hours to cook a 14lb brisket at 225-250. 

 

[dockman]

I will set maverick probe next to brisket Saturday. However this is not the only smoker I have done briskets on and none take 10-14 hours.

 

[gary s]

Like my thread says " The Misconception of the one to one and a half rule"  It depends on thickness, type and age etc. It normally takes me around 12 hours on the briskets I select, Key word NORMALLY  I have had briskets cook in a lot less time, also had them go longer, 

Gary

 

[Bearcarver]

 
You've checked the gauges and I have no doubt that they are accurate in what they are measuring.  Question is whether what they are measuring is the same temp as where the meat is sitting.   Just for grins and giggles, instead of putting the Maverick probe into the meat next time, lay the probe on the racks about 2 inches from the meat.  and see if the grate temp corresponds to what your gauges are reading.

The long and short of it is that physics and experience tells me that it takes much more than 8 hours to cook a 14lb brisket at 225-250. 

Dockman,
This is why I was asking the question as to where were you getting those temps. The therm has to be accurate & in the area of the meat being smoked.

I didn't want to say it until you told me where your therm was. Once you answered that, Demo answered for me.

However leave the meat probe in the meat, but put the other probe a few inches from the meat (Not too close or the coldness of the meat will interfere).

Bear

 

[dockman]

Will do Bear! I have checked it like this in the past but don't remember the temp or even which smoker I was using. Like I said I will start a new thread on my brisket/pulled pork cook with Qview. I will try to get it started Friday evening when I prep the meat. Thank for all your help.

 

[Bearcarver]

 
Will do Bear! I have checked it like this in the past but don't remember the temp or even which smoker I was using. Like I said I will start a new thread on my brisket/pulled pork cook with Qview. I will try to get it started Friday evening when I prep the meat. Thank for all your help.

Sounds Great Dockman!!

Don't let me miss it.

Best to ya!

Bear

 

[gary s]

I'm in,   I'll be watching

Gary

 

[dk3ts]

Gary,

This is coming from a newbie that needed his common sense slapped back into focus.....THANKS FOR A GREAT ARTICLE!

Thickness rules not weight.