Quick Brisket question

Discussion in 'Beef' started by duster44t, Jan 26, 2011.

  1.  Since I have the smoker up and at temp from the other I cooked I figured I would go ahead and try something else in it(only way to learn is to do it). I have a simple 3.5# packaged brisket in the frig I want to try. Can you put me in the ballpark with temp and a time per pound?......Thanks  
     
  2. les3176

    les3176 Master of the Pit

    Roughly figure 1-1.5 hours per pound.....aslong as there is no stall...
     
  3. Great. I'm going to keep the temp about the same as before..225ish. By the way, the fish came out nice. I could have taken it out a bit sooner but I'm VERY happey the way it turned out.....hey, it wasn't bad for the first time using the smoker(any smoker for that matter).
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If you smoke it to 165, then foil to 200-205 ( I prefer 205 ). Wrap in towels & put in dry cooler for a couple of hours. I like to figure 2 hrs. per lb. If it doesn't stall & gets done early, you can keep it hot in the cooler for 6 + hrs.
     
  5. bmudd14474

    bmudd14474 Guest

    is the brisket a flat? and is it trimmed really good? I did 1 flat trimmed really good and it didn't come out AS moist as I wanted so you may want to consider a way to keep it moist. I have heard that you can lay bacon on the top to help. I have never tried that so I cant speak from experience.
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Good luck and don't forget the pictures!!

     Craig
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    I usually figure 1.5 hours per lb unless I am serving it that night for a meal then I figure 2 hours a lb that way I know it will be done in time and I will have time to rest it in the cooler in foil. But with a piece of meat that small it will probably cook much faster than 1.5 hours per lb. Alot has to do with how thick and how much fat are in the cut of meat as well. The first brisket flat I did was pretty thin and it was done in about half the amount of time as I was expecting. Just make sure you have temp probe in it and then you will know for sure when it's done.
     

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