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How Long - What Temp?
Posted: Sat Jan 13, 2007 12:39 pm
Here is a starter:
If there was a typical brisket - How long would you cook it and at what temp? Would the temp be constant?
Posted: Sat Jan 13, 2007 12:43 pm
I normally get briskets that are about 12lbs and cook them in the 220-225 range. My time range for a brisket this size has been anywhere from 12-18 hours. Most of the time they are done in about 14-16 hours.
Posted: Sat Jan 13, 2007 12:49 pm
Too many variable to answer that one. A lot depends on the cooker and the weather. I had some cooks for briskets and butts on my WSM when I first started cooking that never did get done, had to bring them indoors to finish, but it was cold and windy outside at the time. On my Jedmaster I average about 1 hour per lb at 225 but it is a rotisserie style smoker and cooks over direct coals and tends to cook much faster than my other cookers.
As a rule of thumb I'd say go with 1 - 1/2 hours per pound.
Posted: Sat Jan 13, 2007 1:16 pm
I am not a champ smoker by any means, but I have helped at a few big cook outs and we always tried to keep the temp around 200-225.
Understanding brisket size affects time of cooking, I was also wondering if anyone tried to 'overfire' (hotter temp) initially to seal in juices or anything like that before settling in to the 200 -225 range.
Do you use a meat thermometer?
Posted: Sat Jan 13, 2007 1:30 pm
I took Myron Mixon's class last summer in Galax, VA. Myron uses the Powercooking method. He heavily injects his briskets and cooks them at about 350. The one he cooked at 350 was done in 3 1/2 hours. He also leave his meat out all night long (covered) so they are at room temp when placed on the pit.
I've never had a time constraint at a comp so I stick to the low and slow method.
Posted: Sat Jan 13, 2007 2:41 pm
I cook a couple of large briskets at a time. My cooker will hold it so it takes as much fuel and time to do two as it does to do a small portion.
12 hours has mine at medium rare, depending on thickness. The thinner ends are at medium if not a little more cooked depending on outside temp.
I've found it's better to pull them off while they are still medium rare. I put some in the freezer for later reheat. This way they are perfectly cooked, not over done when reheating. If I'm serving immediately and they're a little rare I'll throw the portion I'm plating up in the microwave for a minute. Finishes it out nicely.
Posted: Sat Jan 13, 2007 4:24 pm
I cook on ciramic mostly. I let 'em smoke at 245-250, foil at 165 internal and pull em off at 200 internal. a 12 pounder takes about 10 - 12 hours. Let rest for at least an hour and slice. I pull butts but slice brisket.