Brisket cooking time
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Re: Brisket cooking time
I used to have that problem, brisket too big, I finally learned how to fold the flat under (about 90 degrees or so) then when it would shrink as they all do, it would naturally come out flat.
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Re: Brisket cooking time
Cook til it is prob tender. Use your temp prob when it slides in like the feel of hot butter it is time. Plus let it rest for a hour in a cooler if possible.
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Re: Brisket cooking time
TxMidLifeDad wrote:Thanks but that wasnt the advice I was looking for.limey wrote:Cook til it is prob tender. Use your temp prob when it slides in like the feel of hot butter it is time. Plus let it rest for a hour in a cooler if possible.
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Its the best advice you could ever get for cooking a brisket.
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Re: Brisket cooking time
Just go get a bigger smoker. You need one anyway. You know you do. Just do it.
- TwoGuysBBQ
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Re: Brisket cooking time
Hard to guesstimate time on briskets as they are all different.Too many factors involved like cooker used, fuel, injected or not, event ambient temperatures. Even separating can be a guessing game with the exception of the flat obviously coming to temp first.
I know it’s not the answer you asked for but based on my experience it is hard to figure out an exact time.
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I know it’s not the answer you asked for but based on my experience it is hard to figure out an exact time.
“At least for me anyway”
Good Luck on your cook
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Re: Brisket cooking time
I think you are right @ 1 - 1.5 hours per pound, assuming you are smoking at around 250... I would shoot more for the 1.5 hour mark, and just foil & cooler if it gets done early... Not much you can do if you need more time, except eat tough brisket... Someone recently posted about splitting the flat and point prior to cooking, so you might check that out. I have never had luck smoking a flat, so I am not too keen to separate, but some people swear by it.
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Re: Brisket cooking time
What temp does a brisket finish at?
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Re: Brisket cooking time
Just wondering what the finished temp on a brisket is, 195, 200, 210?
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Re: Brisket cooking time
This is the best info on probes
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Re: Brisket cooking time
Sounds like you really wanted butchering help as to how to separate your Brisket?
I too struggled with size as we had an almost 19# Wagyu. I was able to just tuck & wait for shrinkage in my case.
I would recommend going a bit beyond 200 for Wagyu but alas, time was not on my side.
I too struggled with size as we had an almost 19# Wagyu. I was able to just tuck & wait for shrinkage in my case.
I would recommend going a bit beyond 200 for Wagyu but alas, time was not on my side.
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Re: Brisket cooking time
I would plan on 1-1/2 hours per pound. No big deal if it’s done early - just wrap it and put in a cooler till you are ready. I double wrap in HDAF and then cover with a couple towels.
I’m pretty sure Limey’s question of when it is fine (195, 200, 205) was to see what your thoughts are on when it’s done. I bet he would respond that he starts probing around 195, but doesn’t take the beast off until it probes like butter. So it could be 200 or 205. I had one go to 207 until I was happy with the way it proved.
BTW - I wish I was half as good as Limey on brisket. Had a few Grand Champions under his belt and countless calls.
I’m pretty sure Limey’s question of when it is fine (195, 200, 205) was to see what your thoughts are on when it’s done. I bet he would respond that he starts probing around 195, but doesn’t take the beast off until it probes like butter. So it could be 200 or 205. I had one go to 207 until I was happy with the way it proved.
BTW - I wish I was half as good as Limey on brisket. Had a few Grand Champions under his belt and countless calls.
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Re: Brisket cooking time
TxMidLifeDad wrote:I got a brisket that is too big for my electric smoker, so I'm going to separate it. This will be the first time I have separated a brisket, so not sure how long I'm looking at cooking. I will use a thermometer and cook to temp, but trying to plan it out to have it ready around dinner time. I know the rule of thumb is 1 to 1 1/2 per pound, but once split is it still combined weight, or does it go by per piece?
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You kinda answered your own question here. As it is now 2 pieces and not 1..
TxMidLifeDad wrote:Well since you didn't answer my original question I dont see a need to bother with yours.limey wrote:Just wondering what the finished temp on a brisket is, 195, 200, 210?
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He did.. when he said, "Cook til it is prob tender. Use your temp probe when it slides in like the feel of hot butter it is time. Plus let it rest for a hour in a cooler if possible."
This would be BOTH pieces cooked in the same manner, since you'd be cutting it in half.
Anywho.. Please be mindful here and a bit more respectful toward others. If you have questions about an answer or need clarification, feel free to ask it. Don't be a jerk, k? We all love to help and are more than willing to explain if needed.
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