All other competition related questions or comments about recipes, techniques, and related topics.

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Postby mijpa30 » Sat Apr 21, 2018 6:32 pm

Purchased a 11lb packet. After trimming all the appropriate fat off I'm guessing it's down to 9lbs? How long to cook that at 225?

I am a newbie so I'm guessing probe om flat right before point?

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Re: Brisket

Postby TX1911 » Sat Apr 21, 2018 8:41 pm

There is no real set time. It sounds cliche, but its done when its done. Probe the center of the flat until it feels like a warm knife going into softened butter.

For your thermometer, insert the probe in the middle of the flat.

Start early. You can always hold it once its done. Plan for 1-1.5 hrs per pound depending on your cook temp. Doesnt mean it will fit in that time frame, but i would rather it be done early than struggle to finish in time.

Put up some pictures as well! We love a good brisket cook!
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Re: Brisket

Postby k.a.m. » Sun Apr 22, 2018 7:19 pm

I haven't cooked a brisket at 225° for many years. I know if you cook it at 275°-300° it should be resting in about 5 to 6 hours if you are panning or foil wrapping.
Always remember slow and steady wins the race.

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