Estimated time for brisket

[zelmo]

I know that the rule of thumb is 1.5 hours per pound. Is that based on the weight after trimming?

[06 SB]

Are you doing a whole brisket or just a flat or two?

[zelmo]

Whole packer.

[edw]

I do not cook mine by the pound...I use this method...season overnight in the frig...place fat side down on the grill grate...mine is a BGE...at 400 degrees and cook until internal temp. is 75 degrees...remove from the egg and install the plate setter in the egg...get the egg to internal temp. of 225 - 250 degrees...place the brisket back into the egg with the fat side down...cook to internal temp. is 150 degrees...remove the brisket and wrap in foil so that no juice can escape...put it back on the egg with the fat side up at the same cooking temp...cook until the internal temp. is 200 degrees...remove from the egg and place in a 48 qt/ cooler with the fat side up still in the foil for two hours...then serve...yummy! this method works for the whole packer and not for just a flat...

[zelmo]

Ok. The brisket I got at Costco was 11.84 lbs. I put what I trimmed off on a scale and it came in over 5 lbs. That means I will be cooking a piece of meat in the 6.5 lb range.

In estimating the time it will take should I figure on 6.5 x 1.5 = approx 10 hours? I will be using probes to determine when it is done I just need an idea of when to start it.

[fr8dog]

A trimmed brisket like that will probably take less time. I'd have the smoker up to temp and the meat on the rack at 7 AM no later than 8 if I wanted to eat at 4 PM. It should give you that slop time, but I'm guessing it will be ready by 2. Just watch the temp closely if you took a lot of the fat cap off.

[SteveDyer]

Just depends on what your after. I cook my packers in less than 8 hours by crutching them. I also seperate the flat and point. They are two different cuts and IMO should be cooked like it. I cut and trim the point with making burnt end in mind from the get go. Some good reading HERE and you can decide for yourself how you'd like to cook it.

[zelmo]

A trimmed brisket like that will probably take less time. I'd have the smoker up to temp and the meat on the rack at 7 AM no later than 8 if I wanted to eat at 4 PM. It should give you that slop time, but I'm guessing it will be ready by 2. Just watch the temp closely if you took a lot of the fat cap off.

So you think it is only going to need 6 to 7 hours at 225, or are you thinking a higher cook temp?

[fr8dog]

After some thought and a brew or two. Or three. I would go with a plan of 8 hours in the box knowing that it will probably take less. That's at 225°. Keep an eye on the temp and have your foil and towels handy.

[zelmo]

Using a Rec Tec set at 225 it took 10.5 hours to get up to 203. I took it off and let it rest for 2 hours. It came out great!

Thanks for the help.

[fr8dog]

Wow! I was way off. We'd have been sending out for pizza.

[Tarheel14]

Using a Rec Tec set at 225 it took 10.5 hours to get up to 203. I took it off and let it rest for 2 hours. It came out great!

Thanks for the help.

I always wrap it in foil and towel and put it in a cooler. But it comes out greasy. Should I be doing something different?

[zelmo]

I always wrap it in foil and towel and put it in a cooler. But it comes out greasy. Should I be doing something different?

I am sure the experts will chime in, but here is what I did. As stated earlier I trimmed off much of the fat cap. I cooked until internal temp was 170 and then wrapped it in foil keeping the probes in place. It was returned to the smoker and was pulled off when internal temp was 203. At that point I wrapped a towel around the foil and put it in a cooler bag.

Mine was not greasy at all. I was very pleased with the way it turned out.

[Transom]

It is done when it is done. Every smoke is different.