I received a smoker for my birthday over a year ago now. I have
gotten pretty good at shoulders and ribs, but I am interested in
trying a brisket. Can anyone lend me a hand with a estimated time and
temp for a brisket?

Thanks in advance.

Phatchamp wrote:
> I received a smoker for my birthday over a year ago now. I have
> gotten pretty good at shoulders and ribs, but I am interested in
> trying a brisket. Can anyone lend me a hand with a estimated time and
> temp for a brisket?
>
> Thanks in advance.

Assumes a piece of meat of 9-12 pounds.
My experience is 1-1/2 hours per pound at 225=B0-250=B0. Its done when
the meat reaches 195=B0. =20

Happy birthday.

Pierre

Phatchamp wrote:
> I received a smoker for my birthday over a year ago now. I have
> gotten pretty good at shoulders and ribs, but I am interested in
> trying a brisket. Can anyone lend me a hand with a estimated time and
> temp for a brisket?
>
> Thanks in advance.
>
A whole packare cut brisket seems to take about 1 - 1.5 hrs per lb at
220-250° It's done when it's tender in the flat - internal temp will
probaly be about 188°, but check with a fork or tenderness.

Some tips:
- trim the fat to a thickness of 1/4"
- make sure you get a packer cust with teh fat cap and not a trimmed flat
- the point will cook much faster than the flat
- slice across the grain for tenderness




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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877