Beef Brisket

[BigO58]

Well . . . Looks like I’ll be smoking a beef brisket this weekend (9lbs or so) and wondering about how long it will take. I smoked a couple of 8 lb pork butts recently and it took about 10 hours to get them up to about 205 degrees. I started them off on smoke setting for a couple hours, then 225 for about 5 hours, and finished at 300 degrees for a couple hours. Any tips, suggestions, etc. are appreciated! I’ve seen some ppl like to wrap them in butcher paper and/or aluminum foil during the last couple of hours. Does that add a noticeable taste, tenderness, or quality of the overall finish of the brisket vs without? Wondering if it’s worth the trouble. Thanks!

 

[Mike From R.I.]

At 250 deg I'd allow between 12 to 16 hours, maybe longer. I wrap at 165 deg with foil till 203-205 degs probe for tenderness, and not temperature.

 

[Gkr7007]

Well . . . Looks like I’ll be smoking a beef brisket this weekend (9lbs or so) and wondering about how long it will take. I smoked a couple of 8 lb pork butts recently and it took about 10 hours to get them up to about 205 degrees. I started them off on smoke setting for a couple hours, then 225 for about 5 hours, and finished at 300 degrees for a couple hours. Any tips, suggestions, etc. are appreciated! I’ve seen some ppl like to wrap them in butcher paper and/or aluminum foil during the last couple of hours. Does that add a noticeable taste, tenderness, or quality of the overall finish of the brisket vs without? Wondering if it’s worth the trouble. Thanks!

Brisket is very different than pork butt. Remember you are cooking to the thickness of the meat. If you have a 9 lb. brisket that is 3 inches thick and a 9 pounder that is 5 inches thick the cook times will vary by quite a bit. At 9 pounds I'm not sure if you're cooking a full packer or a flat. No matter what you do be sure that you get to 200 degrees minimum and let the meat rest. That's when the magic happens. When you pull it wrap it in 2 layers of foil and wrap in a towel and a cooler. Be sure to add a little liquid to the foil. Apple juice, coke, root beer, beef broth......whatever.
And let it sit for at least an hour. Two is even better. That's why I cook brisket to be done early if I'm having guests. It will hold heat for as much as 4 hours after being wrapped.
Good luck.

 

[1MoreFord]

I'm going to somewhat disagree with G above.

I cook briskets much like butts and feel that's the reason I've not had most people's problems with briskets.

Both are larger cuts of meat and both require several hours of cooking. Both respond well to higher cooking temps. Neither are done by time or temp. They are both done when they are done. Butts are normally done when at over 200°F IT as are briskets. Both are done when they probe tender. Bone in butts also have a bone to pull to indicate done.

I don't inject, mop, spritz, or wrap either cut of meat.

Resting is good for both.

YMMV

 

[SeniorChief]

Tomorrow I'm smoking my first point brisket....Smoke till 165, wrap in foil, back in smoker til 205. Then wrap with towel and in the cooler for at least 1.5 hrs. What if.........dinner is usually around 6 and brisket has been in cooler for 1.5 hrs....is a 3hr rest ok? I'm just throwing out the "what if" questions

 

[Mike From R.I.]

Start early. Last one I did 8 lbs took 14.5 hours. 3 hours it'll still be warm.

 

[MikeInFla]

Yeah it takes a while. For me I usually start at 5am or before. If it gets done a little early it will always stay hot in a cooler.

 

[ANT0407]

Yeah it takes a while. For me I usually start at 5am or before. If it gets done a little early it will always stay hot in a cooler.

Another option if it's done early is to rest it in your oven on its lowest setting. I rested my last brisket for over 10 hours in my oven at 170. It was fantastic. I saw a video that said Franklin rests his briskets at his restaurant for 12 hours so I wanted to give it a try. It worked great

 

[SeniorChief]

615am ....it's in the smoker.....out there in my "jams".....38 degrees..brrrrr. Wife wants scalloped potatoes and green beans. Looks like I'm making scalloped potatoes for the first time.

 

[MikeInFla]

Another option if it's done early is to rest it in your oven on its lowest setting. I rested my last brisket for over 10 hours in my oven at 170. It was fantastic. I saw a video that said Franklin rests his briskets at his restaurant for 12 hours so I wanted to give it a try. It worked great

Ever seen the price for a Franklin brisket? They're like $249! Crazy price. You can order them online and have them shipped to you.

 

[ANT0407]

Ever seen the price for a Franklin brisket? They're like $249! Crazy price. You can order them online and have them shipped to you.

Yeah that's just crazy

 

[Elfcane]

You two order it and split the price. I'll be the taster...

 

[SeniorChief]

my first brisket is in the coola for 1.5 hrs, plus the 9.5 hr smoking....11 hrs..wow

 

[Steelheader1974]

my first brisket is in the coola for 1.5 hrs, plus the 9.5 hr soaking....11 hrs..wow

Nice how many pounds? Was it a full one?

 

[SeniorChief]

Nice how many pounds? Was it a full one?

It was not a packer,,just the point....turned out extremely well,,,I cut it with a fork, but too much fat. The rest goes to the Boxers. Next time it's a flat