Brisket cook times

Both can be cooked in the oven. You should be cooking based on internal meat temperature, regardless of actual weight. If you cook based solely on time, the brisket could stall and you will remove it before it's done.

You don't have a probe that constantly updates the internal temp?

If two 3#'s I would probably plan 4-5 hours if one 6# I would plan 8-9 hours. But it really depends on how thick the brisket is as it takes longer for the center to reach temp on a thicker cut. But like previously mentioned you need to check internal temp before pulling it off to rest. These are just rough times for planning purposes only.

really depends on the temperature you are cooking at and the quality of meat you are cooking. Can be anywhere from 1.5 hours a lb (at lets say 225) to an hour a lb (at 250) the best thing is to use those time as a estimate, but it all depends on temperature for doneness. Plus you will need to let it rest for a time as well. Make sure you add that into your total time before slicing and eating. I would definitely get a thermometer to keep in the brisket for real time temperature. or at least one where you can probe the meat every so often to see where you are in the process

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Always cook to temp, not time.

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ok, i worded the question very poorly.

i know how to tell when my brisket is done.
what i am currently trying to figure out is the ballpark timing of cooking 2 at same time. mainly for the purposes of preparation.

i don't want them to be done several hours before anyone even gets to the house and need to be re-warmed by the time we get ready to eat.
i also don't want them to still be cooking for a few hours after everybody eats.

so in my mind while prepping, do I plan for it to take roughly as long as 1 six pounder?
or even though it's 2 of them, do i have in back of my head roughly the amount of time for a 3 pounder?

because that will drastically change what time i get started.

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do i treat i base off their combined weight, or individul?

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Individual. You can't combine the weight, because they will cook independently, and probably finish at different times.

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Always cook to temp, not time.

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Nope. While that might be fine for poultry, it isn't foolproof for beef or pork. Every piece of meat is different, and rarely ever cook the exact same, especially brisket.

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i know how to tell when my brisket is done

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IMO, brisket needs to be finished by feel, wether that be by probe, or hand feel.


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