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Started By
Message
How long and low can you cook a brisket?
Posted on 3/6/18 at 10:07 pm
Posted on 3/6/18 at 10:07 pm
10lb prime. Untrimmed.
Need it ready for 7 pm tomorrow. Won't be able to check it until then.
Need it ready for 7 pm tomorrow. Won't be able to check it until then.
7
Posted on 3/6/18 at 10:12 pm to X123F45
Ask ryno about his 96 hour brisket cook. It's legendary.
Personally, I've never gone more than about 15 hours on a 10 lber, st about 220 steady the whole way through.
Personally, I've never gone more than about 15 hours on a 10 lber, st about 220 steady the whole way through.
Posted on 3/7/18 at 5:55 am to X123F45
I wouldn’t go lower than 225. You can usually figure 1-1.5hr/lb.
You should have it rolling now to be ready for 7 tonight. You can always FTC (foil, towel, cooler) it until ready to eat.
You should have it rolling now to be ready for 7 tonight. You can always FTC (foil, towel, cooler) it until ready to eat.
Posted on 3/7/18 at 6:06 am to Uncle JackD
Late to the party.
Grant Pinkerton in Houston rolls his briskets at 16 hours at 220 or so... then wraps n a towel and puts in a yeti for 6 hours. Yep, 6 hours. His brisket is incredible. So moist and so tender. I managed to reproduce it at home.... almost a 24 hour brisket, and I know the OP said he couldnt check on it, but thought I would share. I like mine pretty fatty I dont trim anything other than some of the deckle.
Grant Pinkerton in Houston rolls his briskets at 16 hours at 220 or so... then wraps n a towel and puts in a yeti for 6 hours. Yep, 6 hours. His brisket is incredible. So moist and so tender. I managed to reproduce it at home.... almost a 24 hour brisket, and I know the OP said he couldnt check on it, but thought I would share. I like mine pretty fatty I dont trim anything other than some of the deckle.
Posted on 3/7/18 at 6:56 am to X123F45
The lowest I've cooked a brisket is 17 feet below sea level.
Posted on 3/7/18 at 6:59 am to bossflossjr
quote:
wraps n a towel and puts in a yeti for 6 hours.
I've kept one in a cheap foam ice-chest for 4 hours, and it was still too hot to touch barehanded when slicing.
I always try to let them sit in the chest at least an hour or two. I think it is almost as important as the time on the smoker.
Posted on 3/7/18 at 7:31 am to X123F45
My last one was 17 hours and it was 12 lbs. Perf3ction
Posted on 3/7/18 at 7:39 am to Tiger Ryno
I would bump that temp up to 250 a 10 lb would cook in about 10 hrs or so. Cooking brisket too low for a long time can dry out the meat.
Posted on 3/7/18 at 7:46 am to X123F45
What do you mean, you won't be able to check it until then? You are going to leave a brisket unattended for a long period of time?
I cook a brisket until the internal temp's at least 200-205 throughout. It doesn't matter what temp I cook at, but i usually aim for 225-250.
I cook a brisket until the internal temp's at least 200-205 throughout. It doesn't matter what temp I cook at, but i usually aim for 225-250.
Posted on 3/7/18 at 7:55 am to SUB
quote:I hope he’s got an electric smoker or a ceramic grill with a fan device.
What do you mean, you won't be able to check it until then? You are going to leave a brisket unattended for a long period of time?
Posted on 3/7/18 at 8:00 am to Uncle JackD
An oven, I would imagine.
Posted on 3/7/18 at 8:08 am to LSUballs
So he’s leaving an oven unattended for 12 hours? Prayers sent
Posted on 3/7/18 at 8:26 am to golfntiger32
Lol no.
Posted on 3/7/18 at 8:48 am to X123F45
quote:
Won't be able to check it until then.
Hows your insurance?
Posted on 3/7/18 at 8:50 am to X123F45
225 for around 9-10 hours. when the Internal temp hits 165 wrap in foil or butcher paper until it reaches 200-205. take off and put a towel around it and into an ice chest for an hour or 2, You're Welcome.
- Cook it by temperature not by time.
- Cook it by temperature not by time.
Posted on 3/7/18 at 10:07 am to Uncle JackD
Electric smoker.
But I leave an oven on 18 house any time I make chili.
It's electric
Running 155 all night. Then bumped to 195 this morning as I was leaving.
But I leave an oven on 18 house any time I make chili.
It's electric
Running 155 all night. Then bumped to 195 this morning as I was leaving.
Posted on 3/7/18 at 11:52 am to X123F45
well...you want 200 internal i assume.
you arent going to get there no matter how long you smoke at less than that
you arent going to get there no matter how long you smoke at less than that
Posted on 3/7/18 at 11:57 am to X123F45
quote:
Running 155 all night. Then bumped to 195 this morning as I was leaving
195? You want your brisket to cook to at least 195 before you take it out, wrap it in foil and towel, and place in ice chest. It will continue to cook a little to 200-205 that way.
At 195, you will be lucky if the brisket is at 195 internal temp when you return.
If you want water to freeze, you don't put it in a room that is 35 degrees and expect it to eventually freeze do you? Similarly, you won't get a brisket to cook to 200 degrees, when its sitting in an oven at 195 degrees.
This post was edited on 3/7/18 at 11:58 am
Posted on 3/7/18 at 12:05 pm to X123F45
quote:
Running 155 all night. Then bumped to 195 this morning as I was leaving.
Hope you like your brisket rare.
Posted on 3/7/18 at 12:14 pm to UpToPar
quote:
Hope you like your brisket rare.
It was 135 when I left this morning.
Nice job though.
I can always bump the temp when I get home. I can't turn the clock backwards.
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