Just wanted you all to know that I haven't given up yet, despite my several failures to start things off. Today I am attempting my second brisket. So far, things have not gone in my favor! First, the Polder I bought turned out to be defective. A new one is on the way but won't be here in time for this brisket. So I'm going probeless again. Second, I thought I was buying a whole brisket this time, but what I actuall have is a capped flat. It's 5.6 lbs with a decent cap of flat over almost all of it (1/4" thick). On the point, there was little fat. So I put a few strips of bacon across that. I also put the rub on last night, wrapped it up tight, and had it in the fridge all night. According to the rough guidelines for a full brisket, I need to go about 1.5 hours per pound or around 8-8.5 hours for this brisket. What I intend to do is open the door to check it (fork test) to see if it's done and leave it in there this time if it isn't...but I'm not sure when to open that door the first time. Right now I'm not planning to open it until at least 8 hours since I've consistly undercooked everything anyway. If this is wrong, let me know. Also, did it say how much wood to use or what kind in Brisket 101? If so, I missed it. I'm using about 3 oz of Hickory for this. Hopefully, that's about right.

Steve
I don't have a CS but have cooked hundreds of briskets and because of the fact your cooking a flat and having less fat to work with a low pit temp is the way to go (225�).
Allow 2 hrs a pound. Pick up an instant read threm and check at the 7 to 8 hour mark.
You will want to hit at least 195� if not higher and at that point do the fork test.
Jim

Thanks, Jim. I forgot to mention that I'm cooking at 225. I have some thongs which read temperature that I'm planning to use for the "fork test" at around the 8 hour mark. So it sounds like I'm on the right track. This time, the brisket's staying in there until it's done, no matter how long it takes!

quote:

I have some thongs which read temperature that I'm planning to use for the "fork test"

Dang, Steve D. You got more than one thong? I out grew mine after my very first fork test. I2BBQ

Hmmm, looks like I something on my mind besides bbq! Why, don't the rest of you do your smokin' wearin' your thongs? No wonder the neighbors gather around. I thought they wanted some brisket.

Well, I have good news. I think I finally nailed it. I left the brisket in there for 8 hours at 225 before opening the door. The meat was so tough I could barely get the fork into it. The reading was 165! So I bumped the temperature up to 250 and checked it again an hour and a half later. At that point, the fork went in fairly easily and the temp read 194. I closed the door again and made the side dish I was having with the brisket, which took about another 45 minutes. With 10 minutes left until the side dish was ready, I pulled the brisket out and wrapped it in foil. The internal temp was up around 200 now, and the meat was very tender and tastey. I was very pleased with the results, even though it took a suprisingly long 10.5 hours total cooking time, the last 2.5 hours at 250. Thanks for all the help! Now the rest of you should try the thong thing too.

Good job ,SteveD.

Now Smokin'would tell you to write everything down,including your observations and next couple of days thoughts.

Jim would probably tell you the next one may very well be different,but you are onto the process.

quote:

took a suprisingly long 10.5 hours total cooking time,

SteveD: That 10 hours is just about exactly what I've been needing. For 6-7 lb flats. So, let me ask (if it hasn't been asked before) would a 14 lb packer cut take the same time, more time, twice the time, as the smaller flat? I'm guessing it would be about the same, but my brain is smoke-polluted, and guessing is often a big risk. i2bbq

Hey,SteveD.

IMHO you have too treat each of your briskets as a separate critter.

I've had 14lbs. come off as soon as 10 pounders.

You'll learn to rely on your temp probe to get you close and the fork/probe insertion to get you off on time.

That being said,I think the larger packer trim brisket will take you longer to finish in most cases.

a 14-pound brisket is pretty good size. I prefer to do brisket "low and slow" at 190 degrees for 14 hours without opening the door. with that large a brisket it might take longer, perhaps 16 or more hours. it is important to watch your drain pan for a lot of grease will come out, especially for this extended period of time

Tom, your right there all different. I normally cook 10 to 13 pounders and they will take on average 16 hours, but that is effected by fat cap and fat content. The deckle has more fat and that keeps the brisket moist and can speed up the cook.
Briskets are done when they give it up and it's not on our timetable.
Jim

i2BBQ,

I did a 14 pounder and it took 11 hours. 9 at 225 and the last two at 250 degrees. The temps were 195 on one end and 197 on the other. This was before I knew about the fork test but it must of been done because it was delicious.

SM

FYI gents,

I just did a 9.7# packer trimmed for about 20 hours - polder read 195. Dern tasty lemme tell ya. I have problems getting above 195 with my briskets and pork butts - but I also use an extention cord with my smokette - truthfully, they are very tender and very yummy - I have no complaints.

'Course, ya gotta make them smoked baked beans with'em - donchaknow.

Congrats SteveD. Sounds like you weren't too sure at the beginning, that makes it even better when you have success.

Now as far as Briskets.

all together now....

It's done when it's done

It's one of "those" discussion to try and decide on 1 hour, 1.5 or 2 hours per pound.

Biggest differences will be flats vs packers.

For full packers, I like to let them cook for a "long" time, so I'll actually let them cook for the first 12 hours at about 200. I just like long cooks sometimes.

then I open the door, add more wood for the bark effect and then bump it up to 225 until they're finished.

Jim is exactly right, the amount of fat content can have a big effect on the length of time so always remember, briskets are like people (no --not fat) they're all different.

Smokin'

Smokin'
In my case, if I was a brisket there would be a lot fat to trim before cooking.
Jim

Smokin, define full packer 10# and up or 12#? How much wood are you putting in for the bark? I now have a smokette and will be doing a brisket very soon. This is torture in the mean time reading all of these posts. I got the smoker yesterday and it is raining all day so I can't season it until tomorrow. Then either ribs or turkey breast the next day. I already have 2 10-12# packers in the freezer so I am raring to go.