5.5 lb flat, cooked at 220 for 6. 1/2 hours then in wrapped in cooler for an hour, taste great but did not pull apart when tugged, still needed time
Original Post
Replies sorted oldest to newest
What was the internal temp when the brisket was done? Did you also do the "poke" test?
On these first few trials, I'm just going by what time and temp does, did not use a probe, wanted to see what the cooker did on it's own, so I can start to adjust and learn, must say tony from cs was very helpful today, cooking a butt and had some issues ( probably my fault)
My guess is that it was only half done... Maybe in the 155-160 deg range. You really *do* need to get a probe and follow the "it's done when it's done" rule.
We watch for a temp in the mid-190 area but also look for an easy poke. This is done by inserting our instant therm through the flat to see how much resistance there is. The level of resistance you are looking for is a fairly movement of the probe through the meat. We feel the poke test is actually more important than the internal temp. Sometimes we have to carry the internal temp higher just the get the tenderness we are looking for.
normally on my stick burner, I go 16 hours for a ten pound whole brisket at 220- 225, I read here in the forums, a small 5.1/2 lb flat would cook in 6. 1/2 and cooler for 1/2. I also thought the brisket doesn't know it is small and brisket needs time, I guess I proved my own point and the price of my sons dinner plans
Each brisket is a different critter. Put two 6 #ers side-by-side and they could differ in time to "done" by hours. Get a digital therm or therma-pen. You'll not regret it!
Hope this helps...
Hope this helps...
dsimons,
I think most on here would tell you to abandon trying to cook by time alone. I agree with others here, find a good probe and get the internal temp to 190-195. It will be falling-apart tender.
I think most on here would tell you to abandon trying to cook by time alone. I agree with others here, find a good probe and get the internal temp to 190-195. It will be falling-apart tender.
I totally agree temp is the key to knowing when it's done, that being said, what I'm tring to learn is how this particular unit effects meat cooking time. I've got several tournys coming up, I guess I'm more at ease when I pull meat 1/2 hour before turn in, so I back that up to know when to start the meat, yes with out a doubt temp is key, but I also need to know how long is it likely to take to get to that temp, that and I really need to learn how to prepare early and hold meat in a tourny
Well,I'm no brisket expert-but the guys are right on.
I think the comp cooks will tell you to pick the size you like,get it tender,and write that time down.
You can hold a tender packer for several hours at a comp for timing.
You can't fix underdone.
After a few you will wind up with a "normal" time.
An example would be that we know a choice 15-16 lb packer,trimmed out ,takes about 65 mins/lb.,cooked slow,"normally".
You can always speed it up.
There are a few "hot" cooks that pull 1/2 hr before turnin,but many are done at least 2-3 hrs early.
Just my $0.02
I think the comp cooks will tell you to pick the size you like,get it tender,and write that time down.
You can hold a tender packer for several hours at a comp for timing.
You can't fix underdone.
After a few you will wind up with a "normal" time.
An example would be that we know a choice 15-16 lb packer,trimmed out ,takes about 65 mins/lb.,cooked slow,"normally".
You can always speed it up.
There are a few "hot" cooks that pull 1/2 hr before turnin,but many are done at least 2-3 hrs early.
Just my $0.02