Brisket Help Needed

I typically do my briskets (flats) at 225 and briskets that size will only take 6 to 8 hours to get to 190. I cook mine to 195 and they are great.

Fact that you have 2 going at once shouldn't increase your cooking time.

I did 2 brisket flats about two weeks ago, stuck them in at 7am on Sunday morning, took them off after Church at 2pm and they were great.

Full brisket (if that is what you are cooking)will take longer....but trust your meat thermometer. At some point around 165 they should hit a plateau, just be patient unless time is an issue and let the meat tenderize and cook, it will eventually break thru the plateau and run to 190 range fairly quick after that.

Let us know how it turns out.

Also, lots of good info on this forum, Brisket 101 and just using the FIND area and typing in brisket, will get you lots of info.

While you are waiting,you could go to the FIND at page top,input brisket flats-if that is what you have,open all forums and get all kinds of advice.

I'm no expert,but personally,I wouldn't aggravate a poor cow for 24 hrs,and expect it to be edible.

I agree with both Tom & HGB. No sense in running at 190*, go for 225* If they et done early, PTL and hold them in a cooler. Two briskets should not increase cook times. Read the Brisket 101 while you're waiting.

I agree also.

We dry and smoke jerky at 180-200*. The low temp for several hours will do the same for those small brisket pieces.

Now if it was a large full packer brisket, 200* to start would work fine, though I would probably end up turning up wide open during the plateau.

Agree with all!! I set temp at 225* and probe ia set for 195*. Flats come out pretty darn good!