Okay got a 4lb briskett and tried to cook it, after 5 hours it isn't up to temp yet (temp according to briskett 101). How long should a 4lb briskett take????
Thanks All!
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Usually 1 1/2 to 2 hours per pound set at 225*. What temp are you shooting for? I've had them take up to 2 1/2 hours per pound if I take them to pulling temp of 200 to 205.
Briskett 101 says to shoot for about 185. And estimate an 1hr a pound. But if it is more like 1 1/2hr to 2hrs a pound that certainly explains it.
"it's done when it's done" is the only real rule I know about all this Q'in.
The time,temp are general rules and vary great by the temp you set, the smoker, the meat shape, fat cap, etc. Enough variation to make it a guide but not a rule.
How did it come out?
The time,temp are general rules and vary great by the temp you set, the smoker, the meat shape, fat cap, etc. Enough variation to make it a guide but not a rule.
How did it come out?
I cooked it to long 
, it ended up dry and chewy...better luck next time...Went out and bought a good meat thermometer that allows me to keep the door closed...hopefully this will help.
, it ended up dry and chewy...better luck next time...Went out and bought a good meat thermometer that allows me to keep the door closed...hopefully this will help.
Keep your chin up.
You probably picked the single most difficult thing we do, to get right consistently.
You probably picked the single most difficult thing we do, to get right consistently.
Thanks all! 
If you really want to do Brisket right, don't buy a flat. If you have too, buy one that has a lot of fat.
The problem with flats is that they don't have enough fat to keep them moist for long cooks. Do a search and read the brisket archives, there are a lot of ideas for keeping brisket flats from drying out.
Don't give up, it's actually very hard to cook a brisket flat.
The problem with flats is that they don't have enough fat to keep them moist for long cooks. Do a search and read the brisket archives, there are a lot of ideas for keeping brisket flats from drying out.
Don't give up, it's actually very hard to cook a brisket flat.
Okay sorry to be such a newbe. 
But is there another name for a brisket that isn't flat??? What should I be asking my butcher for? Thanks again for helping me out!
Doxie
But is there another name for a brisket that isn't flat??? What should I be asking my butcher for? Thanks again for helping me out!Doxie
Check out Brisket 101 (click on the link at the top of the page "Smokin' Okie Barbecue Guide") click on the brisket link.
You want to ask for a "Packer Trim" which is a full brisket that has both a flat and a deckle/point.
You want to ask for a "Packer Trim" which is a full brisket that has both a flat and a deckle/point.
Thanks again SmokinOkie!