Brisket time at 225?

[Tricky]

I know brisket is done when its done. I won't be cooking to a particular IT but until a probe slides in like buttah.

I'll be cooking my 11.5-lb.-trimmed-weight prime grade brisket on a pellet cooker at 225 (with a smoke tube to help get more smoke for better/darker bark), wrapping in BP when the bark looks good and then aiming to pull off cooker around 3 hours before dinner time and holding wrapped in a cooler until dinner. Aiming for that jiggly, wobba-wobba brisket.

I haven't cooked one at 225 for a long time. How long do y'all estimate per pound at 225 as a starting point?

 

[Joshw]

60 to 75 minutes a pound.

 

[Tricky]

60 to 75 minutes a pound.

Thanks. Is that the starting point for a nekkid brisket, or does it take the wrapping into account?

 

[Joshw]

It's always a guess. Wrapping with bp at 160, will definitely help push you through the stall, but it is still going to take time for a 15lb brisket. Since you are planning on holding in a cooler anyway, I would allow the extra time, because every brisket cooks a little different.

 

[Tricky]

It's always a guess. Wrapping with bp at 160, will definitely help push you through the stall, but it is still going to take time for a 15lb brisket. Since you are planning on holding in a cooler anyway, I would allow the extra time, because every brisket cooks a little different.

Yup. I think I'll plan for the longer time, realizing that I could end up having an extra 2 hrs. hold time if it cooks more quickly.

I wonder how it would hold if I popped it in my oven on its lowest setting (~150) if it needs to hold for more than 3 hours?

 

[pjtexas1]

Yup. I think I'll plan for the longer time, realizing that I could end up having an extra 2 hrs. hold time if it cooks more quickly.

I wonder how it would hold if I popped it in my oven on its lowest setting (~150) if it needs to hold for more than 3 hours?

It'll be good in the oven at 150 as long as you vent first to stop the cooking process.

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[Joshw]

Not sure about that, but wrapped in foil and towels, and put in a cooler, should hold it for 5 hours.

 

[Tricky]

Thanks gents

 

[93_confirmed]

Why cook it at 225? Brisket can handle anywhere from 250-300 and you'll shave a good chunk of time off your cook with great results.

 

[smoke ninja]

Why cook it at 225? Brisket can handle anywhere from 250-300 and you'll shave a good chunk of time off your cook with great results.

Brisket is one cut where i believe lower temp can work better.....at least easier

I like to say its not how you start bit how you finish and a lower temp can increase the target window.

As for hours per pound it gets wonky the larger the cut of meat. I time my briskets small, medium and large (under 12, 17 and under, over 17. Works for me.

 

[mike243]

put a 14lbs after trimming on about 9 last nite,plan on eating about 4 today,got the electric set at 225,smoked 3.5 hrs in my performer then moved to the electric smoker,real hickory wood for the smoke

 

[mike243]

Oh and setting on about 160 ,

 

[Smoker34]

I've done plenty at 225 and I've never had one done before at least 1.5 hours/pound. Give yourself 2-3 hours leeway on top of that. I do not suggest a temperature higher than 240, as I've never had a great result beyond that. I know people talk about doing it hot and fast, but in my experience, the most tender brisket results from a lower temperature and longer cook time. If held in a cooler wrapped in butcher paper and bath towels, I've held them for as long as 6-7 hours and they're still warm upon slicing. Ideally, though, hold for 1-2 hours.

 

[jstrand]

I did one the exact same size, temp and BP, I think it took almost 15 hours. help in cooler for a couple hours and turned out great.