PappyHoel
Senior Member
What's the smoke time on a 5.4 lbs brisket @ 225-235 degrees? It's not real thick and I cut it in half. It's bathing in the rub now. I plan to put it on sometime tomorrow depending on cook time.
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5.4 lbs Brisket, what's my smoke time?
- Thread starter PappyHoel
- Start date
Pappy,
I did a couple of smaller ones about a month ago.
Maybe something here will help:
http://forum.gon.com/showthread.php?t=898291
I did a couple of smaller ones about a month ago.
Maybe something here will help:
http://forum.gon.com/showthread.php?t=898291
Capt Quirk
Senior Member
I'm not fancy enough to go by temp or time. I go until it looks done, and feels tender enough. Big help I know. I usually go about 6 to 8 hours though.
PappyHoel
Senior Member
Thanks that helped. I'm thinking 4-5 hrs and I'm not sure about wrapping them. I may put some sauce on mid way, but I dont want to mess them up. May spray them with beer or apple juice.
Pappy,
I think I'd give myself at least 6-7 hours or so cooking time.
If it gets done a little before dinner time just wrap it up and let it rest.
And I'd for sure do what Capt Q said about trusting the tenderness with the thermometer probe rather than depending on time alone.
Good luck!!
I think I'd give myself at least 6-7 hours or so cooking time.
If it gets done a little before dinner time just wrap it up and let it rest.
And I'd for sure do what Capt Q said about trusting the tenderness with the thermometer probe rather than depending on time alone.
Good luck!!
Capt Quirk
Senior Member
What is this ther-mometer probe you speak of? I just poke it wit my finger
What is this ther-mometer probe you speak of? I just poke it wit my finger
Well,
I'm not lucky enough to have a calibrated finger!!
specialk
Senior Member
What is this ther-mometer probe you speak of? I just poke it wit my finger
google ''themapen'' ......very accurate and instant readings.....great tool......
Snookpimpin
Senior Member
i would smoke it at 220 for about 4 hours then wrap it in foil add some sauce/beer/vin/apple juice/ put it back on for a couple hours then just pull it off 30 mins before u want to eat let it cool unwrap it slice and enjoy.
PappyHoel
Senior Member
It was fantastic and when the wife / kids clean their plate you know it was good. Cook time was about 4.5 hours and the temp was between 230-240. We only ate half and will probably make pulled beef samiches with the rest. I used pineapple juice in the bowl and only opened it once to flip and sprinkle with juice. Let it set for an hour before cutting. I may try to wrap it next time and I probably could have taken it out about 30 min sooner. Internal temp was 195
Big7
The Oracle
Sounds like a plan.
Happy for you it turned out good.
Despite popular belief you can easily over cook
Brisket real quick.
Sure they have fat on one side but not much
marbling.
Try a wet brine next time. You will love it!
tender, juicy and flavorful.
Look up my threads on "Brining" or look HERE:
http://www.bing.com/search?q=brinin...-14&sk=&cvid=08F069770B84470FBEA8BB6C7C61DED1
This works on anything walking, flying or swimming.
I can usually cook a whole packer in 6 hours or less. I always wrap at about 170* with about half a cup of beef broth. Even more so with a flat. Mine always turn out edible so far.
PappyHoel
Senior Member
Good advice y'all. I'm going to try some wings and maybe my wild turkey breast this weekend.
