Hello Just got a new GMG Prime Plus 2.0 and a 7lb Brisket. The butcher took an Approx 14 lb Brisket out of the back and cut off some of the point end on the left and cut off some of the flat end off the right side so I have a 7 lb Prime cut whole brisket. I have seen on the web it is approx 30-60 minutes per lb but the translates to 3.5 to 7 hours which is a big difference! The inside temp and the thickest part which is the point side should be about 195 - 205 degrees F. Does anyone have experience with doing this? What would you say? Also Fat side up? Here is what I just got including the RackT system and the SideBurn infrared side burner. Ledge PRIME 2.0 Also do you wrap in Butcher Paper at 150 Degs F? Oklahoma Joe’s Butcher Paper
I do fat side up and I think the stall is about 160f at which point I wrap (in foil). I’m not sure about exact times as I use an offset stick burner, but I’d say more like minimum 10 hours at 225-250. Briskets are a labor of love and ya can’t rush it.
I'd say 8-12 hours at 225F ... But every cut of cow is different. Watch your probes... My first two Prime rib basically got done within about 1.5 hours of each other. But this one this year was done 3 hours earlier than the previous ones and it was spot on. Also I recommend when you hit your temperature. Keep it in the butcher paper. Take a couple big bath towels wrapping it and placing it in a cooler for 2-6 hours. Letting it rest. It does wonders...
I do brisket at 225° fat side up. I spritz with a mixture of apple juice and apple cider vinegar. At 165° I double wrap in foil and wait for 205°. Once I hit 205° I wrap in a towel and drop in a cooler for minimum 30 minutes but 60 or more is better. Last 8 pound brisket was in the smoker about 11 hours.
The cook was started at 8:11 AM So far the 165 internal temp at the thickest part was reached at 1:23 pm so 4:12 (4 hours 12 minutes) Then we wrapped it in 2 layers of the butcher paper.
You’d be lucky to get me to cook a brisket to 138* before it went into a towel wrap to rest and finish to 140-145 * F.
thanks for answering the guys question which was "how long at 275" no wonder this country is going down the drain.
Answering the question is pointless… At any temp depends a lot on the thickness of the meat. A meat thermometer is what is required. personally, I won’t cook it at 275. I’ll do the majority of it at 225 and might finish at 250. A GENERAL rule of thumb has always been 20 minutes per pound. anyone cooking their meat to 200+ degrees finished temp doesn’t have meat. They have shoe leather. even well done meat is only 165*F. but hey, thanks for playing.
Why don’t you tell everyone here you’ve never cooked a brisket until it was tender without actually telling them ? You can’t even chew a brisket cooked to 140°. But like you said, thanks for playing
Hello So in this case at 6:07 PM it was up to 203 Degrees F inside the Brisket from turning the smoker down to 250 Degrees for a slow cook that will hold the juices in the double wrapped butcher paper so we took it out for an hour of final rest. The entire cook was 9:57 or almost 10 hours but with the hour rest and hour preparation the total is 12 hours for this prime 7 lb piece. Thanks everyone for all your input and knowledge and experience!
Perfect - I cuts like butter! We even got a good smoke ring! Goes good with home made corn bread, cole slaw and some baked beans with some Chardonnay.
Made a brisket yesterday for camping. Brisket tacos Friday night and brisket hash for breakfast one morning. Cooked to 140° (+62°) on the Grilla. Took about 8 hours at 250
