12 lb brisket cooking time? - 2CoolFishing
Home  |  Contact Us  |  Advertise   |   Follow:

Go Back   2CoolFishing > TTMB

Notices

Reply
 
Thread Tools Display Modes
  #1  
Old 04-05-2007, 03:07 PM
rbritt rbritt is offline
Registered Users-pm+
 
Join Date: Jan 20 2005
Location: Houston
Age: 44
Posts: 226
Rep Power: 760954
rbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Piraterbritt has been promoted to Pirate
12 lb brisket cooking time?

To all you pro's out there. how long do you smoke or cook a 12 lb brisket. I have a big pit with a firebox. How long at what temperature? Do you cook in over at all? Thanks of all responses.
Reply With Quote
  #2  
Old 04-05-2007, 03:10 PM
Lat22's Avatar
Lat22 Lat22 is offline
Registered Users-pm+
 
Join Date: Apr 07 2005
Location: Houston/Tiki Island/Falfurrias
Age: 46
Posts: 3,684
Rep Power: 16192448
Lat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to PirateLat22 has been promoted to Pirate
I'm far from a pro. I usually go an hour and a half a pound at anywhere from 215 to 250 degrees.
Reply With Quote
  #3  
Old 04-05-2007, 03:17 PM
tpool's Avatar
tpool tpool is offline
T-BONE
 
Join Date: Aug 21 2005
Location: Montgomery, Texas
Posts: 1,828
Rep Power: 5031948
tpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Piratetpool has been promoted to Pirate
It depends on the type of wood used and how much smoke you want in the meat...With hickory, I personally put the raw brisket fat side up, leave for 10 hours at 225 to 250 degrees, wrap brisket in heavy duty tin foil (add spices at this point), and continue to cook for 2-3 hours at 300-325 degrees. take out, let cool for 1.5 hrs, slice, and re-heat in oven. If you try to cut meat while still hot, or continue to cook in tin foil longer than 3 hours, it will become chopped beef (slice won't stay together)...

For oak wood, you can smoke (time out of the tin foil) for same amount of time, just go a little hotter (300 to 325 is o.k.).

For mesquite, go shorter smoking time (6-8 hours at 225-250 degrees)...

Enjoy!
Reply With Quote
  #4  
Old 04-05-2007, 03:21 PM
Too Tall Too Tall is online now
....
 
Join Date: May 20 2004
Location: Pearland
Posts: 10,049
Rep Power: 21488642
Too Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to PirateToo Tall has been promoted to Pirate
Quote:
Originally Posted by Lat22
I'm far from a pro. I usually go an hour and a half a pound at anywhere from 215 to 250 degrees.
Same here. Although I check internal temp of the meat and pull it off around 190-195 wrap it foil and let it rest for an hour or so. Pulls the juices back into the meat that way and firms it up a bit. JMO.
Reply With Quote
  #5  
Old 04-05-2007, 03:21 PM
Haute Pursuit's Avatar
Haute Pursuit Haute Pursuit is offline
Jerry Jones rocks!
 
Join Date: Jun 26 2006
Location: The Boonies
Age: 50
Posts: 27,661
Rep Power: 21505487
Haute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to PirateHaute Pursuit has been promoted to Pirate
An hour and 15 minutes per pound at 225 degrees is how long I do them. Fat side up and plenty of your favorite dry rub. If the brisket is trimmed you might want to wet mop it with beer, oil, cider vinegar, rub seasoning and onion mixture every 45 minutes or so.
Reply With Quote
  #6  
Old 04-05-2007, 03:25 PM
clouser's Avatar
clouser clouser is offline
Registered Users-pm+
 
Join Date: Jun 14 2006
Location: Richmond
Posts: 587
Rep Power: 4382
clouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneerclouser has been promoted to the rank of  Buccaneer
I usually smoke with a mixture of pecan and oak. Here's how I do it.

1. Season the hell out of it with brisket seasoning.
2. Stick a meat thermometer in the center of the flat (the part that has the least amount of fat). I like using the digital thermometers you can buy from places like Linens & Things.
3. Put it on pit fat side down (some people do it fat side up) and try to keep the temp between 220-230.
4. When the internal temperature reaches 170, take the brisket off and wrap in foil, but leave the thermometer in the meat. Put the brisket back on the pit.
5. Leave the brisket on until the internal temp. reaches 190-195.
6. Once the internal temp. reaches 190-195, put it in a cooler for 1-2 hours so the meat can "rest."

There's no telling how long it will take to cook. It just depends on the cut of meat. I'd say give yourself 12-14 hours.
Reply With Quote
  #7  
Old 04-05-2007, 04:17 PM
Badhabit's Avatar
Badhabit Badhabit is offline
2006 Skeeter Cookoff "2nd Place Brisket"
 
Join Date: May 20 2004
Location: Baytown Texas
Age: 53
Posts: 6,417
Rep Power: 4386093
Badhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to Pirate
I ain't nevver couked won, but will suun, me kneads moor advize, put up lotz ov dirictshuns. pleeze
Reply With Quote
  #8  
Old 04-05-2007, 04:29 PM
FREON FREON is offline
The C-LISTERS are coming
 
Join Date: Jun 14 2005
Location: Corpus Christi
Age: 63
Posts: 4,491
Rep Power: 21482695
FREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to PirateFREON has been promoted to Pirate
Hey BH: I Tri n kook myne bout fitty nyne menutes prrr pownd @ bout too hundert n twintee for dagreez....
Reply With Quote
  #9  
Old 04-05-2007, 04:38 PM
Badhabit's Avatar
Badhabit Badhabit is offline
2006 Skeeter Cookoff "2nd Place Brisket"
 
Join Date: May 20 2004
Location: Baytown Texas
Age: 53
Posts: 6,417
Rep Power: 4386093
Badhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to PirateBadhabit has been promoted to Pirate
Yu might bee a rednek cook iffin yer front yard lookz lik dis.............lmao
Attached Images
 
Reply With Quote
  #10  
Old 04-05-2007, 04:43 PM
Blue Water Ho's Avatar
Blue Water Ho Blue Water Ho is offline
Registered Users-pm+
 
Join Date: May 21 2004
Location: San Antonio,Texas
Age: 38
Posts: 5,599
Rep Power: 657027
Blue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to PirateBlue Water Ho has been promoted to Pirate
Quote:
Originally Posted by Badhabit
Yu might bee a rednek cook iffin yer front yard lookz lik dis.............lmao
I rezemble thaht remahrk. LMAO
Reply With Quote
Reply

Bookmarks


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:56 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
copyright 2013
© 2008 Noreast Media, LLC | Terms of Service| Contact Us | Advertise