What is the standard cooking time for a brisket?

[Smoke Fiend 24/7]

I am doing a 10 Lbs. brisket and want to know is it 1hr per lbs or 1.5 hrs per lbs.? Good Times BBq


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JR Enterprise Custom Pit

[Hell Fire Grill]

This is a general guideline I found somewhere.

Type of Meat Smoking Temp Time to Complete Finished Temp
Brisket (Sliced) 225 degrees 1.5 hours/pound 180 degrees
Brisket (Pulled) 225 degrees 1.5 hours/pound 195 degrees
Pork Butt (Sliced) 225 degrees 1.5 hours/pound 175 degrees
Pork Butt (Pulled) 225 degrees 1.5 hours/pound 190-205 degrees
Whole Chicken 250 degrees 4 hours (approx.) 167 degrees
Chicken Thighs 250 degrees 1.5 hours 167 degrees
Chicken Quarters 250 degrees 3 hours 167 degrees
Whole Turkey 12# 240 degrees 6.5 hours 170 degrees
Turkey Leg 250 degrees 4 hours 165 degrees
Meat Loaf 250 -300 degrees 3 hours 160 degrees
Spare Ribs 225-240 degrees 6 hours 172 degrees
Baby Back Ribs 225-240 degrees 5 hours 168 degrees
Smoked Corn 225 degrees 1.5 - 2 hours
Smoked Potatoes 225 Degrees 2 - 2.5 Hours

[Smoke Fiend 24/7]

Thanks America I will definetley use this method. Good Times BBq

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JR Enterprise Custom Pit

[JoesterVT]

Its really hard to go by time though. Use those as general times, but you could be done quicker or much longer depending on the particular piece of meat, etc....
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Go Hokies!

[mds2]

9 hours and 47 minutes exactly.



But seriously I take my briskets to 190 or so and then pull them and wrap and let them rest for a couple hours. But once you cook a few of them you really will learn to tell if they are done by the feel of them. I just use 190 as a guide to tell if i am close.
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The Saucy Lads BBQ Team

[smokebuzz]

Method 1, pork butt 18-24 pack of faverite beer or 3/4 to the entire bottle of wiskey flavor of choice. Brisket, add 10-15% to pork butt times.

Method 2, get cooking device to 225-250*, insert meat, maintain device temps. Then intall a probe into your meat of choice, when it reads 170 O'clock, foil it if desired, then when it reaches 200 O'clock, remove meat from cooking device and rest for a while.

you dont need anything that reads between 1 and 12, useless.

I have offered these proven methods to many folks, and a few have picked up on it, cuz i didn't see any cooking instructions on the meat when i opened it, like a cake in the box may be offered with.
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HOPE THE SMOKE DON'T CLEAR !!

My food WAS a vegaterian!!

[Mikesooner]

When it's up to internal temp..it's done.

[RTZING]

I cook mine for about 1hr per pound or until 190, like others have posted after you cook a few you'll get a better idea. Good luck

[I Smell Smoke]

when it reads 170 O'clock, foil it if desired, then when it reaches 200 O'clock, remove meat from cooking device and rest for a while.

you dont need anything that reads between 1 and 12, useless.


Very well put smokebuzz
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Tim

Let's Eat
New Braunfels Offset Smoker
Alveron Cookers /Wood Over Gas /24x36
Alveron Cookers /Wood Over Gas /40x60 on Custom Trailer

[Cranky Buzzard]

Also, a lot depends on outside weather conditions. Rain, high wind, cold temps, and hot temps, can all play into WHEN it will be done.

Get a base line (1 hour per pound) and then start checking temps to see when it is time to pull it off.

CB
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Cranky Buzzard BBQ FB Group

[Mikesooner]

Basically, do all the prep work ya can before hand, and start cookin' as early as ya can...

[The Train]

[NCBBQFAN]