Need some insight as I rarely cook brisket. I gave my neighbor my old pellet grill and he was used it to smoke a brisket for mother's day. He told me it was a 9 pound brisket, and about 2 inches thick. He put it on at 225 and told me it went from 40 degrees to 145 in less than two hours. He wrapped it a half hour later at 160, but it ended up hitting 200 after a total time of about 4 hours. This was much faster than I expected. I tested the grill and the temperature was accurate, so it wasn't a matter of the computer feeding pellets incorrectly.
Would you have expected that piece of meat to cook that fast? Is 2 inches thin for a brisket?
He said it turned out great, it was just done way earlier than he had intended.
Wrapping greatly accelerates the cooking process, but that is still pretty fast. Meat also rises fairly quickly at the beginning due to the temperature gradient between the cold meat and the smoker temp.
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As Jerod Broussard wrote wrapping greatly accelerates the cooking process. I don’t do many briskets, but wrapping Boston Butts cuts the stall (generally 160-180) in half. My other thoughts are a nine # brisket is small, and since thickness of meat determines cook time that may have been a factor, also. A thin flat and point could shorten the cook time, especially if the point wasn’t very thick.
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That’s pretty quick for 9lbs. I wrapped a 5lb corned beef a few weeks thinking it would take a few hours to go from 170 to 190 and within an hour it hit the temp, but I was cooking at 275. So, as Jerod mentions, it does accelerate fast, but 9lb brisket in four hours is fast at 225.
was it just the flat? Or was it a small whole brisket? Other points above could make sense about the quick cook too.
but at least it was good and you confirmed the cooker was spot on for temp.
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Some may not realize that NOAA has solar flare sensors in the Cleveland area. Precursor flares sensed there led to the widespread recent flare event. This grill may have been in the flare proximity zone. If so, this will not occur again for 83 years. Nothing to do with Bermuda Triangle.
Hmmm…two inches is very thin for a packer. I’d guess it’s a flat only, which means the skinny end was probably closer to an inch. Between its thinness and wrapping at the stall it seems very reasonable to finish that fast.
The key takeaway is that it turned out great, which I think we can all agree is the main point of making barbecue at home, right?
The real test is to go get another brisket and see how round two goes, and take a lot of notes.
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