Hello guys. I cooked my 2nd brisket of my life last night. I took the advice of the forum and cooked this one at 225. This one cooked very fast for me so I have a few questions.
Here is the cooking information for the 7.3 lb Prime Brisket from Costco.
I cooked with 50% hickory and 50% mesquite
Hour 1 90 degrees
Hour 2 129 degrees
Hour 3 153 degrees
Hour 4 157 degrees
Hour 5 158 degrees
Hour 6 160 degrees
Hour 7 166 degrees
Hour 8 171 degrees
Hour 9 182 degrees (wrapped with butcher paper at Hr 9, missed the stall point)
Hour 10 196 degrees
Hour 10:45 203 degrees
The stall seems to have happened at the 3:21-6hr mark.
Questions:
1. I put the brisket on at midnight and went to sleep. I did not expect the stall to happen so quickly. I wrapped the brisket when I woke up this morning when it was already at 182 degrees. Do you guys normally wake up in the middle of the night to wrap the brisket? Or do you wait three hours or so and wrap the brisket and then go to sleep?
2. When reading all the cooking information online and in books is given, for example "Cook 1hr 15min per lb of brisket" are they talking about the weight before the fat is cut off the brisket or after? I must of cut off 3 lbs of fat at least.
3. The thickest part of my brisket was 203 and the tiny part was about 195, should I pull it off when the whole brisket is 203 or just the biggest part?
Thanks guys. Come to Colorado and grab a bite of brisket.
Here is the cooking information for the 7.3 lb Prime Brisket from Costco.
I cooked with 50% hickory and 50% mesquite
Hour 1 90 degrees
Hour 2 129 degrees
Hour 3 153 degrees
Hour 4 157 degrees
Hour 5 158 degrees
Hour 6 160 degrees
Hour 7 166 degrees
Hour 8 171 degrees
Hour 9 182 degrees (wrapped with butcher paper at Hr 9, missed the stall point)
Hour 10 196 degrees
Hour 10:45 203 degrees
The stall seems to have happened at the 3:21-6hr mark.
Questions:
1. I put the brisket on at midnight and went to sleep. I did not expect the stall to happen so quickly. I wrapped the brisket when I woke up this morning when it was already at 182 degrees. Do you guys normally wake up in the middle of the night to wrap the brisket? Or do you wait three hours or so and wrap the brisket and then go to sleep?
2. When reading all the cooking information online and in books is given, for example "Cook 1hr 15min per lb of brisket" are they talking about the weight before the fat is cut off the brisket or after? I must of cut off 3 lbs of fat at least.
3. The thickest part of my brisket was 203 and the tiny part was about 195, should I pull it off when the whole brisket is 203 or just the biggest part?
Thanks guys. Come to Colorado and grab a bite of brisket.
Comment