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PostPosted: Sat Sep 03, 2011 3:29 pm 
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Pilgrim
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I'm cooking a smaller brisket Monday- 10 pounds, packer style, with the fat cap on- and I was wondering how long I should expect it to take? I want to take it off at 3:30 PM and slice at 4:00. I'll be cooking over a mesquite/oak mix at around 225*. Oh yeah Elgin sausages too! But they are easy.

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Frank in Austin

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PostPosted: Sat Sep 03, 2011 3:35 pm 
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Chuck Wagon
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Location: Glen Rose TX
At 225, bout 1 lb/ hr.....i cook at 300 take bout 6 hrs

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PostPosted: Sun Sep 04, 2011 12:10 pm 
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Rustler
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Location: Tyler, TX
Start earlier than you think.... brisket holds well in a cooler surround by towels or newspaper. Better to have it done early than have the guest milling around hungry. A ten pounder at 225* I'd allot 12 hours - especially if your brisket is right out of the refrigerator.

Good luck and enjoy.


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PostPosted: Sun Sep 04, 2011 12:13 pm 
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Chuck Wagon
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Location: Jonesboro,Tx
I did a 10 lber yesterday went on at 0930 and finished as 1800

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PostPosted: Sun Sep 04, 2011 10:53 pm 
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Wrangler

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Location: san francisco
cook a 10lb over the weekend, average cook temp was 180-200, took 16 hours, but it was awesome


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PostPosted: Sun Sep 04, 2011 11:11 pm 
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Pilgrim
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I'm going to go against conventional wisdom when I cook mine tomorrow. I'm going to start it in the oven and finish it on my pit. I know that's backwards from all I've ever read. I'll post a full report.

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