Temps for Brisket How Long?

[Chuck B]

Good Morning everyone, I have a what if Question. Most of the Barbeque Book say that you need an internal temp. for a brisket to be 160 degrees. If you cook that brisket at 225 for 8 to 10 hours you should reach that temp. My question then is if you are in a competition you tend to cook that brisket 12-14 hours what is the internal temp at that time?

[BluDawg]

If you only take it to 160° you will be eating old boot leather!! That brisket need to get to at least 190° before it starts to get tender. Don't cook to temp or time cook to feel; do a Poke Test- probe the brisket with a wooden skewer when it feels like a hot knife cutting through butter it is done.
General Rule of Thumb for brisket is 1.5 hrs a lb at 225°.

[3 star redneck]

normally...200-210....

[js-tx]

12-14 hours at 225* on my bubba keg would translate to way overcooked brisket. Never had one go past 10hrs. Follow the ^ advice.

[RWBTEX]

Brisket being done is relative to size internal temp (brisket at room temp done quicker than one that went from fridge to pit) at start as well as temp in pit and how many times you open it and what type of pit it is and ect ect, many variables.
General rule is wrap at 160 to 170 (if your a wrapper) and poke test at around 190 -195. Combination of temp and poke works for me. I usually cook 12 lbers (packers) and they ready in about 5 hours. However, a 16-18 lb brisket wont be done in five hours and a 10 lb one will be a chunk of coal in 12 hours at hot and fast temps like i cook. all relative guys, many variables including wind and ambient temp, humidty.

Good luck and have fun