Brisket on at 5AM

[bullseye10x]

Got family coming in late tonight, so I got up early, lit a hickory/mesquite fire, and put a 12 Lb. hunk of beef in the box Not that I really need an excuse Figure about 6 hours uncovered and another 6 or so in foil should do it.

[trufunk]

Pictures please, sounds good.

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[bullseye10x]

Ask and you shall receive So far so good. Got plenty of smoke exposure/bark and it's about 145 in the center. Gonna run and grab some more wood then wrap it up. All I gotta do after that is down a few Lone Star Lights and tend to the fire. Life is good!

[BluDawg]

12 lb brisket 6 hrs in a pan & 6 hrs in Foil you making Pot roast or chopped beef?

[limey]

I would also cut the foil time, 3 hours max or til prob tender.
Off to a great start, looks good.

[bullseye10x]

12 lb brisket 6 hrs in a pan & 6 hrs in Foil you making Pot roast or chopped beef?

Ha, I just put it in the pan a couple hours ago so it would get a little bark first. It's wrapped up now, but my cook time is usually 1 to 1.5 hours per pound at about 225 temp (about 1/3 to 1/2 of that time is in foil). That will get it to ~195 and a toothpick will go right through it. After resting, it holds together when sliced but is fork tender and moist. There is maybe a 1/4" of drippings in the pan at most so all that goodness stays in there. I hate dry brisket... How long does it take y'all to cook one this size? I've tried them without wrapping or shorter times on the pit and they are always too dry or chewy.

[js-tx]

For me briskets around that size take around 9-10 hours. I got one on my WSM that's been on for about 8 hours, the last 3 wrapped in paper. I just checked on it and it has about another hour. I'm cooking @275*, meat therm free!

[jerodpb]

12 lb brisket 6 hrs in a pan & 6 hrs in Foil you making Pot roast or chopped beef?

Ha, I just put it in the pan a couple hours ago so it would get a little bark first. It's wrapped up now, but my cook time is usually 1 to 1.5 hours per pound at about 225 temp (about 1/3 to 1/2 of that time is in foil). That will get it to ~195 and a toothpick will go right through it. After resting, it holds together when sliced but is fork tender and moist. There is maybe a 1/4" of drippings in the pan at most so all that goodness stays in there. I hate dry brisket... How long does it take y'all to cook one this size? I've tried them without wrapping or shorter times on the pit and they are always too dry or chewy.

last 2 took just over 11 hrs to get the bark I wanted, they were at 194 internal, wrapped, 1 hr 25 min. later they were probe tender at 203-205 internal

they came out perfect....they were 11+ pounds

[BluDawg]

12 lb brisket 6 hrs in a pan & 6 hrs in Foil you making Pot roast or chopped beef?

Ha, I just put it in the pan a couple hours ago so it would get a little bark first. It's wrapped up now, but my cook time is usually 1 to 1.5 hours per pound at about 225 temp (about 1/3 to 1/2 of that time is in foil). That will get it to ~195 and a toothpick will go right through it. After resting, it holds together when sliced but is fork tender and moist. There is maybe a 1/4" of drippings in the pan at most so all that goodness stays in there. I hate dry brisket... How long does it take y'all to cook one this size? I've tried them without wrapping or shorter times on the pit and they are always too dry or chewy.

12 -15 lb brisket> 4 hrs FC dn, 1-2 hrs wrapped in Butcher paper FC up, 2 hr rest on the counter wrapped in the same paper 7-8 hrs tops.

[JMoney7269]

12 lb brisket 6 hrs in a pan & 6 hrs in Foil you making Pot roast or chopped beef?

Ha, I just put it in the pan a couple hours ago so it would get a little bark first. It's wrapped up now, but my cook time is usually 1 to 1.5 hours per pound at about 225 temp (about 1/3 to 1/2 of that time is in foil). That will get it to ~195 and a toothpick will go right through it. After resting, it holds together when sliced but is fork tender and moist. There is maybe a 1/4" of drippings in the pan at most so all that goodness stays in there. I hate dry brisket... How long does it take y'all to cook one this size? I've tried them without wrapping or shorter times on the pit and they are always too dry or chewy.

You need to get you some butcher paper. Cook 3-4 hrs @300-325 grate temp until 180 internal, wrap in BP, cook till probe tender. I literally hate foil now after using butcher paper. Only time I use foil is when I cook for friends and they bring the foil.
http://www.youtube.com/watch?v=3F_Xo1yqXAM&sns=em
IMO anytime you wrap before 180 or it stays in the wrap more than 2 hrs , you got pot roast. What's the point of building a good smoky spicy bark just to wrap it up and have it all fall off. Butcher paper is your friend

[txsmkmstr]

I've tried them without wrapping or shorter times on the pit and they are always too dry or chewy.

Stick with what works for you - there's no one single way to cook a brisket.

Looking forward to hearing your final impressions and thanks for taking time to post up pictures.

[jerodpb]

I did the pan and the butcher paper and I really couldn't tell a difference in the integrity of the bark b/n the two

I did wrap later in the cook than most, but I will say butcher paper is cheaper than investing in the aluminum industry.....with that said, watching how they make aluminum foil is the da bomb

[bullseye10x]

Almost done...190-ish but the flat is still a little tougher than I like them to be. Gonna give it another hour on low heat and call it good. Man I'm getting hungry!

[limey]

I've tried them without wrapping or shorter times on the pit and they are always too dry or chewy.

Stick with what works for you - there's no one single way to cook a brisket.

Looking forward to hearing your final impressions and thanks for taking time to post up pictures.

I totally agree, I was just suggesting. Everybody has there own way of cooking Que. Do whatever you can to get the meat tenderness you require.

[jtilk]

I've tried them without wrapping or shorter times on the pit and they are always too dry or chewy.

Stick with what works for you - there's no one single way to cook a brisket.

Looking forward to hearing your final impressions and thanks for taking time to post up pictures.

True... There's always more than one way to skin the proverbial cat. That being said, believe it or not if your brisket is dry and chewy, chances are the fat and connective tissue hasn't rendered it fully broken down. It actually needs to cook longer... Take it til it's probe tender as BluDawg would say, "like a hot knife through room temp butter." Dry and falling apart would be overcooked, chewy is undercooked.