sub333 Posted June 14, 2020 Share Posted June 14, 2020 I've ordered a 3kg brisket point. This may be a daft question, but will it take half the amount of time as a 6kg brisket? Or will it take the same amount of time? Obviously it will be smaller, but if it's just a brisket with the flat removed, I have no idea how to predict the cooking time! Quote Link to comment Share on other sites More sharing options...
paul6057 Posted June 15, 2020 Share Posted June 15, 2020 Well, the master of barbecuing, Aaron Franklin, says that a general rule of thumb is that a brisket would cook for 1 hour 15 minutes per pound at 250F, but there's no exact rule or science to it. 1 Quote Link to comment Share on other sites More sharing options...
sub333 Posted June 15, 2020 Author Share Posted June 15, 2020 Thank you! Quote Link to comment Share on other sites More sharing options...
The Chairmaker Posted June 17, 2020 Share Posted June 17, 2020 Its ready when it's ready! 😁 Once it hits the stall then the Texas Crutch (wrap it in tinfoil) will help it speed through the stall. Or you could do a Harry Soo fast brisket and cook it at much higher temps. Either way, the real test is to let it hit about 91C and then start probing for doneness. It's done when the probe feels like it's going into room temperature butter. 1 Quote Link to comment Share on other sites More sharing options...
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