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Question about brisket cook times on my offset
I just cooked a 14 pound packer brisket on my old Oklahoma Joe's and it finished in exactly 9 hours, which was way faster than I expected. I was worried it would be tough, but it actually turned out super tender and sliced clean. Has anyone else had a brisket cook this much quicker than the usual hour per pound rule?
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tessap733d ago
Used to follow that rule religiously til a hot fire changed my mind for good.
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susan811mo ago
Totally normal. The hour per pound thing is just a guess. Your fire was probably running hot and clean. That's a good thing. Had a 16-pounder finish in 10 hours once. As long as it probes tender and rests well, you're golden. Time doesn't matter as much as the feel of the meat.
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lewis.gray1mo ago
Time is a huge factor though, not just feel. A hot fire can dry out the outside before the inside is done. That hour per pound rule exists for a reason, it keeps you in a safe temp zone. Finishing way early usually means the cook was too fast, risking a tough or uneven result. You need enough time for the fat and connective tissue to break down properly. Relying only on probe feel can lead to undercooked spots if you rush it.
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