The first brisket I cooked was a select grade flat from a grocery store and it cooked in about 8 hours. I started getting high quality brisket flats from a meat market and also began cooking with an Auber. Since then my cooks have been around 14 hours for a 6 pound flat. Are the better quality briskest to blame? This will be my third quality one and it's looking like it's gonna be 14-15 hours. I am cooking at 225 unfoiled.
Brisket Grade and cook time
- Thread starter Jhoussock
- Start date
DivotMaker
New member
The Select is going to have a higher fat content than the two grades above it (Choice and Prime), but the choice and prime should have better marbling in the meat. Not sure what you mean by "higher quality." Did your butcher have a grade labeled on them? Higher quality is going to be marked choice or prime. In my experience, choice or prime will tend to take a little longer (they're leaner cuts), but you're showing 2+ hours per pound; that's a little long, usually. You might try using 235-240 for your box temp. It really doesn't affect the outcome, just the time.
Also, if you could provide some details on your prep, it would be helpful. Did you inject or brine/marinate? Was the meat cold, and put in a cold smoker? You mentioned you're not foiling, but are you opening the door at all during smoking? Details help when we're trying to help you analyze what you're experiencing.
Also, if you could provide some details on your prep, it would be helpful. Did you inject or brine/marinate? Was the meat cold, and put in a cold smoker? You mentioned you're not foiling, but are you opening the door at all during smoking? Details help when we're trying to help you analyze what you're experiencing.
DivotMaker
New member
Sounds solid. Let us know how this one goes.
