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In Reply to: Brisket Cooking Time and Cut posted by Tony NY on May 12, 2008 at 20:11:37:
Well even with my simple mind I pretty much understood what you were asking with having a typo. Doesn't take much to realize things......
As a general guide a brisket will take 1 to 2 hours a pound depending on what temp you are cooking them at along with how much fat it has, if it's aged, the breed it is from, if you foil it at some point.
You can kind of figure 1 1/2 hours per pound when cooking around 225-250 but time is just a guideline as they are done when they are done.
I cook close to 200 throughout the night then in the morning start turning the heat up to finish it.
You will find packer cuts (a whole brisket) which has the point at one end and another part called the flat and these most always have a decent amount of fat on them (which is also called the fat cap) and also a flat cut which is usually trimmed too much and has the point removed.
I'd suggest you mention the type of cooker you are using along with the type of fuel and someone may be able to offer additional cooking suggestions if needed.
Bob (sorry I couldn't be an ass to ya)