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In Reply to: Brisket posted by jensinia on July 03, 2012 at 10:19:57:
I don't hold much with hours per pound. I cook 12 to 14 lb briskets, at 235º, for right around ten hours. Times vary; fatty (marbled) meat cooks quicker.
I cook to 180º internal, fat down, then wrap in two layers of foil fat up.
Cook to 200-205º internal. It's done when the temp probe slides right through it. Like buttah. Careful not to pierce the bottom foil.
If I want to hurry it up, I cook to 160º, wrap, crank the heat up to 300º for a couple hours. Check it every half hour after the first two at 300º. Total time about six hours. The smoke ring won't be as nice, but it'll eat.
Pour off the juice and skim the fat. Slice/scrape off the fat cap.
Slice the meat across the grain, about 5/32" thick. Arrange the slices in a pan in the order you cut them, pour juice over.
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