It might take from 5 to 7 hours, still, with the fast and hot style you will make the process much faster or wrapping the meat piece in a foil will make the cooking shorter, of course.
Deciding to make some meat which weighs around 9 lb, you might expect to have it finished after 9 hours of the process of smoking in a grill oven at an approximate temp of degrees Fahrenheit. There are pros and cons of getting the meat ready with the fat side lying up or the fat side lying down.
It often depends on where the heating temp comes from in the oven. But the rubbing usually goes off when cooking like this. When cooking the brisket with the fat down, you get better crust, especially when the heating temp comes from the bottom of the grill.
The meat side would not get stuck to some grill grate in this case. But if the grill oven is with the heat from the top, you have a chance of getting the dry meat. In fact, most cooks prefer smoking the brisket fat side lying down, but you should take into account all these details and decide for yourself. It might take you about , or even 4 hours of smoking, but be careful to avoid having the brisket overcooked and too dried.
You have probably heard that the best way to cook a brisket is low and slow. Methods of checking for doneness include the probe test and monitoring the internal temperature. Once a probe slides in like butter or the internal temperature reaches between and F, your brisket can be pulled from the grill. If you are trying to serve your guests at a specific time, it is most useful to know how long to smoke a brisket per pound. This article will help you calculate the cooking time for a brisket.
How many hours per pound to smoke a brisket depends on the temperature of your smoker and the size and weight of the meat. In general, if smoking a brisket at , 1. Hours-per-pound is a good rule of thumb for calculating how long to smoke a brisket, but it is not a hard and fast rule. The amount of cooking time per pound depends on a few factors but primarily on the cooking method and temperature. It can take anywhere from 30 minutes to two hours per pound. To get a rough idea of how many hours to allow for preparing a brisket, we recommend following these guidelines.
At F, smoking a brisket takes about 1. At F, it takes one to 1. At F, it takes minutes per pound. That means a pound brisket will take about 18 hours to cook at a temperature of F and about 12 hours to cook at a temperature of F. The cooking temperature is not the only factor to consider. The size of the brisket should also be taken into account.
The larger the brisket, the longer it will take to cook per pound because the heat takes more time to penetrate to the center of the beef. Taking the meat out early and bringing it to room temperature can help shorten the cooking time. Another way to speed up the cooking process is to wrap it in foil or butcher paper. A 10 to pound brisket will take from seven to nine hours to fully cook on a grill when wrapped in foil.
The cooking method and the type of smoker also impact the cooking time per pound. Every smoker type is unique, so you might need to use a trial and error method until you get to know your particular equipment. Electric and gas smokers have consistent temperatures making it easier to predict cooking time per pound than for pit or barrel smokers.
Keeping the lid closed contains heat and shortens the cooking time. Other variables that affect the cooking time per pound are the thickness of the meat, the amount of fat, outside temperature, wind, humidity, the grade of the meat, and the composition of the meat tissue.
On a cold, windy evening, a brisket can take more than two hours per pound to cook. A higher grade of brisket that has more marbling and fat usually will cook more quickly than a lower grade. Cooking brisket in the oven takes about one hour per pound.
For good results, put it in a covered roasting pan with some liquid and set the temperature between and F. The cooking time per pound varies depending on the weight of the brisket. Simmering it on a stovetop takes less time. If you keep the brisket at room temperature for an hour or so before cooking, the beef is allowed to temper, and the heat will penetrates the meat at a more consistent rate. Electric and gas smokers are fantastic for regulating consistent temperatures, but if you are smoking using more traditional means like a barrel or pit smoker you will have more of a cooking temperature variance.
This is due to the fact that initially, a fire is created, and that fire eventually creates the hot embers that will slowly cook your brisket. This heat gradually reduces during the cooking process. Different smokers operate differently, so it is never accurate to adhere to a specific time when cooking a piece of meat this large.
Keep the smoker closed as much as possible and only open it if you really have to.
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