Hi,
I know there is a lot of brisket threads, so I apologise for creating another one. I've just been to the butchers and got me some brisket for cooking. I was surprised how cheap it is, so it's probably not the top dog stuff. They sold me 5lb of it for a tenner! So I was planning on an 8 hour @ 225-250 with a few hours wrapping in a cooler. Does that sound enough to get up to 195-200? I'm planning to start at 8am, ready to eat for 6pm, so 10 hours in total.
It's got a fair amount of fat on and in it, if I get the temp up to 200ish, should I expect that to melt away?
My bigger and probably sillier question is, if I decide that 5lb is too much (might cut and freeze half) would I expect to drastically reduce the cooking time? My logic says it's still needs to be cooked slow, so surely I would still need a similar amount of time to get it up to temp.
I know it's all about experimentation but I'm trying to get as close to 6pm as I can to avoid drying it out or under cooking it.
I will be using a Weber 57cm kettle and planning to use oak chips to smoke it btw!
Thanks all!