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Posted: 9/4/2004 2:02:11 PM EDT
I am smoking a 3.5 lb brisket right now. I've got all the coals shoved to the side of a Weber kettle with the brisket on the other side. Got a pan of water underneath it. It is starting to look good.

How long does it need to stay on.
Link Posted: 9/4/2004 2:04:24 PM EDT
I usually stick a meat therometer into a piece of meat, and cook to the whatever doness the that is marked on the dial.
Link Posted: 9/4/2004 2:10:06 PM EDT
I'll get back to you tonight on this one!
Link Posted: 9/4/2004 2:15:29 PM EDT
Till the bugs are dead.
Link Posted: 9/4/2004 2:17:24 PM EDT
With mad cow disease I suggest till it looks like this


Link Posted: 9/4/2004 2:18:47 PM EDT
[Last Edit: 9/4/2004 2:19:14 PM EDT by markm]

Originally Posted By cyanide:
With mad cow disease I suggest till it looks like this



You can't cook off the Prions that cause mad cow disease, Babe.
Link Posted: 9/4/2004 2:26:11 PM EDT
It would probably be about 3 hours.

I brown mine in a pan then make a tinfoil tent over it and let it cook for a few hours like that.

We usually have 9+ Lb. briskets though so it take a few hours more.

BigDozer66
Link Posted: 9/4/2004 2:27:29 PM EDT

Originally Posted By markm:

Originally Posted By cyanide:
With mad cow disease I suggest till it looks like this



You can't cook off the Prions that cause mad cow disease, Babe.

just a joke
Link Posted: 9/4/2004 2:30:39 PM EDT
It's more of a temperature thing, than it is a time thing.
Link Posted: 9/4/2004 2:38:45 PM EDT
what temp you running at?
Link Posted: 9/4/2004 2:41:54 PM EDT
Brisket take longer to cook than 3 hours if you want it tender.

Smoke it for 3 hours with some hickory. Then wrap it in heavy duty tin foil and put it back in for another 3 hours to cook in its own juices.
Link Posted: 9/4/2004 2:47:50 PM EDT
dont know what temp you are at but I generally cook my brisket about 11 hours at 225 to 250 degrees, they are usually about 7 to 10 lbs.
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