Quote:
Originally Posted by jonumberone
Thanks for the link, I'll consider it, but the fact that my briskets are only 8 lbs are making me lean to slow and low.
Can anyone recommend a time and temp per hour?
Thanks in advance.
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I do HnF with 3lb chucks all the time. Also, if you notice he, (and American Royal winners who do HnF) trim a lot of the fat off and want them fairly lean for hot and fast. It's up to you, but don't let the fact that you have smaller briskets be the reason for not trying that method.
If you want to go low and slow, it will be more of internal temp than a set time and temp per hour. I would cook it at 250 till the brisket was 190 internal at the thickest part. That's probably going to be around 1 hour per pound. Give or take. But the old saying holds true "it's done when it's done".
Also, are yours full packers or just the point or flat?