Why does everyone think a brisket needs 12 hours no matter what?

I keep seeing people set their cookers for a full day just because that's what they heard. Last week, I did a 9 pound packer on my offset and it was probe tender in just under 8 hours, holding at 275. The meat tells you when it's done, not the clock. I've had briskets stall for 2 hours and others breeze right through. If you're just waiting for a timer, you're going to end up with dry meat. Has anyone else found their cooks finishing way faster than the old rules say?

4 comments

4 Comments

susan_adams2mo agoMost Upvoted

My neighbor swore his pellet smoker needed a full 24 hours for every brisket. He finally tried my method of cooking hotter, around 300 degrees, and it was done in seven hours flat. The look on his face when it was ready for dinner instead of breakfast was priceless.

the_jason2mo ago

Ready for dinner instead of breakfast" is the dream, @susan_adams. My first brisket was so dry it could've been a jerky fundraiser.

viola_lopez3011d agoTop Commenter

Oh man @susan_adams, pretty sure 300 is still low and slow, not exactly "hotter" for brisket though.

cole5492mo ago

@susan_adams I did the same thing last summer and my brisket turned out amazing, totally changed my whole approach lol.