Brisket cooking right now. Question

[Frank]

I had thawed a 6 lb brisket too early this week and figured last night I had better go ahead and cook it so it didn't go to waste. Due to the rain I didn't even try the smoker so I cooked it in my oven. The oven shutoff after 12 hours and I guess I would need to reset it if I want to keep cooking.

I took it out to check it, and it is so tender, it comes apart raking it with a fork. It seems tender enough. I used some of that creole butter injection marinade about half a jar since it seemed like any more just ran out into the pan.

I hear of people cooking for 17-18 hours. Should I keep cooking it? Anything I should do to it at this point? It doesn't seem very flavorful what I have tasted. I am thinking of pouring my favorite bottle of BBQ sauce for the finish.

[SSMAN]

If it tastes good eat it. That is a pretty small brisket, so it is probably done.

[YALE]

If it comes apart with a fork, you're fine. The reason folks cook it longer is to tenderize the meat after it's been cooked. If it looks done, smells done, and tastes done, I'd bet it's done.

[BradM]

Cook to temp, not to time. 195-205 degrees.

[bcoop]

Cook to temp, not to time. 195-205 degrees.

This. Also, wrong forum.

[BP]

6 pounds doesn't take nearly as long as 15.

[Roscoe]

smoking for that long (15hrs +) is for very large briskets... 6lb is a small one.

Like others said, pull it when internal is 190-195* to rest, doesn't matter how long it was cooking...

[mstng86]

6 lb brisket only takes about 9 to 10 hours. 1.5hours x 6

That should make it pretty close to 195

[Silverback]

rule number one, throw your watch away

[Frank]

I can't wait for lunch. The whole house is smelling good. It is the perfect tenderness. I can't help but to keep nibbling on it. I wasn't all that impressed with the injection marinade though.

[YALE]

I can't wait for lunch. The whole house is smelling good. It is the perfect tenderness. I can't help but to keep nibbling on it. I wasn't all that impressed with the injection marinade though.

You shouldn't need anything more than a dry rub. It's got plenty of fat in it. If I were you, I'd have had some brisket tacos with egg & avocado for breakfast.

[Silverback]

"I'm so hungry I could eat the ass end out of a dead rhino!" - Pappas

[Bputacoma]

rule number two, consume copious amounts of beer during cooking process....

[Sgt Beavis]

dammit, now I'm hungry..

[blownaltered]

damn now I want to smoke a brisket this weekend. I guess I'll go buy one tomorrow