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in article , Jack Curry at Jack-CurryRemove
wrote on 10/21/04 7:05 PM:

>
> "mtbchip" > wrote in message
> ...
>> GIANT SNIP
>>
>> O.K.! Today is my FIRST brisket in the Kamado, and I'm ready to follow
>> directions. If I cook this 6 pound brisket at 250°, about how long. I'm
>> using a foiled pizza stone for heat deflection and a drip pan filled with
>> fresh cut herbs and 1/2 full of water.
>>
>> Any suggestions. The boy hits he rack tonight at 9:00 for 6:00 dinner
>> tomorrow.
>>
>> Chip
>> San Diego
>
> Roughly 1.5 hrs per pound, but the answer is FORK TEST, not time or
> temperature. When a fork slides into the flat and twists easily, it's done.
> And the water thing? Waste of time and water.
>
> Jack Curry
>
O.K., I'll skip the water, move the brisket on to the upper grill, and use
an empty tin on the main grill to collect drippings for the gravy. At 1.5
X 5.89 pounds, I'll aim for 8 hours at 225°-250°. I'll fire up the K7 at
8AM, cook until 4PM , but not until the "fork of fortitude" says so.

Thanks SO much to all that post here. Great place to learn and not burn
the meat!

Chip