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Topic Title: 10 # Brisket
Created on May 18, 2008 at 05:26 PM

Dennis Parr

who has experience in cooking a whole brisket (10#) in regards to timing and sucess. The Holland cookbook shows 3 hours for a 3 1/2# brisket over water in drip pan. I have done brisket before, but not a whole brisket with the point and fat end.


Not sure why you haven't gotten an answer, because it seems like a perfect fit. I would bet that with a 10# brisket, if you keep adding water and wait til you have a 170 - 180 internal meat temp, and use some hickory buds, you'll have an outstanding brisket. Think I'll try it over the weekend!