So how long for a 12lb brisket?

[aris]

What should I pan for? Never done one. I'm reading 90 minutes per pound on the interwebs - so 18 hours? Sounds a bit OTT!

[Swindon_Ed]

What temp' will you be cooking at?

Will you be foiling it at any time during the cook?

[aris]

I suspect between 225 and 250. As for foiling - never done a brisket, so I'm open to anything really. Are here any disadvantages?

[Swindon_Ed]

Some people will say that you lose some of the bark but personally i prefer the softer exterior to the meat and better moisture in the meat instead of cooking with out it.

Personally i'd recommend cooking the brisket for 7-8 hours, wrapping it in foil with some beef stock or some beer and then cooking it for another 2 hrs and then start testing for tenderness.

[aris]

So a minimum of 12 hours. Probably more I don't suppose for practical purposes it matters if you finish in the oven if foiled? I suppose no burnt ends if foiled either?

[Toby]

For your first one dont try to over complicate things, go with an easy cook and dont put the pressure on yourself you will probably be in a position to enjoy the results if you havent tried to be too clever. Keep it simple, Eds got it right with timescale and foiling, I always do and indeed finish it in the oven if you need to.