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My Brisket is too small (ramblings of a smoker)

boatbumboatbum Posts: 1,273
edited April 2012 in EggHead Forum

Went brisket shopping yesterday - found this really nice 9-10 ish pound Prime Packer - limp as a dishrag.   Grabbing the point and holding up, would almost fold over double ( while still in the plastic).    Handed it to the butcher and asked him to do some trimming for me.

Came back from the knife at slightly under 9 lbs ( was trimmed exactly the way I wanted ).

So here is my complaint - it's going to be done too early today.    My target is dinner tonight - would love to be able to serve it warm.   Feel ok about holding in the ice chest for 4 hours - so - that means would like it to be able live on the Egg till at least 2 or so....   Here I am at 10:05.    Internal on the maverick is 174 - have the grill temp holding in the 215-220 range - trying to prolong a bit.

Thats the problem with a small brisket.    I stayed up later than I wanted to last night - prolonging putting the brisket on.

At 10:15 - the Egg was lit.    By 11:30 - the cook was pretty well LIT.   So the brisket went on.    Had it been 2 lbs heavier - or if I had stayed up another 1 or 2 hours - would have been closer on timing.    Here I am, drinking coffee, typing...   realizing - I should have bought a bigger brisket....

 

Cookin in Texas

Comments

  • lousubcaplousubcap Posts: 16,211
    Each hunk is different but I generally see a seconday stall around 180*F and it takes a couple of hours to move into the highs 180's and beyond-you may make it just fine.  Good luck and enjoy the eats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I agree with the good cap. You have many hours to go to get from 170's to done. Drop the dome temp to 200 ifmyoumneed to and itmwillmvery slowly crawl up.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Good lord this iPad. Drop the dome temp to 200 and it will slowly crawl up. I haven't even had anything to drink today. Might be the problem.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • lousubcaplousubcap Posts: 16,211
    What's this might... :)>-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Situation remedied. Thanks for the redirection
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • boatbumboatbum Posts: 1,273

    I should re-label this - premature brisket anxiety.

    It's off and in the ice chest - well within acceptable timeframes.  Gotta run to the store for some more liquid's - feeling a bit dehydrated - then will start up the sausage ...

    The anxiety is over.   First I was worried that it was not big enough.   Then I was worried it would finish too quick....   Turns out - all good.

     

    Cookin in Texas
  • Sounds about right. Glad it worked out. When should we arrive for dinner?
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • boatbumboatbum Posts: 1,273

    btw -- I think it was the mustard that made it all work out -- HAHAHAHAHAHAH

    Actually, it was the Wicked Good Charcoal,   dialed down to around 205 at 10 this morning - it held there till around 2:30 - brought it back up to around 270 to finish off.    Didn't look, but think I have enough fire to do the sausage here in a bit.  Will ease up the plate setter, maybe through a piece of hickory down there and check the fuel level.   Has been burning since 10:30 last night.   I put in some 6 inch ( about 2 inch in diameter ) pieces of hickory in - laid out in a radial pattern - about half way up the fire box.   When I was taking the brisket off a few minutes ago - was still getting good solid hickory smoke.

    I love the BGE for smoking ... the easiest I have ever done.

    Cookin in Texas
  • boatbumboatbum Posts: 1,273

    Cen-Tex -- if your bringing something to drink - around 4:30 or so - if not - ahhhhh, well maybe 9 ....   just kidding  always have plenty to eat and drink for friends.

     

    Cookin in Texas
  • Mustard???? :))
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • lousubcaplousubcap Posts: 16,211
    Ah, nothing like a happy ending (once beverages are restocked)-and the periodic reminder "it's always better to start early than chase the hunk of meat to the finish-line".  Enjoy the end-product and I will Let Cen-Tex bring the mustard.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • jay75jay75 Posts: 153
    It aint the size that counts! It's what ya do with it mate ;)
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