Timing a Brisket

drgordon

Hey all,

I have a 14 pound brisket that I'm putting in at 250.  Dinner is at 6:30 PM Saturday night.  What is the best time to start it?

Should I overnight it, finishing around 12PM on Saturday, FTC till serving?  Or start it early Saturday morning and worry about it being done on time?

Thoughts?

DoubleEgger

You won't make it if you wait until the morning. 

DoubleEgger

Put it on at midnight or thereafter 

gerhardk

I would count on 12 to 14 hours on the egg so going all night would seem to be reasonable.

Gerhard

billt01

Put it on at 2am at 275 or 300 hundred degrees..should go for ~8/9 hours ..pull it off, wrap it, and place in an oven that is turned off or cooler....let it rest 1 hour before slicing...

lousubcap

An option-if 14 lbs pre-trim  then likely in the 12-13 lb range after.  If you run at around 250-275*F or so on a calibrated dome thermo you can plan for about 0.8-1.25 hrs/lb   depending on the grade of brisket.  Plan for a good two hour FTC so the latest you want to finish is around 3 PM counting for some time on a cooling rack before FTC.  I would light the BGE around 8-9 PM, get everything stabilized and then toss the brisket on around 1 AM.  See where you are in the AM and go from there.  FWIW-

nolaegghead

I'd start up the egg at 5 AM (hate waking up that early on a Sat unless I'm fishing though).  Put it on at 6 AM.  At 275F, it should have a pretty decent bark by 2-3PM.  Bump up the temp a little if it's hanging out in a stall.  Wrap if the bark looks good, will cook a bit faster. 

I like to start off with good smoke around 250F.  Once the meat hits around 140-150, I crank it up to 275-300F.  A brisket that size can be finished easily in 8-9 hours.

4Runner

Midnight at 250. Pull and wrap when done. Better early than late.  Good luck. 

DMW

nolaegghead said:

I'd start up the egg at 5 AM (hate waking up that early on a Sat unless I'm fishing though).  Put it on at 6 AM.  At 275F, it should have a pretty decent bark by 2-3PM.  Bump up the temp a little if it's hanging out in a stall.  Wrap if the bark looks good, will cook a bit faster. 

I like to start off with good smoke around 250F.  Once the meat hits around 140-150, I crank it up to 275-300F.  A brisket that size can be finished easily in 8-9 hours.

Or you could go with this plan, but you can trim the brisket tonight, start the egg tonight, then wake up at 5:45 and rub the brisket and put it on. That way you have less to do in the morning.