Brisket Question

ClarkPrecast

Plan on doing an 10lb brisket over night putting it on the egg at midnight, that means I will probably be pulling it off around 2pm on Saturday. Kentucky plays Florida tomorrow night at 6, so we will be eating around six.

My question is can I FTC for that long, or what is the best way to reheat? This is only my second brisket so any advice is appreciated.


Go CATS!!!!

kl8ton

Yes you can FTC that long.

Let it rest for 30 minutes before FTC

lousubcap

Kick-off for the game is 7:30 PM based on ESPN's schedule, if that makes any difference.  Also depending on your cook temp it could finish faster than you think.  FWIW-

Teefus

The last 10 pounder I did took about 8 hours at 275*, followed by an hour rest prior to slicing. Yours may be done much sooner than you expect.

ClarkPrecast

So If i get up in the morning and its done at 10am, any advice on re heating for the dinner around 6?

The Cen-Tex Smoker

keep in mind a 10lb brisket in the bag is more likely an 8 lb brisket once trimmed. I would put it on at 8am at 260-275. it will be done by 3-4 in the afternoon (Max). You do not need to roll overnight for a dinner finish line. This will save you tons of sleep and worry. Get up, have a beer, light a fire and enjoy your day

I would probably light my fire at 8 and start this cook  at 9 or 10 am if it were me.  But having it on at 8 will give you a couple hour window to play with so you don't have to do any tricks to speed it up if it's stubborn. 

lousubcap

My simple objective with any brisket cook is to get inside the FTC window for which I use around 4-5 hours prior to time to slice.  And even with that broad target I have had some (the friggin cow drives the cook) finish outside (early) that time-frame.  Good plan suggested by @The Cen-Tex Smoker as the last thing you want to do is be stressing to push it across the finish-line.  The fire lighting beer is a mandatory prerequisite, independent of time of day  

GATraveller

If it finishes up early double wrap in heavy duty foil, then a towel and place in a cooler till ready to slice.  Will hold that way.

TideEggHead

Another vote for @The Cen-Tex Smoker 's method. I always like to have a 1 1/2-2 hour FTC window before slicing. I have done a few briskets in that range putting them on at 7-8am and they are normally off by 4pm, I usually run at 250 degrees. I would skip the over nighter but if you are set on it, you can pour a cup of beef broth over the brisket and reheat (in the foil) in the oven on game day at 250-275 until the IT gets to 140 (still tastes really good), I believe this method was previously suggested by @SGH.  I highly suggest avoiding reheating and just cooking day of like others have said. Reheating would be a worst case scenario plan C for me....

bgebrent

The Cen-Tex Smoker said:

keep in mind a 10lb brisket in the bag is more likely an 8 lb brisket once trimmed. I would put it on at 8am at 260-275. it will be done by 3-4 in the afternoon (Max). You do not need to roll overnight for a dinner finish line. This will save you tons of sleep and worry. Get up, have a beer, light a fire and enjoy your day

I would probably light my fire at 8 and start this cook  at 9 or 10 am if it were me.  But having it on at 8 will give you a couple hour window to play with so you don't have to do any tricks to speed it up if it's stubborn. 

We all know this guy is a heretic.  He finally got one right.  Better lucky.  Brother Cen_Tex is spot on.  Go Cats!

ClarkPrecast

Guy's Thanks for the input I ended up listening to The Cen-Tex Smoker. I trimmed an 11 pound packer probably down to 9lbs. Put it on at 8am and pulled at 4pm around 201 internal. Rested for 30min then FTC until 7pm.
Best one yet!!

The Cen-Tex Smoker said:

keep in mind a 10lb brisket in the bag is more likely an 8 lb brisket once trimmed. I would put it on at 8am at 260-275. it will be done by 3-4 in the afternoon (Max). You do not need to roll overnight for a dinner finish line. This will save you tons of sleep and worry. Get up, have a beer, light a fire and enjoy your day

I would probably light my fire at 8 and start this cook  at 9 or 10 am if it were me.  But having it on at 8 will give you a couple hour window to play with so you don't have to do any tricks to speed it up if it's stubborn. 

Foghorn

"Guy's Thanks for the input I ended up listening to The Cen-Tex Smoker. I trimmed an 11 pound packer probably down to 9lbs. Put it on at 8am and pulled at 4pm around 201 internal. Rested for 30min then FTC until 7pm. 
Best one yet!!"


Even a blind squirrel occasionally finds a nut.

(note: this is directed at @The Cen-Tex Smoker - not you).