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brisket timing

ElizabethElizabeth Posts: 9
edited November -1 in EggHead Forum
Happy New Year all!! I know this is not the correct way to produce an delectable brisket...but can anyone give me an idea of how quickly we can produce an edible one??? We have a 5.5 pound one that I wanted to start last night (see previous post) and Alan has just started the fire to cook this one (heck, I can't deter him- he wants brisket this evening)- can we get by on 5 to 6 hours??? Are we going to make real shoe leather by cooking it higher than 250*???? Any ideas would be appreciated! Thanks! Elizabeth

Comments

  • JJJJ Posts: 951
    Elizabeth,
    Kick the temp to 325-350* Should cook in about 7-8 hrs. You might want to wrap it in foil the last hour to get it to 200* internal. Enjoy.

  • Elizabeth,[p]Shopping list:[p]The meat should be a choice cut or better start with a flat cut brisket of about 11 Lbs. We want to control as many factors as possible and a whole brisket with a large end has its own set of difficulties that until we get a consensus on the flavor I had just as soon not deal with. Besides we have to leave some latitude for experimentation after publication or people will not have as much fun trying it out.[p]The rub that I have settled on is just a variation of my basic one:[p]4 Tbs. kosher salt
    4 Tbs. raw Hawaiian sugar
    2 Tbs. ground cumin seed
    4 Tbs. McCormick chili powder (Chile en polvo oscuro) Costco sales in 18 oz size
    2 Tbs. cracked black pepper
    1 Tbs. cayenne pepper fine ground
    4 Tbs. Hungarian paprika
    2 Tbs. thyme ground[p]Combine all in a blender and liquefy in short burst until the color is uniform and all parts are about the same size. You will have to stop and shake it after every short burst because the fine stuff will settle to the bottom. What we are doing here is heating the spices just enough to bond them together without burning them. This changes the flavor by melding them together. Reserve 1/2 cup for use later but the rest of this is going on the meat.[p]Place the meat, flesh side up & fat side down fresh out of the packaging on top of a piece or two of wax paper. Do not rinse the meat or pat dry, what ever blood and water falls off when you pick it up is fine otherwise don't mess with it. [p]Cover the flesh side with the rub until you can't see the meat. Hold up the sides of the wax paper and coat edges of the meat. [p]Go prepare your Egg: Load it up with BGE lump or another good quality oak lump. Start fire dead center and on top of the lump with fireplace starter when it is burning good build a little pile of lump over it so that it lights these larger pieces. When the starter has burned out and the flames are down then spread the piled up coals around the perimeter to have an even fire. Put a fist size chunk of red oak bark side down on the center fire and lay a equal size piece of hickory next to it. Place your grill on. close lid and let dome get to 275 * . Get a V rack (horizontal turkey) with handles and flip that brisket over genteelly so as not to lose the seasoning flesh side down. Now coat the fat side with the balance of the seasoning so it looks like your cooking a seasoning cake not meat. Insert polder in largest part of meat half way in and place on the grill close the lid and stabilize the heat at 275* +/- 10*.
    Set the alarm to 202* . This took about 6-7 hours for me let me know how long it takes for you Chris. When the alarm goes off wrap in two layers of foil two towels and pack in an ice chest with the lid closed.[p]Please do not start this until I send you all the installments as there will be two or three more and this is all I feel like doing tonight.[p]God bless you and your family,[p]Elder Ward

  • Char-WoodyChar-Woody Posts: 2,642
    Elizabeth, hi, and assuming that edible is the main target, and your cooking it over on the grill over a open coal, and assuming also your doing it fat side up. Season to your hearts desire, (which I assume you have already done) and when the internal meat gets to around 160 degrees wrap it in foil, and return it to the grill. About another hour to hour and a half you should see it at around 190 degrees internal..Take it off and slice away against the grain. I will be well done but tender. (Edible, but not supreme.)
    Char-Woody :-)

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