Low and slow brisket

Unknown

I have about a 5 pounder ready to put in the egg. If I cook at 225 (indirect), when should I put it in the egg - so it will be ready for dinner saturday?

WooDoggies

Brad,[p]If you want to eat at 6:00pm then I would put it on at a stable temp of 225 no later than 6:00am.
If it is done in 10 hours you would have at least an hour or so to rest and then slice for dinner.
To be safe you could put it on earlier...... it will not hurt the brisket to let it rest for a while longer before slicing.[p]John

Unknown

WooDoggies,
Thanks, I guess I'm not sleeping in.

KennyG

Brad,[p]Good advice from Dr. Woo. In my experience, briskets, no matter how big, always seem to take 12-13 hrs.[p]This graph will show you what to expect.[p]K~G

[ul][li]Brisket on the Egg[/ul]

Cap'n

K~G,[p]You have entirely too much time on your hands my friend.[p]Thanks for the graph though ;-)[p]Cheers,
Cap'n

KennyG

Cap'n,[p]You are not the first person to say something to this effect and it's probably true. hehehe At the time of this cook, I was gainfully unemployed.[p]Anyway, I hope this graph will prove usefull to someone.[p]K~G