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More 1st Time Brisket Questions (sorry)

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alynd
alynd Posts: 130
edited July 2012 in EggHead Forum
I'm doing a 10.8lb brisket and I want it ready to eat around 4pm on Saturday.  I also want to do burnt ends with the point, so I'm planning on FTC'ing the flat for a few hours while the burnt ends finish up.  Here are a few questions:

Would starting the cook at 250 around midnight be a pretty good time to start, or do I need to start earlier than that?  
How long can a brisket stay in the cooler before the temp drops too much that the meat dries out?
I plan on injecting the meat with some beef broth.  Should I do this several hours before starting the cook, or right before putting the meat on?
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  • travisstrick
    travisstrick Posts: 5,002
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    5 hours in the cooler and a 10 lb'er takes me about 8-10 hrs.
    Be careful, man! I've got a beverage here.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    If you are talking about 250 dome temp, I think that is too low. I cook at 250 grid temp which is between 275-300 on your dome thermo. At that temp it's almost always 1 hr per lb. at 225 dome it will be closer to 2 hrs per lb. no need for that much extra time but suit yourself if that's the way you want to do it. Your brisket will hold many hours (4-6 easily) while doing your burnt ends.
    Keepin' It Weird in The ATX FBTX
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  • ncbbq
    ncbbq Posts: 257
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    The Cen-Tex Smoker, thanks for this time/temp guide line. This also answers a question I have had in the back of my head. I finally found whole packer brisket in my area and hope to do one next month when I have the time. The one I found was a 15 lb beast and I was thinking about he whole 2 hrs/lb thing and was thinking 30 hrs was a long long time. I will go with 250 grid and hopefully be done in the 15 hr range. That seems a lot more manageable.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    The Cen-Tex Smoker, thanks for this time/temp guide line. This also answers a question I have had in the back of my head. I finally found whole packer brisket in my area and hope to do one next month when I have the time. The one I found was a 15 lb beast and I was thinking about he whole 2 hrs/lb thing and was thinking 30 hrs was a long long time. I will go with 250 grid and hopefully be done in the 15 hr range. That seems a lot more manageable.
    Yep. maybe even faster. No need for 2hrs per lb


    Keepin' It Weird in The ATX FBTX
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