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Brisket- Too Early?

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OpusXcellent
OpusXcellent Posts: 60
in Beef
I put on an 12lb brisket on the egg at 250 degrees at 730pm hoping it will be done for a late lunch tomorrow (230pm). I am wondering if I put it on too early?
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  • Eggucator
    Eggucator Posts: 226
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    You will probably finish a little early (Hard to tell).  If you do finish early, just wrap it HD aluminum foil, wrap in several towels and then put it in a cooler (FTC = foil towel cooler).  It will keep for a long time if you do it that way. Unwrap and only cut what you serve...It dries out quickly.  Good luck! Post pics of the finished product. 
    LBGE
    Zionsville, IN
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  • KennyLee
    KennyLee Posts: 806
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    Agree totally w/Eggucator.  Just check temp in the AM (guessing 14-15 hours if the temp holds relatively steady), then follow those instructions.  You will be fine.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • lousubcap
    lousubcap Posts: 32,349
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    The point will cook faster than the flat due to the fat content (point could be around 210*F when the flat finishes up.  So the doneness check is when you can probe the thickest part of the flat and get no resistance either direction.  Enjoy the eats!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • OpusXcellent
    OpusXcellent Posts: 60
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    So I go to bed around 10 last night with the egg at 250 smoking away, I wake up at 530, forgot to turn the sound on my alarm clock, and the egg is at 175.  Should everything thing be ok?  There was still a fire going and it was smoking it will probably take longer to get up to temp.

    Thanks for the help 
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  • TonyA
    TonyA Posts: 583
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    I am probably starting to sound like a broken record, but I always plan to finish early. I like to rest pork shoulder and brisket at least 2 hours and never have trouble with 4. I once held a 12lb butt for nearly 6 hours FTC and was still 145 when I pulled it. The bark does soften a little but the meat is always tender.
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