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Brisket time

I've got a 15 lbs whole brisket. I need it for supper Saturday, football time!, but I have to work Friday night so putting it on around 5 pm Friday. What kind of time am I looking at. Just to low as possible and correct when I get home 14 hours later


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XLBGE 
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Comments

  • FoghornFoghorn Posts: 2,676

    My last 14.5 pounder only took 7 hours at a grid temp of 240... hopefully, you don't have the unusual brisket that cooks really fast.

    As you know, others will tell you that it can take up to 2 hours per pound so you could be looking at 30 hours - although that can be shortened by rasing the temp when you get home.

    So, given your schedule, I would do just what you suggest.  Get the egg stabilized as low as possible (220 or so) and put the meat on as late as possible before leaving for work.  I would also put it on cold - essentially straight from the refrigerator. It should take a long time for the meat to get much above 190 when the cooking temp is only 220. 

    Then - as you already suggested - adjust as needed when you get home in the morning.

    Good luck. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • EggcelsiorEggcelsior Posts: 11,419
    I agree with Foghorn. I was in the same boat with my last 12 pounder. Put it on at midnight and woke up with a butter-tender brisket at 0600. Pray to the brisket gods!

    P.S. HOORAY shift work. I don't miss those days. Have a zombish Saturday!
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  • Sounds good guys.

    @eggcelsior
    It's awful. I worked days for the last 4 years. And then had 730-1530 in the cath lab. Talk about a routine!! Now swing shift in er is yup a zombie life ;)
    But it's only a season.


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    XLBGE 
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  • Cook it at 275-300 and put it on around 6-7am Saturday morning.
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  • @foghorn
    What happened???


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    XLBGE 
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  • Habenero Monterey Jack. Smells amazing.

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    XLBGE 
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  • FoghornFoghorn Posts: 2,676

    Just like @Eggcelsior, I had a perfectly cooked brisket at 0600 and a party at 1900.  I put it in the refrigerator for most of the day and warmed it in foil before I sliced it at the party.  Everybody loved it and wants me to do it again....

    @TexasCrane may have the right answer for you.  I just haven't done a brisket that I purposefully cooked at 275 - 300 in an effort to avoid the overnight cook so I can't personally recommend it.  I've done it with pork butts and it works great. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • I've done a good many turbo butts and no problem there,  I just can't afford a squirley turbo brisket after I've worked all night and then have to nap, and then have a deadline for supper. 


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    XLBGE 
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  • FoghornFoghorn Posts: 2,676
    Makes sense.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • bud812bud812 Posts: 1,441
    Good luck.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • SmokeyPittSmokeyPitt Posts: 6,894
    I have maintained 200 degrees grid temp using a controller for several hours.  I'm not sure if I would go quite that low if you are not there to monitor it.  Maybe go for like 210?   I'm assuming you will be using the party Q for the cook right?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • @smokeypitt
    Yes. I'd have just enough time to "stabilize" and throw the controller on.


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    XLBGE 
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