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crazy time to put brisket on...
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smokesniffer
Posts: 2,016
We've got guests coming tomorrow at 5pm. We wanted to introduce them to brisket. Bought a 10 pounder packer. My favourite butcher wasn't on duty when I was there, so I haven't unwrapped it yet to see how it looks.
My plan is to get up around 3:30am ( be honest, am I crazy????) Settle the large egg indirect at 250*. Using pecan and cherry chunks. Hope to have the brisket on by 5am tomorrow and then crawl back into bed. That should give it 11 hours to do its' thing. Thinking about mac and cheese with it too. Will try to to post some pics.
My plan is to get up around 3:30am ( be honest, am I crazy????) Settle the large egg indirect at 250*. Using pecan and cherry chunks. Hope to have the brisket on by 5am tomorrow and then crawl back into bed. That should give it 11 hours to do its' thing. Thinking about mac and cheese with it too. Will try to to post some pics.
Large, small, and a mini
Comments
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I would go an hour or so earlier better to be done and FTC than rushing.
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@Lit thanks I was wondering about that too. I can't never tell how long this things take. Will heed the advice.Large, small, and a mini
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am I nuts for getting up that early for guests???Large, small, and a mini
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No you're just a dedicated bad azz cook!LBGE, AR. Lives in N.E. ATL
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Ha ha, me thinks I"m just a bit nuts, sunday night I will be dragging my azz.Large, small, and a mini
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If you really want to save time maybe get the egg stabilized before bed then when you wake up just add a little lump and wood and throw the food on? Probably waste a couple pounds of lump but gain an hour of sleep.
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I've done this several times and works great, small tweak of needed, add smoke and meat.... Then back to bedLit said:If you really want to save time maybe get the egg stabilized before bed then when you wake up just add a little lump and wood and throw the food on? Probably waste a couple pounds of lump but gain an hour of sleep.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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All in with @Lit and get it well stabilized tonight. I'm guessing you are looking at around an 8.5-9 lb (I was gonna go with kg's and *C but thought better of it) post-trim weight. My recent experiences have generally yielded about 0.75 hrs/lb at a dome of about 270*F. Of course if you plan on that then you will likely get hosed. You can FTC for quite an extended period (7+ hrs with an El Cheapo cooler) should you finish early or dial it up to 300*F or so to punch it home once you see where you are around Noon- 1PM. Regardless of all the above-enjoy the cook and 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. -
Hey thanks for the idea, I might give that a try
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@louscubcap "Of course if you plan on that then you will likely get hosed."
Oh that is so true, I been down that road before.
It is 10 pounds after the trimming.Large, small, and a mini -
Are you guys going to be up early to give me a hand should I need one????
Large, small, and a mini -
I'm sure you've got this. With the 10 lb post-trim then the 5 am start should be fine. And I will be up but likely not at the launch time
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. -
I would go with Lit and fire it up tonight. I cannot tell you how many times I have overslept and put myself in a pickle. Best of luck and make sure to keep us posted. Btw I wish my friends would go to this level of trouble to impress me...
Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
I would feel more comfortable if I had your phone number I could sleep better knowing that I could call at a moments notice.. LOLLarge, small, and a mini
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@Gamecockeggman thanks for the wishes. Hope I don't fall asleep at the table while the guests are here. That would not be cool.
Large, small, and a mini -
Since kamados are great on fuel I would stabilize before I went to sleep. Then all you need to do is throw the meat on and go right back to sleep. Whats better getting a good nights sleep or burning a little extra charcoal.
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@Tinyfish Ya hear ya loud and clear, I am going to get it ready before I hit the hay.Large, small, and a mini
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@smokesniffer that's what I would do. Just load her extra full with charcoal light and stabilize at your temp before bed. My XL would go forever on a load and not even a full load.
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Amen brother, I will cross my fingers for you and check in with you in the am.smokesniffer said:@Gamecockeggman thanks for the wishes. Hope I don't fall asleep at the table while the guests are here. That would not be cool.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Call me if you need help In the morning
867-5309 -
Jenny - is that you, Jenny?theyolksonyou said:Call me if you need help In the morning
867-5309New Orleans LA -
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Wakey, wakey-how's the cook going?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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Haha thank you guys. Did like was suggested. Lit the egg at 11 pm and got it settled in at 220. Got up at 4 am. And put the meat on. It is now 8:30 am. IT is 147. And looking good. Loved the idea to fire Eggatha up early and get some sleep.
Large, small, and a mini -
Atta Boy!!, looking good so far. Keep us posted.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Will do.7 hours to go and hopefully it will be done, and ready for FTC.Large, small, and a mini
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If you're crazy then I am too lol... I threw a 10lb pork shoulder on last night at 3am.. Enjoy the brisket! Mac & cheese is always a winner in my booksmokesniffer said:We've got guests coming tomorrow at 5pm. We wanted to introduce them to brisket. Bought a 10 pounder packer. My favourite butcher wasn't on duty when I was there, so I haven't unwrapped it yet to see how it looks.
My plan is to get up around 3:30am ( be honest, am I crazy????) Settle the large egg indirect at 250*. Using pecan and cherry chunks. Hope to have the brisket on by 5am tomorrow and then crawl back into bed. That should give it 11 hours to do its' thing. Thinking about mac and cheese with it too. Will try to to post some pics.Large BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
@EggSmokeVa Ha ha, next time we should give each other a pre-egging warning and then at the very least we could chat it up a bit.
Whats ur update on the butt??Large, small, and a mini -
@smokesniffer lol! This was my first overnight cook.. Threw on my BBQ guru digi q and went to sleep.. It worked perfectly.. Pork butt is coming along beautifully
Large BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook
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