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Have Brisket Will Travel

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Webass
Webass Posts: 259
in EggHead Forum

I'm doing a brisket for Thanksgiving eve with family in Alabama.  Got a 16lb packer that should be 13-14lbs after trimming. Plan is to get it on at 275 at 8pm Tue evening.  I'll wrap in butcher paper around 175-180 and hoping for 203 IT somewhere 10am-12noon Wed.  FTC and leave shortly after noon for the 5 hour drive with dinner planned soon after our arrival.

First time I've tried this and would appreciate any thoughts and suggestions on my planned times and temps.

Thanks!

 

Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

LBGE, Weber Spirit 

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  • logchief
    logchief Posts: 1,415
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    I haven't done that with brisket yet, but a couple of weeks ago I did several hunks of chuck short ribs, FTC'd for 5 hours to travel to the kids and came out spectacular.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Should be good up to 6 hours+.  Make sure you pre-heat your cooler very well, and also your towels when you wrap.  

    FTC'ed my last brisket, in the oven on warm feature, for over 6 hours, and turned out great.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • SGH
    SGH Posts: 28,791
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    @Webass
    Brother I love your avatar. Along with Big Ron, brother Bryant was one of my very favorite people ever. Both were Gods in their own right. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • YukonRon
    YukonRon Posts: 16,989
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    I have had excellent results of 6+ hours in a FTC using a low quality, inexpensive cooler. I would imagine if you had a RTIC, Yeti, etc, you would likely enhance the time significantly. As mentioned previously, warm your cooler first. A friend showed me a trick, with a couple of towels in boiling water, dropped into his Yeti, sealed it up, then took towels right out of the dryer to wrap after foil. He said he can get 8 hours easy using this method.
    i hope this helps.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,791
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    YukonRon said:
    A friend showed me a trick, with a couple of towels in boiling water, dropped into his Yeti, 
    If you use a high quality cooler such as RTIC or Pelican the boiling is not necessary as their insulation is far superior to Yetis. However when using poor quality coolers such as Yeti the boiling certainly helps ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @YukonRon I couldn't resist above my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
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    Finally!!  A good thread on coolers!  ;)
    Sandy Springs & Dawsonville Ga
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  • Stoogie
    Stoogie Posts: 173
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    About 3 weeks ago, I cooked a brisket for deer camp in MN.  I live 6 hours away.  When it was done, I wrapped it in 2 layers of Saran Wrap and 2 layers of HDAF.  I had towels in my dryer on the "Hot" setting for about 45 minutes, took them out and lined a SRF styrofoam box with a couple, put the brisket in and put the rest on top.  

    Abou 6.5 hrs later, I unwrapped a steamy hot brisket for a bunch of drunk deer hunters.  Just too bad that one of them doesn't remember eating some of it!!

    So, 5 hours can be done.  Just do what @tarheelmatt said and you'll be fine.
    Large BGE

    Neenah, WI
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  • Ladeback69
    Ladeback69 Posts: 4,482
    edited November 2015
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    I as well have FTC'd one for over 6 hours in an Igloo cooler and had great results.  It was steaming still hot to the touch while cutting.  Make sure to take it out of the foil or butcher paper for a few minutes before cutting.  I think that helps too.  You should be good to go.  I usually fill the cooler up about halfway with out water for about 15 to 20 minutes and put the towels in the dryer on high to get them warm.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • lousubcap
    lousubcap Posts: 32,384
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    Before the wrap and pack let the finished brisket sit on a cooling rack for around 15 minutes or so to stop the carryover cooking process.  Then you are good to go as mentioned above. 
    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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  • jrobison
    jrobison Posts: 50
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    What part of Alabama will you be in.....? Roll Tide!
    XL and Mini
    Muscle Shoals, AL
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  • YukonRon
    YukonRon Posts: 16,989
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    SGH said:
    @YukonRon I couldn't resist above my friend. 

    As I typed that I heard the RTIC Freight train coming.
    I do enjoy laughing. Fire away.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Webass
    Webass Posts: 259
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    Thanks for the good suggestions, especially heating both the cooler and towels.  First time doing this and hadn't thought of that.

    Family's in Pelham, just south of Birmingham.  We always do Thanksgiving and then the Iron Bowl, either going to the game in Tuscaloosa or watch on TV with family like we'll do this year.

    Roll Tide!!


    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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