QUICK Brisket (or..what's your hurry, bub?)

mollyshark

Put on a nearly 12 lb brisket at 9 last night. Have stuff to do this morning and figured it would be done when I get home noonish or a little after. Guru holding it at 319.45 degrees. Get up at 6 this morning (slept in) and it's sitting around 180 degrees already. WOW. I jabbed it in a number of places (I always use the guru thermometer, a polder, and the thermapen to settle the arguments) and yep, it really is. Polder says 187, Guru says 179, Thermie, gracious thing that it is, gives me 175 to 194 depending where I poke (and 300 ish when I poked all the way through and hit the grill).[p]This was a choice grade brisket and I've been using select, so am wondering if the additional fat/marbling caused it to cook faster. Or El Nino. Or it knew that what I really want to do is rip off a corner of it for breakfast! I just used some dizzy pig on it because I was too lazy to whip up Elder Ward's rub that I usually use.[p]Whaddya think? I've never had one come in less than 1-1/4 to 1-1/2 hrs/lb![p]mSharque

Jose'

MollyShark,
Your temp seems high. I put the grill probe on a raised grid and run as close to 210 as I can.

mollyshark

Jose',[p]Actually depends where you clip the guru. If you clip it on the grid, it is going to be higher than if you clip it on the dome thermometer or such. Assuming you're talking dome temp, we're probably in the same ballpark. [p]Just tasted it. Very tender and seems ok. Not as much smoke ring, but I didn't put in much in the way of wood chips. Kind of miss the heavy pepper taste from my usual rub, though. This one will need a little bbq sauce or such. Just thought it was weird to come in that quick.

Salmon

MollyShark,[p]Choice do cook quicker than select.[p]
Rick

QBabe

MollyShark,[p]I don't think I've had one go past about 9 hours yet, so mine are definitaly NOT cooking according to the hrs/lb ratio you mention. The ones I buy are Choice, so that could be the difference...[p]Breakfast brisket is AWESOME! But, I always wrap mine in foil and put into a cooler for a couple of hours, so you could keep to your plan and serve up at lunch time and it will be even better than it tastes now![p]Tonia
:~)

The Virginian

MollyShark,
The 1 1/2 to 2 hour per poind rule of thumb is based on a smoker running in the low 200s. I think your higher cooker temp (319.45 degrees?) is responsible for the quick finish. [p]Brett

thirdeye

MollyShark,
A choice grade of brisket (and some marinated ones too) will most always cook faster than select. Prime grade is hard to find and pricey but is used in competition with great success by some Brisketeers. Branded briskets like CAB, Chairman’s Reserve Certified are also marks of higher quality and better marbling. I go that way unless the price is way out of line. (Saw a 5.99/lb. CAB packer brisket just before X-mas, took a pass and went for a prime rib.) Picking one with a layer of hard fat is also a good indication grain feeding and/or long finishing. Then there is the left side theory and the flexibility theory…..[p]If your temp was 319°, that helped speed up the time as well