ALL Night Brisket?

Te-EGG-kona

Its 730 pm in Alaska. I need this 10 lb brisket ready at 600 PM Thursday....I could use some refreshing. Large egg. Emeril"s rub over mustard, Mesquite, 2/3 Hickory 1/3...temps,Im thinking 225, have Guru, time on Egg?, Internal temp w/o foil finish?, and rest?

Thanks..Wifes birthday....

Crimsongator

I would cook it at 250* and expect it to finish in 10 hrs. You could rest it for 3 hours and then back time 13 hours and that would mean you start it at midnight and if it gets done by 1PM, you have a 5 hour rest instead. If it goes a little long, you have time built in.

Hickory is fine. I could care less about mustard. If you want to go 225, the guru could do it and take probably 12-14 hours to cook.

Te-EGG-kona

Thank You..Very helpful!!

Te-EGG-kona

Internal temp prior to rest?

Shiff

Try reading these

Two great sources of brisket cooking information are:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

and

http://bubbatim.com/Bubba_s_Brisket.php

Crimsongator

200*

Crimsongator

You can't expect culinay excellence from a guy named bubba

Mainegg

ahhh but I have tasted Bubbas brisket "Red scaly creature" and it is pretty fine cant say the same for yours

Crimsongator

I am still waiting for my Xmas present woman :ermm:

Mainegg

Santa said you were bad.. no presents for you :laugh:

bubba tim

I would pull the brisket when it is tender. Times and temp are just estimates. That is why cooking brisket is the hardest of cooks to master. One time you will pull it at 195 and it comes out great. The next time you pull it at 195 it is tought and dry. The bubba-izm,
"You must master temp, smoke, and time to achive moisture, taste, and texture" was centered around briket cooking and my 40 year journey. I am still on the path... :woohoo: :woohoo: :woohoo: :woohoo: Good luck with your beast! :woohoo:

bubba tim

Hey Gene....Blow me..a..kiss...