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Cooking my first brisket tomorrow

mrbkdmrbkd Posts: 2

Here's my plan, let me know if I'm on the right track. I bought a 7 pound brisket from Costco. It's the biggest piece they had and it works since I have a small crowd to cook for. I'm shooting to serve about 5:00pm. I'm going to season my meat tonight and put it back in the fridge. I'm going to light my xlbge about 6:00am and get my meat on at 7:00 with a dome temp of about 275. I figure my meat should be ready to come off and wrap at about 3:00pm. I'll wrap it an let it rest for two hours and we eat at 5:00pm.

I'm I on track here?


  • travisstricktravisstrick Posts: 5,001
    It will take less time if anything. You can FTC for 5 hours easy peasy
    Be careful, man! I've got a beverage here.
  • ShiffShiff Posts: 1,707
    Is it a Packer Brisket (point and flat) or just a flat?  Our Costco only sells flats and they are trimmed too much.  Packers are more forgiving since they have more fat on them. Be sure to monitor the internal temperature and take it off when a fork slides in like butter.  This usually happens at an internal temp of 190-205. 

    When I cook one it usually takes between 1 and 1.5 hours/pound for a packer brisket of about 12-14 pounds.
    Large BGE
    Barry, Lancaster, PA
  • mrbkdmrbkd Posts: 2

    It's a flat but it's still in the vacuum pack so it's not trimmed.  The ones in the case were trimmed way down.

    Travis -  FTC? What's that?

  • travisstricktravisstrick Posts: 5,001

    Wrap in foil, wrap in towels and put in a cooler. 
    Be careful, man! I've got a beverage here.
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