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Brisket- Too Early?

OpusXcellentOpusXcellent Posts: 42
I put on an 12lb brisket on the egg at 250 degrees at 730pm hoping it will be done for a late lunch tomorrow (230pm). I am wondering if I put it on too early?


  • EggucatorEggucator Posts: 184
    You will probably finish a little early (Hard to tell).  If you do finish early, just wrap it HD aluminum foil, wrap in several towels and then put it in a cooler (FTC = foil towel cooler).  It will keep for a long time if you do it that way. Unwrap and only cut what you serve...It dries out quickly.  Good luck! Post pics of the finished product. 
    Zionsville, IN
  • KennyLeeKennyLee Posts: 665
    Agree totally w/Eggucator.  Just check temp in the AM (guessing 14-15 hours if the temp holds relatively steady), then follow those instructions.  You will be fine.


    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • lousubcaplousubcap Posts: 6,094
    The point will cook faster than the flat due to the fat content (point could be around 210*F when the flat finishes up.  So the doneness check is when you can probe the thickest part of the flat and get no resistance either direction.  Enjoy the eats!
  • So I go to bed around 10 last night with the egg at 250 smoking away, I wake up at 530, forgot to turn the sound on my alarm clock, and the egg is at 175.  Should everything thing be ok?  There was still a fire going and it was smoking it will probably take longer to get up to temp.

    Thanks for the help 
  • TonyATonyA Posts: 563
    I am probably starting to sound like a broken record, but I always plan to finish early. I like to rest pork shoulder and brisket at least 2 hours and never have trouble with 4. I once held a 12lb butt for nearly 6 hours FTC and was still 145 when I pulled it. The bark does soften a little but the meat is always tender.
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