crazy time to put brisket on...

smokesniffer

We've got guests coming tomorrow at 5pm. We wanted to introduce them to brisket. Bought a 10 pounder packer. My favourite butcher wasn't on duty when I was there, so I haven't unwrapped it yet to see how it looks.
My plan is to get up around 3:30am ( be honest, am I crazy????) Settle the large egg indirect at 250*. Using pecan and cherry chunks. Hope to have the brisket on by 5am tomorrow and then crawl back into bed. That should give it 11 hours to do its' thing. Thinking about mac and cheese with it too. Will try to to post some pics. 

Lit

I would go an hour or so earlier better to be done and FTC than rushing.

smokesniffer

@Lit  thanks I was wondering about that too. I can't never tell how long this things take. Will heed the advice.

smokesniffer

am I nuts for getting up that early for guests???

swordsmn

No you're just a dedicated bad azz cook!  

smokesniffer

Ha ha, me thinks I"m just a bit nuts, sunday night I will be dragging my azz.

Lit

If you really want to save time maybe get the egg stabilized before bed then when you wake up just add a little lump and wood and throw the food on? Probably waste a couple pounds of lump but gain an hour of sleep.

Wolfpack

yes to above- will save you a lot of time. 

Brisket_Fanatic

Lit said:

If you really want to save time maybe get the egg stabilized before bed then when you wake up just add a little lump and wood and throw the food on? Probably waste a couple pounds of lump but gain an hour of sleep.

I've done this several times and works great, small tweak of needed, add smoke and meat.... Then back to bed

lousubcap

All in with @Lit and get it well stabilized tonight.  I'm guessing you are looking at around an 8.5-9 lb (I was gonna go with kg's and *C but thought better of it) post-trim weight.  My recent experiences have generally yielded about 0.75 hrs/lb at a dome of about 270*F.  Of course if you plan on that then you will likely get hosed.  You can FTC for quite an extended period (7+ hrs with an El Cheapo cooler) should you finish early or dial it up to 300*F or so to punch it home once you see where you are around Noon- 1PM.  Regardless of all the above-enjoy the cook and eats.

smokesniffer

Hey thanks for the idea, I might give that a try

smokesniffer

@louscubcap "Of course if you plan on that then you will likely get hosed."
Oh that is so true, I been down that road before.
It is 10 pounds after the trimming.   

smokesniffer

Are you guys going to be up early to give me a hand should I need one????

lousubcap

I'm sure you've got this.  With the 10 lb post-trim then the 5 am start should be fine.  And I will be up but likely not at the launch time

Gamecockeggman

I would go with Lit and fire it up tonight.  I cannot tell you how many times I have overslept and put myself in a pickle.  Best of luck and make sure to keep us posted.  Btw I wish my friends would go to this level of trouble to impress me...

smokesniffer

I would feel more comfortable if I had your phone number I could sleep better knowing that I could call at a moments notice.. LOL

smokesniffer

@Gamecockeggman  thanks for the wishes. Hope I don't fall asleep at the table while the guests are here. That would not be cool.

Tinyfish

Since kamados are great on fuel I would stabilize before I went to sleep. Then all you need to do is throw the meat on and go right back to sleep. Whats better getting a good nights sleep or burning a little extra charcoal. 

smokesniffer

@Tinyfish Ya hear ya loud and clear, I am going to get it ready before I hit the hay.

Tinyfish

@smokesniffer that's what I would do. Just load her extra full with charcoal light and stabilize at your temp before bed. My XL would go forever on a load and not even a full load.

Gamecockeggman

smokesniffer said:

@Gamecockeggman  thanks for the wishes. Hope I don't fall asleep at the table while the guests are here. That would not be cool.

Amen brother, I will cross my fingers for you and check in with you in the am.

theyolksonyou

Call me if you need help In the morning

867-5309

Dondgc

theyolksonyou said:

Call me if you need help In the morning

867-5309

Jenny - is that you, Jenny?

Jeremiah

Bump! Update?

lousubcap

Wakey, wakey-how's the cook going?

smokesniffer

Haha thank you guys. Did like was suggested. Lit the egg at 11 pm and got it settled in at 220. Got up at 4 am. And put the meat on. It is now 8:30 am. IT is 147. And looking good. Loved the idea to fire Eggatha up early and get some sleep. 

Gamecockeggman

Atta Boy!!,  looking good so far.  Keep us posted.

smokesniffer

Will do.7 hours to go and hopefully it will be done, and ready for FTC.

EggSmokeVa

smokesniffer said:

We've got guests coming tomorrow at 5pm. We wanted to introduce them to brisket. Bought a 10 pounder packer. My favourite butcher wasn't on duty when I was there, so I haven't unwrapped it yet to see how it looks.
My plan is to get up around 3:30am ( be honest, am I crazy????) Settle the large egg indirect at 250*. Using pecan and cherry chunks. Hope to have the brisket on by 5am tomorrow and then crawl back into bed. That should give it 11 hours to do its' thing. Thinking about mac and cheese with it too. Will try to to post some pics. 

If you're crazy then I am too lol... I threw a 10lb pork shoulder on last night at 3am.. Enjoy the brisket! Mac & cheese is always a winner in my book

smokesniffer

@EggSmokeVa Ha ha, next time we should give each other a pre-egging warning and then at the very least we could chat it up a bit. 
Whats ur update on the butt??

EggSmokeVa

@smokesniffer lol! This was my first overnight cook.. Threw on my BBQ guru digi q and went to sleep.. It worked perfectly.. Pork butt is coming along beautifully