Question/Poll for the Brisket Gods

HendersonTRKing

I'm fortunate have a 13 lb SRF (black) brisket that I intend to serve to at family dinner Sunday at 5:30 or 6 ish. 

Past experience teaches that SRF's cook much faster than others. But also that each piece of meat does its own thing in its own time.

What say you, Brisket Gods, as to start time -- assume 250 degrees, fat cap down, LBGE, salt and pepper only.  When would you put it on?  TIA for your thoughts and suggestions. 

lousubcap

No brisket god here but all I do with a brisket cook timing-wise is aim for getting across the finish-line within around a 4-5 hour window of the desired slice and serve on demand time.  I can FTC with an el cheapo cooler for that long so that's the low bar I set.
And regarding SRF, (black only experience) I have had one finish in the high 180's but the remainder have gone into the low 200's.  I plan (key word) for about an hour per pound at around 270*F on the dome but recently have seen them come in at about 0.8 hrs/lb at that temp.  Friggin cow drives the cook.  FWIW-

DoubleEgger

Mine average about 1hr to 1hr 15min per lb. I never wrap. I'd let that beauty rest for at least an hour or two. Figure on putting it on 17-18 hours beforehand based upon 250F. Better to hold it FTC than bumping up temps and stressing about it. 

tikigriller

Family reunion!!  I have the sister out here in California!!

NPHuskerFL

Dude, I get that it's a SRF but, all the same basic principals of brisket are still applicable. Don't reinvent the wheel. 

HendersonTRKing

NPHuskerFL said:

Dude, I get that it's a SRF but, all the same basic principals of brisket are still applicable. Don't reinvent the wheel. 

Thx. I've done one waygu-type and one SRF before and both went much faster than expected. don't think I can put this on at 6 am and be ready to serve at 6 pm -- that's a sphincter-tightener even if I reasonably think based on past experience it *may* be done in 10-11 hrs. 

I think I'll just put it on after SNL and then FTC as long as required. Not ideal, but it should work I guess, and no reason to sweat an attempted shortcut. Was thinking maybe others would have good thoughts to share, but you're right -- should just go with my gut and save the keystrokes. 

MaskedMarvel

I've never had a brisket cook nearly that fast, but I aim my temps between 225-250. More like 18-22 hours for me. 

NPHuskerFL

@HendersonTRKing I think you'll be fine going that route. 

bhedges1987

1.5 hours per pound including rest

tikigriller

So I am doing my brisket next weekend.  I am going to start it Saturday Night around midnight.  I can't  be at the house at all from 6 AM till about 11AM (Have to go get a round of golf in to win the money used to buy the Briskett)

I was thinking of running closer to 225 just to make sure it did not  reach a point while I am away that it would need my attention, and then ramping the temp up some when I get home all in an effort to eat by 5-6PM.  Will ramping up the temp when I get home to 250-275 cause  any ill effects on the Brisket itself?

smokeybreeze

Take it from Aaron Franklin and try wrapping it in butcher paper, when you BTC it, I don't FTC anymore since I tried butcher paper.

lousubcap

@tikigriller - you are planning to run at that low temp with a controller??  Regardless of that fact, you can dial it up (or down) with no issues.  Good luck with the skins game.  

tikigriller

Yes....I should have the FB200 up and running by then with a couple of test runs under my belt.  I didn't think the temp change would do much to the meat, but I just wanted to be sure. 

Sorry for the temporary hijack of the thread.

HendersonTRKing

tikigriller said:

Yes....I should have the FB200 up and running by then with a couple of test runs under my belt.  I didn't think the temp change would do much to the meat, but I just wanted to be sure. 

Sorry for the temporary hijack of the thread.

No worries. I'm trimmed and seasoned and wrapped. Confirmed 3/4 of a bottle of Noah's Mill in the liquor cabinet. Will clean and prep the egg later. Need to rest up so I can make it thru SNL and lay this beast on the grid around 1 am. 

tikigriller

HendersonTRKing said:

tikigriller said:

Yes....I should have the FB200 up and running by then with a couple of test runs under my belt.  I didn't think the temp change would do much to the meat, but I just wanted to be sure. 

Sorry for the temporary hijack of the thread.

No worries. I'm trimmed and seasoned and wrapped. Confirmed 3/4 of a bottle of Noah's Mill in the liquor cabinet. Will clean and prep the egg later. Need to rest up so I can make it thru SNL and lay this beast on the grid around 1 am. 

Can't wait to see the final product

BUFFALOMOOSE

I'm no guru either but I would put more rub on especially in the areas with no exposed fat

theyolksonyou

BUFFALOMOOSE said:

I'm no guru either but I would put more rub on especially in the areas with no exposed fat

Agree. Needs much more. BTW, you'll read that those will be done in the 185 range. I had a gold couple weeks ago go well into he 200s and flat could have gone further. Trust the feel, ignore the temp. 

HendersonTRKing

theyolksonyou said:

BUFFALOMOOSE said:

I'm no guru either but I would put more rub on especially in the areas with no exposed fat

Agree. Needs much more. BTW, you'll read that those will be done in the 185 range. I had a gold couple weeks ago go well into he 200s and flat could have gone further. Trust the feel, ignore the temp. 

This is just coarse salt and pepper. In the past I've used quite a heavy hand and I'm trying this time to go easier. But I hear you!  Added a bit, but am resisting the urge to do more!

blind99

Beautiful piece of beef there.  I like the plan, and look forward to the cook and results.  Keep us posted.  Will also be watching SNL tonight, looking forward to seeing T&C get skewered!

HendersonTRKing

9am. In the stall for 3 hours. Hoping it's a long one!!

HendersonTRKing

15 hrs to 201 and probing like buttah. 

Delish, despite bad photography. 

lousubcap

Nailed it right there.  Home-run.  Congrats on the cook and eats.
Edit: given it will dry out before our eyes I hope there was a line to grab and inhale.

bhedges1987

Looking good man. 

tikigriller

Holy moley!!!!  Congrats. 

HendersonTRKing

lousubcap said:

Nailed it right there.  Home-run.  Congrats on the cook and eats.
Edit: given it will dry out before our eyes I hope there was a line to grab and inhale.

Sliced and served buffet-style.  Burp. 

MaskedMarvel

Yeah that looks amazing - great job!

smokeyw

I usually put my 18-20 Lb. SRF black grade brisket on at 10:00 PM (250 dergrees), wrap in foil at 5:00 AM bumping temp to 275, and it is usually done around 8:00-9:00 AM. It is hardly ever done before it hits 205 or so.

tikigriller

smokeyw said:

I usually put my 18-20 Lb. SRF black grade brisket on at 10:00 PM (250 dergrees), wrap in foil at 5:00 AM bumping temp to 275, and it is usually done around 8:00-9:00 AM. It is hardly ever done before it hits 205 or so.

Wow. That seems fast.  That's not even 12 hours. 

smokeyw

Wrapping speeds it up a great deal, especially when you bump the temp up to 275 degrees. This is exactly how we do it in competition. The timing is pretty consistent but it all depends on the brisket. It's done when it probes like butter.