Over Night Brisket

KB22

Trying to decide how to cook my second brisket. First one I followed the link I found searching bge brisket. Problem is I don't want to get up at 4am. I plan to start it before heading to bed. My concern is that it gets done to fast. Plan is to eat around 6:30.

Is 225 a good temp. if I start it 8-10pm the night before?
Does it hurt to bump temp. later if not cooking fast enough?
Can I just FTC it and put in a cooler until 6:30pm if it gets done to fast?

I've been doing a lil research and seems like everything I read says something different.

Thanks.

SmokingPiney

The last low and slow brisket (big flat) I cooked was overnight. I put it on at 10 PM at 225 and checked on it at 6 AM the next morning. It had a great color. I wrapped it with a little rich beef stock in foil and put it back on at 250 for about 4 + more hours until it probed tender. I pulled it around 11AM and put it in the Cambro. I sliced it 5 hours later and it was piping hot out of the Cambro - could easily have held another couple of hours or more.

Bumping temps will not hurt the cook at all to speed it along as long as you're keeping an eye out for probe tender. FTC works well to hold it and the brisket will stay hot to the touch for hours.

lousubcap

Every cook is an adventure unto itself.  "The friggin cow drives the cook."  If you run that low the BGE does best with a controller.
A key piece of info is the post-trim weight of your brisket.  
Regarding cooler hold, you need to make sure you are mindful of the quality of the FTC set-up you plan to use, the time you plan to hold, and the food safety temperature guidelines. 
All above-FWIW.

SmokingPiney

Lou, I forgot to say I was using a controller. My Egg doesn't like 225 without one.

KB22

Have a controller...bought it after I tried my first overnight pork butt. While temp. held fine all on her own...I couldn't sleep.

I'll check the weight, but its a good sized flat.

Cooler plan if needed is warm towels and a yeti

GATraveller

I think you'll do just fine @ 225 with a controller if you start at 10pm.  If done ahead of time FTC till dinnertime.  

Good luck!!

dsrguns

I'm doing 2 packer briskets tonight as well. Mine need to be done by 6pm. Friday. Mine are about 12# apiece. I plan on cooking them at 270  dome. I'm putting them on at 12:00pm. and am shooting for a 14-15 hour cook which would put me at around 3:00pm. Friday. This gives me about 3 hours until serving. I can easily hold them in FTC up to 5 hours if needed though.

lousubcap

@dsrguns - I hope you get than duration of cook.  For the past several I have been getting closer to 0.8 hrs/lb with that dome.  Friggin cow.  Enjoy the cook.  

SSQUAL612

I use to cook my low n slow at 225, but have since moved up above the 250 mark after a few briskets on the egg.  Usually set mine for 260 and put it on around 6-7PM night before and spritz for first 4-5 hours while enjoying a few Bourbons on the patio.   FTC for a few hours and haven't had any complaints.

KB22

Great advice. Phase 1...

dsrguns

lousubcap said:

@dsrguns - I hope you get than duration of cook.  For the past several I have been getting closer to 0.8 hrs/lb with that dome.  Friggin cow.  Enjoy the cook.  

I will monitor the progress and make adjustments as needed. I know the World Series is over but you never know when you are gonna get thrown a curve. I say bring it on you friggin cow.

poster

I start 2 days before now sous vide. Hit the timing every go, and dont lose any sleep either. Some will say its not real bbq, but it takes a lot of error out of the equation, and you still get it on the egg for the bark and smoke

GoooDawgs

@lousubcap I usually just go by grate temp with my flameboss, but recently switched over to your method of going by dome temp.    I calibrated everything last week, verified fb probes were accurate in boiling water,  etc.

Funny thing is,  at a 265 grate, the dome was running
LESS at 240.  That's never happened to me before.

Grate is raised on a woo with a platesetter (legs sawed off) underneath, but I'm wondering if my airflow isn't good if the dome reads less.  Any ideas? The grate probe is kept 2-3" away from the meat.

lousubcap

@GoooDawgs - If all are calibrated then all are good.  As you are aware, there are thermal gradients inside the BGE, not mention placement impact for the moveable thermo.   I would just pick one good indicator and learn how your BGE responds with it and go from there.  FWIW-

dsrguns

lousubcap said:

@dsrguns - I hope you get than duration of cook.  For the past several I have been getting closer to 0.8 hrs/lb with that dome.  Friggin cow.  Enjoy the cook.  

Quickest brisket cook for me. Finished in just under 12 hours. Had to hold them for 4 hours but that was no problem. You just never know about these "Friggin cows"

lousubcap

@dsrguns - Glad you were successful in getting the cow into the FTC window.  That is my only brisket cook objective.  Once there you have options.
That is quite a treat for sure.  Great bark right there.  Enjoy as I'm sure you will.  

KB22

dsrguns said:

lousubcap said:

@dsrguns - I hope you get than duration of cook.  For the past several I have been getting closer to 0.8 hrs/lb with that dome.  Friggin cow.  Enjoy the cook.  

Quickest brisket cook for me. Finished in just under 12 hours. Had to hold them for 4 hours but that was no problem. You just never know about these "Friggin cows"

Hope mine ends up like that 

KB22

Here goes nothin 

westernbbq

I just put on a 16# trimmed full packer and two 10 lb b/i shoulders.  Guru set for 210 and ill cook em until 2 pm tomorrow.  Mesquite charcoal, pecan chips, rendezvous dry rub on pork, salt n peppah on brisky.  Itll all be tasty.....

Ill crank heat up to 275 about noon tomorrow.

Then porky beefy goodness for a great tailgate party....

GoooDawgs

@westernbbq well played,  sir!  So at 16# trimmed does that mean it was originally 19 or 20# or is it 16# the pre-trim weight?   If it's the former that's a monster! 

KB22

Looks good, temps good...just 9hrs early...resting now. Plan to wrap with some apple juice and hold at 200 for awhile before dropping in the cooler with towels.

westernbbq

GoooDawgs said:

@westernbbq well played,  sir!  So at 16# trimmed does that mean it was originally 19 or 20# or is it 16# the pre-trim weight?   If it's the former that's a monster! 

Yessir.  The pretrim weight was 19#   got usda choice from butcher this time instead of my normal costco run for prime....heres why:  the costco i go to only sells boneless shoulder....my sysco connection can only get a case at a time and im out of freezer space and cant store the extra six shoulders at this time so theres this place in scottsdale called frenchs meat shoppe....they had premium pork shoulder. 9.7 lbs apiece and choice 18-20 lb briskys so for convenience i got the shoulders and brisky from frenchs. 


Cool thing about these guys is that they will dry age prime steak and a prime rib roast for you ahead of the holidays so i am getting my order in asap to have a 6 week dry aged prime prime rib roast.   Really looking forward to that....