Brisket timing or holding?

2beast

I am going to cook a 14# brisket for a gathering tomorrow night in my BGE.
Typically I would start the cook in the wee hours of the morning to be on time.
Not really wanting to be out there at 3AM doing that with weather near zero tonight.

Have considered either cooking today or late this evening  but how do you keep it fresh for either a day or even 12 hours?
Any suggestions appreciated.

lousubcap

You can easily hold it in a prepped cooler for six hours or more (pre heat the cooler with hot water, use warmed (in the dryer) towels and if you have any-warmed fire bricks).  Beyond that you can hold in your clock box on your lowest setting (mine goes down to 170*F). 
If going the clock box route I would put it in a aluminum pan elevated on a rack above some water.  Make sure you completely seal it in the pan as you don't want it to dry out.
Another option is to light your BGE this evening and get it stable in the 260-280*F (dome temp) range.  That way all you need to do at ) dark thirty is toss the brisket on at your desired start time.  
Also you can accelerate the cook across the finish-line by wrapping in foil.  If you go the foil route you can unwrap once close to the probe tender feel in the flat to reset the bark.  
I will send you a PM with some brisket info I have collected over the years.  FWIW-

bbracey21

@lousubcap
can you be so kind to send me a copy of your brisket info? Every time I see a post about brisket your name comes up or is mentioned by others. I’ve cooked 2 now (1 awesome other not nearly as good).

And @2beast sit tight some great folks will be awake soon enough with all kinds of great info. 

lousubcap

@bbracey21
Info sent via PM.  

2beast

Thank You!

lousubcap

@2beast - how are you proceeding with the brisket cook?

2beast

Everything looks to be going well.
Prelit the egg and stabilized the temps.
Put the brisket in late last night and let it cook through the night.
I wrapped the brisket in butcher paper early this morning at about 175 degrees.

The brisket finished late morning and I left it in and lowered the temp to  175.
Removed it and placed it in a cooler a couple of hours ago.
Everything seems to be going as planned.
Thanks!

Foghorn

That's good to hear.

Pics?

Mark_B_Good

Go for turbo brisket ... raise temperature ... start at 8 am to 9 am and be ready for dinner!

Here's my past turbo brisket cook, I'll never do it the "normal" way again.

Turbo Brisket — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...