Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket timing or holding?

Options
2beast
2beast Posts: 50
edited February 2022 in EggHead Forum
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.

Comments

  • lousubcap
    lousubcap Posts: 32,385
    Options
    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-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • bbracey21
    Options
    @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
    lousubcap Posts: 32,385
    Options
    @bbracey21
    Info sent via PM.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • 2beast
    2beast Posts: 50
    Options
  • lousubcap
    lousubcap Posts: 32,385
    Options
    @2beast - how are you proceeding with the brisket cook?
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • 2beast
    2beast Posts: 50
    Options
    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
    Foghorn Posts: 9,846
    Options
    That's good to hear.

    Pics?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Mark_B_Good
    Mark_B_Good Posts: 1,521
    Options
    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...
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!