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Brisket (wrapped) timing

I’ve never wrapped before and my wife is insisting that my current brisket (12 pounds trimmed) WILL be wrapped. But I’m lost on timing…I don’t want to be wrapping brisket in the middle of the night. 

So two questions- how long to reach 165 cooking at about 225? And once I wrap, will the cooking time be abbreviated or can I still guesstimate 1.5 hours per pound total?  Thanks for any input. 
New Orleans LA

Answers

  • Langner91
    Langner91 Posts: 2,120
    edited June 2022
    I wish there was a simple answer.  Size, grade, and genetics all play a role.

    I figure 5-6 hours as a general rule of thumb.  But, it could be anywhere from 3-9 hours.

    If you start it 5 hours before you plan to retire, you won't have to get up to tend it.  Just wrap it before you go to bed.  It doesn't have to get wrapped at exactly 165°F.

    Good luck!
    Clinton, Iowa
  • lousubcap
    lousubcap Posts: 34,418
    edited June 2022
    I won't guesstimate on the time to 165*F as the cow drives the cook.  The whole cook works backwards from the target slice (on demand) and serve time.   My goal with every brisket cook is to finish in the FTC window (2-6 hours early).   
    First up I have no idea the demand for the wrap but since it is a requirement for you I would up the cook temp (on the dome to around 260-280*F and figure (key word) around one hr/lb.  
    Enjoy the cook.  Just remain flexible.
    Regarding the question about wrapping, it really depends on how the cook is going and the time constraints that may be in play.  Foil is used to power the cook home and will bring a softening of the bark along with it.  You can expect anywhere from 10-20*F per hour rise when in the foil.  The bark softening can be mitigated by removing from the foil and putting it back on the BGE nekked for a good 15-20 minutes.  Just pay close attention to the feel as you don't want to over-cook.
    Butcher paper wrap preserves the bark as it was set when wrapped.  This will also accelerate the cook but not like with the foil.  Expect around 10 *F/hr with the BP. 
    Nekked for the duration will get you the darkest and most crunchy bark.  

    Being lazy once the cook starts I tend to run nekked for the duration as often as I can unless pressed for time.  If I decide to wrap then I base it on bark formation as well as the time factor. BP first in the wrap queue then if necessary foil.
    Always remember, "The cow drives the cook!" Don't over-think it.  
    The most fun cook you can have on the BGE due to all the audibles that will appear. 
    Edit:  The above temp rise numbers are based on the dome around  260-280*F on the one point temperature checked thermo.

    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.
  • Dondgc
    Dondgc Posts: 709
    I agree on the (lack of) need to wrap. But she wants me to try something different. I, on the other hand, like to do what I’m comfortable with!

    thanks for the input  

    Don
    New Orleans LA
  • JohnInCarolina
    JohnInCarolina Posts: 33,249
    Dondgc said:
    I agree on the (lack of) need to wrap. But she wants me to try something different. I, on the other hand, like to do what I’m comfortable with!

    thanks for the input  

    Don
    Just tell her that the cow, not the wife, drives the cook.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
  • Dondgc
    Dondgc Posts: 709
    IoDondgc said:
    I agree on the (lack of) need to wrap. But she wants me to try something different. I, on the other hand, like to do what I’m comfortable with!

    thanks for the input  

    Don
    Just tell her that the cow, not the wife, drives the cook.  
    I hear ya! And I tried 😂. 
    New Orleans LA
  • wps456
    wps456 Posts: 107
    Just tell her that the cow, not the wife, drives the cook.  
    Be extremely careful on how you tell her this!!!
    On wrapping, I wrap with butcher paper at the end of the stall…tends to be around 180-ish. It usually takes quite a while for the IT to start rising after the wrap. I smoke at 275 so instead of getting up in middle of the night, I just get up real early to get things started. Good luck!
  • Foghorn
    Foghorn Posts: 10,108
    You ask a good question.  Here is a post from a few years ago that compares two briskets.  One was wrapped around the start of the stall (160 degrees or so - I'm not really sure because we were cooking 5 briskets and a whole pig at the time so we just wrapped when it was convenient).  One was wrapped as suggested above - at 175 or 180 after coming out of the stall when the bark was "set".  The second one has superior bark for this reason.  After many trials I have finally gotten the patience to wrap no lower than 175.


    https://eggheadforum.com/discussion/1206857/food-pr0n-jiggly-brisket-videos#latest


    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

  • Dondgc
    Dondgc Posts: 709
    Foghorn said:
    You ask a good question.  Here is a post from a few years ago that compares two briskets.  One was wrapped around the start of the stall (160 degrees or so - I'm not really sure because we were cooking 5 briskets and a whole pig at the time so we just wrapped when it was convenient).  One was wrapped as suggested above - at 175 or 180 after coming out of the stall when the bark was "set".  The second one has superior bark for this reason.  After many trials I have finally gotten the patience to wrap no lower than 175.


    https://eggheadforum.com/discussion/1206857/food-pr0n-jiggly-brisket-videos#latest


    Thanks. Any idea on how long to get to 175? Maybe an hour per pound at 225? Or less? I have not ever taken notes on intermediate times - maybe I should start!!
    New Orleans LA
  • Dondgc
    Dondgc Posts: 709
    Found some cook graphs online. Looks like 8-9 hours to 175 at 225…
    New Orleans LA
  • lousubcap
    lousubcap Posts: 34,418
    I would run hotter (around 260-280*F) and work it all backwards from the desired serve time.  Going with 12 lbs and at the mentioned temp range figure (key word) about 1 hour/lb.  If you want to serve at 6 PM then all you have to do is get the brisket into the FTC stage somewhere between around Noon and 4 PM (to allow at least a 2 hr FTC).   So, if you start at 6 AM and the cook is moving right along then your wrap process (BP or foil) decision time is when you need to use the ball-park wrap acceleration cook times to hit the FTC.  You can also dial the cook up to around 300*F after 3-4 hours.  FWIW-
    I'm guessing you run with a controller to be comfortable at that temp. 
    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.
  • Dondgc
    Dondgc Posts: 709
    lousubcap said:
     FWIW-
    I'm guessing you run with a controller to be comfortable at that temp. 
    I use a Smobot. Without it the Egg really wants to stabilize at 250. Which I would be fine with. I guess eventually I will shake the “lower is better” mentality but not sure when!
    New Orleans LA
  • Foghorn
    Foghorn Posts: 10,108
    I've never cooked below 240 so I can't speak to timing of the cooking at that temperature.  I'd go with the resource/graphs that you found.

    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

  • Dondgc
    Dondgc Posts: 709
    I’m going to go slow overnight so I can avoid getting up to wrap before 5am. I’ll wait to 175 to wrap which seemed like a good suggestion. Then I will crank up the heat to the 275 range to come off the Egg no later than noon and hopefully a couple of hours earlier. 

    Thanks all for the input. 
    New Orleans LA
  • StillH2OEgger
    StillH2OEgger Posts: 3,855
    How about just getting up five minutes before she normally does and wrapping it then?
    Stillwater, MN
  • bradleya123
    bradleya123 Posts: 475
    Dondgc said:
    I’m going to go slow overnight so I can avoid getting up to wrap before 5am. I’ll wait to 175 to wrap which seemed like a good suggestion. Then I will crank up the heat to the 275 range to come off the Egg no later than noon and hopefully a couple of hours earlier. 

    Thanks all for the input. 
    So you think...the cow drives the cook!  The last full packer brisket I did the damn thing cooked so fast it was unbelievable.  It was a 18# put on at 10:15PM and it was done at 7:00am at 260 deg.  
    Retired Navy, LBGE
    Pinehurst, NC

  • Dondgc
    Dondgc Posts: 709
    edited June 2022
    @bradleya123 -  No argument on who’s driving. But I do make plans based on what I expect (hope) to happen. 
    New Orleans LA
  • Dondgc
    Dondgc Posts: 709
    How about just getting up five minutes before she normally does and wrapping it then?
    This might have been the best response 😂 unfortunately I saw it too late to implement!
    New Orleans LA
  • StillH2OEgger
    StillH2OEgger Posts: 3,855
    edited June 2022
    I'm sure it will be great no matter how/when you get there. And keeping the wife happy is always the first priority!
    Stillwater, MN