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Brisket (wrapped) timing
![Dondgc](https://us.v-cdn.net/5017260/uploads/userpics/400/nS4D25LE20KC1.jpg)
Dondgc
Posts: 709
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.
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
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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 -
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. -
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
DonNew Orleans LA -
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"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 -
JohnInCarolina said: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
DonNew Orleans LA -
JohnInCarolina said:
Be extremely careful on how you tell her this!!!Just tell her that the cow, not the wife, drives the cook.
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! -
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
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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#latestNew Orleans LA -
Found some cook graphs online. Looks like 8-9 hours to 175 at 225…New Orleans LA
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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. -
lousubcap said:FWIW-
I'm guessing you run with a controller to be comfortable at that temp.New Orleans LA -
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
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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
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How about just getting up five minutes before she normally does and wrapping it then?Stillwater, MN
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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.Retired Navy, LBGE
Pinehurst, NC -
@bradleya123 - No argument on who’s driving. But I do make plans based on what I expect (hope) to happen.New Orleans LA
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StillH2OEgger said:How about just getting up five minutes before she normally does and wrapping it then?New Orleans LA
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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
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