Brisket lunch noon eat time timing

gavinman

It's that time again, and I'm overwhelmed using the search function.

I have an 8 lb flat that needs to be cooked and family is coming over at noon on New Years day.  I'm going to put it on tomorrow.  I was thinking overnight but don't know if I want to be that involved.  I have a large BGE with just the regular vents.

If I cook it tomorrow afternoon what the best way to keep it until noon the next day or should I just put it on overnight and hope for the best.  I do have dual wireless probes with alarms.

It's always hard to time when you have an exact time to eat.

hoosier_egger

You can hold FTC (Foil, Towel, Cooler) for 6, 8, 10 hours or more. I would give yourself a 3-4 hour buffer and plan on resting it for a few. Otherwise, I would cook the day before and reheat via Sous Vide

lousubcap

If you don't have a relationship with the mistress Sue Vide then cook it the day before and once you stop the carryover cooking, shrink wrap and tightly foil wrap as well.  Into the fridge.  a couple of hours before slice and eat time, unwrap and put in a pan (ideally on a small rack), add some water or beef broth) tightly cover with foil and put in your oven at around 250*F until you get the brisket into the 140-150*F serve window.  Remove and have at it.  The above will cost you the bark but I'm sure your family won't notice or care.  FWIW-

Dyal_SC

For an 8 lb flat and eating at noon the next day, and if you don’t mind getting up once a few hours in:

FWIW, personally I would fire the egg up around 10:30 pm the night before, light in 3 places to ensure it won’t go out, get it steady at 225ish, making sure it’s holding steady at midnight (you’ll probably be up to midnight anyways I would imagine since it’s NYE), then toss it on with a steady smoke (daisy wheel and bottom damper will be barely cracked).  Maybe get up once around 3 am to make sure your temp is stable. 

You should be close to done by 7 or 8 in the morning. You can wrap and crank the temp higher if needed to finish. Then FTC until lunchtime.

If you have a wireless thermometer like you mentioned, even better.

gavinman

Dyal_SC said:

For an 8 lb flat and eating at noon the next day, and if you don’t mind getting up once a few hours in:

FWIW, personally I would fire the egg up around 10:30 pm the night before, light in 3 places to ensure it won’t go out, get it steady at 225ish, making sure it’s holding steady at midnight (you’ll probably be up to midnight anyways I would imagine since it’s NYE), then toss it on with a steady smoke (daisy wheel and bottom damper will be barely cracked).  Maybe get up once around 3 am to make sure your temp is stable. 

You should be close to done by 7 or 8 in the morning. You can wrap and crank the temp higher if needed to finish. Then FTC until lunchtime.

If you have a wireless thermometer like you mentioned, even better.

This is what I think I’m going to do. I’m going to go pick up some new charcoal tomorrow since my current bag is little pieces and just bite the bullet and do the overnight smoke. 

Thanks

GrateEggspectations

Some good info and suggestions above. Sounds like you’ve settled on approach, but just giving you further options...

You could always get up early New Year’s Day and cook it turbo (faster, at higher heat). I found this resource describing the turbo cook of a 7lb flat - almost your exact scenario. https://thebbqbuddha.com/how-to-cook-a-turbo-brisket-flat/

I may be alone in this stance, but there’s something I like about getting up extra early, starting the smoker and prepping the meat (if not done the night before) while all’s quiet and everyone is asleep. 

gavinman

I put the brisket on a little before midnight. My temperature alarm went off at 4 am because the eggs temp got to 200 degrees. I jumped up and opened the vents up and fell back asleep for a while then saw the egg was at 250 so I thought I was good.  

Woke up around 8ish and the brisket was around 149 then it got to 150 ish and stayed there for an hour and a half. So I wrapped it in butcher paper and cranked the egg up to 300.  The egg got a little hotter and burned the paper. I took it out at 11:00 am and let it rest until noon when everyone came over. 

The brisket turned out great. The burnt end side was the best burnt ends I’ve ever had. Everyone loved it. 

It was around 25 degrees outside. There was a large difference between the dome temp and the grate temp, about a 40 degree difference. 

After reading several posts I agree 220 to 250 is a little too low, I’ll probably aim for 275 next time for a target grill temp. It all worked out though. 

I only used salt and some Dizzy Pig Cowlick.  Nothing else, fat side down never flipped it. 

Thanks

lousubcap

Way to bring it home.  Thanks also for the feedback, a somewhat rare event here especially given all the questions and responses.
Happy New Year!

Dyal_SC

HNY!  Glad it all worked out even with the hiccups.