Brisket Confusion

Unknown

Just picked up a 15# full brisket and I am confused about how to cook it. I plan to cook tomorrow.[p]I will cook indirect w/platesetter legs up, pan for drippings, fat side down. When should I start the cook if I want it to be pulled off the egg at around 4 pm? I plan on resting at least 1.5 hours in foil, towel and cooler. Will this really take 1.5-2.0 hours per pound to cook? If I marinate overnight and it takes that long I will have to plan on eating on Sunday. [p]How much of the fat cap should I trim off?[p]I was thinking about cutting the brisket in half and doing one in foil from 170 degrees to 200 and doing the other part without foiling. Is this a smart thing to do or would I be better to not cut it in half?[p]Thanks for your help. I'll post before and after pictures once I figure out how to do this.[p]
Gary[p]

gdenby

Treehouse,[p]I've only done a few whole briskets, and several flats. The 1.5 - 2 hour per pound guideline held true for me. The biggest I've done was just under 14 lbs. I started it at 4:30 a. m. and by 5 p.m. it was clear I had to foil it. After a brief period of direct heat at the end, we ate at 7 p.m. It was tastey, and tender, almost all was eaten, but the outer bark was pretty much gone after foiling.[p]1/4" seems to be the standard minimum for the fat. When I've trimmed more, the results were not good.[p]The point of the brisket is usually thicker and fattier than the flat. Many people seperate the point from the flat when the flat is done, and then cook the point more to make "burnt end."[p]gdenby [p]

Unknown

gdenby,[p]thanks for the advice.[p]I think I will trim the fat tonight to 1/4" and season.[p]At 15#, if I put it on tomorrow afternoon at about 5:00pm and hold the dome temp at 225-250, it should be done about 3:00 or so on sunday. I plan on wrapping in foil at 170 and don't want that to occur in the middle of the night.[p]I'll be shopping for a remote thermometer tomorrow.[p]gary[p]

Scotty's Inferno

Treehouse, The Dizzy Pig pictorial always helps me. See the link. Have fun, Scott

[ul][li]DP[/ul]

Fidel

<p />Treehouse,[p]A brisket will get to 170 faster than you think. For me it is that last 30 degrees that take so long. If you put yours on at 5:00 pm it will likely hit 170 in the middle of the night. I personally think a brisket that big doesn't need to be foiled until the rest period, but other opinions may differ. I like a good thick bark on brisket, and foiling tends to interfere with that to a certain extent.[p]My last brisket was a 9.6#. It got to 170 in about 7 hours, then stood there and wavered between 168-170 for several hours, then slowly crept up to 200. It took about 15 hours, give or take, and I did not foil until the end.[p]It turned out awesome.

Fidel

Fidel,[p]Stupid photo. it showed up in the preview.[p]

Unknown

Scotty's Inferno,[p]Thanks,[p]I forgot about his site. I did use his Cowlick rub on the meat. It's in the fridge for tomorrow.[p]Gary

Unknown

Fidel,[p]Your brisket looks great. I did a flat several weeks ago and had the bark but it was dry inside. The flavor was terrrific, just not moist. [p]I'm thinking the foil at 170 will keep it moist, but will sacrifice the bark. [p]I talked to a BGE Team at the Greenwood, SC BBQ a couple weeks ago and they cook their briskets to 170 then foil to 195. They were moist and delicious![p]I think I trimmed about 3#-4# of fat of of the 15# brisket and should be prepared for a 18-24 hour cook. If I put it on at 6pm and am up at 6am, it shouldn't overcook.[p]Gary

AnnaG

Fidel,[p]Dude..., that brisket is purdy...[p]Thanks...
...AnnaG...

Fidel

AnnaG,[p]Why, thank you ma'am.[p]

Michael B

Treehouse,
I recently did two packers, both near 14# with a 3/8 inch fat cap. 23 hour cook at 250* dome, plate setter - legs up, 3 cans of beer in the drip pan at the start. Didn't open the Egg until I took the meat out to be wrapped and placed in a cooler to rest. Couldn't be happier with the results.