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Brisket 2nd attempt
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maXim
Posts: 468
I have a 8 1/2 lbs brisket that I would like to have ready for 6PM on Saturday. My first attempt at Brisket resulted in a 13 hour cook for a 13 pounder :blink: .
First thing I will be calibrating my dome thermometer. From my searches I'm guessing dome temp of 250?
I know I will need to let it rest and could do so in a cooler for several hours. When should I put it on? is Midnight OK? should I put it on around 6am on Saturday? Please help :S
Max
First thing I will be calibrating my dome thermometer. From my searches I'm guessing dome temp of 250?
I know I will need to let it rest and could do so in a cooler for several hours. When should I put it on? is Midnight OK? should I put it on around 6am on Saturday? Please help :S
Max
Comments
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The common time suggested is 1.5 hrs per pound - that's about 12 hours of cooking time then the rest.
250° dome is a good stable temperature for overnight cooking.
I am going to try for a hotter cooking temperature on my next brisket. I am just trying to find and end 'wet' look like several have posted here on the forum.
GG -
Thanks GG.
I'll probably start it around midnight better safe than sorry wouldn't want to keep my guests waiting.
Max -
.
Seems a bit early to me. When done if you wrap carefully the butt will stay hot for 5 to 6 hours. That should give you a big enough window.
I wrap in foil then in a large piece of fleece (stadium blanket). I keep the seam in the foil up so the juices don't leak out into the blanket.
GG -
And if it's done too early for food safety you can wrap it in foil and it comes out fine after an arbitrary long number of hours if you do the rest in a in a 150-175 oven rather than in a cooler.
Doug -
Your right...
Could I start the fire say around 11:00pm, make sure its stable at 250 then get up around 3 ish to put the brisket on? -
Hi Doug,
that sounds like a good idea, have you ever done that? If so, how long could I keep it in the oven before it dries out? -
Doug's idea might be a good solution for timing.
GG -
I did butt not brisket, but its holding the meat at it's cooked temperature and it's below boiling and it's wrapped, I would think you would have a very long time, the butt stayed wonderfully moist and I had it in there for something like 8 hours.
Doug -
Thanks Doug,
thats really good to know!
Max. -
I have the exact same issue however I am working with the digiQ II which should help.
Plan on staying up and putting mine on around 1am. Then waking up around 8. Hopefully taking off around 1-2p then storing in a cooler for 3 hours. -
No such luck, I'm going to be getting up every 3 hours to check my temp make sure my fire don't go out!
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