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Help! Overnight brisket emergency
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echap
Posts: 13
Had 2 briskets to cook for today. One was 12 lbs, trimmed down to 10, and one was a 6 lb trimed to 5. I figure I would put the large one on last night, and then get up around 5 and put the smaller on on. Well when I got up at 5, I went out and realized that I must have been overserved last night as I put the small one on and it's nicely done now, but the large one has only been on for 3.5 hours now. Now the fire went out. Internal temp on the big one is around 125 right now. Need to get it done by 5. Any expert advice and how hot I should run the egg now to meet that goal?
Signed, first time overnight brisket fail
Signed, first time overnight brisket fail
Comments
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sounds like something i would do. get your grate temp up to 275 (that will be over 300 on your dome) and let it go until 2 hrs before your party. if it's not ready yet, bump the temp up to 325 at the grate until it's done. That temp will push it through quickly. you are fineKeepin' It Weird in The ATX FBTX
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+1 Also, if you have to crank it up to 325, I'd drape a piece of foil over it to keep the bark from burning.The Cen-Tex Smoker said:sounds like something i would do. get your grate temp up to 275 (that will be over 300 on your dome) and let it go until 2 hrs before your party. if it's not ready yet, bump the temp up to 325 at the grate until it's done. That temp will push it through quickly. you are fine
I've done several 13ish lb'ers in 8 hours and they turn out great.Be careful, man! I've got a beverage here. -
good call on the foil at 325. If your rub has a lit of sugar in it (most do), it can scorch at those tempssounds like something i would do. get your grate temp up to 275 (that will be over 300 on your dome) and let it go until 2 hrs before your party. if it's not ready yet, bump the temp up to 325 at the grate until it's done. That temp will push it through quickly. you are fine
+1 Also, if you have to crank it up to 325, I'd drape a piece of foil over it to keep the bark from burning. I've done several 13ish lb'ers in 8 hours and they turn out great.Keepin' It Weird in The ATX FBTX -
The brisket boys to the rescue, just don't panic, "it's all gonna be alright"
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The brisket boys to the rescue, just don't panic, "it's all gonna be alright"
atta girl Lizzie. You know the drill. Keep you phone out of the fire and chillax
)Keepin' It Weird in The ATX FBTX -
Yup no iPhone smoke flavor for this girl!
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Ok gang, crisis averted. Following tec directions just hit butter flavored meat stage, she's in the cooler resting. This our neighborhood cookoff.
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Looks like a fun way to spend a day.Keepin' It Weird in The ATX FBTX
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That is awesome! What a neighborhood. I doubt I could scare up 3 smokers like that in my entire town!
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Awesome, can't wait to see how it tastes!
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Now what's really gunna mess you up is "why do folks spend 3 weeks smoking these dang things?"Be careful, man! I've got a beverage here.
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More pictures of the cookoff
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Any houses for sale in your neighbor hood?
LG. BGE Straight up Cheese head from Little Chute, WI -
I spewed beer all over my keyboard when I read the OP. Great stuff. Glad it turned out OK. Thanks for sharing!!!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Here are a few more pictures from our neighborhood cook off. We had four categories, Open, Poultry/Fish, Pork, and Beef. My wife and I won the Open category with the Pig Shot recipe from a couple weeks ago on here in the BGE. Chicken and peppers won the Poultry category. Pulled pork won the pork category and a brisket that was cooked on the big trailer won the beef category. I got second on my brisket. All in all we had a great turnout. I counted over 90 people and we went thru 2 kegs of beer. It was a really hot day and this years event it was held in my backyard. Glad it's over as it was a ton of work.
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@ echap-that's what this whole "Q" thing is all about!! Congrats on a great event, your wins and the possibilites for next time. Too much fun-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.
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Looks like a great time.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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