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First time easter brisket! Help needed

Kmooose
Kmooose Posts: 35
in EggHead Forum
OK, So I am finally going to try a brisket. I have a 15 pound, untrimmed, injected brisket. I will be pulling it off and taking it to a family members house about an hour away. Soonest I can put it on is about 7pm Friday night, need to pull it off by about 10am the next day....so I figure I have about 15 hours to work with. Is this even doable? Can use any advice on temps to took it at, temp to pull it at, and estimated time. Also best recommendations on what to season it with. Thank you!
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  • SGH
    SGH Posts: 28,989
    If the brisket gods do not answer, I will offer what I can. A quick question if i may. What "grade" is your brisket and what did you inject it with? I will answer one of you questions now, absolutley it's doable. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Kmooose
    Kmooose Posts: 35
    edited April 2015
    Someone gave it to my uncle as a gift, he gave it to me to cook, so not positive the grade. Told it is injected with natural beef fat. Just got done reading Travis's Brisket....how I do it post...seems like an interesting way to do it...but the more I read the more it seemed he didn't really cook it that way anymore. So I'm still looking for options
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  • Lmidkiff
    Lmidkiff Posts: 442
    Never underestimate the Travis method! 
    McKinney, TX
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  • Kmooose
    Kmooose Posts: 35
    Haha. I deff don't underestimate it, just couldn"t tell if he still recommends it that way or if he decided there were better changes to be made!
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  • Chowman
    Chowman Posts: 159
    If I were you I would do Travis method. Good luck!
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  • Kmooose
    Kmooose Posts: 35
    any suggestions on you're favorite rub for it?
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Listen to SGH. 
    Keepin' It Weird in The ATX FBTX
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  • thegooddocta
    thegooddocta Posts: 264
    @kmooose - keep it simple - S&P is all the rub you need on a brisket in my humble opinion!
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
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  • Kmooose
    Kmooose Posts: 35
    If I do the travis style, how long do you think it would take the 15lb brisket at 300 dome temp? Also what is your best suggestion on what temp to pull it, since I'll be letting it rest for over an hour on the drive? I have seen a lot of ppl talk about FTC....not sure what that means though
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I was worried about the first brisket I cooked. Unwarranted. 

    Just do it
    New Albany, Ohio 

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  • Kmooose
    Kmooose Posts: 35
    Ok so I'm doing the brisket Travis style. Put it on about 5 hours ago and the probes are already sitting at 198......it seems this has cooked way too fast. Dome temp has been right at about 300 the entire time. Any reason kit has cooked so fast?? Not sure what to do with it now since I pbviously don't need it until noon tmm. 
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  • mahenryak
    mahenryak Posts: 1,324
    Do you have the probe in the flat portion of the brisket?
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Kmooose
    Kmooose Posts: 35
    I put it in at the back end, the thickest part. Tried to get it in the center. Should I move it?
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  • mahenryak
    mahenryak Posts: 1,324
    If you have it in the point, yes, move to the flat portion.  You can get these kinds of readings in the Point (thickest part of brisket) due to high fat content.  Do not be overly concerned.  When you move it to the thickest part of the flat then notice that it will probably go in firm, a sign that it is not nearly done.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Kmooose
    Kmooose Posts: 35
    Ok so I moved to position of the probes and it actually is a higher temp towards the lower part of the brisket. Could the fact it was injected with fat and juices have anything to do with this? Pic coming
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  • SGH
    SGH Posts: 28,989
    @Kmoose- You should be probing in the thickest part of the flat. If you look close, you can see a natural seam/vein of fat that separates the point from the flat. More often than not, the ideal place to probe is about 1/2 inch behind this seam toward the flat. Ignore the point and the fat vein all together. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • mahenryak
    mahenryak Posts: 1,324
    How did it probe?  Firm or very easy?
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • mahenryak
    mahenryak Posts: 1,324
    @SGH I didn't know if anyone would be around this late to answer his questions.  I'll bow out now.  One thing I hadn't picked up on was that he is braising this brisket (I think).  I've never cooked a brisket this way.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Kmooose
    Kmooose Posts: 35
     
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  • Kmooose
    Kmooose Posts: 35
    Ok I have reprobed again but still getting 200 for the temp. Probe is going in easy. Nice and smooth. Juice have been bubbling in the pan the entire time. Not sure if it just sped up the process somehow?
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  • Kmooose
    Kmooose Posts: 35
    Ha the brisket was given to me, I was told it was injected with fat and juices. I'm not sure how much of a difference that would make. 
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  • mahenryak
    mahenryak Posts: 1,324
    I've found another thread where the person reported faster cooking times with this method.  If it is probing smooth then it could be nearly done.  Let's wait a bit for SGH. 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,989
    Kmooose said:
    Juice have been bubbling in the pan the entire time. Not sure if it just sped up the process somehow?
    It sped it up dramatically. If you need some tips on holding it until tomorrow, call me. I talk much better than I type. 228-627-5400.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Kmooose
    Kmooose Posts: 35
    Ok. Not the end of the world if it is done. The brisket is a bonus for the meal tmm, not dependent on it. But if it is done, next question would be what to do with it now until noon tmm. I really appreciate the help this late at night. 
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  • mahenryak
    mahenryak Posts: 1,324
    Okay.  @kmoose I will leave you in @SGH 's capable hands.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,989
    mahenryak said:
    Okay.  @kmoose I will leave you in @SGH 's capable hands.
    My brother, feel free to offer help. We was typing at the same time. I didn't know you was responding. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I'm in no way shape or form @SGH but if you are already probing smooth in the fat and thin parts of the meat it's done. Take it off, wrap it in foil and let it rest in a cooler, not sure what timezone you are in but you will probably have to reheat the meat for your serving time. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • mahenryak
    mahenryak Posts: 1,324
    @SGH no sweat.  Just didn't want to have too many cooks in the kitchen.  I think Sottborasjr is right.  If it's probing smoothly all over it's time to pull, wrap and place in cooler.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • SGH
    SGH Posts: 28,989
    mahenryak said:
    @SGH no sweat.  Just didn't want to have too many cooks in the kitchen.  I think Sottborasjr is right.  If it's probing smoothly all over it's time to pull, wrap and place in cooler.
    He has pulled it and is wrapping as we speak. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • mahenryak
    mahenryak Posts: 1,324
    Good deal.  It's pretty cool that you can almost always come on this forum for help (24X7) :smile: 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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