Brisket Cooked Faster Than Expected

Ladeback69 · September 2015

I put a 9.6 pound brisket on at midnight when I had the egg stabilized at 250. Just checked it, the point and flat at that and are done, 198 to 200, but far end of flat is 190. I don't need it tell 5:30. Am going to separate and make burnt ends. Do you think I can FTC see it till 5:30 or put in the oven at 1:17 and hold it there tin foil when done? Looks good.

BYS1981 · September 2015

I think you could hold it in the oven.

lousubcap · September 2015

You are seeing the same high-speed brisket cook deal I have found with my last 3 or 4 of them. Run around 260*F on the calibrated dome and get about 0.7 hrs/lb vs the 1 hr/lb I have been used to. That vent finished, with a prepped cooler you can get there...I use an el cheapo Igloo cooler, pre-warm with hot water for around 20-30 mins, heat some garage quality towels in the dryer then double wrap the brisket in HDAF, fill the cooler void with the towels and shut. 7+ hours later the brisket was at 150*F.

BYS1981 · September 2015

Looks like you could FTC it too.

Ps.. someone say brisket?

lousubcap · September 2015

@BYS1981- good call. i've got one of those in the queue for Monday. Almost thawed for prep work on Sunday. A banquet awaits...

Ladeback69 · September 2015

Thanks guys. Those were my thoughts too. It's almost there. Going to pull soon. Let set for 20 minutes, Going to separate point, put rub on and put it back on for an hour to makeburnt ends.

lousubcap · September 2015

I'm not gonna talk you out of burnt ends but the point is the best part of that hunk of beef. You may want to slice some to enjoy before committing the rest to burnt ends.

tarheelmatt · September 2015

I held one recently in the oven from 12 noon till 6:30pm. Was one of my best to date.

cazzy · September 2015

tarheelmatt said:

I held one recently in the oven from 12 noon till 6:30pm. Was one of my best to date.

I always use the warm feature of my oven now. Set it to 145 if I'm eating at home, and 170 if I have to travel with it.

tarheelmatt · September 2015

cazzy said:

tarheelmatt said:

I held one recently in the oven from 12 noon till 6:30pm. Was one of my best to date.

I always use the warm feature of my oven now. Set it to 145 if I'm eating at home, and 170 if I have to travel with it.

Cazz, that's what I used, but there's no setting , it's only one temp. It was roughly 150s° per the Maverick.

Ladeback69 · September 2015

lousubcap said:

I'm not gonna talk you out of burnt ends but the point is the best part of that hunk of beef. You may want to slice some to enjoy before committing the rest to burnt ends.

@lousubcap, I'm a KC guy and we like burnt ends and SWMBO, would not be happy if I didn't do some. Pork butt and spar ribs are in right now.

lousubcap · September 2015

Surrender!

Great cook right there.

Ladeback69 · September 2015

lousubcap said:

Surrender! Great cook right there.

Thank you. I need to see if y oven has the warm feature on it. May move brisket and BE's to oven if it does.

BYS1981 · September 2015

Looks good

Smokehouse33 · September 2015

Nice cook! Can't go wrong with burnt ends! #beefcandy

JohnnyTarheel · September 2015

Man yeah... Looks great

Brisket Cooked Faster Than Expected

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