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Brisket cook time

YukonRon
YukonRon Posts: 17,261
in EggHead Forum
Well, heck. I started a brisket last night around 6:00 pm. It was trimmed to 13 pounds, and plced on the XL indirect at 225F. I was thinking it would take about 18 hours to cook. Wrong! It finished this morning at around 2:30. Is this common? 8 hours for this cut of brisket? I sat up for what i though was the stall, around 160, set my OCD alarm for two hours, went to check on it and it had reached 203F, probed like buttuh. So I now have brisket for breakfast, sammies for the game and burnt ends and chilli. 
Has anyone experienced this? Is my time estimation wrong?
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • lousubcap
    lousubcap Posts: 36,814
    edited November 2015
    Your cook is definitely and outlier-I have recently had them run at around 0.7 hrs/lb at about 270*F on the dome (planning for around 1 hr/lb) but nothing that fast, especially at that temp.  Regardless, the friggin cow always wins.  Enjoy the eats.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • blind99
    blind99 Posts: 4,974
    If the egg were 275 I'd say sure it's possible. How much wine did you drink last night ;)
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • YukonRon
    YukonRon Posts: 17,261
    blind99 said:
    If the egg were 275 I'd say sure it's possible. How much wine did you drink last night ;)
    Just a couple of glasses. It never got up above 235F, all night. When I checked two hours later it was still at 225F when the it probe had passed 200F
    came out great, very tender, moist as heck, but at 0200, I FTC, until I got up at 0900. Had I served it within 4 hours, the results would have been dramatically different I think. Still not bad....I plan on slaughtering the rest of it today on nachos, sammies and burnt ends.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Tinyfish
    Tinyfish Posts: 1,755
    Have you checked/calibrated your thermometer. 
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  • YukonRon
    YukonRon Posts: 17,261
    lousubcap said:
    Your cook is definitely and outlier-I have recently had them run at around 0.7 hrs/lb at about 270*F on the dome (planning for around 1 hr/lb) but nothing that fast, especially at that temp.  Regardless, the friggin cow always wins.  Enjoy the eats.

    It still turned out ok, MBW is enjoying it for breakfast 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Tinyfish said:
    Have you checked/calibrated your thermometer. 
    Yup calibrate every 28 days. Crazy huh?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,814
    @YukonRon said:
    Yup calibrate every 28 days. Crazy huh?

    I am not on a timed interval but I do check mine before every L&S.  It's the driver of the cook-gotta have confidence.  Believe in your indications.  Enjoy that brisket.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,261
    I plan on doing another soon. This is really not bad considering.....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • bgebrent
    bgebrent Posts: 19,636
    My kind of breakfast Ron!
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 17,261
    bgebrent said:
    My kind of breakfast Ron!
    We did our French press coffee this morning, and it suits the brisket really well for breakfast.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blind99
    blind99 Posts: 4,974
    YukonRon said:
    bgebrent said:
    My kind of breakfast Ron!
    We did our French press coffee this morning, and it suits the brisket really well for breakfast.


    Absolutely.  I like to toast up some English muffins in the cast iron, then crisp up some shredded point.  Egg over easy.  all assembled, with cheese, and chili garlic sauce.  best breakfast sandwich ever and it washes down great with black coffee!


    on the topic of coffee, have you tried coffee from a clover machine? 

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    My last one went really fast too, but turned out to be the best ever. 

    If you're worried about FTC, just wrap and place in oven on warm feature.  
    ------------------------------
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  • DoubleEgger
    DoubleEgger Posts: 19,182
    Lately, my briskets have cooked faster than expected and my butts slower than expected....
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  • YukonRon
    YukonRon Posts: 17,261
    blind99 said:
    YukonRon said:
    bgebrent said:
    My kind of breakfast Ron!
    We did our French press coffee this morning, and it suits the brisket really well for breakfast.


    Absolutely.  I like to toast up some English muffins in the cast iron, then crisp up some shredded point.  Egg over easy.  all assembled, with cheese, and chili garlic sauce.  best breakfast sandwich ever and it washes down great with black coffee!


    on the topic of coffee, have you tried coffee from a clover machine? 

    I have not tried that yet. We blend our own coffee, nothing extravagant DD breakfast blend 2/3 to dark french roast 1/3. Coarse grind. We like it because we can take it anywhere and make it.

    The breakfast sandwich seems delicious, I will try that. We did breakfast burritos with Gruyere cheese mixed with scrambled eggs. We threw in some Newmans salsa and added a light dusting of creole seasoning. Not bad. But I do want to try your recipe.
    thank you @blind99 looking forward to that tomorrow!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • pgprescott
    pgprescott Posts: 14,544
    Mine take about that but I wrap them. I have done some unwrapped and haven't gotten over 12 hours yet. I've done butts for 18, but none of my briskets yet. It's the meat that's the boss. 
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  • YukonRon
    YukonRon Posts: 17,261
    tarheelmatt said:
    My last one went really fast too, but turned out to be the best ever. 

    If you're worried about FTC, just wrap and place in oven on warm feature.  

    This has turned out much better than I had initially anticipated. I did FTC this morning around 0230, and left it in the kitchen until 0930 this morning. The floor beneath the cooler was much warmer than the surrounding space, so I kind of thought, major heat transfer, dried out. However, pulling that bad Hebrew out, slicing and getting rid of the drier ends, this thing is associated as any brisket I have ever had. I was bumming initially, but everytime I had gone back, it is killer. I have never had one cook this fast. What throws me is how tender this thing is, yo can't handle it without it wNting to fall apart.
    MBW loves it. 
    @tarheelmatthave to agree, best one I have done so far
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261

    DoubleEgger said:
    Lately, my briskets have cooked faster than expected and my butts slower than expected
    @DoubleEgger funny you mention that. Everything I have done packaged and thawed in a cryovac has done the same thing, beef vs pork. I have done butts that should not have gone 12 hours, go 16-18 hours. And this brisket as well as other beef roasts, seem to power through stalls like they were never there.
    what is up with the Smoking Gods?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blasting
    blasting Posts: 6,262

    Was that a flat, or a full packer Ron?  I've only done a handful of briskets myself, but that seems crazy quick compared to mine.  

    btw, I'm making brisket chili myself today

    Phoenix 
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  • YukonRon
    YukonRon Posts: 17,261
    It was a full packer I bought it at 15 lbs plus, and trimmed it to an easy 13 ish.

    I really was anticipating disaster, letting sit for 6 hours plus, but I was truly surprised in the results. Pretty good actually. Don't know how much will be left for chili at this rate might get some burnt ends, but that may be all.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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