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New Years Eve Brisket

Jeronamo
Jeronamo Posts: 50
in EggHead Forum
Picked up a 13.2 lb brisket for NYE. I've done lots of points but this is my first full packer. I estimate somewhere around 11.5 to 12 lbs when trimmed. Trying to time it so it is done around 4pm to rest until 6pm when I will carve it up as I am smoking some sausages when the brisket comes off. I know it's done when it's done but should 1.25 hrs per lb be sufficient? I'm planning on a an egg temp of 275 so I'm thinking it should go on at about 2am +/-. Suggestions welcome.
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Comments

  • lousubcap
    lousubcap Posts: 37,334
    Looks like Canadian AAA grade beef-I don't know how that relates to the US equivalent but I'm guessing it is at the higher end of the spectrum.  That said, for the last 4-5 briskets (packers) that I have cooked (prime or Wagyu grade)-running at about 260-280*F on the calibrated dome I have seen around 0.75 hrs/lb.  Of course if you plan for that then the cow will hose you up. 
    With a well prepped (hot water pre-soak, dryer warmed towels) FTC elcheapo cooler you can easily hold for 7+ hours.  With that as a fall-back position you can start as you plan.  You can always dial it down if going too quickly or crank it up if the opposite.  Whereever you land, let it sit on a cooling rack for around 20 minutes before the FTC to stop the carry-over cooking.  Enjoy the cook and 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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  • Little Steven
    Little Steven Posts: 28,817

    Here's the comparison lou.


    Steve 

    Caledon, ON

     

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  • Jeronamo
    Jeronamo Posts: 50
    Yes, it is Canadian AAA so pretty good quality but certainly not Wagyu. Packers are hard to get around here. Thanks for the tips, I'll probably adjust my time per lb based on your suggestion. I was planning on FTC but hadn't thought about the carry over aspect. Good to know they can FTC for that long. 
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  • Little Steven
    Little Steven Posts: 28,817
    edited December 2015
    Cdn. briskets can be dicey. You may want to inject it with some beef jus and butter. You can inject it with a tenderising marinade too. Best bet is to get in touch with Phil (pantsypants) and get some US prime.

    Steve 

    Caledon, ON

     

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  • lousubcap
    lousubcap Posts: 37,334
    edited December 2015
    @Little_Steven - thanks as I was too lazy to google the info.
    @Jeronamo - the marbling will give you a good idea of the true quality of cut.  Since AAA is at least US choice grade, that shouldn't change your cook plans from a time perspective.  Just declare victory when the thickest part of the flat probes like buttah and pay no attention to what is happening with the point.  It is just along for the ride.  Don't know the size of your BGE but if not a XL then you may have to initially drape the brisket over a foiled brick or inverted rib rack to fit until shrinkage takes over.  And make sure to foil protect any part that overhangs your heat deflector.  BTW-I run with the point to the back as that is the hottest cook area of the BGE. 
    Edit: Give the Aaron Franklin brisket video series a look.  He covers, trimming, how to slice and the wrap debate in different cuts.  FWIW-
    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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