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6 lb brisket flat

Nole95
Nole95 Posts: 3
in Beef
Picked up a 6 pound brisket flat today from the local butcher.

I would like to have it ready to eat about 7pm Super Bowl Sunday.  It has already been rubbed down and in the fridge.

I would like to cook low and slow.  About what time would I want to put it on tomorrow morning?  I have read different things about how much time to estimate per pound, what temp to remove it at, and whether or not to foil and put back on the Egg.
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Comments

  • Chubbs
    Chubbs Posts: 6,929
    If I were you I would inject that thing with beef broth and throw on mid morning. Once it hits desired internal temp and probes without resistance FTC until 7. You can always crank the heat or wrap to speed up. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • ryantt
    ryantt Posts: 2,558
    I'd run 250ish and see how things go.  Like @Chubbs said you have options depending on how the cook progresses.  Give yourself plenty of time to get the egg settled in and to temp.  I try to allow myself a solid 40min to prep the egg and get settled in.  

    Good of luck and make sure to post picks and questions as you go.  Many of the guys on here are a great help and can get you out of the weeds if things start to go wrong. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SGH
    SGH Posts: 28,988
    Chubbs said:
    If I were you I would inject that thing with beef broth 
    Or even better, Unicorn tears ;)

    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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  • ryantt
    ryantt Posts: 2,558
    edited February 2016
     that's a great idea Scotty unicorn tears would help make it extra tender.  @SGH you kill me at times.  I can't help but laugh at your post.  I wish I could give this one the double seal of approval.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SGH
    SGH Posts: 28,988
    edited February 2016
    @ryantt
    Thanks man. We all lnow that unicorn tears are a myth. However, in the Q world, unicorn tears refers to pickle juice that has been triple filtered, then simmered (not boiled) for 60-90 seconds and then diluted with water. It actually makes a hell of a beef injection. The brisket I cooked last night got heavily injected with the said tears when it reached 160ish degrees. The result, in my opinion, is far better than beef broth. 

    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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  • SGH
    SGH Posts: 28,988
    ryantt said:
     @SGH you kill me at times.  I can't help but laugh at your post.  
    I try to be humorous at times. However I think that sometimes folks don't realize that I'm only kidding and get offended. However that is never my intent. I'm glad that you appreciate my attempts at humor my friend.  

    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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  • ryantt
    ryantt Posts: 2,558
    Interesting @SGH didn't realize it had to was real thing 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SGH
    SGH Posts: 28,988
    edited February 2016
    ryantt said:
    Interesting @SGH didn't realize it had to was real thing 
    Try it on a cheap chuck roast and see what you think. Tip- Use dill pickle juice, not sweet pickle juice. Use 2 parts PJ to 1 part water. 
    1 cup pickle juice.
    1/2 cup water etc, etc. 

    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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  • Little Steven
    Little Steven Posts: 28,817
    Boil it dude

    Steve 

    Caledon, ON

     

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