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Brisket question

Phatchris
Phatchris Posts: 1,726
in EggHead Forum
First time doing a packer

10 lb choice

250 dome?

1.5hr lb estimate?


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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    250 dome will work fine.  It won't take 15 hrs though.  I'd plan for 10-12 and a buffer to FTC it.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Phatchris
    Phatchris Posts: 1,726
    JohnInCarolina said:
    250 dome will work fine.  It won't take 15 hrs though.  I'd plan for 10-12 and a buffer to FTC it.
    Cool thanks... Think I should go hotter to shorten the time or lower the temp to 225 and go overnight.... Ideally like it done by say 3pm
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  • lousubcap
    lousubcap Posts: 36,800
    ^^^ this-and if not progressing quickly enough as you get later into the cook you can dial it up to punch it home.  Just go with the feel in the thickest part of the flat-pay no attention to the point. 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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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    Phatchris said:
    JohnInCarolina said:
    250 dome will work fine.  It won't take 15 hrs though.  I'd plan for 10-12 and a buffer to FTC it.
    Cool thanks... Think I should go hotter to shorten the time or lower the temp to 225 and go overnight.... Ideally like it done by say 3pm
    Do you have a controller to monitor temps overnight?  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,800
    If you don't want to over-night, then get the brisket on at around 5 AM with the dome (calibrated) in the 280-290*F range and you should see somewhere around an hour or less/lb.  But the friggin cow runs the show.
    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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  • Phatchris
    Phatchris Posts: 1,726
    edited April 2016
    lousubcap said:
    If you don't want to over-night, then get the brisket on at around 5 AM with the dome (calibrated) in the 280-290*F range and you should see somewhere around an hour or less/lb.  But the friggin cow runs the show.
    Haha I hear that... 5am it is, no temp controller.... Is it necessary to trim or can I just throw it on... between point and flat?
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  • lousubcap
    lousubcap Posts: 36,800
    Regarding trimming between point and flat, there is some hard fat there that won't render.  I would give the Aaron franklin brisket videos a look for the trimming and the pay-off video for slicing when ready to consume. 
    Make sure that if any is overhanging your heat deflector that you foil protect it during the cook.  Shrinkage will likely help with that issue.  Have fun.
    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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  • Phatchris
    Phatchris Posts: 1,726
    So I decided to go overnight low and slow... Put it on at 8 pm est 225 dome... No pit controller or maverick... Held steady till midnight so I went to bed... Woke up at 6 and checked, done temp fell to 180 brisket IT was 100-115.. Bumped temp to 275... See what happens
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  • lousubcap
    lousubcap Posts: 36,800
    You should be fine-that's a great no controller cook to manage at those temps and not totally lose the fire.  All I can say is don't rush the finish-line.  
    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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  • Phatchris
    Phatchris Posts: 1,726
    Cruising at 275 now... IT 135
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  • Phatchris
    Phatchris Posts: 1,726
    Heavy winds and snow here today... Kinda wish I invested in a smokeware cap 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    So much for the suggestion this wouldn't take 15 hrs <span>:blush:</span>
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Phatchris
    Phatchris Posts: 1,726
    JohnInCarolina said:
    So much for the suggestion this wouldn't take 15 hrs <span>:blush:</span>
    I also had it much lower than 250 overnight, it was 180 when I got up.
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  • dieseldare
    dieseldare Posts: 22
    At 225 they take a long time.  I like 275.
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  • Miked125
    Miked125 Posts: 481
    When testing for tenderness, do you probe the thickest part of the flat? IE before the point or the thickest part of the flat where the point is?
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