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What time would you...
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OneNole03
Posts: 93
put your brisket on for a 5 pm meal the next day? I have cooked a few briskets on my medium egg but have recently upgraded to an XL and will be doing my first whole packer tonight. The brisket is 18 pounds purchased from Sams. My flats in the past have normally probed tender around 12 hours and the points seem to take slightly less when cooking at 250. I would like to FTC until the brisket reaches ~140.
How long would you estimate it would take for the brisket to drop to 140 and what time would you put it on the grill if this was your cook?
How long would you estimate it would take for the brisket to drop to 140 and what time would you put it on the grill if this was your cook?
Comments
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Any particular reason you want to wait for it to drop to 140? That isn't necessary bt if you wanna I guess it depends how good your cooler is tou
put it inColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I agree with Chubbs that there is no reason to plan for a really long FTC and just makes the timing more complicated. FTC is not a necessary step but a great tool to have to hold the brisket if it finishes early.
Timing a brisket is tricky business. An hour per lb calculation doesn't work great because an 18 lb brisket might just be longer than a 12 lb brisket and not much thicker. It might help if you show a pic of the brisket with something for scale and babie some of the pros will chime in. I would imagine you might trim off 2 lbs. At 16 lbs the estimate is 1.5 per lb which is 24 hours. I really don't think it will take that long. My wild guess would be 16 hours. I would put it on at midnight (17 hours) and keep the temp as low as I feel comfortable, then adjust as needed the next day. You can always use foil and crank up the heat if you get in a time crunch.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I believe I read on some posts here that Franklin recommends waiting until the internal temperature is 140 before slicing. Wanted to see if it made a noticeable difference or not.
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I put mine on at 10-11 PM - just whenever I get the fire stabilized and the meat ready, etc. That's about what time I go to bed. I try to be below 250 for the nighttime portion of the cook. Then I normally wake up about 6 AM and check it. Based on the temp at that time I can adjust the airflow/temp to meet my needs. Usually that means wrapping in butcher paper and allowing the temp to rise to 275-290. I can usually get them finished between noon and 3 PM and into the FTC for a minimum of a couple of hours.
This plan is based on my priority of getting a good night of sleep while cooking a great brisket. By starting right at bedtime and cooking at a lower temp, I feel that I'm cooking the brisket as little as possible during the unmonitored time and I can make whatever adjustments I need in the morning.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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OneNole03 said:I believe I read on some posts here that Franklin recommends waiting until the internal temperature is 140 before slicing. Wanted to see if it made a noticeable difference or not.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Plan between 1h to 1:15h per pound. Each brisket is different so it might be done in 18 hours or 22.5h for an 18 lbs brisket.XLBGE, MMBGE, CyberQ
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Only the brisket knows. . .Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI
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