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    Brisket Help!

    Posts: 92
    in EggHead Forum
    First time trying brisket.  17.3 lbs before trimming.  so i put on LBGE at 12:30 AM at 250 hoping for 7:00 dinner (assuming 2 hour FTC).  It's 6:00 AM and already at 154. Now i know there will be a stall.  Should i bother wrapping at all? I was planning ro wrap at 165 with butcher paper, but i fear the thing will be done way too early.  
    Cooking on a LBGE and MM down in Miami, FL.
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    • Posts: 11,366
      edited December 2017
      I would not wrap as that will speed the cook, use the stall to your time advantage it could be hours ..and if I could and I knew my Thermo was spot on, I would throttle it down a bit..I
      Visalia, Ca @lkapigian
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    • Posts: 92
      I have seen dropped pitt temp from 250 to 225
      Cooking on a LBGE and MM down in Miami, FL.
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    • Posts: 34,876
      You likely trimmed a couple of pounds off the protein so figure you started with 15 lbs.  You have 18.5 hours blocked for the cook.  With 250*F (pit temp) you are looking at around 12-14 hours for the cook (although the friggin cow drives the cook.)  Sounds like you are on schedule , stall dependent.
      All you need to do is get inside the FTC window (3-5 hours for me) and you are home-free.  Enjoy the cook and follow-on eats.   
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 2,490
      210F. 1.5 hr per lb.   If it probes tight with about three hrs left, wrap it and crank heat up to 275.  If it probes almost like butter, wrap it and leave heat alone


      Never fails
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    • Posts: 1,327
      I think Lou has you well covered. Aaron Franklin might add that most people aren’t patient enough to let the process take the time it needs. And I will add that I have a flat on right now and once I reach stall am going to see how it finishes in an Instant Pot (oh, noooooooooo . . . .). 
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    • Posts: 2,158
      I love when @lousubcap talks brisket ...
      I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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    • Posts: 92
      Thanks for the input.  I am currently at 187 at 4:00pm. I wrapped at 178 at 2:00 pm.  Hoping to pull by 5:00 PM (in one hour)
      Cooking on a LBGE and MM down in Miami, FL.
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    • Posts: 34,876
      What temp you running as you will be challenged to get the to the proverbial feels like buttah in the thick part of the flat feel in an hour.  You can dial it up to the low 300's*F on the dome to punch it home.  Whatever you do, wait for the feel, temp is only a guide.  FWIW-
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 92
      Running at 225
      Cooking on a LBGE and MM down in Miami, FL.
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    • Posts: 92
      225 grate using FlameBoss
      Cooking on a LBGE and MM down in Miami, FL.
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    • Posts: 34,876
      If you look at the temp rise from 2-4 PM you only gained 9*F in two hours.  (You likely (only a guide) have 13-18*F to go.)  Your call...
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 92
      I upped it to 300. 
      Cooking on a LBGE and MM down in Miami, FL.
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    • Posts: 23,161
      I am smelling what cap is cooking here. Good advice. You are in good hands. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 1,961
      lousubcap said:
      ...  You can dial it up to the low 300's*F on the dome to punch it home.  Whatever you do, wait for the feel, temp is only a guide.  FWIW-
      The Cen-Tex Smoker said:
      I am smelling what cap is cooking here. Good advice. You are in good hands. 
      +2

      300+ on a wrapped brisket will do no harm.  Pull it when it jiggles.
      (now only 16 stone)

      Joule SV
      GE induction stove
      Gasser by the community pool (currently unavailable)
      Scale (which one of my friends refuses to use)
      Friends with BGEs and myriad other fired devices (currently unavail IRL)
      Occasional access to a KBQ and Webber Kettle
      Charcuterie and sourdough enthusiast
      Prosciuttos in an undisclosed location

      Austin, TX
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    • Posts: 2,490
      SoCalTim said:
      I love when @lousubcap talks brisket ...
      He could charge $3.99 a minute for brisket talk

      ..
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