Thinking about a Brisket for Superbowl - help with timing

run53 · January 2018

I have done a lot of reading here but still not sure as I've never done a brisket before (egg or otherwise). My plan is to get a whole packer (smaller one if possible as we only have 6 people for the game and plenty of other stuff).

Seems like the only way to ensure it's done for the game is down to 2 choices.......to start the night before and cook at 250 or Turbo brisket at 325-350 starting in the morning. Knowing myself, if I start an overnight cook, I'll be up all night worrying about it. Also, I've seen in some cases where it can be done in as little as 12 hours, meaning it could be done in the morning. Given we are planning to eat around 6:00pm, what would I do with the meat for 6-8 hours? Would it last in FTC that long if it finishes early?

I suppose Turbo Brisket is an alternative but I've seen mixed reviews here.

What advice would the Eggheads provide?

lousubcap · January 2018

Obviously a major player is the post-trim brisket weight. (You will likely trim anywhere from 1-3 lbs.) Once you get that number, then if you run at around 260-280*F on the calibrated dome you can plan on around 1 hr/lb. Of late I have had them run at around 0.8 hrs/lb at those temps but if you count on that it won't happen. (Always remember, the friggin cow drives the cook.)
I always just aim to finish inside the FTC window which I figure is 4-5 hours in duration.
So, if eating at 6 PM, then all you have to do is finish the cook sometime after 1-2 PM and you are there. Brisket does best with around a 20 minute cooling rack rest before the FTC and at least a 2 hour (longer if possible) FTC hold. You can always dial up the temp to punch it home in the late AM if necessary.
Just one option here. FWIW-

bikesAndBBQ · January 2018

I am doing a brisket and don’t want the stress of it finishing on time and I don’t want to get up early. I decided to cook it Saturday and slice and warm up Sunday.

run53 · January 2018

bikesAndBBQ said:

I am doing a brisket and don’t want the stress of it finishing on time and I don’t want to get up early. I decided to cook it Saturday and slice and warm up Sunday.

Interesting.......how do you do the warm up?

stlcharcoal · January 2018

Just start it Saturday night and when it's done on Sunday, wrap it in foil and stick it in a cooler. I'll separate the point cut, and throw it back on for another hour if it needs it, then cut it into 1-in cubes, roast those at a higher temp, then finish with sauce in a buffet tray. Its hard to overcook the point, so concentrate on getting the flat to the right temp.

lousubcap · January 2018

I would suggest you not go down the burnt ends road as described by @stlcharcoal for your first packer brisket cook. I would also suggest you not go down that road for any brisket cook

bikesAndBBQ · January 2018

run53 said:

bikesAndBBQ said:

I am doing a brisket and don’t want the stress of it finishing on time and I don’t want to get up early. I decided to cook it Saturday and slice and warm up Sunday.

Interesting.......how do you do the warm up?

I am not sure if I will slice and warm up the slices in the oven in beef stock or just warm the whole thing in the egg or oven on Sunday. I still need to research.

stlcharcoal · January 2018

lousubcap said:

I would suggest you not go down the burnt ends road as described by @stlcharcoal for your first packer brisket cook. I would also suggest you not go down that road for any brisket cook

Maybe not on the first, but why not try it later especially if you're doing them as appetizers??

The point is usually too fatty for me......especially the one I did Sunday (the marbling was about 1/2 fat.) So I like to cook a little longer--usually another hour or so and I do not wrap it. I put them on the grate indirect at about 350F and hit them with some cherry smoke for about another hour. Then I toss them in little BBQ sauce (real sugar tomato'y STL style, NO corn syrup) with some Dizzy dust and put them back in at 350 indirect in a buffet pan until the sauce starts to caramelize. The outside is firm and the inside melts like butter. Usually have 30-40 of them on toothpicks.

Give 'em a try sometime. There's always plenty of the flat for regular brisket sandwiches and such, so get creative with the point.

Griffin · January 2018

My advice would be to not try it for the first time for Super Bowl Sunday with guests. Brisket is a hard cook to learn and will probably stress you out enough without worrying about it being an event. You don't want people saying "remember that time we went to run53's house for the SuperBowl and he screwed up the brisket? Let's never do that again." Cook something you know how to cook and can nail and save the experimenting for another day. Any other day you could screw up the brisket and order a pizza. That ain't happening on this Sunday. Just my $.02. Good luck if you do go ahead and try it.

run53 · January 2018

Yeah, I thought about it more overnight and just don't need the stress of a brisket cook. I think I'll do a Turbo Butt for Sunday. I do want to tackle a Brisket at some point though.

pgprescott · January 2018

run53 said:

Yeah, I thought about it more overnight and just don't need the stress of a brisket cook. I think I'll do a Turbo Butt for Sunday. I do want to tackle a Brisket at some point though.

you know what Deion Sanders would do, right?

SoCalTim · January 2018

Griffin said:

My advice would be to not try it for the first time for Super Bowl Sunday with guests. Brisket is a hard cook to learn and will probably stress you out enough without worrying about it being an event. You don't want people saying "remember that time we went to run53's house for the SuperBowl and he screwed up the brisket? Let's never do that again." Cook something you know how to cook and can nail and save the experimenting for another day. Any other day you could screw up the brisket and order a pizza. That ain't happening on this Sunday. Just my $.02. Good luck if you do go ahead and try it.

run53 said:

Yeah, I thought about it more overnight and just don't need the stress of a brisket cook. I think I'll do a Turbo Butt for Sunday. I do want to tackle a Brisket at some point though.

My recommendation is to do an over night or very early morning Chuck Roast (poor mans brisket) just to get a feel. Good luck.

Thinking about a Brisket for Superbowl - help with timing

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