Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket help

daffy1909
daffy1909 Posts: 498
in EggHead Forum
I put my brisket on to early, was thinking I needed 18 hours, but only need 12, is there something I can do? I know about the foil to cooler method. Is that my only option? Wanted it done for 2 pm eastern, going to b done around 6-7am
· Share on FacebookShare on Twitter

Comments

  • CtTOPGUN
    CtTOPGUN Posts: 612
     It will hold wrapped in foil and towels in a cooler. 
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,387
    you can also go into a pa w some beef brother and covered in foil at 200ish or the lowest setting for a few hours before moving to FTC,

    @lousubcap is the resident Brisket Commander
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • Dondgc
    Dondgc Posts: 709
    daffy1909 said:
    I put my brisket on to early, was thinking I needed 18 hours, but only need 12, is there something I can do? I know about the foil to cooler method. Is that my only option? Wanted it done for 2 pm eastern, going to b done around 6-7am
    What temp are you cooking at? And how many hours per pound are you calculating? 
    New Orleans LA
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,809
    On the front end, how do you know it will finish at the time you estimate??  Remember, "The friggin cow drives the cook."
    That asked, under the cloud of a few sips of brown water, if you have a good cooler, you can get there ( 6+ hours and still in the 140*F or so temp range) by prepping the cooler before loading the cooler.  Pre-heat it with hot water, warm garage quality towels in the dryer, and you can pre-heat some fire bricks on the BGE.  If all that is too much then load it into an aluminum pan and tightly (and tightly is the key word) wrap in aluminum foil and toss in your clock box (aka oven) on the lowest setting, some go to 140*f, mine only to 170*F. 
    Depending on that temp, sit back and remove (again temp depending) on the lowest setting around 60-90 minutes before slicing on demand to get the overall temp of the brisket to around 140-150*F.
    Slice only on demand, against the grain and have at it.  FWIW-
    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.  
    · Share on FacebookShare on Twitter
  • saluki2007
    saluki2007 Posts: 6,354
    What temp are you cooking at?  What's your approx weight of the brisket?
    Large and Small BGE
    Central, IL

    · Share on FacebookShare on Twitter
  • daffy1909
    daffy1909 Posts: 498
    It’s a 8 lb er, cooking at 225
    · Share on FacebookShare on Twitter
  • daffy1909
    daffy1909 Posts: 498
    daffy1909 said:
    It’s a 8 lb er, cooking at 225
    I figured 1.4 hours per hour. I hit the stall early145, for the last hour
    · Share on FacebookShare on Twitter
  • Dondgc
    Dondgc Posts: 709
    edited July 2020
    Ok I’m a little confused about your initial 18 hour calculation for an 8 pound brisket, I don’t know if it was a math error or a weight error - but for an 8 pounder your revised 12 hour timeframe would be a good estimate. 

    I hope it came out great. Others more experienced  than me have given advice on holding it warm. And there is no shame in putting it in the fridge and reheating later if that’s what’s needed. You will still enjoy it. 

    Looking forward to photos. 

    New Orleans LA
    · Share on FacebookShare on Twitter

Categories