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Speedy Brisket

TeefusTeefus Posts: 1,071
I found prime packers at Costco this week so I picked up a small one for my Bride and I. I’m guessing once it was trimmed up it was about 10#. It went on the LBGE this morning at 7:30, set at about 300*. The internal temp was at 160* in just under 4 hours. I wrapped it in foil and put it back on for a couple hours and it’s up over 210* in the flat and the point. I wrapped it in a towel and put it in a cooler. I’ll let it set about 4 hours and keep my fingers crossed. I’ve never had one go that quick before. 
Michiana, South of the border.

Comments

  • lousubcaplousubcap Posts: 24,631
    As you well know "the friggin cow drives the cook" especially rolling at 300*F and using foil.  Any wrap will accelerate things and foil is the number one accelerator absent any temperature change.  As long as  you let it rest uncovered for around 20-30 minutes to stop the carry-over cooking before tossing in the cooler you should be fine.  But if dry then chop it for brisket sandwiches and other uses.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • YukonRonYukonRon Posts: 16,558
    I know how you feel. I have had them done in 9 hours, and have had them done in 19 hours. @lousubcap is absolutely the source for the sage, wise advice. Letting it set prior to cooler is the best. I will add if too dry, Brisket chili is awesome way to utilize left over, or dried meat. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • lkapigianlkapigian Posts: 8,323
    lousubcap said:
    As you well know "the friggin cow drives the cook" especially rolling at 300*F and using foil.  Any wrap will accelerate things and foil is the number one accelerator absent any temperature change.  As long as  you let it rest uncovered for around 20-30 minutes to stop the carry-over cooking before tossing in the cooler you should be fine.  But if dry then chop it for brisket sandwiches and other uses.  FWIW-
    An often underestimated use for Brisket! I'd rather have it on a sandwich, slider or taco ( the shell type of taco, tortilla shell.....sourdough at that ) 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • TeefusTeefus Posts: 1,071
    After two hours in the cooler the suspense was killing me. I pulled it out a took a slice of flat. It was very moist and the pull was perfect. It’s very tender and tastes great. We had brisket at Mission BBQ this past weekend and this is much better. I put it in a covered dish with the drippings from the foil and a little beef broth, and then in a 160* oven until dinner time. This will be the third time I gave a brisket the towel and cooler treatment for at least a couple hours and they’ve all turned out great. 
    Michiana, South of the border.
  • EzraBrooksEzraBrooks Posts: 236
    Teefus said:
    After two hours in the cooler the suspense was killing me. I pulled it out a took a slice of flat. It was very moist and the pull was perfect. It’s very tender and tastes great. We had brisket at Mission BBQ this past weekend and this is much better. I put it in a covered dish with the drippings from the foil and a little beef broth, and then in a 160* oven until dinner time. This will be the third time I gave a brisket the towel and cooler treatment for at least a couple hours and they’ve all turned out great. 
    Glad you had a good result.  Just a thought.  Next time skip the FTC and hold the wrapped brisket in your oven at 160 the whole time.  Will save you cleaning your cooler and washing a towel.  My oven doesn't go down to 160, but I have held it wrapped in butcher paper at 170 for up to 4 hours before with great results.  A long rest seems to be good whether it is FTC or oven.
  • TeefusTeefus Posts: 1,071
    And dinner was excellent. Even bride of Teefus, an avowed brisket apathetic, commented on how tasty it was. We paired with Brussels sprouts, halved then browned in a little bacon fat then braised with bacon jam. Yumm!
    Michiana, South of the border.
  • Mark_B_GoodMark_B_Good Posts: 871
    That's fast, but that's also why I don't go over 275F on a quick brisket cook. I'm hesitant to go 4 hr FTC ... too much juice comes out and I find brisket is dry. I'm going to try 2 hr FTC next time ...

    How juicy was yours Teefus?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • wps456wps456 Posts: 21
    I did a brisket last weekend Aaron Franklin style on the BGE...salt and pepper, post oak, 275 (flame boss clip was next to meat at 275, dome temp stayed at about 310), wrapped in butcher paper at the end of the stall, finished at 203, rested for at least an hour (we were hungry and let rest an hour, internal temp was still at 195, wrapped in paper). Put on at 9am and ate about 7:30. It turned out incredible!!
  • TeefusTeefus Posts: 1,071
    @Mark_B_Good : It was juicy. Dome temp was 300* but at the grate is was lower. I try to keep it a bit lower normally but this time it was choked down as far as I dared. 
    Michiana, South of the border.
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