Speeding up a brisket cook

Babyray · July 2007

Have a friend that put 9# trimmed brisket on at 10:30 this morn.. Needs it ready by 8:30 tonite. Need suggestions as to temps ,,foiling if necessary (how long to foil)/ He is doing it indirect with platesetter..He has cooked briskets ok before but this is crowding him for the finish.. Normally, this would not have been ready until about 10:30--11:00 tonite.[p]Thanks, Ray

Car Wash Mike · July 2007

Babyray,
What temp right now? He has to go at least 3 hours before wrapping in my opinion.[p]Mike

Babyray · July 2007

Car Wash Mike,
Mike, he is cruising on 250 right now..About how long in the foil when he wraps it? Thanks a lot.[p]Ray Price

Unknown · July 2007

Babyray, this is what I would suggest: From 10:30 a.m. to 8:30 p.m. is ten hours. I would want it to rest on the counter a half hour before I slice it. I'd like to let it rest, wrapped and hot, in a warm cooler for at least an hour and a half, longer if time permits. So, that reduces my cooking time by two hours, leaving eight. I would cook it low and slow for at least six hours, wrap it in foil with a couple of ounces of beef broth, put it in the oven and finish cooking it at 300*. Take it out when it hits between 190 and 195*, leave it in foil, wrap the whole thing in news papers and towels, or whatever, and place it in the warm cooler. This is a ten-hour schedule that will work.

Unknown · July 2007

P.S. Would be better if he were cooking at about 225*, rather than 250* IMO.

Car Wash Mike · July 2007

Babyray,
I start mine at 235, so times will vary. Like Chuck mentioned, you want to rest the brisket awhile before slicing.I think he can until 4 before wrapping in foil. Check the internal temp at 3. If 165 or above, I would wrap until 190-195 at 250.
Let us know, we can all learn something.
Getting mine ready at 4pm tonight for Sunday's guests.[p]Mike

Speeding up a brisket cook

Comments

Categories