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8 hour Brisket

SeattleQSeattleQ Posts: 20
edited 4:28AM in EggHead Forum
So I did my first brisket on the egg, an 8 pounder. I started it at midnight last night thinking 1.5 hours per pound, maybe a little more at 250 Dome temp, 225 grid temp. when I went to bed at 1:30am it was already reading 145, I was thinking this was the plateau and that it would stall for a long awhile. At 2:30am my remote temp gauge started beeping saying it was at 190? I ignored it and checked back at 5:30am. Dome temp was down to 150 and Brisket was at 146. I opened the vents and got it going again at 250 dome, back to bed. An hour and fifteen later when I checked it was at 195, dome temp 350. Turned it back down to 225 and 30 minutes later pulled it at 205, that was 8:30am. I triple wrapped it in foil and wrapped it in a towel. Since we are not eating until 3pm I am keeping it warm in the oven at 170 turning the oven off and on once an hour. I think it should be ok but I am confused about the fast cook time, anyone have any input about my cook or how long the brisket can wait in the foil? I will let you know how it turns out.

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
    .

    Was it a flat or whole brisket?

    Does your remote have dual probes?

    190° at 2:30 am if it was the pit, it needed to be looked at. If it was the meat you were close to being done with the cook.

    If meat 190° at 2:30 then 146° at 5:30, then 205° at 8:30 it would seem you cooked cooled then reheated and are now keeping it warm.

    It will be interesting to see how this turns out.

    You just might want to cut a slice before you leave to take the brisket to serve it - just to be safe.

    GG
  • SeattleQSeattleQ Posts: 20
    Just back from the family get together and the brisket was a hit, sure th ends were a little dry but still full of flavor, the middle was tender a juicy. I am not saying that I would be winning any contests but not a bad showing for my first brisket rodeo:-). I served it either alone or with white bread burger buns with a spicy BBQ sauce. To answer your question, it was a flat brisket about 1 1/2 inches at it's thickest, this is probably the reason for the short cook time. How thick is a full brisket?
  • Grandpas GrubGrandpas Grub Posts: 14,226
    check your email.

    GG
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