What time in the Morning do you start your Brisket?

[evilpsych]

Given a 10-11lb average brisket, what time do you bandera users start it up in the morning for a 5-6pm dinner call? 6am? 8 am?

[jminion]

Figure 16 hours, part of the time is once the brisket reaches 185 to 190 internal wrap and place in the dry cooler for 4 to 6 hours. This rest is very good for brisket.

[badger]

When I did my 10 lb brisket it went into the smoker around midnight. Coolered until dinner. Farking awsome. Father-in-law still talks about it.

[BBQchef33]

hour:15 minutes is the rule of thumb for estimating.. but ft content, marbeling, pit temps, eveness of heat, how many times you open the pit are all factors. a 10-11 lber i would say at least 12 hours.. but remembers .. its done when its done.. 185-200 internal.. go by the fork test for when to take it off.

[Mike(Mi)]

Before the sun comes up....
The smoke always smells better then 8)

[kellyman]

I have only done this three times: I cooked two briskets at a time (horizontal smoker) I started at around 8pm friday night and smoked all night and all day saturday. The last one I did smoked for a full 24 hours, then about three more in a cooler.

[kellyman]

I want to know how long a big hunk of unslices brisket will keep in the fridge. I have all of the point and some of the flat of a big ole sucker in the fridge now, been wrapped in about three layers of HD foil. It was so great when we ate on the rest of it, but everyone got busy and stuff and we never got around to eating the rest. It kills me, it's gotta be around 5 lbs there, and dang I just hate to waste food. Is there a safe way to know if it's still ok to eat?

[Bigmofo300lbs]

Given a 10-11lb average brisket, what time do you bandera users start it up in the morning for a 5-6pm dinner call? 6am? 8 am?


That last 10.5lb-er I did cooked for 14hrs. Put it in at 1am.


I want to know how long a big hunk of unslices brisket will keep in the fridge.



I don't know. Never been enough left that would last longer than a day or two after the cook.

[Neil]

I want to know how long a big hunk of unslices brisket will keep in the fridge. I have all of the point and some of the flat of a big ole sucker in the fridge now, been wrapped in about three layers of HD foil. It was so great when we ate on the rest of it, but everyone got busy and stuff and we never got around to eating the rest. It kills me, it's gotta be around 5 lbs there, and dang I just hate to waste food. Is there a safe way to know if it's still ok to eat?

It should keep for at least a week in the fridge once its been smoked. You can also freeze it and heat it up at a later time.

[Mark]

I'm firmly in the all-wood group. My Bandera's never seen a briquette.

What I do is build the fire the night before but don't light it till 1st thing the following morning just before dawn. That way, the Bandera's fire is ready and the smoke chamber can be loaded by the time there's enough light to see clearly what you're doing. It usually works out that the meat will be done around 6-ish. Key word is usually.

Although this may be viewed as blasphemy by some, for a very piece of meat, brisket, or whatever, I will not hesitate to cut it in two in order to reduce cooking times. So I loose a point on "presentation." Big frickin deal.