The BBQ BRETHREN FORUMS. - View Single Post - cooking Brisket for a party-timing?

JS-TX · 03-05-2013, 10:18 AM

I either get up really early and get it done @ 275* or just stay up late 1-2am and get it started at about the same temp and just plan for it to be done by 11am or so and keep it warm in a cooler for 4-5 hours. This worked for me a few weeks ago.

Or go hot n fast and let it rest on the counter like BD does. I would practice whatever method you decide so you can get an idea for doneness and timing etc.. I also believe a good rest is important for a good brisket.

03-05-2013, 10:18 AM	#9
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	I either get up really early and get it done @ 275* or just stay up late 1-2am and get it started at about the same temp and just plan for it to be done by 11am or so and keep it warm in a cooler for 4-5 hours. This worked for me a few weeks ago. Or go hot n fast and let it rest on the counter like BD does. I would practice whatever method you decide so you can get an idea for doneness and timing etc.. I also believe a good rest is important for a good brisket.