Scheduling help needed

Rub My Butt · 10-13-2011, 02:29 PM

My 12 year old son as part of his Home Ec class is participating in the Cattlewomans Assoc. Beef Cook-Off. He decided to cook a brisket. We went and he picked out a beautiful 11.6 lb Excel brisket.

Now, he knows how he is going to rub it and going to cook at 250* in his UDS. The scheduling problem comes in because he gets on the bus to go to the judging Tuesday@7:00 A.M.

Monday is a school day and he is too young to do an overnighter with school the next day, church is on Sunday, So...we are thinking, cook Saturday afternoon thru Sunday morning, take it off when done approx. 15-17 hrs later. Wrap in foil pan with broth put in fridge until Tuesday morning about 5 A.M. warm in oven to 170* slice and deliver.

Does this sound like a workable plan??

YOUR input is greatly appreciated.

I am trying to stay completly out of the prep, cook, and serve on this one.

GrillsGoneWild · 10-13-2011, 02:40 PM

Sounds like that will work for your schedule.

Bikini BBQ · 10-13-2011, 02:41 PM

Oh boy that does sound llike a challenge. It looks like that'll work, but when you put it in the fridge try using a "large" zip-lock bag to contain moisture & smell. Then to reheat use oven or if your ambitious enough, you drop that bag in a HUGE pot of almost boiling water (make sure bag is sealed good) to warm it up.
Good luck and post pics when done !

southernstyle · 10-13-2011, 02:44 PM

im assuming you dont wrap your briskets due to the 15-17 hr cook on a 11 lb brisket at 250. but you could smoke it monday after school wrap it at 150 deg put in oven in time for bed wrapped in a pan and moniter internal with a wireless or wired probe at 225 deg. start at 5pm done about 5 am tues morn and fresh. your above method would work to, but we all know fresh que is best.

p.s. and just in case i get hate mail. wrapped in the oven is the same as wrapped in a smoker.

smokeyw · 10-13-2011, 02:53 PM

Have you considered a hot and fast cook? I did a 14.5 pounder in my UDS las week in 5 hours at 325. I wrapped when the internal temp hit 165. It turned out really good.

Rub My Butt · 10-21-2011, 09:10 AM

Well, thanks everybody for the advice. He took third in the junior division with $20.00 prize money.

The judges were raving on the taste and a couple said it was the best they had ever had. Didn't know at the time but the way the recipe is written factors in so next year we need to be more specific, not "cover with salt".

He is tickled and can hardly wait till next year.

Having problem with the pics but we have a few.

markdtn · 10-21-2011, 10:20 AM

Sounds like fun. I went to the Alabama State Jr. Cattlemans cookoff one year (1984 or 1985?). Won the County, but didn't place at state. I made Beef Stroganaff. Had a great time.

10-13-2011, 02:29 PM	#1
Rub My Butt Is lookin for wood to cook with. Join Date: 01-30-10 Location: Priceville, AL	Scheduling help needed My 12 year old son as part of his Home Ec class is participating in the Cattlewomans Assoc. Beef Cook-Off. He decided to cook a brisket. We went and he picked out a beautiful 11.6 lb Excel brisket. Now, he knows how he is going to rub it and going to cook at 250* in his UDS. The scheduling problem comes in because he gets on the bus to go to the judging Tuesday@7:00 A.M. Monday is a school day and he is too young to do an overnighter with school the next day, church is on Sunday, So...we are thinking, cook Saturday afternoon thru Sunday morning, take it off when done approx. 15-17 hrs later. Wrap in foil pan with broth put in fridge until Tuesday morning about 5 A.M. warm in oven to 170* slice and deliver. Does this sound like a workable plan?? YOUR input is greatly appreciated. I am trying to stay completly out of the prep, cook, and serve on this one.

10-13-2011, 02:40 PM	#2
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	Sounds like that will work for your schedule. __________________ Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9

10-13-2011, 02:53 PM	#5
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	Have you considered a hot and fast cook? I did a 14.5 pounder in my UDS las week in 5 hours at 325. I wrapped when the internal temp hit 165. It turned out really good. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

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10-13-2011, 02:41 PM	#3
Bikini BBQ Knows what a fatty is. Join Date: 06-22-11 Location: Syracuse, NY	Oh boy that does sound llike a challenge. It looks like that'll work, but when you put it in the fridge try using a "large" zip-lock bag to contain moisture & smell. Then to reheat use oven or if your ambitious enough, you drop that bag in a HUGE pot of almost boiling water (make sure bag is sealed good) to warm it up. Good luck and post pics when done !

10-13-2011, 02:44 PM	#4
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	im assuming you dont wrap your briskets due to the 15-17 hr cook on a 11 lb brisket at 250. but you could smoke it monday after school wrap it at 150 deg put in oven in time for bed wrapped in a pan and moniter internal with a wireless or wired probe at 225 deg. start at 5pm done about 5 am tues morn and fresh. your above method would work to, but we all know fresh que is best. p.s. and just in case i get hate mail. wrapped in the oven is the same as wrapped in a smoker.

10-21-2011, 09:10 AM	#6
Rub My Butt Is lookin for wood to cook with. Join Date: 01-30-10 Location: Priceville, AL	Well, thanks everybody for the advice. He took third in the junior division with $20.00 prize money. The judges were raving on the taste and a couple said it was the best they had ever had. Didn't know at the time but the way the recipe is written factors in so next year we need to be more specific, not "cover with salt". He is tickled and can hardly wait till next year. Having problem with the pics but we have a few.

10-21-2011, 10:20 AM	#7
markdtn is one Smokin' Farker Join Date: 06-03-10 Location: Chattanooga, TN	Sounds like fun. I went to the Alabama State Jr. Cattlemans cookoff one year (1984 or 1985?). Won the County, but didn't place at state. I made Beef Stroganaff. Had a great time.