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A Quick Brisket Timing Question

E

ewile

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I have a 6.5 lb flat to Q tomorrow. Assuming we eat at 6 PM, I should be fine if the thing hits the grill at 6:30 AM?
I'm thinking that if it finishes early I can cooler it, if it finishes on the late side it won't get the longest rest and that's OK.

Does this timing sound reasonable? I'd love to sleep a little later but...
 
ewile, what are you cookin on and what temp do you like to work with? Also, do you plan on foil during the cook and then cooler for sure?
 
I'm using a Weber one touch.
I'll be trying to keep the temps between 250 and 270-280 and will foil when the temp is 170 internal. That's the plan.
 
At those temps, I would say you would be more than safe. And the gear is not an issue. I would however recommend temps in the 220 to 230 range, but that's just me. I like to drape bacon strips over the flat when I smoke it by itself. Again, just a preference but the added fat helps in my opinion. Plus, you can chop up the bacon after it's done and serve along with the brisket or add it to a pot of beans. Let us know how it turns out Brother.
 
I wouldnt go that high on temp. Keep it between 220 and 230.

You will be more than fine with a 6am start time. But keep those temps down. 280 is way to hot.

all shall work out, and you will be able to fit in a nice nap.
 
Have to agree with them. If you can keep them constant then you'll be done in no time. Bacon works great like Bob said above. I use a water pan with apple juice/water mix to keep things a little moist this time of the year.
 
Thanks for the help guys. 6 AM alarm, meat in by 6:30 6:45 hopefully.
 
I'll go with the classic answer, "It's done when it's done." :wink:

Anyway, sounds like the boys gave you some good advice. Don't forget the pics when you're done.
 
Meat hit the grill at 7:20 AM. Internal temp is now 139 and the temp of the BBQ is 254.
I did drape with bacon since we had some in the house. I may just skip the foil. We'll see how things progress time-wise
 
154 internal...having some trouble keeping the temp low right now in the BBQ it's at 305 with the bottom vent completely closed and the top vent half closed.
I think that I started with too much unlit coal under the lit and now it's burning like crazy.

Won't be adding any more fuel for a while...will get photos later.
 
I project that it will hit 185 internal at 1:30. What temp do you plan on taking it off? 190-192?

When done, double wrap in foil, wrap some towels around it and put it in a cooler. It should stay warm for HOURS and be very tender and juicy for a 6:00 meal.
 
ewile said:
154 internal...having some trouble keeping the temp low right now in the BBQ it's at 305 with the bottom vent completely closed and the top vent half closed.
I think that I started with too much unlit coal under the lit and now it's burning like crazy.

Won't be adding any more fuel for a while...will get photos later.
Click to expand...

What are you cooking on? Can you take some coals out?
 
Temp down to 260 and falling while the meat is at 160 and seems to be in plateau mode. I peeked and grabbed 2 strips of bacon from the top. Done to perfection and a nice treat.

I have ABT's stuffed and set to go on Weber #2 at 2:00 PM (about 2 hours should be good right?)
 
ewile, i usually get the ABT's done in about an hour indirect on the weber. I'm sure just depends on the amount of fire you have stoked. Just my $.02. Have fun. Just trimmed some spares and a thick bone-in chop, fired the uds AND OF COURSE A FATTIE!
 
So, the internal temp of the brisket is now 157. It's gone backwards 3 degrees in the past 40 minutes. New batteries for the thermometer or normal plateau?

And Meatburner that sounds like a feast!
 
You might have temp checked it in a slightly different spot or insterted the thermometer deeper.

Based on your plan to eat at 6PM, I suggest you proceed with plans to foil when it gets to approx 170. Then get it in cooler.
 
This is freakish. Now 156 internal and I'm using an ET73 probe therm so it's been in there the whole time
 
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