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Unread 09-16-2011, 09:25 AM   #1
phahn17
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Default 16.5 lbs brisket, on my 55gal. Drum pit, done by 7pm today???

Ok guys, I got about a 16.5 lbs brisket I put on the pit at 7 o'clock this morning. I'm cooking at 275 right now and I'm wondering if I could have this done by about 7pm today, I normally cook at 250 for an hour or so per pound, but I kinda dropped the ball and got rushed into this. Let me hear your thoughts and tips to getting it done by 7pm tonight, and still have a decent brisket!!


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Unread 09-16-2011, 09:36 AM   #2
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Unread 09-16-2011, 09:37 AM   #3
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Does 7pm mean serving time or take it off the pit and let it rest time?

You may be ok at 275, but I would think about bumping the temp up to 300 - maybe 325. You can definitely be ready in time, but you may have to ramp the temps up - cooking hotter is fine for briskets and butts, obviously you gotta watch things so you don't overshoot. Foil can be handy for higher heat cooks. Maybe assess the situation somewhere between noon and 2 and take it from there. Just remember IT of a piece of meat increases faster as the cook progresses.

Keep the cooker closed and good luck!
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Unread 09-16-2011, 09:41 AM   #4
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Meaning off the pit at 7pm, and Ive never tried wrapping for brisket, but I do on all my ribs, but I'm very willing to try it, so explain about when I should wrap please? Thanks bud your a big help!


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Unread 09-16-2011, 09:45 AM   #5
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Id love to help but u don't want my brisket advise! Hehe.

Keep us posted! Interested in how it turns out
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Unread 09-16-2011, 09:45 AM   #6
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I pull and wrap my briskets once they hit 165, then finish out at 190.
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Unread 09-16-2011, 09:47 AM   #7
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I think your 25 degree increase will get you done before seven with at least an hour rest maybe 2 hour rest. If your smoker bounce around at all I would keep it bouncing above 275 not below. I cooked one in your same situation and it was done in 8 hours. It tasted just as good as a longer cook and was just as tender. I won't be getting up so early if it works the same on the next one. Good luck with your cook.
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Unread 09-16-2011, 09:52 AM   #8
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I foil at internal temp of 175 that usually about 6 or 7 hour in. Also I add a cup of strong beef bouillon. Makes a really great dipping juice. When I take the brisket off I am careful not to tear the foil and capture all of the precious juice! making my mouth water!
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Unread 09-16-2011, 10:20 AM   #9
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I don't foil often, but I will definitely do it if I need something to cook quicker or if the bark is looking too barky.

Also remember this - the first part of the cook, the meat temp rises much more slowly than the last part of the cook.

For off the pit at 7 - I'm thinking (okay, guessing!) stay where you're at temp-wise and adjust if necessary later in the day. You can wrap it real good with foil and then a blanket or towels and let it rest in a cooler (you can preheat with hot water) if it gets done too early.
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Unread 09-16-2011, 10:25 AM   #10
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Thanks for the great info guys, keep it coming!! Right now I got the temperature at the grate keeping right around 300, but it's bouncing up and down, not getting below 275 though, I have a feeling I'm going to keep shoveling coals all day today!! I got the coal door at the bottom open hoping to get a little draft inside to keep the temps up. I am defiantly going to try the wrap today, never done it before, but I'm always open to new ideas!
I'll post pictures every few hours and keep everyone posted!!
Thank you and keep the tips and tricks coming!! I love the input!!


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Unread 09-16-2011, 10:27 AM   #11
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I did a 10 LP in 7 hours at 265 - 270 last week.
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Unread 09-16-2011, 10:33 AM   #12
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I have gotten them done in 9 hrs cooking at 275 and wrapped at 6hrs and also use beef buillion 4 cubes to 3 cups of water.. 1 cup per hr the last 3 hrs....
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Unread 09-16-2011, 10:39 AM   #13
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I'm the paranoid sort so I would try to run at 300. You can always hold it in a cooler insulated with towels if it's done early.

As far as foiling, since you're cooking hotter, watch the bark color. When it gets to the color that you like, that's the time to foil. That way the higher temp doesn't burn the bark.
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Unread 09-16-2011, 10:51 AM   #14
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I just did a my first 16.5 LBS, put it on at 6:00am @250, then foiled at around 2pm with a cup of beef broth temp was about 160-165. I was able to get it off at 4 or so and then separated point and made burnt ends which took 3 hours, while the flat was wrapped in cooler. Ate at 7:30 food came out great.
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Unread 09-16-2011, 11:08 AM   #15
phahn17
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I'm trying to keep the grate right at 300, and having hell doing it, keeps dropping down to 275..... I even got the coal door open to get a little air in there.... Cant tell if that helping or hurting me though.....Hopefully I can get this done by 7
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