The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-06-2012, 08:34 AM   #1
eggzlot
Full Fledged Farker

 
Join Date: 03-08-11
Location: Northern NJ
Downloads: 0
Uploads: 0
Default 18.5 lb brisket advice

I am smokin' an 18.5 brisket that I need done by 5pm on Saturday. Won't be eaten til about 7, but need to put in a cooler by 5 to transport to where we are having dinner, so will have at least 2 hours to rest, possibly more if done earlier.

I would prefer to not mess with too much foil and just leave it uncovered the whole time (like a crunchy bark).

I'd also prefer not to wake up at 3am to do a high heat cook.

So I want to start today. Problem is, I have another dinner to go to so I will not be home today from about 5-9, which is likely when I would want to start.

I am using a XL BGE, so not worried about being around to tend to a fire so should I put the brisket on at 3pm today and by 5pm I'll know its stable and I can leave for the dinner tonight, or should I start the fire before I leave for the party, get it stable, but put the brisket on right when I get home, about 9pm tonight?

Thinking if I do 9pm tonight, I'll have to wake up in the AM and judge if I need to boost up the temps a bit?

I usually keep the egg around 250 on the dome for a cook like this, but maybe I should kick it up in the AM to 275?

Any thoughts around here?
eggzlot is offline   Reply With Quote


Unread 04-06-2012, 09:05 AM   #2
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Smoke it to 195 today. When at 195 put into the freezer whole till it hits 39 degrees.Dont let it freeze. Then transfer it to the fridge. On Saturday at 2pm crank the oven to 300 double wrap in foil add a cup of beef stock and cook till 200 or till it probes good. Should be a couple hours. Pop it in the cooler and go.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Unread 04-06-2012, 09:50 AM   #3
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I would put it on this afternoon, safer option with fewer options for headaches in my opinion. I would probably put it on at noon to be honest. You could wrap with butcher paper.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 04-06-2012, 02:35 PM   #4
eggzlot
Full Fledged Farker

 
Join Date: 03-08-11
Location: Northern NJ
Downloads: 0
Uploads: 0
Default

I was able to get it on by 2:45.

Would you wrap at 165? Part of me just wants to let it rip thru, no foil, no butcher paper, etc, but I fear a big piece of meat like this may dry out.

So pondering the foil later in the cook.

Thoughts?
eggzlot is offline   Reply With Quote


Unread 04-06-2012, 03:36 PM   #5
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

Meat only dries out if it is over cooked. I would go HH but less room for error doing HH, low and slow is very forgiving even a cave man could do it.
Get 2 aluminum roasting pans and sit side by side, where pans meet cover with foil so no liquid leaks, sit a grate on top of the aluminum roasters, add some liquid to the roasters, set the brisket fat side up on top of the grate and let it crank around 325-350 through out the cook. Start probing for d oneness around the 5hr mark, no need to check temps just probe.
Zin is offline   Reply With Quote


Unread 04-07-2012, 07:59 AM   #6
eggzlot
Full Fledged Farker

 
Join Date: 03-08-11
Location: Northern NJ
Downloads: 0
Uploads: 0
Default

well I gambled, and I lost.

The brisket was ready at 8:15 am :-( Serving it at 6pm tonight

I have it in a cooler with my maverick thermometer, I figure when it gets down to about 150/160 I'll put it in the fridge, and I guess put into a pan/foil with some juices I saved and re-heat til it gets to about 145/150 internal?
eggzlot is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:17 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts