A Quick Brisket Timing Question

ewile · 12-30-2007, 07:12 PM

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...

Meat Burner · 12-30-2007, 07:23 PM

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?

ewile · 12-30-2007, 08:00 PM

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.

BobBrisket · 12-30-2007, 08:17 PM

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.

NotleyQue · 12-30-2007, 09:03 PM

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.

chinesebob · 12-30-2007, 09:27 PM

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.

ewile · 12-30-2007, 09:37 PM

Thanks for the help guys. 6 AM alarm, meat in by 6:30 6:45 hopefully.

Puppyboy · 12-31-2007, 04:43 AM

I'll go with the classic answer, "It's done when it's done."

Anyway, sounds like the boys gave you some good advice. Don't forget the pics when you're done.

ewile · 12-31-2007, 08:50 AM

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

jestridge · 12-31-2007, 08:54 AM

Bacon goes good with everything.

michiana mark · 12-31-2007, 09:12 AM

Quote:

Originally Posted by jestridge

Bacon goes god with everything.

Amen brother!

Meat Burner · 12-31-2007, 09:48 AM

ewile, keep us posted .....and....pics if possible. Good luck!!

ewile · 12-31-2007, 10:00 AM

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.

KC_Bobby · 12-31-2007, 10:04 AM

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.

KC_Bobby · 12-31-2007, 10:05 AM

Quote:

Originally Posted by ewile

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.

What are you cooking on? Can you take some coals out?

12-30-2007, 07:12 PM	#1
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	A Quick Brisket Timing Question 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...

12-30-2007, 07:23 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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? __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

12-30-2007, 08:17 PM	#4
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	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. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-30-2007, 09:03 PM	#5
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA Downloads: 0 Uploads: 0	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. __________________ www.notleyque.com http://mimttm.wordpress.com/ Notley Que BBQ: Southern California's Finest BBQ Catering Meat is Murder......Tasty Tasty Murder

12-30-2007, 09:27 PM	#6
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH Downloads: 0 Uploads: 0	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. __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

12-30-2007, 08:00 PM	#3
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	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.

12-30-2007, 09:37 PM	#7
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	Thanks for the help guys. 6 AM alarm, meat in by 6:30 6:45 hopefully.

12-31-2007, 04:43 AM	#8
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	I'll go with the classic answer, "It's done when it's done." Anyway, sounds like the boys gave you some good advice. Don't forget the pics when you're done. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

12-31-2007, 08:50 AM	#9
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	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

12-31-2007, 08:54 AM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Bacon goes good with everything. Last edited by jestridge; 12-31-2007 at 09:17 AM.. Reason: typo

12-31-2007, 09:48 AM	#12
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	ewile, keep us posted .....and....pics if possible. Good luck!! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

12-31-2007, 10:00 AM	#13
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	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.

12-31-2007, 10:04 AM	#14
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	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. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

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