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Old 03-25-2016, 07:20 PM   #1
Scozy
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Default First brisket for Easter

Got a 15 lb packer that will be prepped per Aaron F. I play music in the clubs on weekends so I plan on starting the cook at about 630pm Saturday on my camp chef smokevault at 225-250 and then go to my gig. I'll have mesquite and pecan chunks in the tray. My wife will monitor the temp until I get home after midnight. I will wrap in foil and bring it inside to the oven at that point and go to bed for a few hours until done at 190 deg.

I'd like to serve no later than 3pm Sunday. Good plan or no? Thanks!
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Old 03-25-2016, 08:15 PM   #2
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No not good you never cook a brisket to a temperature you cook it to probe tender in the thickest part of the flat.
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Old 03-25-2016, 08:30 PM   #3
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Please don't cook it to temp. PLEASE.
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Old 03-25-2016, 08:47 PM   #4
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Quote:
Originally Posted by Bludawg View Post
No not good you never cook a brisket to a temperature you cook it to probe tender in the thickest part of the flat.
Quote:
Originally Posted by ClintHTX View Post
Please don't cook it to temp. PLEASE.
Listen to these guys! I've got several briskets under my belt. I learned from the start to cook it til it probes tender! I personally will use a temp reading as a guide to start probing to check on tenderness. Which the "guide" temp is always 190-195. I've had a brisket probe tender anywhere from 195-207!

Also depends on the meat. Every brisket is different. This is great knowledge to know when cooking your first brisket.
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Old 03-25-2016, 09:15 PM   #5
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Is that how Aaron does it?
Like people said....cooking to temp is like throwing dice.
Good luck!
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Old 03-25-2016, 09:53 PM   #6
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^^^What they said! Brisket is NOT like a steak. You're taking an inherently tough cut and trying to transform it. That transformation will happen at a different temp in each brisket you cook. Go by feel and you will be rewarded.
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Old 03-25-2016, 10:50 PM   #7
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If you go with that plan, I would have a "Plan B" (pre cooked ham) in mind. It's brisket and there's lots of variables. It does not cook to a certain temp. It's done when its done and the only way to tell is by feel. Good luck. Worst case is you can make chop sandwiches or chili out of it. Well.....you can turn it into a crusty meteorite. We have all been there. Each time you will learn something new.

When it jiggles like J-Lo's butt.....it's done.
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Old 03-25-2016, 11:01 PM   #8
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Ironic isn't it? All these gadgets, probes and what nots and the best way to tell when your brisket is done is the back end of a plastic fork.
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Old 03-25-2016, 11:53 PM   #9
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Scozy, I won't contradict what BD and others say about "tender vs temperature."

We all know that each brisket is different from the next, and each smoker cooks differently. With that said, to address what I believe is your TIMING standpoint, I will share my latest experience, also smoked at 225.

I did a 15# packer in my Kamado three weeks ago. Put it on at 630 pm, wrapped in pink butcher paper at 315 am when it hit 165 and it forked tender at 9am. I put it in a cooler until 11am, took it out and let temp drop to 150, and started slicing at noon. Was my best brisket yet. YMMV

Hope this helps, and best of luck to you.
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Old 03-26-2016, 12:29 PM   #10
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Thanks for the info guys, I think it'll be ok if I start checking when it hits 190 then.
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Old 03-26-2016, 03:22 PM   #11
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Quote:
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Thanks for the info guys, I think it'll be ok if I start checking when it hits 190 then.
Good plan, I start checking mine every 20 minutes after it hits 190.
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Old 03-26-2016, 08:27 PM   #12
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Also doing my first brisket for Easter. Thanks everyone for the advice. Plan is to have family arrive at 12 tomorrow. Gonna start tonight let me make sure I've got this clear. Wrap at 165-170. It should come off when it is easy to pierce with a fork?
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Old 03-26-2016, 08:43 PM   #13
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Also doing my first brisket for Easter. Thanks everyone for the advice. Plan is to have family arrive at 12 tomorrow. Gonna start tonight let me make sure I've got this clear. Wrap at 165-170. It should come off when it is easy to pierce with a fork?
I would wrap based on color, but in general I wouldn't wrap until it gets above 165. Also I check for tenderness with a shiskabob stick or skewer.
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Old 03-26-2016, 09:46 PM   #14
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Quote:
Originally Posted by blazinfire View Post
I would wrap based on color, but in general I wouldn't wrap until it gets above 165. Also I check for tenderness with a shiskabob stick or skewer.
My first Easter brisket, too. I will do it this way.

Been doing pork butts, ribs and turkey for years....only done maybe 1 or 2 briskets.
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Old 03-27-2016, 03:20 AM   #15
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Its 2am and been 8.5 hours on the smoke vault holding pretty good around 237. Very cold here in Co spgs and Im about ready to wrap, oven and go to bed for a few hours before probing. Glad I started this early.
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