Brisket help.

[NCGrimbo]

I've done very few briskets in the past. I can get a small one, about 4 or 5 lbs, from Krogers. These have come out good in the past. Now I was at Wally World when I saw a 14lb monster in cryo. I thought to myself that I would love to try to cook that beast, but I'm not confident in being able to run a cook overnight as I do like to sleep. :-D

So, can I cut that down to 3 pieces? I believe that the brisket is a whole brisket. It's about two feet in length. Should I cut the point off and then cut the flat into 2 pieces? I'd like to get the cook time down under 8 hours so that I can get a decent amount of sleep the night before.

 

[jt]

I don't know about cutting it down but many of the brothers have been doing fast cooks on briskets and butts. Kickassbbq & Kapn are 2 that come to mind. I'm sure they'll chime in soon or you can shoot them a PM.

 

[RichardF]

Do you have a charcoal basket for your Bandera, and do you have reasonable temp control? If yes, I'd fuel-it-up before I went to sleep, and fire-it-up when I woke up in the morning. With a Big-Al's fire basket as built by Spicewine and a Guru, my Bandera will run 8 hours no problem. Without the Guru 5 to 6 hours was not a problem. Just make sure you will have enough total cooking time based on when you wnat to serve and error on the conservative side. You want the cook done early and to keep the brisket warm. Having people standing around waiting for food is bad. I would not cut it up. Go to KickAss's web page for his fast method www.kickassbbq.com and see if you like his method.

 

[kickassbbq]

The NCG Man!!!
Here Ya go!!!! I ain't got no stinkin' 14 hours fer a Brisket and I don't need it either!!!!!
http://www.kickassbbq.com/quick_cook_brisket.htm
Try it and let me know.
PARTY!!!!!!!!!!!
Smoke On!!!!!

 

[RichardF]

In looking at KA's instructions one problem comes to mind; make sure in advance that you can keep you Bandera at 350*. The hottest I typically cook at is 275* for ribs.

 

[jt]

I can keep my Bandera at 350*. Just takes a good load of charcoal and wood.

 

[Mooner]

Don't cut it, those things are whole for a reason. I would try kickAss' fast method if you have a hot fire and a lot of fuel crank that dude to 375 and let it roar! Stick a probe in the side and foil after it hits 140. I love big briskets, they take a lickin and keep on tickin.

 

[Norcoredneck]

Get a drum and make a smoker. Everyone needs another smoker.

 

[CarbonToe]

Bite the bullet, go buy that monster, give it good rub, setup your rig, and go for it.

You'll feel chuffed as hell when you take your first bite.

My other half has got used to the remote thermometer being next to the bed on a Fri or Sat night!!!

................even better she loves the smell of the smoke on me when I return to the bedroom after restocking the smoker with coals or water!!!!

 

[Puppyboy]

...I'm not confident in being able to run a cook overnight as I do like to sleep. :-D ...

Buy that big a$$ hunk o meat and fire it up. Sleep is over rated. When I do a night cook, I sleep on the sofa with an alarm clock. I get up every hour to check the fire. When I hear the compliments and see the delight on the faces it is well worth the lack of sleep.

 

[Blutch]

Better yet, sack out for 10 hours, have a nice breakfast, read the paper, watch some cartoons. Then, get in the car and drive down to your favorite BBQ joint and buy some Brisket at 12 bucks a pound. You'll feel great from all the sleep.

B