My 1st Brisket...starting NOW

[KSims1868]

Please read my plan and tell me if I should modify or change something...

My 8.4 lb brisket is marinating now and EARLY Saturday morning (around 6:00 AM) I plan to actually start the cook, and yes...PRON will follow. Hopefully with a little luck and the wonderful guidance from BBQ Brethren I will be bragging about my Brisket instead of running to Papa John's for an alternative dinner. :mod:

Basically from what all I've read I will marinate it for 24 hours. Tomorrow night I'll take it out of the marinade and put a thin coat of mustard on it and rub with a basic brisket/rib rub powder (which I'll modify to my liking). Wrap in plastic-wrap and stick back in the fridge and let it sit til morning when I get up and get the coal going in the UDS.

I will probably start the coals around 5:30 AM and give them 30 mins to settle in to a consistent temp of 225-250* When I get up at 5:00 AM the FIRST thing I'm going to do is pull the brisket out of the fridge and unwrap it so it can get up to room temp before going on the smoker.

Expect to lay it down (fat side up) on the UDS at 6:00 AM. I'll have my trusty electro meat thermo/alarm in place to monitor the situation. Assuming I keep the temp in the 225-250 range (it's held that perfect for my last 2 cooks on it) I'm hoping it will be done (190* internal) around 2:00 PM - which will be great since we'd like to eat around 3:00 or so, but we are NOT on a "set schedule".

When it gets to 165* internal I will wrap in foil (wrap tightly or loosely wrapped) and when at 190-195* I'll pull it and let it rest wrapped in a towel in the cooler for 45 mins or so.

***side note: around 10:00 AM I also plan to add 4 racks of ribs to the UDS...should that change the cook time at all since there will be so much meat on there at once? My thought is "no - heat/smoke doesn't care if more meat is there"...but I'm a big fat newbie and want to be sure I ask all the dumb questions I can in the hopes I can look like a pro to my friends/family.

Thank you all for your wonderful guidance.

 

[SmokinAussie]

I'll be looking forward to your updates. I'm doing a similar thing this weekend and am going to be asking advice also. From what I see, you've got a pretty reliable plan there.

Cheers!

Bill

 

[Glenn W]

At those temps it will probably take a min of 10 hrs. I see no need for mustard (usually used to help rub stick).

I would leave the brisket in the fridge till time to put it on the grate (better smoke ring).

I do fat cap down to keep the heat from drying out the meat, plus the cap will turn to bark if down.

What kinda ribs you doing? BB's I would say 4-5hrs and spares 5-6hrs at your temps.

I like the 250-275 range for this kinda cook, it will give you a great bark and cut your temps by 15% or so.

Just my 2 cents.

Good luck sir.

 

[Derek]

Good luck on your briskie, Let us know how it turns out.

 

[Bbq Bubba]

Marinate in what?
Skip the mustard.
Fat side DOWN.
Wrap tightly.
4 racks won't fit.
Yes it will change your cook time as your adding cold mass.

 

[Willie's BBQ]

personal preference, i would'nt marinade for 24 hours....i would inject for about 10-12 hours

 

[1_T_Scot]

I would pull it out of the Marinade before you cure it. Skip injecting too.

Mustard ok or skip.

Season it up and smoke it.

For a 2pm Brisket I would put it on at midnight the night before pull at 190 or probe feels like butter going in and rest wrapped in towels in a cooler for a few before slicing. JMHO

 

[peppasawce]

you will do fine

 

[landarc]

If you run at 225F, you will probably not get it done in 8 hours. I would bet on 10 or even 12 hours. 250F gets you in your range, 275F would be better. I do not slather, especially since you marinaded, you should be able to let it stick to the marinade. And yep, the ribs will slow you down a bit. And what everyone said above too.

 

[barbefunkoramaque]

I would take it to the car wash and use rinse to get the marinade off, bring it back, put your rub on it with lots of salt and pepper, fat down toward the heat source and crank your pit to where it naturally aspires - bout 270 and get it done in what? 6-8 hours. No foil either.

You have read too much and are mixing up too many variables from too many different cooks. I have no idea where you are getting the marination from either.

 

[Chef Jim]

personal preference, i would'nt marinade for 24 hours....i would inject for about 10-12 hours

I agree, the marinade is way too long. I did one 8.5 lbs on tues. no marinade, and it took 10 hours. I am partial to injecting but, if you have a good fat layer you should not need it.

If you want to save a little time, when you take it out of the fridge you can put in your oven at the lowest setting to warm it up quickly. I have done this a few times with great success.

As you can see we all have out own opinions, so go ahead and stick with your plan. If you are not happy with it try some of the ideas found here. Good luck.:thumb:

 

[Goose]

I suggest
No more marinade-
higher temps-
No mustard
No foil-
Fat cap down-
Pull it when its ready 195-205 let the meat tell you not you the meat.


Its BBQ, less is more-


Have fun

 

[BRBBQ]

I don't see you eating at 2pm. That only gives you a hour cook time per lb, you might want to get ready for high heat! And cook fat down in UDS.

 

[KSims1868]

Okay - I will start it at midnight or 1 am.
I'm very nervous about it though. I've never done a brisket...much less an over-night smoke session.

I guess I can just set my alarm for 4:00 AM and check it after it's been on for 3-4 hours. As well keep my digi meat thermo in there with the alarm set for 165*.

I'm nervous as all heck...but I'm gonna give it a try.
What if it IS done in 9 hours and it has to sit in the cooler for 4-5 hours before eating it. Will that be a problem?

 

[landarc]

Nope, pre-heat your cooler with boiling water, wrap in a couple of towels after wrapping in a couple layers o heavy duty foil. You will be fine.

 

[NorthwestBBQ]

Pull it out of the marinade and rinse it off. No one marinates Brisket that I know of and I've seen the best the Pacific Northwest has to offer.

 

[KSims1868]

Forgot to update - I did pull it out of the marinade this morning and rinsed it off.
I dried it off and applied my rub, wrapped tightly in plastic wrap, and put back in the fridge.

 

[barbefunkoramaque]

now pull it out if the plastic and wash it off again to remove the dry rub you are marinating it in, If there is any discoloration from the rub or marinade whittle it down to the....un marinated meat

 

[speedrcer1]

I think your idea of 1 AM is a good idea. Better to have some rest time at the end.
Remember the "Plateau". This is where it hits around the 165 degree area and will sit there for possibly hours. Don't sweat it, magic is happening at this temp.
Remember, she's done when she's done. My last one at 225-215 took 15 hours.
Enjoy enjoy enjoy!!!

 

[cbagby64]

Don't sweat it, bbq shouldn't be stressful! You better start drinking now if you want to be well oiled for the 1am cook