Tailgate Brisket

[jr2sndbrd]

Hey Brethren,

My season ticket buddies are trying to get me to do a brisket at our tailgate and I want to see if anybody has any ideas for a 5 hour or less recipe. We usually tailgate breakfast outside the gates (gates don't open till five hours before game time). I will be out there at 6:30am and would like to have a brisket done ready to eat about 2pm.

I did one last year but we had the RV and we went out the night before and I did it in 8 hours, this year we cant get an RV pass so imm looking for a little faster time method.

I have checked out BluDawg's method but would like to see what you guys think.


BTW: I will be running a 22WSM

Thanks Brethren,

John

 

[hammb]

Without a doubt I would try to do it overnight at home. Get it done completely then wrap in foil, pack in a cooler with towels or something else to fill the rest of the cooler space. You will have no problems at all holding it hot for 6+ hours at a minimum that way.

If it were me I would definitely go that route rather than trying to rush a brisket in 5 or less hours.

 

[ClintHTX]

What hammb said. Don't rush god brisket. You can cook it hot n fast but 5 hours might be a little short without rest. I would much rather wait and eat good cooked brisket than it undercooked.

 

[hammb]

Worth adding as well that in my tailgating experience I much prefer to have BBQ items done ahead of time so I can drink heavily when I'm AT the tailgate as well. Life is a lot easier to just set up the WSM at home and get the meat (pun not intended) of the cook done before even heading to the lot.

Then out there you can focus on finishing up sides or whatever, slicing the meat, and most importantly getting a quality pre-game buzz going.

 

[Jrogers84]

Worth adding as well that in my tailgating experience I much prefer to have BBQ items done ahead of time so I can drink heavily when I'm AT the tailgate as well. Life is a lot easier to just set up the WSM at home and get the meat (pun not intended) of the cook done before even heading to the lot.

Then out there you can focus on finishing up sides or whatever, slicing the meat, and most importantly getting a quality pre-game buzz going.

Couldnt of said it better myself

 

[tonyjohnson619]

Gotta have a pregame buzz especially at any sorting event in socal, went to a hockey game last week and beer was 13 dollars a pint for budlight

 

[Steve S]

Hey Brethren,

My season ticket buddies are trying to get me to do a brisket at our tailgate and I want to see if anybody has any ideas for a 5 hour or less recipe. We usually tailgate breakfast outside the gates (gates don't open till five hours before game time). I will be out there at 6:30am and would like to have a brisket done ready to eat about 2pm.

I did one last year but we had the RV and we went out the night before and I did it in 8 hours, this year we cant get an RV pass so imm looking for a little faster time method.

I have checked out BluDawg's method but would like to see what you guys think.




BTW: I will be running a 22WSM

Thanks Brethren,

John

I've done a flat in that timeframe on my WSM, or a whole packer with the point and flat separated. Mine likes to run at around 300 degrees.

 

[Westx]

I cook all mine using Bludawg method and they come out wonderful but your still looking at 8 hrs with resting until enternal temp drops.

 

[Nuco59]

Brisket at a ballgame would be more of a "warming up" one pre-prepared instead of a "from scratch endeavor"- unless you get there 8 hours early.... which is ok - if that's your thing.

 

[Scuffletown Smokers]

I think this is doable. 350 for 2.5 hrs (or until you get the color you want) drop to 300 and wrap in foil til done. This is my comp timeline and I put on at 5am and it's done around 9:30-9:45am. I would practice it first but it looks like you have time to do it if your cooker is up to temp by 7:30, done around noon, rest for 2 hrs and eat atv2pm... this is separating the point from the flat. Good luck!

 

[KevinJ]

You can cook it in under 5 hours but it needs to rest also. As said above your best bet for a great Brisket is cook it overnight and pull it just before leaving wrapped in towels and put in a cooler it will hold hours no problem.