Brisket Timing

[captjoe06]

Want to have a 12 lb brisket ready for Thursday night's Bruins game at 7pm. Wanted to start right at 5am in the morning.

Would it be detrimental to trim, apply rub and wrap in saran wrap the night before so I can just get the pit up to temp 5am Thursday morning and toss it on?

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[JEBIV]

No issues at all having it ready like you stated, I have done it that way a few times @captjoe06

[wessonjb]

Not at all. Might want to apply a light layer right before it goes on. The salts will dissolve and draw out some moisture in the wrap. It's a big  dense piece of meat and can handle it.


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[captjoe06]

Thanks!

[LiquidOcelot]

Could always give harry soo's hot and fast technique a try.

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[Mike in Roseville]

Could always give harry soo's hot and fast technique a try.

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I've done them in 4 hours as well as 14 hours. Harry's method works for sure. It doesn't have the complexity of flavor, (compared to a L+S) but H+F brisket is still darn good and can be even more tender if done correctly. If he's going for a 5am start...crank it at 275 and it should be done by 3-4 in the afternoon.


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[SMOKE FREAK]

I'm generally too lazy to prep in advance...But it works...

[HoosierKettle]

Well how's it going?


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[Darko]

Don't worry too much about the timing Joe. A big slab of meat  like that will be done when it's done. I've had 2-3 hr differences on brisket and pork shoulder.

[captjoe06]

So it went on the grate at 5:15AM. Had two stalls. One at 151 and the other at 195.  Grate temps mostly between 250-285.  The last three hours mostly on the lower end of that range which I attribute to the second stall.  It was around 5PM and I added about ten more coals and opened the vents which pushed her through the second stall.  Didn't have much time for rest it turned out great though.  No complaints


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[captjoe06]

Here are some photos. 


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[crowderjd]

That looks amazing!  Great cook!

[WisconsinGriller]

Wow that looks delicious! My mouth is watering.

What method are you using? Just a single heat zone?

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[jmike314]

Looks amazing. Nice work.


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[SMOKE FREAK]

Well ya got my respect...12+ hours on a kettle...I like it...
And it looks like it turned out fantastic...
My briskets get smoked on the stick burner...
I need to try one on the Weber...It sounds like fun...