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Author Topic: Brisket Timing  (Read 1133 times)

captjoe06

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    • Northeast BBQ
Brisket Timing
« on: April 09, 2019, 03:24:39 AM »
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

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Re: Brisket Timing
« Reply #1 on: April 09, 2019, 04:09:59 AM »
No issues at all having it ready like you stated, I have done it that way a few times @captjoe06
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wessonjb

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Re: Brisket Timing
« Reply #2 on: April 09, 2019, 04:21:53 AM »
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

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    • Northeast BBQ
Re: Brisket Timing
« Reply #3 on: April 09, 2019, 04:23:13 AM »
Thanks!
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LiquidOcelot

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Re: Brisket Timing
« Reply #4 on: April 09, 2019, 05:31:03 AM »
Could always give harry soo's hot and fast technique a try.

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Mike in Roseville

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Brisket Timing
« Reply #5 on: April 09, 2019, 05:59:39 PM »
Quote from: LiquidOcelot on April 09, 2019, 05:31:03 AM
Could always give harry soo's hot and fast technique a try.

Sent from my SAMSUNG-SM-G928A using Weber Kettle Club mobile app

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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« Last Edit: April 09, 2019, 06:01:19 PM by Mike in Roseville »
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SMOKE FREAK

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Re: Brisket Timing
« Reply #6 on: April 10, 2019, 06:10:59 PM »
I'm generally too lazy to prep in advance...But it works...
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HoosierKettle

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Re: Brisket Timing
« Reply #7 on: April 11, 2019, 10:09:06 AM »
Well how’s it going?


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Darko

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Re: Brisket Timing
« Reply #8 on: April 11, 2019, 10:38:36 AM »
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.
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captjoe06

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    • Northeast BBQ
Re: Brisket Timing
« Reply #9 on: April 12, 2019, 12:54:03 PM »
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 [emoji16]


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captjoe06

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    • Northeast BBQ
Re: Brisket Timing
« Reply #10 on: April 12, 2019, 12:57:40 PM »
Here are some photos. 


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crowderjd

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Re: Brisket Timing
« Reply #11 on: April 12, 2019, 12:59:05 PM »
That looks amazing!  Great cook!
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WisconsinGriller

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Re: Brisket Timing
« Reply #12 on: April 12, 2019, 01:11:59 PM »
Wow that looks delicious! My mouth is watering.

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

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jmike314

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Re: Brisket Timing
« Reply #13 on: April 12, 2019, 01:52:47 PM »
Looks amazing. Nice work.


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SMOKE FREAK

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Re: Brisket Timing
« Reply #14 on: April 12, 2019, 05:43:35 PM »
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...
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