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charris

Brisket Timing

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Doing my first 14lb brisket on Friday. Want to have it ready around 6. I feel like I have two options but I I'm not sure which way to go

 

1. Throw it on around midnight Thursday night and pull it when it's done, wrap then throw in a cooler or 170 degree oven till dinner time. 

 

2.  Get up and get the brisket on around 6 a.m. Friday and take my chances with it getting done when I need it.  

 

I would appreciate any opinions. 

 

 

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What he said.  

I have been the guy trying to perfectly time a slow cook.  It never works for me.  

It's significantly less stress if you make sure it's done in plenty of time, and you can just hold it.

 

Worst-case (and I'm saying from reading, not from experience on this one) you can put it in a 160 degree oven for hours & hours to keep the temperature and keep everything safe to eat.  It's my understanding that's how some of the big restaurants do it when they cook tons of briskets to be able to sell all day.  

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I have no place to even comment here as a new Kamado owner I have yet to do a brisket, however I thing your best bet would be the night before so you have enough time to rest the brisket. It would suck to put all that effort in and not give it time to become the best it can be. 

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16 minutes ago, CentralTexBBQ said:

your decision should be based around the temp you're cooking at...

This is correct, I usually aim for 10-12 hours at 250 on my Briskets.  You want to allow for the brisket to rest for an hour plus before slicing as well.  

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I agree with everyone else---start late the night before.  I did my first brisket and actually cooked it a little too long!  Try to cook to look and not temp --- timing is all ballpark as each brisket can cook a little different.  I think its supposed to jiggle when done.   

 

But another reason to cook the night before --- GUESTS.....people may want other courses, such as a hot dog or hamburger --- if you don't have a 2nd grill --- the kamamdo is not set up for grilling with the Brisket on it---and you have to find other things to make.   

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14 trimmed? In the 225-250 range thats going to be cutting it close. Depending on whats going on the night before is a great option to know your good but your heat controlling skillz need to be on point. First few i did i got up very early, 4ish to get it going and just napped as needed throughout the day. As cooks progress youll figure out what works for you and what doesnt. I have figured out over time that i can speed up the cook but raising temp as needed which can significantly reduce time or pull in a late running one. One other point that comes to mind is to wrap or not, if all being equal i will not. But if you are in a time crunch and concerned about getting done, helping push through the stall is a time saver.

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I would light your fire late at night, set for about 225° ish. Get up early, get the grill to 275° ish and let er rip. If it seems to be taking too long, you could always (gasp) wrap it to speed up the cook. 

 

The other option is obvious, put it on at 225° late at night. You can count on at least twelve hours, probably more. Pull when done, wrap in foil, then towels, then put in a cooler, it’ll be steaming hot still in six hours. 

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9 hours ago, 5698k said:

I would light your fire late at night, set for about 225° ish. Get up early, get the grill to 275° ish and let er rip. If it seems to be taking too long, you could always (gasp) wrap it to speed up the cook. 

 

The other option is obvious, put it on at 225° late at night. You can count on at least twelve hours, probably more. Pull when done, wrap in foil, then towels, then put in a cooler, it’ll be steaming hot still in six hours. 

 

I've heard this recommended before. I don't understand why someone would do this. Then again, I didn't get calculus either! :-D

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I have used a method from bludawgs with good success the last several times I have cooked brisket. Cook at around 250-275 2 hours fat cap up, flip cook two hours fat cap down, wrap and cook for about 4 more hours or until probe tender. 

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4 hours ago, 5698k said:

Which part don’t you understand?

 

lol... I guess am a borderline ocd in some respects. The idea of running a grill for hours empty bursts my circuits. No criticism, it's just not something i would do. Now, I will run the Big Joe empty and burn significaantly more lump in order to clean it!!! Just the way my mind works- :-D 

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I stand in awe of all you love-you-long-time brisket dudes (and dudettes).

 

I take the soft option of sous videing it before hand, which leaves me with a 3hr cook.

 

 

one day, i will do an all-KJ cook, and rejoice in my victory.

 

 

until then, godspeed to all you merry gentlemen.  may the glow of the coals guide your way, and your ceramic domes keep you lo those cold winter nights...

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5 hours ago, CentralTexBBQ said:

 

lol... I guess am a borderline ocd in some respects. The idea of running a grill for hours empty bursts my circuits. No criticism, it's just not something i would do. Now, I will run the Big Joe empty and burn significaantly more lump in order to clean it!!! Just the way my mind works- :-D 

Well, in this case, it allows a little extra time in the morning, since the grill is lit and to temperature. I do it fairly often. If I want ribs done at noon, I simply put them on at 8:00, or in this case, put the brisket on around 6:00, but now you don’t have to spend any time getting the grill ready. 

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