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re: Possible dumb idea with BGE. Need thoughts
Posted on 8/9/20 at 6:35 pm to thadcastle
Posted on 8/9/20 at 6:35 pm to thadcastle
24 hours and your brisket may be overcooked. I find that my briskets cook fast on my Kamado Joe. All depends on how big the brisket is, fat content of the brisket, and how low your temps are. I cooked a 12-14 lb brisket after trimming and it was finished cooking in 8 hours, and let it rest another 2-3 because it cooked so fast. But I also have a KJ large 18” so I have a smaller outdoor oven than the big joe or XL BGE.
This post was edited on 8/9/20 at 6:36 pm
1
Posted on 8/9/20 at 7:35 pm to BugAC
quote:
24 hours and your brisket may be overcooked.
The OP confused me but I think what he was suggesting was starting it Thursday night but not actually putting the brisket on until Fri AM. I think. And that would save him some time getting the fire going early Friday AM.
My suggestion would be to find a 10-12 lb brisket (packer). Obviously, trim and rub 24 hrs in advance.
Start it Fri AM around 250 degF. When he gets his lunch break, spritz it good, maybe add some charcoal if he had a chimney starter, and more wood, wrap in butcher paper(?), reset at 250 degF until he gets home for work.
He's just got a small window to hit - too big a brisket and too low a temp and it won't get done in time. OTOH, too small a brisket and too high a temp and it overcooks.
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