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Started By
Message
Brisket ready for noon?
Posted on 12/22/20 at 1:44 pm
Posted on 12/22/20 at 1:44 pm
I have not done this in a long time. Should I just wake up at 3 and get it going, or smoke it for several hours the night before, then put it in an oven at 200 or so?
Oh, and this is just a choice flat-no point.
Oh, and this is just a choice flat-no point.
This post was edited on 12/22/20 at 2:32 pm
7
Posted on 12/22/20 at 1:49 pm to AlxTgr
I’d probably put it on around 8-9pm the night before. If it finishes to early, just keep it wrapped in butcher paper and put it in a ice chest with some towels. It’ll stay hot in there for quite a while
Posted on 12/22/20 at 1:53 pm to AlxTgr
I have an irrational fear of meat not being ready in time when I smoke stuff so I always start earlier than I probably should. If it was me I'd put it on before bed at about 10-11pm, worst case if it's done a few hours earlier than I want just wrap it up and stick it in a cooler and it'll hold heat for a good while.
Posted on 12/22/20 at 1:59 pm to AlxTgr
Smoke it the day before until it hits the stall. Wrap it up and put it in the fridge. Next day finish it in a 275-300 degree oven. It doesn't take on much more smoke after it stalls so how you finish it makes very little difference.
Posted on 12/22/20 at 2:12 pm to AlxTgr
at thinking a brisket put on the smoker at 3am will be ready to eat at noon. Put it on at 6pm the evening before. Once it hits 200-205, take it off, wrap in butcher paper and put in a cooler with some towels. It needs to do this for a couple hours anyway and will stay plenty warm for what you need.
Posted on 12/22/20 at 2:14 pm to BMoney
quote:I don't get it. It would be very well ready.
at thinking a brisket put on the smoker at 3am will be ready to eat at noon.
Posted on 12/22/20 at 2:25 pm to AlxTgr
My briskets usually take 12-16 hours
Posted on 12/22/20 at 2:29 pm to Glock17
Well, just forget I said 3 and use whatever hour it would take to wake up and get going That's not the gist of the thread anyway.
That's not the gist of the thread anyway. This post was edited on 12/22/20 at 2:32 pm
Posted on 12/22/20 at 2:32 pm to AlxTgr
quote:
flat only
Would have helped to mention that in the header.
Pretty sure most would assume you meant packer.
Posted on 12/22/20 at 2:54 pm to SmokedBrisket2018
I definitely wouldn’t hold a flat only in the oven. If you want to cook it the night before and hold it in the oven do it at its lowest temp, preferably 150 or so. Add tallow or butter on top during the hold wrapped in paper.
Posted on 12/22/20 at 3:13 pm to Glock17
quote:
My briskets usually take 12-16 hours
Flat only in this case. OP, what does it weigh? That has something to do with the cook time I believe.
Posted on 12/22/20 at 6:06 pm to ruger35
quote:Wouldn't 190 or so be basically dry sous vide?
preferably 150 or so
Posted on 12/22/20 at 6:21 pm to AlxTgr
just start drinking some juicy IPA's until it hits 203 and testing with the thermopin is butta
This post was edited on 12/22/20 at 6:23 pm
Posted on 12/22/20 at 7:37 pm to AlxTgr
quote:
Wouldn't 190 or so be basically dry sous vide?
I know zilch about sous vide, but if you hold it at 190 you’re going to dry it out.
Posted on 12/22/20 at 10:00 pm to AlxTgr
quote:
I don't get it. It would be very well ready.
Full packer only doable hot n fast.
Or a maybe a 5lb flat low n slow.
Posted on 12/26/20 at 8:00 am to 632627
I went with 5 hours on the smoker last night. It reached 140. Then put in oven in a sealed roaster pan at 170. It's now 8:00 and I am bumping it up to 250. Alarm set at 185.
Posted on 12/26/20 at 1:22 pm to AlxTgr
I cooked a 17lb prime brisket for Christmas lunch. Put it in my green egg at 6pm Christmas eve unwrapped at about 225-250 degrees, pulled it at around 2am, wrapped it in pink butcher paper and put it back on until 8am at around 200 degrees. Pit temp fell through the night to about 150. Pulled it and wrapped it in a towel and it was still warm, juicy and great to eat around 1130am for lunch. Worked out good because I was still up at 2am finishing Santa once my son finally fell asleep, otherwise brisket isn't my favorite thing to cook due to the long cook time, but worth it when it comes out good. Everyone loved it.
Posted on 12/26/20 at 1:54 pm to AlxTgr
quote:
Alarm set at 185.
Why? That's nowhere close to being ready.
Posted on 12/28/20 at 11:43 am to VABuckeye
quote:It was not only ready, people were saying it was as good as they ever had. Zero left overs.
Alarm set at 185.
Why? That's nowhere close to being ready.
Posted on 12/28/20 at 12:01 pm to AlxTgr
quote:
It was not only ready, people were saying it was as good as they ever had. Zero left overs.
Interesting at that temp I would think, there was no shot it would be done. But hey if everyone liked it that's all that matters!
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