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Started By
Message
Need help with smoking brisket
Posted on 8/6/20 at 7:32 pm
Posted on 8/6/20 at 7:32 pm
Okay, so I am responsible for lunch at office tomorrow. I picked up an 8lb brisket and put it on my Weber Smokey mountain circa 6pm. The smoker is sticking at 225. My worry is I’ll have to get up at 3 or 4 am to pull it and sweat it.
Would I be good just taking it off smoker and putting it in oven at 200 before I go to sleep?
Would I be good just taking it off smoker and putting it in oven at 200 before I go to sleep?
This post was edited on 8/6/20 at 7:33 pm
5
Posted on 8/6/20 at 7:34 pm to 3morereps
This post tells me that you have no idea what you're doing, so go for it and tell us how it works out.
Also, your OT posts show that you are a clown that deserves no serious answers.
Also, your OT posts show that you are a clown that deserves no serious answers.
Posted on 8/6/20 at 7:44 pm to Rouge
Don’t be a dick, i obviously suck at smoking meats. I’m looking for advice to prolong cook to 6am without ending up with beef jerky
Posted on 8/6/20 at 7:51 pm to 3morereps
If it gets done early put it in a cooler, wrapped in old towels, and use additional towels to fill all of the extra space in the cooler.
Posted on 8/6/20 at 8:22 pm to Hat Tricks
But let it rest for an hour before wrapping it and putting it in the cooler.
Posted on 8/6/20 at 8:23 pm to 3morereps
Are monitoring the meat IT temp?
Posted on 8/6/20 at 8:32 pm to 3morereps
I'm glad you thought about this ahead of time
Posted on 8/6/20 at 8:46 pm to 3morereps
Yes you can finish in the oven
Posted on 8/6/20 at 8:52 pm to t00f
I’m checking Temp every so often. I’m thinking it will be done around 330 am would love plug in oven at 200 and sleep through until 6am
Posted on 8/6/20 at 8:53 pm to J Murdah
Piss poor planning on my part, buddy at work said 1.5 hours per pound so I put on at 6, as 8 pounds would take 12 hours. After some internet research, it sounds like it’s only an hour per pound... putting me in wee hours of morning.
Posted on 8/6/20 at 8:56 pm to 3morereps
No way of telling when to pull by looking at the outside.
If you spot check and pull at 200 do NOT put in oven. Put in an ice chest wrapped.
If you spot check and pull at 200 do NOT put in oven. Put in an ice chest wrapped.
This post was edited on 8/7/20 at 8:21 am
Posted on 8/6/20 at 9:44 pm to 3morereps
quote:
Piss poor planning on my part, buddy at work said 1.5 hours per pound so I put on at 6, as 8 pounds would take 12 hours. After some internet research, it sounds like it’s only an hour per pound... putting me in wee hours of morning.
You are over-thinking it. Those are just estimates.
If your brisket has a nice outer bark...usually after it's been on for several hours, you can finish it in the oven. It's not a big deal because a well formed bark isn't going to let much smoke get inside the meat. I'll wrap mine in foil (personal preference) when a good bark has formed, around 175 internal temp.
Put the brisket in a cooler once you can poke the probe in both the flat and the point and it feels like butter. If there is a lot of resistance, let it go longer. This is usually around 200-205 for me, but you need to go by feel more than temperature.
This post was edited on 8/6/20 at 9:45 pm
Posted on 8/7/20 at 8:17 am to 3morereps
Bruh, If you commit to cooking brisket for lunch, then you gotta be prepared wake up in the middle of the night.
If you wrapped it around the stall or just after it hit the stall (an hour or so into the stall), then let it go on the smoker until it's nearly done. Should be somewhere around 200-203 IT, but that varies. If you pull it and wrapped it in a towel just before it is done then put it into a cooler after letting it rest an hour then IT will continue to rise and it will hold temp until lunch. It'll stay warm for a very long time wrapped up in a cooler.
If you wrapped it around the stall or just after it hit the stall (an hour or so into the stall), then let it go on the smoker until it's nearly done. Should be somewhere around 200-203 IT, but that varies. If you pull it and wrapped it in a towel just before it is done then put it into a cooler after letting it rest an hour then IT will continue to rise and it will hold temp until lunch. It'll stay warm for a very long time wrapped up in a cooler.
Posted on 8/7/20 at 9:47 am to AyyyBaw
Love the fricking downvotes for saying to let the brisket rest first.
When one of your briskets turns to mush because you wrapped it and put in the cooler immediately and it continued to cook you'll understand why the rest first is important.
When one of your briskets turns to mush because you wrapped it and put in the cooler immediately and it continued to cook you'll understand why the rest first is important.
Posted on 8/7/20 at 9:54 am to 3morereps
quote:
I’m checking Temp every so often. I’m thinking it will be done around 330 am would love plug in oven at 200 and sleep through until 6am
This just screams lazy AF. Good luck
Posted on 8/7/20 at 9:58 am to VABuckeye
quote:
Love the fricking downvotes for saying to let the brisket rest first.
When one of your briskets turns to mush because you wrapped it and put in the cooler immediately and it continued to cook you'll understand why the rest first is important.
I wrap mine for the last few hours of the cook, and right into a rest cooler, still wrapped, and that does not happen
Posted on 8/7/20 at 9:59 am to Lester Earl
Fair enough. 
ETA: Not making it up. I got that information from guys on a Texas brisket forum.
ETA: Not making it up. I got that information from guys on a Texas brisket forum.
This post was edited on 8/7/20 at 10:01 am
Posted on 8/7/20 at 10:08 am to VABuckeye
Aaron Franklin is a wrapper too
im not saying that doesnt or cant happen. I just dont think its some universal thing. There are many methods to smoking
im not saying that doesnt or cant happen. I just dont think its some universal thing. There are many methods to smoking
Posted on 8/7/20 at 10:13 am to 3morereps
Once it's wrapped, you can put it in your oven. No need to keep on the smoker.
Posted on 8/7/20 at 11:00 am to Lester Earl
It overcooking can happen if you wrap on foil because it doesn't breathe
Don't have that problem with butcher paper
Don't have that problem with butcher paper
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