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Started By
Message
Possible dumb idea with BGE. Need thoughts
Posted on 8/9/20 at 11:15 am
Posted on 8/9/20 at 11:15 am
I want to smoke a brisket on Friday to have for dinner. Current idea is to get the bge going around 8:30 Thursday night, wake throw a little extra coal on and the brisket. Go hit the gym head to work and have a brisket finishing up when I leave work that afternoon. Can the bge go for near 24 hours? How steady will the temp stay without monitoring?
ETA: I want to start the fire Thursday night to save me time Friday morning. That way I can wake up and throw the trimmed and seasoned brisket on and go about my morning.
ETA: I want to start the fire Thursday night to save me time Friday morning. That way I can wake up and throw the trimmed and seasoned brisket on and go about my morning.
This post was edited on 8/10/20 at 8:43 am
10
Posted on 8/9/20 at 11:59 am to thadcastle
Too many variables to know if this will work for you or not. What kind of lump? How much airflow/breeze? (I’ve experienced faster burn on a windy day more than once.)
Posted on 8/9/20 at 1:18 pm to hungryone
Do you have any lump you recommend for a longer burn?
Posted on 8/9/20 at 2:37 pm to thadcastle
I e done 16hrz on a BGE XL and it wasn’t full of lump and it only burned 2/3rds,,,,,I would think if you got it full, it should go the whole time
Posted on 8/9/20 at 3:33 pm to thadcastle
Wicked Good is dense and hard to light, but it burns good and slow.
Posted on 8/9/20 at 3:45 pm to thadcastle
The simple answer is yes I think you can put enough lump in the fire box to last 24 hours.
If I understand your post, you want to smoke a brisket on a BGE while you're at work on Friday? And you're thinking of starting the fire Thursday night and letting it burn all night?
Will anyone be around to tend to it? How big a brisket are we talking?
If I understand your post, you want to smoke a brisket on a BGE while you're at work on Friday? And you're thinking of starting the fire Thursday night and letting it burn all night?
Will anyone be around to tend to it? How big a brisket are we talking?
Posted on 8/9/20 at 4:06 pm to AlwysATgr
I would only get to check on it at lunch so no real monitoring of temp
Posted on 8/9/20 at 4:14 pm to thadcastle
Sous vide at 165 for 36 hours, take it out and throw it on egg Friday at lunch. Limits the time for variables that ruin it.
Posted on 8/9/20 at 4:37 pm to thadcastle
How big a brisket is it?
Posted on 8/9/20 at 4:42 pm to AlwysATgr
Haven’t bought it yet. Planning on going to the store this week and get one
Posted on 8/9/20 at 4:52 pm to thadcastle
Ive done them overnight before. Once you get the temperature stable it should hold for a long long time. I dont know why it should need to go for 24 hours though? Are you making jerky or brisket?
Posted on 8/9/20 at 5:36 pm to thadcastle
quote:
thadcastle
Don't mean to sound nit picky, just trying to understand the time constraints you have to work with.
I smoke on a BGE and while I still want to up my brisket game, have gotten comfortable smoking them now.
So you would put it on Friday morning, be able to check it at lunch, and then not again until you get home from work? And then you would want to give it time to reabsorb before serving for dinner Friday night?
Do you have a chimney starter?
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
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.
Posted on 8/9/20 at 7:50 pm to thadcastle
Call in sick Friday and cook/drink...
Posted on 8/9/20 at 8:32 pm to AlwysATgr
quote:
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.
This was kinda my game plane but at 230
Posted on 8/9/20 at 8:39 pm to AlwysATgr
quote:
So you would put it on Friday morning, be able to check it at lunch, and then not again until you get home from work? And then you would want to give it time to reabsorb before serving for dinner Friday night?
Yes this would be the general time line I’m trying to achieve.
Posted on 8/10/20 at 8:11 am to thadcastle
You should look into getting a flameboss attachment for it so you can check temp remotely.
Posted on 8/10/20 at 1:04 pm to txbd
Yeah and a fan attachment to help regulate temperature......
Posted on 8/10/20 at 1:24 pm to thadcastle
Like others have said, get yourself a temperature control device. Something with wifi where you can monitor the temp, and also adjust the fan settings from your phone.
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