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Started By
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Started my brisket late - suggestions?
Posted on 10/12/19 at 9:20 am
Posted on 10/12/19 at 9:20 am
Finally fot the green egg up to 250 at 7am and put the brisket on. After trimming it, it should be about 13lbs. At an hour per pound it’s done at 8pm plus I would have to let it rest for at least an hour which puts us at 9pm. What are my options for eating it today taking it off the egg at 6?
5
Posted on 10/12/19 at 9:24 am to BengalBlood81
Wrap it about at 160 when it has decent bark/hits the stall
Posted on 10/12/19 at 9:26 am to BengalBlood81
300° beb
Posted on 10/12/19 at 9:32 am to BengalBlood81
The Texas Crutch! Wrap twice in heavy duty foil (put your probe in first) take your heat up to 300 like mentioned above. Take it to 195, then pull and wrap in towels and throw in the cooler for an hour to finish it. Should cut an hour to two off your schedule.
This post was edited on 10/12/19 at 9:33 am
Posted on 10/12/19 at 9:46 am to HubbaBubba
Yes!
Posted on 10/12/19 at 9:51 am to BengalBlood81
Just run it a little hotter. Going at 280 or 300 doesn't mess anything up when you're talking 9 hours instead of 13. No big deal.
Posted on 10/12/19 at 9:52 am to BengalBlood81
Like other said, wrap a little earlier than you normally would
Probably going 265 instead of 250 wouldn’t hurt (probably wouldn’t make a ton of difference)
Probably going 265 instead of 250 wouldn’t hurt (probably wouldn’t make a ton of difference)
Posted on 10/12/19 at 9:52 am to HubbaBubba
Great - thanks fellas - I’m going to try the Texas crutch method
Posted on 10/12/19 at 10:01 am to BengalBlood81
Ramp up your temp and wrap at 165. You should be good to go
Posted on 10/12/19 at 10:29 am to Trout Bandit
Things will loosen up nicely with the final rest in the cooler, but I like to go back on the smoker for 20 minutes or so to tighten up the outer edges, then pull, rest, and slice.
Posted on 10/13/19 at 4:25 pm to BengalBlood81
How’d it come out?
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