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Message
When should I smoke my brisket? Sunday competition
Posted on 9/8/23 at 3:55 pm
Posted on 9/8/23 at 3:55 pm
Hi all, I’ve been entered into a friendly brisket competition on Sunday. Just 9 other contestants, nothing too serious. It starts at 11am. I can’t decide whether to try to smoke overnight and be done by 8am or so to let rest or do it tomorrow and reheat on Sunday.
Thoughts?
Thoughts?
7
Posted on 9/8/23 at 4:12 pm to FutureCorridor49
quote:
Thoughts?
If you have enough experience with your pit and all that you can be reasonably sure on the timing (within an hour or two at least), I'd say 'A' without a doubt.
Posted on 9/8/23 at 4:17 pm to Y.A. Tittle
A.
You could cheat and smoke it for a few hours and finish it in the oven with foil.
It really only sucks the smoke flavor in for the first few hours.
I have a half brisket in the freezer I might do for an LSU game next month.
Good luck
You could cheat and smoke it for a few hours and finish it in the oven with foil.
It really only sucks the smoke flavor in for the first few hours.
I have a half brisket in the freezer I might do for an LSU game next month.
Good luck
Posted on 9/8/23 at 4:28 pm to jp4lsu
Smoke tomorrow and hold if you have a place to hold it.
Posted on 9/8/23 at 4:53 pm to ruger35
quote:
Smoke tomorrow and hold if you have a place to hold it.
I have a perfect sized mini yeti cooler. How long do you think it’s safe to hold?
Posted on 9/8/23 at 5:49 pm to FutureCorridor49
You can hold in a yeti cooler for quite a while. Mad scientist talks about resting briskets quite a bit. I recommend you watch a couple of his videos.
YouTube short video
YouTube short video
Posted on 9/8/23 at 5:57 pm to FutureCorridor49
You can’t be serious baw, reheated Q is NEVER as good as fresh. There’s a reason all legit BBQ places have a closing time of “till we run out”.
Posted on 9/8/23 at 6:01 pm to FutureCorridor49
quote:
How long do you think it’s safe to hold?
I held one for 6 hours last week in an ice chest. It was still plenty hot. (This was a 16 pounder so it had plenty of mass to retain the heat)
Posted on 9/8/23 at 6:27 pm to FutureCorridor49
Do it Saturday, with the entire smoke in the pit to get the best possible smoke ring.
Posted on 9/8/23 at 7:25 pm to FutureCorridor49
Smoke overnight to rest Sunday morning.
Posted on 9/8/23 at 9:55 pm to FutureCorridor49
Smoke overnight
Wrap a towel around the butcher paper and put in the ice chest for 2-3 hours to rest
If you start early like 3PM and you finish early like 5AM (+/- 12 hours) with temp around 200-205F, then put in ice chest for 2-3 hours to rest and for juices to re-distribute, take out ice chest around 160F, then put in a holding oven between 145-150F. An electric smoker holds perfect temperature.
Wrap a towel around the butcher paper and put in the ice chest for 2-3 hours to rest
If you start early like 3PM and you finish early like 5AM (+/- 12 hours) with temp around 200-205F, then put in ice chest for 2-3 hours to rest and for juices to re-distribute, take out ice chest around 160F, then put in a holding oven between 145-150F. An electric smoker holds perfect temperature.
Posted on 9/8/23 at 10:17 pm to jp4lsu
quote:
I have a half brisket in the freezer I might do for an LSU game next month.
Be sure it’s a game they actually have a chance of winning, if not, no one is going to care about your food.
Posted on 9/9/23 at 10:07 am to FutureCorridor49
What time is turn-in
Posted on 9/10/23 at 7:26 pm to FutureCorridor49
Even with everything else constant, cook times can be all over the place. But it’s brisket. I rested one today for 5 hours in a town and cooker and it was still steaming. Only get better the longer they rest.
Posted on 9/11/23 at 9:03 am to questionable
quote:
You can’t be serious baw, reheated Q is NEVER as good as fresh. There’s a reason all legit BBQ places have a closing time of “till we run out”.
Most BBQ places in TX hold over their briskets for 8 maybe even 10 hours. I have had one wrapped in butcher paper and a towel sitting in a cooler for 8 hours after the cook.
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