How do you guys cook brisket to be ready in the evening?

I've got an 18lb brisket. The only way I can possibly get it done by dinner time is to start late the night before and wake up during the night. Am I missing something?

Trim it down... throw it on at 300 around 4am... cook until temp/tenderness are where you want it. Wrap in town and stash in your favorite rotomolded cooler (I'm not getting into that p***ing match...) until you are ready to cut and serve...

Wadd is right. An 18lb brisket trimmed properly will be 12-15lbs. I'd start it @ 225 and then crank it up to 275-300 after 5 hours. Should be done in 9-11 hours. Work backwards from when you want to serve, but I'm a firm believer it needs at least one hour in a Yeti. 1.5 hours and RTIC and never in an igloo unless you are just too poor to afford the above...in that case just put the damn brisket in the crock pot and pour bbq sauce over it.


(full disclosure. I actually use an old igloo as my meat locker)

You are right about everything BUT you have to be sure your favorite $1,000.00 rotomolded has been properly seasoned to keep meat. You don't want to work for 12 hours only to serve up a tender chunk of plastic flavored meat.






Kidding

Start late or wake up early. I usually shoot to be done a couple hours ahead of when I want to be serving it, not just because a brisket needs to rest, but because you never know what curveball you're going to be thrown that makes a cook take longer or shorter than anticipated.

Briskets can rest for 5+ hours in a cooler if you do it right so if I'm shooting for 6pm serving time, I'm aiming to have it finished by 3-4pm if possible.

I may have brisket for breakfast. I need one hell of a stall. At this rate I will cook a 12# brisket in ~10 hours. I have never had a speedy one.

There isn't really any convenient time to put a brisket on.... Unless you are planning on making one for breakfast.

Big green egg with electronic temp sensors and fan. I put on around midnight and ready for dinner next evening. EZ

LRHF said:

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Big green egg with electronic temp sensors and fan. I put on around midnight and ready for dinner next evening. EZ

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Except you have to stay up until midnight to put the brisket on... I have a similar setup and have never found a perfect time to start a brisket. I prefer making my guests stay until the brisket is ready.

I just blew through the stall.... No sleep for me.

...... and done.

CTGilley said:

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I may have brisket for breakfast. I need one hell of a stall. At this rate I will cook a 12# brisket in ~10 hours. I have never had a speedy one.

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I would say that's my normal time. +\- an hour for weather / humidity.

Wrap and stash. Should hold 5-6 hours...

Good point. I enjoy having some beers on a Friday or Saturday evening as I do prep work. No guests to attend to and the outside temp is a little cooler. I don't bother to get up early, sleep in then get up and wrap brisket in parchment paper. I then hop on my bicycle and get a breakfast taco! I check temp occasionally then FTC for a few hours before guests arrive. The timing always works and provides flexibility if a brisket takes longer. Can eat the next day as early as 11 am depending on brisket size.

This is why I prefer to smoke pork loin ribs. 3 hours or so and I am done!

FIDO 96 said:

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CTGilley said:

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I may have brisket for breakfast. I need one hell of a stall. At this rate I will cook a 12# brisket in ~10 hours. I have never had a speedy one.

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I would say that's my normal time. +\- an hour for weather / humidity.

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Yeah, how long does it normally take you to do a 12 pounder? I'm always an hour per pound or a little less.

You must cook to the proper internal temperature (depending on grade of meat - i.e. fat content). If you don't have a good meat thermometer, it's a must.

queso1 said:

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How do you guys cook brisket to be ready in the evening?

I've got an 18lb brisket. The only way I can possibly get it done by dinner time is to start late the night before and wake up during the night. Am I missing something?

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Trim, work backwards.

You are going to be waking up, part of the game. I actually enjoy going to check on it sometimes. Nice and quiet outside, good time to sit back and enjoy God's creation at night.

CTGilley said:

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I may have brisket for breakfast. I need one hell of a stall. At this rate I will cook a 12# brisket in ~10 hours. I have never had a speedy one.

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Is there really a problem with this?

malenurse said:

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CTGilley said:

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I may have brisket for breakfast. I need one hell of a stall. At this rate I will cook a 12# brisket in ~10 hours. I have never had a speedy one.

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Is there really a problem with this?

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Not that I can think of. brisket and eggs is a favorite in my house.

Brisket and eggs was pretty good this morning. I was expecting it to be 12 or longer. I cooked a 7# point a few weeks ago that took that long.

Follow up question- where to you put the thermometer? Flat or the point?

Thickest part of the flat.