Brisket - When to start?

Discussion in 'Beef' started by newbeestl, Jul 2, 2010.

  1. newbeestl

    newbeestl Fire Starter

    I'm wondering what my options are for this brisket.  It's a full packer, about 12 lbs.  I have to have it ready to slice by tomorrow night around 6:00 PM.  Should I start it late tonight?  What would most of you guys do?

    I'm also smoking a chuckie for pulling.  It's about 6 lbs.  I'm going to start it around 6:00 tomorrow morning.  You guys think it can be done in 10 hours?

    I'll be smoking both of these in my MES at 220.
     
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I would get that brisky on about 9 or 10 the night before. That'll give you 18 or so hours worth of time to get it to temp and three more hours for additional smoking / resting. Better to have it done way early instead of late. You can do the cooler thing with foil and towels and it will keep hot and moist for quite some time.

    Given time to remove the chuck, rest it and pull it, your only gonna have about 81/2 to nine hours to smoke it. I'de put that on a bit earlier also.. good luck and include some view..
     
  3. buzzard

    buzzard Smoking Fanatic OTBS Member

    i agree with the safe then sorry.  sometimes you get that stubborn piece of meat.  i usually have great luck with having a 12 lbr done at about 10-12 hours then do the cooler thing for about 3 or 4 hours or more.  i usually like to pull mine more though then slice

    and if you have it done early then when your guests arrive you will not have people over your shoulder the whole time and be able to spend time with your guest.  
     
  4. newbeestl

    newbeestl Fire Starter

    Well, I put the brisket on at 9:30 last night and at 8:30 this morning it is at 177.  The chuck I put on at 3:00 AM and at 8:30 it is 154.  I think I'll be in good shape.  We'll see though.  Q-view to follow!
     

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