I have a 10# brisket to cook for a party at 2pm Saturday (tomorrow). Here is my plan. Any suggestions/tips are more than welcome. This is my first brisket.
I rubbed the brisket down last night with worcestershire sauce, salt, pepper, garlic powder, onion powder and raw sugar. Let it marinate overnight.
From what I've read so far on this forum, I'm seeing a good rule of thumb on brisket is 1-1.5hrs/lb. Is that a good ESTIMATE? I'm going by internal temp, but I just need to know when about to start this puppy. Dont want to be sitting around waiting for it to finish when we need to be on the road.
I'm going to turn on the smoker and get it up to about 225*. I'm going to try the fat side down approach. From what I've read, I like the reasoning on it. Going to smoke brisket until the flat reads about 170*. Any estimates on how long this will take? I'm going to write down temps and times as best I can since I'll probably be catching some ZZZZzzzzz's in between. Until the, I have nothing to go on.
Then wrap it tightly in foil. Cook it until the internal temp is at 190*. Give it the probe/toothpick test, in the flat. If they slide in like a knife going through 'buttah' its done! Pull it, towel and cooler it until the party starts.
I'm really just not sure what time to start the brisket. If my estimate of 1-1.5hrs/lb is good. Then I'm going to start the brisket at about 10pm tonight. If its done early, then it will just sit in the cooler. I need to leave my house about 1pm to get to the party. So that gives me a good 15 hour window in which to get this brisket done.
I will come back with Q-view when its all done too!
OK, I pulled the brisket from the fridge at 8pm, let it rest for one hour. Set the smoker to 225* range. Im using hickory and apple chips.
This is the brisket right out of the fridge.
Here it is probed and in the smoker.
After the 1st hour my smoker was at 226* and the brisket was around 101*.
After 2nd hour smoker was 225* and brisket was 119*.
3rd hour smoker 228* and brisket 135*.
4th hour smoker 205*, had some wild temp swings, trying to control it. Brisket 150*.
9th hour smoker at 228*, brisket 160*.
12th hour hit 170* on brisket. Wrapped in foil and back in the oven. PHEW! Made it through the stall without touching it. I kept feeling like this isn't moving, I should just foil early or raise the temp. But, I waited it out. Kind of nerve racking even though I read every post on this website. I knew it was coming and thought, I got this! Then it came and I almost went in to panic mode, lol. Experience for the next one!
14th hour 190*. Took foil off to reset the bark.
Temp dropped again to 182* after taking foil off. Pushed oven to 250* and now at 194*. Going to probe at 195*.
Oh yeah, ribs were done!!
Here is my first brisket after 2 hours of resting in a cooler all wrapped up. Had a nice bark. Decent smoke flavor. I felt it needed more. But, it was very hard to slice. It was really falling apart. Had to make some thicker cuts to get it to stay together.
Here it is all sliced up, ready to serve!
See my final post at the end and about my thoughts on this experience!
Edited by Bob-B-Q - 6/1/14 at 6:13am