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Brisket Help

post #1 of 11
Thread Starter 

Hey first I wanna say I really appreciate the advice and help from all you fellow smokers.:beercheer: So I need some advice on smoking a brisket for someone else's family reunion. They want to eat it at noon. Will be around 20 lbs. or so for around 40 people. Wandering if I need to pull an all night smoke so it is fresh off the smoker at noon? Or if I can do it the day before and just warm it up in the morning?

I will be wrapping in foil as I do with almost everything I smoke. Planning to have them wait to slice it just before eating.  Thanks for any advice.

post #2 of 11
Sounds like fun! I like to do the all night thing personally, for some reason reheated brisket doesn't taste the same unless you are going wet. Give yourself plenty of time, wrap in foil, then towels and stick in a cooler to keep hot. That should last 4-5 hrs easy.

If you'd rather reheat on technique I've read about (From Smokey D'sin Des Moines) is putting oven at 325, putting brisket in an oven bag then a foil pan, leave in oven until IT hits 140 (8-10 minutes per pound estimate).

Good luck! Finish off the thread with pics!
post #3 of 11

For me the all night thing is the way to go, if that works for you.

 

Al

post #4 of 11
Thread Starter 

Oh my sounds like it will be my first all nighter lol cheers.gif

post #5 of 11
Quote:
Originally Posted by Marty VW View Post

Oh my sounds like it will be my first all nighter lol cheers.gif
Haha!
post #6 of 11
Quote:
Originally Posted by Marty VW View Post

Oh my sounds like it will be my first all nighter lol cheers.gif
Here's your easy way out:

Start the brisket at maybe 6pm ish. Smoke it bare and unwrapped for 8 hours. Then wrap it and put it in the oven at 275 on a cookie sheet for another 8 hours. Go to sleep. When you get up in the morning, it should be right at the 200 mark and nice and tender. You can either turn the oven off and let it sit in the warm oven until you are ready to leave, or wrap it in a couple of towels and put it in a pre warmed ice chest for the next 4 or 5 hours until you serve it.

It will be plenty hot, very tender, and still fresh, and you'll get at least 6 or 7 hours of sleep.

(Of course don't tell your clients that you cheated, just tell them that you wrapped it and cooked it for another 8 hours. Let them think you stayed up all night and they will probably give you bigger tip. sausage.gif )

PS, I don't think one 20 pound brisket will be enough for 40 people. You'll lose up to 50% of the weight during cook down. I would need two 20 pound briskets for that many people.
post #7 of 11
Thread Starter 

Well the day has come. So I have decided to go with JCBigler's idea. I have the brisket rubbed with an all season rub I use on most everything. I will have pics after I get the brisket out of the fridge and put on the smoker in about 2 hours. So I am just wondering what every one that uses a wood/charcoal side fire box smoker, uses Lump Charcoal or regular Charcoal? Does one last longer? Have to check on less? Or any benefits to either one?    Thanks

post #8 of 11
Thread Starter 

Pic

Rubbed and ready

 

post #9 of 11
Thread Starter 

5 hours in

 

post #10 of 11

Looking good. What's the temp after 8 hours?

post #11 of 11
Thread Starter 

They were at 154 about 8 hours in. Pulled them out when they were 200 to 205.Forgot pics before I delivered them.:hit: Work out super well. Thanks a bunch

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