Brisket for Christmas Eve!!!

[Bobby Strange]

I am heading to the store in a few hours here to pick up at the very least an 10 pound brisket to toss on the pit boss for Christmas Eve dinner…I’d like to keep it pretty simple - just a salt and pepper rub…maybe a beef stock injection…normally I love to just wing it and whenever it’s done, it’s done…however when I am responsible for people eating dinner, I’m naturally going to ask the pros! I have a couple questions and was hoping to get some recommendations…number one…smoke temp? I have seen people with wide ranges of temp. Starting under 200 up to 250 and then even upping it to 325…just checking to see what others have done…number two I’m also looking for smoke time…what would be a safe time to pop that bad boy on the smoker in ensure it’s ready to go by 5-6pm? Number three - a good salt to pepper ratio for the rub? And finally number four - tin foil or paper for the wrap? Thanks! Looking forward to some tips!

 

[smokerjim]

I would smoke it around 250-275, probably start around 5 am, if it's done earlier just wrap it and hold in a cooler or a 140 degree oven or smoker, if it seems to be lagging up the temp to 300-325, I dont wrap anything so I can't comment on that

 

[Bobby Strange]

Ok, so I got a 16 pounder…nice big boy…figure after trimming the fat we will be somewhere around 14 pounds…figuring I am going to smoke it at 250 and I need it done by 530 pm…maybe put it on at 2am. Hopefully that does the trick.

 

[Brokenhandle]

I definitely wouldn't be afraid to run up to 275 or a little higher. Much better to have time for it to rest than not being done soon enough or not enough rest time. Can't help with the wrap but seems like quite a few prefer butcher paper.

Good luck and take pics!
Merry Christmas!

Ryan

 

[ThinBlue]

I actually woke up at 2:30 this morning and am working on Wagyu for Xmas eve dinner as well right now. I’m running at 250 hit or miss and plan on sticking to that unless my fat cap isn’t rendered how I like. May bump it up to 275 if I’m running low on time. Dinner time is around 7 or so and I chose this time to try and maximize my rest time. Ive seen guys rest for 10-12 hours and have done 10 myself but I didn’t feel like staying up all night in order to get those times. I just went to bed around 8 or so. Once it’s ready to be wrapped I’m going to toss it on the oven, save my wood, and let it cook in there.

 

[912smoker]

Sounds like a good plan and post up some pics

 

[BrianGSDTexoma]

I have found that long resting time really makes the difference. I put in MES40 set at 140.

 

[Bobby Strange]

Ok so I checked it for the first time at 9am - 6 hours at 250 - she is coming along great…however, she is already at 175…I have killed the temp down to 200 being that this bad boy isn’t supposed to be ready until 630 tonight! So I’m a little nervous on that point…can someone give me resting tips? I’ve heard just toss the oven on keep warm which is usually 170 and keep it wrapped in there. Thanks!

 

[Dpil222]

I would maintain temp you where holding, more time for resting.

 

[Ringer]

My last several briskits have held in the rtic cooler wrapped in butcher paper (after resting for an hr on the counter). One cook I did held for close to 8 hrs and was still hot enough to serve straight from the cooler. If it finishes early don't be afraid to let it rest for an hr on the counter then hold for serving.

The oven also works well but mine only goes to 170 so I Crack the door.

 

[ThinBlue]

Ok so I checked it for the first time at 9am - 6 hours at 250 - she is coming along great…however, she is already at 175…I have killed the temp down to 200 being that this bad boy isn’t supposed to be ready until 630 tonight! So I’m a little nervous on that point…can someone give me resting tips? I’ve heard just toss the oven on keep warm which is usually 170 and keep it wrapped in there. Thanks!

A lot of guys toss it in the oven and hold it there. All the guys I’ve seen on YouTube such as Harry Soo and chuds bbq do this. Chud I think held his in the oven for ten hours and it came out great. Like yours, mine is sitting at 178 right now and I bumped the temp back to 225 a little because my fat cap is where I like it. Soon as it’s there I’ll wrap it and toss it in the oven until dinner tonight.

 

[Bobby Strange]

Thank you everyone for your help…the brisket came out amazing! Ended up having some nice bark and a beautiful smoke ring…it was a hit!

 

[bauchjw]

That is a beautiful finish! Great job!

 

[pineywoods]

That looks awesome great job

 

[Flatrate]

Crushed it man, nice job!