Brisket time 12am or 5am?

[Geebs]

I know I know this gets asked a ton. I have shied away from briskets for a long time and finally did a small 7 lbs a few weeks ago that turned out awesome.

We are probably shooting to eat around 530-6. It’s a 11lber. Starting at 180 degrees. And bump it up to 250 after wrap at 160-180.

 

[Sowsage]

I always plan for earlier than later. You can hold in a cooler for several hours before serving time and still be extremely hot. And long rests for brisket is not a bad thing.

 

[whistlepig]

Two hours a pound will take the worry out of it. As Sowsage says it will keep a long time toweled and rested in a cooler.

 

[SmokinEdge]

Hotter and faster is an option too.

 

[Geebs]

Thanks guys. I would rather stay up and put it in at midnight then wake up at 4 to get it ready.

 

[Geebs]

Hotter and faster is an option too.

I’ve ruined a few this way. We did it at 180 a few weeks ago and I really enjoyed it.

 

[SmokinEdge]

well I did monitor the temp on the grill using a separate probe and not relying on the smoker temp display and I never deviated much from the temp that was set 200 and some 225. I checked often because I was thinking too hot was the issue.

I’ve ruined a few this way. We did it at 180 a few weeks ago and I really enjoyed it.

Some would beg to differ. It works perfectly
https://www.smokingmeatforums.com/threads/brisket-extremely-hot-n-fast.296362/

 

[David Halcomb]

Thanks guys. I would rather stay up and put it in at midnight then wake up at 4 to get it ready.

Picked up a 16lber today and worried about timing. My smoker is a wood burner so lots of maintenance. I like the midnight idea.

 

[phantom krankor]

Wait, smoked at 180?

But as far as time, I always give myself plenty of time, you can store it in a cooler for hours, or even in an oven in a pinch. Never done hot and fast myself.

 

[gnarlykaw]

7lb, flat went down @5am. 200 set temp to stall, then ill set it at 250. stickburner as well.....