Brisket Timing Dilemma

[sdlaird]

I've been on this site for years, smoke as much meat as I can. (Love me some bacon candy) First post, though.

I have done 4 or 5 briskets before, but have usually been around to monitor temp and tenderness etc. I like low and slow, so i usually put it on at midnight at 225, wake up at 6:00 or so and pull whenever it is ready, throw it in a cooler and hold it for 2-4 hours depending on when people will be showing up.

Well, doing one on the 4th, but an scheduled to play golf at 8:00 that morning, so I'll be gone for 5-6 hours, leave 7:00, back around 1:00. Worried that if I put it on a midnight, will be done before I get back or if I put it on at 6:00 or even 5:00, won't be done in time for dinner.

My lean is to put it on a 5:00 a.m., check it when I get back and if I need to, wrap and crank up the heat. Thoughts? Thanks!

 

[bregent]

My lean is to put it on a 5:00 a.m., check it when I get back and if I need to, wrap and crank up the heat. Thoughts?

That's what I would do, and is a safer option than possibly leaving it on too long.

 

[sandyut]

You could run it at a higher temp. Whats the poundage of said brisket?

 

[sdlaird]

Not in hand yet, but will be a Costco packer, probably between 13 and 16 lbs.

 

[sdlaird]

Update (late) put it on at 530. Went golfing, back at 100. Split off the point for burnt ends, wrapped the flat threw on 3 racks of ribs and then some bacon candy. Flat hit 203 at about 630. Pulled and rested in a cooler for about an hour. It turned out great! About 1 hour per pound at 250 (this time).