Brisket Timing Got me today

[dauntless]

Put a 14 lb (before the trim) brisket on at midnight at 250 figuring it would take atleast 12 hours but expected more. Wrapped in butcher paper at 170 after a very short stall, maybe even none. Here we are at 0745 and the point is at 205 and the flat is at 203 and they both are very probe tender. Verified with three different therm probes and all are reading the same. Smoker got up to around 275 for a couple hours but the timing still surprised me. It will be resting in my 170 degree oven double wrapped in paper and then wrapped in a foil pan. Dinner is a long ways off. Haha. Never had one cook this quick before.

 

[chopsaw]

That's gonna be good . I use the oven too .
I leave a therm in the brisket , and cycle the oven on and off , keeping it above 145 and not much over 170 .
Be watching for the finish .

 

[bigfurmn]

Better early than late I guess? Just keep it from getting too warm and all should be good.

 

[dauntless]

I’m going to go with Chopsaw’s advice and keep the brisket between 150-165. Dinner in 7 or 8 hours so we shall see!

 

[millerbuilds]

I’m going to go with Chopsaw’s advice and keep the brisket between 150-165. Dinner in 7 or 8 hours so we shall see!

Spot on advice! I have done it many times.

- Jason

 

[Brokenhandle]

I'd have to put a lock on it to keep myself from snacking!

Ryan

 

[texomakid]

OH yeah! I've had a couple of briskets cook faster than I had planned as well. I'm also in the group that believes you're ok and it's gonna be great. Hold wrapped around that 140 range and you're good for a long time. Let us know how it turns out - we love pics!

 

[normanaj]

Like others have said you'll be fine.

 

[dauntless]

Thanks for the advice all! Chilling wrapped tight in the oven. Will post pics later when I open her up!

 

[schlotz]

If the untrimmed weight was 14#, I'm guessing trimmed was closer to 10# so the smoke time at 250º would be shorter. Low oven should be fine but don't let it get to warm. I would want it no higher than 170º, better at 160º.

YMTC

 

[jcam222]

That long rest is probably going to yield one of the best ever

 

[dauntless]

Thanks for the advice this morning. Rested since around 0900 in the oven cycling it off and on at 170 (lowest temp). Kept the meat temp around 160 all day. Came out amazing, great easy pull and bend test was successful I think. Lost some of the bark in that long of a wrap but the flavor was all there. Thanks again SMF Fam!!!

 

[dauntless]

Trying to upload pics now

 

[dauntless]