Brisket timing question...

[texasjason]

OK I'm sure this has been answered a few thousand times on here but I seem to find different opinions so I'll ask anyway. Heading to a neighborhood party and bringing a brisket this weekend ($1.79/lb @ Kroger!). Not new to smoking but haven't tackled a brisket yet; mostly ribs, pork butt, chicken, etc. Haven't had a need to cook one up until now but here goes. I have a stick burner and can control the heat well and plus it's hot as hell here so won't be hard to keep that consistent. Anyway, have a 13.5 lb packer that I am bringing and need to be there by about 4pm Saturday afternoon. I was thinking of throwing this on at 6pm Friday night (@ around 250-275) and maybe gets done by 7am-ish Saturday morning. I throw it in a cooler and sleep until afternoon. Does this sound reasonable? I want to give plenty of wiggle room in case it takes longer.
Or if anyone has a thought as to how to cook this thing up and get sleep (without a pellet cooker or cambro to hold it in) that would be great!
Thanks in advance!

 

[kruizer]

The thing to remember about brisket is that it will be done when it is done and you can't really schedule it. You should be fine with the timing but it could take up to 15 or 16 hrs for a 13.5 lb brisket.

 

[texasjason]

The thing to remember about brisket is that it will be done when it is done and you can't really schedule it. You should be fine with the timing but it could take up to 15 or 16 hrs for a 13.5 lb brisket.

Thank you. I was thinking that should give me plenty of time even if it went long like 16 hours, I've still got wiggle room in there.

 

[SmokinAl]

Your timing sounds about right, but keeping yourself awake all night will be the problem, at least for me it would be, cause I can't tend to my offset without drinking a few beers!
Al

 

[texasjason]

Your timing sounds about right, but keeping yourself awake all night will be the problem, at least for me it would be, cause I can't tend to my offset without drinking a few beers!
Al

I hear ya! Any suggestions on how to avoid staying up all night? I was starting to think gonto bed early and start this process about 3am and bump the heat up to 275. Think that would work?

 

[SmokinAl]

I hear ya! Any suggestions on how to avoid staying up all night? I was starting to think gonto bed early and start this process about 3am and bump the heat up to 275. Think that would work?

That is how I do my briskets, hot & fast, I run the pit at 270-280.
https://www.smokingmeatforums.com/threads/hot-fast-no-wrap-brisket-on-the-lang.252808/
Al

 

[texasjason]

That is how I do my briskets, hot & fast, I run the pit at 270-280.
https://www.smokingmeatforums.com/threads/hot-fast-no-wrap-brisket-on-the-lang.252808/
Al

Thank you!! Will give this a shot and ket you know how she turns out.

 

[Bearcarver]

Yup---That's what I do if I got a long burner to do!!
I'll start early and stay awake!!
My Smoker is on my wood front porch, attached to an All Wood House, with a wood roof over it.
No sleeping here, while my smoker is doing it's thing.

Bear

 

[texasjason]

Yup---That's what I do if I got a long burner to do!!
I'll start early and stay awake!!
My Smoker is on my wood front porch, attached to an All Wood House, with a wood roof over it.
No sleeping here, while my smoker is doing it's thing.

Bear

I bet you keep a close eye on it with all that wood!

 

[Bearcarver]

I bet you keep a close eye on it with all that wood!

Definitely!!

Bear

 

[troutman]

I think your schedule, with plenty of wiggle room, sounds just fine to me. Now the trick is understanding when your briskie is done. When approaching 200* start to probe it. It's approaching being done when the probing is like probing into butter. That may be at 195* or it may be 208*. The brisket has to feel right to be right, you almost ignore temperature at that point. And although you mentioned it, be sure to rest it for at least 2 hours in your cooler covered well with foil and some towels. Good luck !!!

 

[texasjason]

I think your schedule, with plenty of wiggle room, sounds just fine to me. Now the trick is understanding when your briskie is done. When approaching 200* start to probe it. It's approaching being done when the probing is like probing into butter. That may be at 195* or it may be 208*. The brisket has to feel right to be right, you almost ignore temperature at that point. And although you mentioned it, be sure to rest it for at least 2 hours in your cooler covered well with foil and some towels. Good luck !!!

Thank you! I’ll do that.

 

[texasjason]

This thing seems to be motoring along. I’m at 170 after 3 hours and 45 minutes. I’ve backed off the temp to about 240-250....

 

[texasjason]

Here’s a pic. Bark doesn’t seem quite there yet to me.