Christmas Brisket Cook Time

[cibearse]

Smoking a Brisket for a family group of 18 that will be served as Christmas Eve Dinner. I have smoked briskets in the past, but they were usually around the 12-14lb range. Since I am cooking for such a large group I decided to get a larger brisket to yield more protein and am curious what time I should start the brisket. I figure we will need to eat around 5:00 PM and I would like it to rest in a cooler wrapped in a towel for 2 hrs so pull it from smoker at 3:00 PM. These are my variables:

• Pit Boss Vertical Pellet Smoker
• 19.5 Wagyu Gold Grade Brisket from SRF
• Planning to cook at 225 Degrees
• Smoke to 165 Degrees or good bark, then wrap in butcher paper and place back in smoker.
• Trimming out fat between point/flat and will use the point for Burnt Ends (Meat Church recipe/method I have used in past and liked)
• Pull brisket out at 195 and separate point/flat. Then let the point rest and place flat back in smoker until 203.
• Trim point into 1x1 cubes after resting, cover with rub and sauce and place back in smoker to make burnt ends.

I know the general consensus is 1-1.5 hrs per pound of meat but at 19.5lbs that is a 10 hour window. I don't want my brisket resting for 10 hours and don't want it to not rest at all. I'm open to changing cooking temp to 250 if you guys think this will shrink the window. Any suggestions are welcome, thanks.

 

[smokerjim]

I'm no brisket pro but I think 225 is to low, that might take you a lot more than 10hours. I would definitely think about 250-275,

 

[cibearse]

Now I'm debating cooking it Friday Night/Saturday (20th/21st) then vac sealing and putting in fridge and just sous vide or reheat on smoker the day we eat. Would be less headache while with family. I left out that I'm traveling and taking my smoker with me lol

 

[chilerelleno]

Extremely Hot-n-Fast
16-20+ lb Briskets in 7-10 hours +/-

This method works best with BIG Briskets, 16-20lbs +.
And buy a Prime if possible.

Prime Packer Brisket Extreme Hot-n-Fast
Brisket EXTREMELY hot-n-Fast
Big'ol Brisket Done EXTREME Hot-n-Fast

Or....
Hot-n-Fast
Same method but high temps of 275° -300°+.
Works well with med-large 10-15lb Briskets, Choice or Prime.

 

[cibearse]

After deliberation, I think I have decided to smoke it on the 20th/21st then reheat on the 23rd either in the smoker or sous vide if it will fit. This way I don't have to worry about tending to the cook while I am there and can enjoy time with family. For context, we are traveling to some cabins with family I haven't seen for a while.

That being said, does anyone have any experience reheating a brisket like this? I assume you still let the brisket rest for up to 4 hours after cooking, then after resting place it in the fridge in the butcher paper? If it will fit in my sous vide bath container after smoking I will try to vacuum seal it and place in fridge. Wasn't sure if there was any specific way to chill the brisket to ensure flavor/moisture stays in the protein.

 

[schlotz]

I'm with John, and smoke at 275-300º. Note: at these temps the stall is usually a lot less, sometimes eliminated. In my experience Prime & Wagyu will get done a bit quicker than Choice and your SRF Gold brisket will smoke really well at these temps. Be sure to trim it properly. The sticker weight of 19.5# will probably end up closer to 15.5-16# after trimming. Weigh what you cut off, do the math and know the smoking start weight. Personally I'd go pure Texan with this "special" brisket, 50/50 salt & pepper. As with any brisket, the only true test of being done(tender) is to probe all over the flat looking for the feel of going in/out of a jar of peanut butter. Start probing around 195º IT. BTW I've had them get done anywhere from 195 to 210º. With the smaller wagyu briskets I smoke, they run in the 58-65 min per lb range. Not certain what yours will do. Again, do the math and add 4 hours which gives you plenty of comfort room. No harm getting done early. Just let it sit open on the counter until the IT drops at least 5º so the cooking has ceased, then wrap tight with towels and place in a cooler. Leave the probe in so you can monitor the IT.

Oh, remember pix are required ... or it never happened