Brisket for Tuesday

[Kutch98]

Ive done a couple of 8lb briskets before and they have turned out pretty good, but cooking for a larger crowd so I bought a larger brisket. This will be to bring into work Tuesday morning, rewarm in a crock pot with some apple juice in the bottom. Wanted to run my timeline by the folks here to see if I have my numbers right, but first...a question....

I THOUGHT I read 2hrs/lb cooking time.  But thats more for pork butt I feel as this is about the same thickness as the 8lbs I bought, just larger in overall size. I figured at least 16 hours in my equation. If I do weight, 13.17lbs x 2hrs/lb thats 26.34 hours....that seems a bit long for a brisket. Cook temp will be 225. So what should I plan on for cooking time?

Here is my timeline:

  3pm Monday pull from smoker
  -16  hours cook time
= 11pm Sunday night going into smoker
- 24 hours for mustard
= 11pm Saturday night applying mustard/rub
- 6 hours brine
= 5pm into brine

Thank you in advanced!

 

[SuperDave]

What time are you planning dinner? I like the 16 hours in general but suggest that you plan your timeline with 3 - 4 hours of float. Real easy to keep it warm that long and less fear of a late dinner.

 

[Kutch98]

We wont be eating it for dinner Monday when its done, will be for a lunch of Tuesday at work.  Of course, we will have to sample SOME of the goods the night before but dinner plans are not based around the brisket. 

 

[Walt]

I brine brisket &  they consistently take 1.25 to 1.5 hrs /lb.

 

[SuperDave]

Then no worries.

 

[Kutch98]

Thanks SD!

 

[DivotMaker]

Depending on the size of the brisket, I will normally brine at least 12 hours, not 6.  Like Walt, I see around 1.25 hrs/lb in the "real world" of brisket.

 

[Kutch98]

Its big enough Ill have to cut it in half and use 2 racks, so Im guessing 1 part is going to finish before the other.  With that thought...should the skinnier piece go above or below the thicker piece? Ive also read where somebody (Suzie Q maybe?) puts the fat cap up on one side and fat cap down on the other, should I maybe do that? 

 

[Kutch98]

Here is a picture of the brisket.  Thats a SI2 rack for size comparison.  Thinking of slicing along the red line area. 

 

[DivotMaker]

Jake, put the thinner half on the top, and the thicker half below.  That way, they cook evenly.  I've done a bunch of them in my #1 that way.  BTW, if you stick to about 11 lbs, and watch the length, you can cram it into a #2 uncut.  The ends hit, but will soon shrink to size!  Come to think of it, I might try to cram that one in there, too!

 

[Walt]

Fold the thin side under itself and leave the knife in the drawer.

 

[Kutch98]

Jake, put the thinner half on the top, and the thicker half below.  That way, they cook evenly.  I've done a bunch of them in my #1 that way.  BTW, if you stick to about 11 lbs, and watch the length, you can cram it into a #2 uncut.  The ends hit, but will soon shrink to size!  Come to think of it, I might try to cram that one in there, too!

Thanks!  Thats what I was thinking I should do, just wanted to ask as a bit of a sanity check.  Glad to see you back on the boards as well! Hope all is well.

 

[SconnieQ]

Its big enough Ill have to cut it in half and use 2 racks, so Im guessing 1 part is going to finish before the other.  With that thought...should the skinnier piece go above or below the thicker piece? Ive also read where somebody (Suzie Q maybe?) puts the fat cap up on one side and fat cap down on the other, should I maybe do that?

SconnieQ...not SuzieQ... ;D Put the flat fat-side-up on an upper rack, and put the point side fat-side-down on a rack below. If you have enough probes to temp both pieces, temp for 195 in the flat (top) and 200-205 in the point (bottom). Even though their individual temps will vary widely throughout the smoke, I'll bet they both achieve their desired final temps at the same time.

 

[SuperDave]

My method of fat cap down with trimmed fat on other side up.

 

[Kutch98]

SconnieQ...not SuzieQ... ;D Put the flat fat-side-up on an upper rack, and put the point side fat-side-down on a rack below. If you have enough probes to temp both pieces, temp for 195 in the flat (top) and 200-205 in the point (bottom). Even though their individual temps will vary widely throughout the smoke, I'll bet they both achieve their desired final temps at the same time.

haha, my apologies!  I do have 2 probes, so this is a very doable, thank you!

 

[DivotMaker]

Looks like you have a plan, Jake!  Let us know how it turns out!!

 

[Kutch98]

So question....the brisket has been in for around 18 hours now.  The Point (bottom) says 193 and the flat (top) says 187.  Im nervous that they have been in there so long.  Do I just ride it out? Was thinking of pulling once the top hits 190. 

Thought I should add this in: Its been in the 50's today with a cold wind blowing around 18-20 and gusting up to 25.  Dont know how much that has to do with the cook and temps. 

 

[old sarge]

It won't hurt to check it.  It it jiggles, pull it.  Sometimes a probe will hit a fat pocket and as the fat melts it leaves a void.

 

[Kutch98]

Thanks for the quick reply, it jiggles!  Top was a bit stiff but had some jiggle to it.  About to eat a late lunch, will pull when done. 

 

[old sarge]

When all else fails, jiggle always works. Enjoy!