My son ('30) graduates next Friday night at 8pm and we are hosting his party at noon on Saturday. I will be smoking two briskets on an offset. I am off on Thursday and Friday. When would be your preference on smoking? I go back and forth on when to do it. I am looking for some other opinions.
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Brisket timing
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Last: 7 days ago by GeorgiAg
Ultimately depends on the size of the brisket, but I'd start about 10pm the night before and hold them in a cooler if needed
this is the only way to do this stress free…I would trim and dry rub on Thurs night, start your fire around 3pm on Friday and showtime at 4 pm. Allows you to go low and slow. I like to take my meal time and subtract around 16 hours for something like a 13 lb brisketchickencoupe16 said:
Ultimately depends on the size of the brisket, but I'd start about 10pm the night before and hold them in a cooler if needed
I am afraid that we won't be home by then. Class size is around 450 kids, plus traffic getting out of Reed arena. I guess I should have included those details as well. Both briskets will be around 15 lbs each.
I'd get somebody to babysit the smoker while you're gone. You need the time.
I like my 4 pm start time…you will be steady by time for graduation departure and won't need to worry about it for 3+ hours if you put enough fuel in there.curry97 said:
I am afraid that we won't be home by then. Class size is around 450 kids, plus traffic getting out of Reed arena. I guess I should have included those details as well. Both briskets will be around 15 lbs each.
Congrats on your Aggie. I'd go to Terry Blacks in Lockhart and pick up 2 frozen briskets in advance. Then follow their instructions. We did this for a family function last year. It was outstanding. Stress free. Expensive but well worth it. Everyone enjoyed the meat.
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Cook the briskets very early Friday morning to Friday mid afternoon. Something like 4am-4pm, so you can get ready and go to 8pm graduation.
Put the finished briskets in your oven on a keep warm setting of 150 degrees until the next day when ready to slice and serve. And it'll likely be some of the best you've ever served due to the long heated rest, you can easily hold briskets 18-24 hours this way and not lose quality.
I wrap in butcher paper towards the end of the cook when the bark is good and set with some tallow, then let it sit on my counter top for an hour after finishing, and finally I'll wrap everything up in clingwrap to make sure nothing leaks out in the oven and throw it in there on a cookie sheet.
If your oven doesn't have a keep warm setting, look up how to calibrate the temperature as most will allow you to adjust +/- 20 degrees so you can still get down to 150ish if the official lowest setting is only 170. Also remember that many ovens have an auto off feature so it's probably best to turn it off and then right back on every 6-8 hours to make sure it doesn't turn off completely on you.
Put the finished briskets in your oven on a keep warm setting of 150 degrees until the next day when ready to slice and serve. And it'll likely be some of the best you've ever served due to the long heated rest, you can easily hold briskets 18-24 hours this way and not lose quality.
I wrap in butcher paper towards the end of the cook when the bark is good and set with some tallow, then let it sit on my counter top for an hour after finishing, and finally I'll wrap everything up in clingwrap to make sure nothing leaks out in the oven and throw it in there on a cookie sheet.
If your oven doesn't have a keep warm setting, look up how to calibrate the temperature as most will allow you to adjust +/- 20 degrees so you can still get down to 150ish if the official lowest setting is only 170. Also remember that many ovens have an auto off feature so it's probably best to turn it off and then right back on every 6-8 hours to make sure it doesn't turn off completely on you.
agfan2013 said:
Cook the briskets very early Friday morning to Friday mid afternoon. Something like 4am-4pm, so you can get ready and go to 8pm graduation.
Put the finished briskets in your oven on a keep warm setting of 150 degrees until the next day when ready to slice and serve. And it'll likely be some of the best you've ever served due to the long heated rest, you can easily hold briskets 18-24 hours this way and not lose quality.
I wrap in butcher paper towards the end of the cook when the bark is good and set with some tallow, the let it sit on my counter top for an hour after finishing, and finally I'll wrap everything up in clingwrap to make sure nothing leaks out in the oven and throw it in there on a cookie sheet.
If your oven doesn't have a keep warm setting, look up how to calibrate the temperature as most will allow you to adjust +/- 20 degrees so you can still get down to 150ish if the official lowest setting is only 170. Also remember that many ovens have an auto off feature so it's probably best to turn it off and then right back on every 6-8 hours to make sure it doesn't turn off completely on you.
This is the way I would do it too.
This here. Pick your favorite BBQ joint...you're eating yesterday's brisket.
this is why I don't like brisket at most bbq joints...just like I hardly eat steak out in town. It's too easy to nail it a home.
I believe there is a rule #1 type of deal for brisket discussions.
Just start sometime Saturday and employ the Lincoln Riley super hot smoke method.
I would start at 8 pm on Friday if I was using my pellet smoker. I average a 10-12 hours for a brisket of that size. I typically wrap after 6-8 hrs of smoke. Continue cooking until about 8 am. Rest in cooler until noon.
This ain't the jerky thread!
I have done this multiple times and got this advice from a friend who used to own a BBQ restaurant. Cook these briskets hot and fast on Friday (375-450), wrapping in foil about 3hrs in or whenever the bark looks good. Cook them to 208-212F or whenever the thermometer goes in easily. This is going to take 4-5hrs. Let them cool in the foil and refrigerate. Reheat them Saturday morning in the oven at 300F. They will be better than fresh off the pit.
What kind of rub do you use? And thanks for sharing.
BlueHeeler said:
I have done this multiple times and got this advice from a friend who used to own a BBQ restaurant. Cook these briskets hot and fast on Friday (375-450), wrapping in foil about 3hrs in or whenever the bark looks good. Cook them to 208-212F or whenever the thermometer goes in easily. This is going to take 4-5hrs. Let them cool in the foil and refrigerate. Reheat them Saturday morning in the oven at 300F. They will be better than fresh off the pit.
Take this advice and don't stress out about it. This is the way.
I'd throw it on Friday night, pull it off Saturday morning, stick in a warm oven wrapped until time to eat.
Cornyn Method
You have to be a brave man to post online pictures of your welds or your brisket.
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