Smoking My first Brisket on Saturday (Qview will be up sunday)

Discussion in 'Beef' started by doubles, Aug 10, 2011.

  1. Have a 6.8 lb brisket, have my rub made, plan on trimming the brisket friday night, applying the rub, wrapping in plastic wrap and storing in the fridge until sat morning.  Have pecan and hickory to smoke and am going to use lump charcoal.  Plan on starting putting the meat on about 8:00 AM hopefully pulling it about 5 and transferring to a cooler to rest.  Have a couple of good IPA's and a good book.  Am I forgetting anything?

    thanks
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I would start it earlier in the morning, or start it the night before & let it smoke all night. A 6.8 lb brisket could take 13 or 14 hours to cook. You will also want to rest it in foil for a couple of hours. If you start it the night before & it gets done early you can wrap it in foil and towels & put it in a dry cooler & it will stay hot for 6+ hours.
     
  3. You are probably right I will shoot for 5:00-5:30.  
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck!

    We'll be watching!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I agree with Al.

    It might not take 13 or 14 hours, but you never know.

    If you don't want to worry about it all night, or take a chance of a screw-up during the wee hours, you could start it at 5 AM, instead of 8 AM.

    That way you can check it now & then, and still be done early enough to cooler it for awhile.

    The cooler makes it so there is no such thing as being done "Too early".

    My 2 ¢

    Bear
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Yup plan on two hours per pound just to be safe, you can alway's hold wrapped in a cooler till the dinner bell. 
     

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