Newbie Brisket cook

[Ukrobers]

Hi guys.

Never done brisket on my ProQ Excel before and have a party on Saturday where I'm aiming to feed people at 8pm.

Going to do a 6kg packer and need some advice.

What time do you recommend I start cooking. Should I crutch or not? From research I've done, I'm worried I might have to start at a really awkward time of day. Should is start night before at say 11 or 12, or get up early and start at around 6 or 7. Paranoid that food won't be done in time if I start in the morning.

Thoughts?

Stu

[Tiny]

Chap, I would always give myself more time with brisket, but the size of the beast does present some challenges, I would go night before but reckon you will be foiling him at around 3 or 4 if you start at 11.

Many now swear on cooking briskets hotter and faster eg 300 deg, there are def some threads on it here. Think if it were me I would get it on around midnight, risk foiling it till 6 ish and then hold in an cool box wrapped in towels if done early......

Another option which may seem like a crime, cut it in half and do the 2 bits, these should easily get done in 12 hours......
Cheers
Tiny

[Ukrobers]

Thanks Tiny. When you say cut in half, you mean separate the flat and point?

Advice on whether to crutch or not? Faster cooking time is appealing but I would like some dry bark.

Hungry thinking about it!

[Tiny]

Hi,
In the case of pork shoulders I think wrapping does speed up the cook, in the case of brisket for me I wrap to ensure there is no risk of drying out. As As to bark density I think this is also highly dependant on the amount of rub you use. Cooking briskets I use just salt, pepper and garlic powder so would not get an prolific bark anyway.

I am no expert or competition cook, my experience has been that for me wrapping is best and delivers results I like,

There is no right or wrong way tho......
Cheers
Tiny

[Ukrobers]

Gotcha.

Do you leave a probe in once wrapped or do you just do spot checks by opening the foil or piecing?

Cheers

[BraaiMeesterWannabe]

Gotcha.

Do you leave a probe in once wrapped or do you just do spot checks by opening the foil or piecing?

Cheers

I would leave probe in

[slatts]

Hi

I'd do as Tiny says aswell, I foil after 6hrs (I have foiled after 7-8hrs, didn't wake up and was fine) and then until done (200f internal) works for me. I foil in a beef stock cube with added seasoned salt.
Somebody on here gave me the same advice on my first brisket and it turned out great.
I'm not one for dry rubs on beef, I used seasoned salt and pepper on my brisket and Jacob ladders. I did buy a beef dry rub but it didn't do it any favours in my opinion.

I would definitely start the night before around 11.30-12pm and keep it in a cool box to keep warm.

Good luck and let us know how it goes
Slatts

[Smoky Joe]

I usually do a brisket in 12 hours. In your case I would start the day before with an injection of high quality beef stock and some rub if your using and inject about ever 1 inch or so then wrap in cling film and chill over night. The next morning put your charcoal on at about 7.30 and then either pat down the brisket with a paper towel to get rid of any excess moisture. One tip cut off the corner on the flat as to where you would be going across the grain of the meat so you know where to cut when cooked otherwise if you cut with the grain the meat will still be tuff. After this either rub the meat with a dry rub or just the salt and pepper mix and make sure there is enough on there as salt even though it looks a lot it is a large cut of meat and a lot will fall off during the long cooking time. Once the coal is ready get the smoker all set up put the meat of and put some chunks of wood on and make it a couple as the smoke will only penetrate for the first 3 - 4 hours of the cook. After about three hours in to the cook use a spray bottle and some coke to moisten the brisket and also add a little something and I would do this then about ever half and hour and then I would wrap it after 8 hours and then finish the cook wrapped until either 12 hours is up and the temperature is at 200f or the feel of the meat is right. it needs to have a little bend when you pick it up but not to much or you can test with a toothpick if it slides in with ease and at 200f then it is done. I hope this helps.

Gavin

[derekmiller]

I think you would be very lucky to cook 6Kgs in 12 hrs. At 225F I allow 75-90 mins per lb, so 6kg approx 12lb is 15-18hrs.
I havent tried it at 300F yet, will probably try that next time.

[Ukrobers]

Thanks for the comments guys.

I pick up the meat today and will be dry brining it this evening, ready to stick on late Friday night. I'm not going to sleep easy but I have a maverick which will let me know if the temp starts to drop (which I'm a bit paranoid about). If it's done earlier than needed, it can stay in the towel wrapped cool box which I'm about to order off amazon as a buffer.

Derek - are your calculations based upon crutch method of just bare-back?

I'll post pics to this thread so you get to see how it pans out. Fingers crossed I won't be phoning Dominos on Saturday as a back-up

Thanks Chaps!