[Alfisti]

You think i can cook it the day before and if it stinks fire up another meal but if it's good can i keep it warm or re-warm it wrapped?

[Alfisti]

Originally Posted by Caravaggio

LOL

That is funny.

Brisket is usually about $20 a kilo, so in the region of $50 lb....... so to find it at about $20 lb..... i had to get some.

[aktif8]

Originally Posted by Alfisti

You think i can cook it the day before and if it stinks fire up another meal but if it's good can i keep it warm or re-warm it wrapped?

You can keep it wrapped in butcher paper and in the oven at low temp for a good 6-8 hours. You can keep it in the butcher paper then wrapped in towels in a cooler, immediately after cooking, and it'll stay warm for a few hours.

[Tommy-G]

I have smoked a lot of meat but NEVER did a brisket b/c I'm scared

[Maynard]

Isn't brisket what they make into corned beef? That would be my suggestion, but it doesn't get you firing up a grill.

[Alfisti]

Originally Posted by Tommy-G

I have smoked a lot of meat

Saving for posterity.

[Chick Webb]

This is no time for an experiment. Think of the long-term trauma your son will experience when 1) his 11th b-day turns into a complete CF, and 2) he sees what your wife does to you afterwards.

[dreamingat30fps]

Originally Posted by Alfisti

You think i can cook it the day before and if it stinks fire up another meal but if it's good can i keep it warm or re-warm it wrapped?

Not as good but yes. When I have cooked a whole brisket we typically have left overs for weeks. You can make burnt ends. I also like "reheating" the flat by cooking strips on a pan. It crisps them up and I think it comes out pretty good. Will it be as juicy and tender no, but since you have never cooked one it probably won't be that juicy and tender anyways.

As someone else said you can also cook it in the oven where it's easier to control.

[gary_william]

After about 4 hours in the smoker, pull it and set it in the oven to finish. Smoke can only penetrate so deep, so the rest of the time on the grill is not going to add benefit.

[billnchristy]

You don't have to cook the whole thing ya know.

I did a 15lb wagyu brisket on NYE and it was the first time I did the whole thing and in a smoker. I generally actually use charcoal and have done smaller briskets this way. The oven is fine too, especially if you get a couple good rounds of smoke on it.

When I do pork and brisket I generally "cheat" and sous vide the boy for 24-36hr at 130 or so and then you only need a few hours on the grill to get the smoke and bark you need.

[OkieSnuffBox]

Originally Posted by Maynard

Isn't brisket what they make into corned beef? That would be my suggestion, but it doesn't get you firing up a grill.

Yes, but it's totally different. You brine it for 7-10 days then boil it.

[billnchristy]

Originally Posted by OkieSnuffBox

Yes, but it's totally different. You brine it for 7-10 days then boil it.

That's a lot of words to say ruin it.

[Tommysalami]

Best recommendation was going to a local bbq place and paying them to cook it.

Brisket is difficult to get right. You don't wanna waste 20 hours and end up with it dry. Not to mention wasting the cost of the brisket itself.

[Lucky John]

Can you say 1-800-PIZZA EMERGENCY?

[AWD Addict]

Buy a smoker, and do it right. I doubt that will even fit on your grill with indirect cooking.

Medium rare, that thing's going to be bootleather.

Otherwise, rub it, throw it in the oven with a drip pan underneath, and cook it for ~20hrs at 250*F. It won't have that great bbq pit smoke flavor, but it'll be tender and delicious, and great for slicing onto sandwiches.

All that, and without the trouble of maintaining the pit temp all day.

[paquet]

OP: Memphis BBQ has multiple locations around Toronto...

[Alfisti]

2kg of the 8kg been going for 5 hrs so far, grill at 225 with a brick between the meat and the smoker burner. I have spritz with apple cider and water once.

I smell delicious I might add.

[TheWatchGuy]

my general guesstimation for brisket cook time is 1hr per lb @ ~215. Can speed it up by wrapping after the stall ( it will get to 150-160 degrees or so and temp will kind of stop rising for a while).

Ive never done one on a gas grill, usually use my smoker, but i have had to finish them a few times in the oven. Really no difference between the smoker and the oven outside of the smoke. In the case you dont have a smoker, id probably do the first few hours on the grill to get the smoke, then move to the oven for the rest of it.

Pull from heat at 200ish, wrap it up in butchers paper and a towel and stick in a cooler to rest. Rest for at least an hour, but ive kept a brisket resting in a cooler for several hours before and usually time my cook to be done a couple hours ahead of when i want to eat it. If you finish too early, spritz it with some apple juice and bbq sauce mixture, wrap it up, and stick in the oven at 200 till its hot enough for you. keeps it from drying out.

In my experience, its really hard to screw up brisket if you cook it low and slow. The people that tend to screw them up go too hot trying to speed up the process.

I'll be doing a 20ish pounder this weekend for the games on Sunday. Will be starting my cook early morning saturday to be ready by 11am Sunday.

[Lady Jane]

I did a small 2lbs brisket last week in my slow cooker. I seared the entire piece on the BBQ then made thin slices and added watered down BBQ sauce. Cooked for about eight hours.

https://x3.xbimmers.com/forums/showp...postcount=6882

[Alfisti]

So I had it on the grill for 4 hrs, around 220 degrees. Tried to keep it moist. Wrapped it and put it in oven for another 3 hours at 215. That should be plenty of time, it's about 5 lbs.

Took out for a sample, flavour is really good, used pepper, salt, mustard rub, apple wood chip for smoke and apple cider mixed with water as a spritz. But there's no black crust, it's kinda bleh and the texture is edible but "tough". I say tough, not boot leather but not soft by any means.

So have I over cooked it or hit the stall or what? Bit lost so threw it back in hoping for the best. The narrower parts are better texture (softer) than the thicker parts which to me suggests it is not yet ready?????

[dreamingat30fps]

Originally Posted by Alfisti

So I had it on the grill for 4 hrs, around 220 degrees. Tried to keep it moist. Wrapped it and put it in oven for another 3 hours at 215. That should be plenty of time, it's about 5 lbs.

Took out for a sample, flavour is really good, used pepper, salt, mustard rub, apple wood chip for smoke and apple cider mixed with water as a spritz. But there's no black crust, it's kinda bleh and the texture is edible but "tough". I say tough, not boot leather but not soft by any means.

So have I over cooked it or hit the stall or what? Bit lost so threw it back in hoping for the best.

What was the internal temperature? Since you say it's now 5lbs I'm assuming you cut it? Is it the point or the flat?

[Alfisti]

I may have forgotten to check internal temp but it was not hot to touch. I cut off some from the flatter section.