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10 hour brisket... Please help

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Post Sun Apr 21, 2013 9:50 pm
brigont medium
medium

Posts: 119
Guys... Need your help.
I am taking my weber kettle with smokeblade on a scout camp out next week. The other scout leaders have begged me to smoke a brisket.

Because of bears and other critters I can't smoke overnight. So lets say I kick off at 6am on Saturday. I need dinner ready at 5:00pm. Normally I go with a packer and expect at least 15 hrs of low and slow.

With only 10hrs of cookin time I am debating splitting the brisket in 2 halves (each half including both the deckel and the flat), seperating the point and flat, or using a Texas crutch (never used it).

I need your help and recommendations on the best way to produce a brisket for a group of 5 hungry scout masters... With the leftovers for our scouts... In a limited timeframe.

If its really not possible please reply with recommendations of other cuts of beef that would yield a similar result.

Thanks.... Brian
Char Griller Super Pro w/ SFB and side burner
Weber Kettle with Smokeblade
Weber Summit 450
Turkey Fryer

Post Sun Apr 21, 2013 10:24 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5692
Location: Central Alberta, Canada
Good to see you back, brigont! And that's a really tough question. The bushcrafter part of me says if you're in bear country, it's best to leave the kettle at home. But you know the area better than any of us here so it's your call.

Splitting the brisket might cut down the cooking time a bit, but I'd suggest doing that AND foiling each brisket half. This should cut a bit of time off the cook.

In addition, you may be able to keep the kettle temp a few degrees higher than usual and that will cut down the time. No guarantees that this won't toughen up the brisket a bit, though. For example, if you usually smoke at 225, try 250.

If you can manage it, try testing out a brisket before the trip as well. You may not have the time for it, though.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Apr 22, 2013 9:45 am
sroach well done
well done

Posts: 1118
Location: Warrington, PA
Anyway you ould cook it the day before and just rewarm on the campsite?
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Post Mon Apr 22, 2013 10:22 am
brigont medium
medium

Posts: 119
Wish I could... no time during the week.


sroach wrote:
Anyway you ould cook it the day before and just rewarm on the campsite?
Char Griller Super Pro w/ SFB and side burner
Weber Kettle with Smokeblade
Weber Summit 450
Turkey Fryer

Post Mon Apr 22, 2013 10:24 am
brigont medium
medium

Posts: 119
Would appreciate feedback from someone who has smoked a 1/2 brisket?

Is it 1/2 the time... or a similar amount of time in order to break down the fat cap?

Thoughts?
Char Griller Super Pro w/ SFB and side burner
Weber Kettle with Smokeblade
Weber Summit 450
Turkey Fryer

Post Mon Apr 22, 2013 11:24 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7118
Location: Stoughton, WI
Do you think they'd be happy with 2 or 3 smaller flats? While some might consider it "cheating" a bit, I'm wondering if maybe you could smoke them for awhile to take on some color and flavor and then finish them in sealed foil pans (maybe even braise?) with the heat bumped up to 300 or 325.

Post Mon Apr 22, 2013 11:39 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5365
Location: Damascus, Maryland
Lots of competition guys have started doing higher heat briskets
including Myron Mixon. If he's winning with it then it must work.

Some report doing packers in 5 hours.

Google high heat brisket and see how that idea strikes you.

-YB
Weber Summit E-470
Weber 22" MasterTouch
New Braunfels Hondo offset
Bar-B-Chef offset
Weber Jumbo Joe
Weber Q-220


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