I'll be cooking this 13.75lb brisket for Easter lunch/dinner. Hoping to eat around 3-4PM on Sunday. The last two briskets I made took much longer than expected and I want to avoid that situation this time. I know most here say to start way early, and just plan on a long rest. If you were cooking this, when would you start? I plan to wrap in butcher paper once the bark has set.
by TurboArch
6 Comments
I would start about 7 to 8 pm the night before. I routinely do them where I start at 10pm the night before for 5-6pm dinner next day. Sometimes takes longer or shorter, which just means shorter or longer rest with at least a hour rest built in. If you finish super early, let it come down in temp some so it stops cooking, wrap in towel, throw in cooler.
easy, use AI
Start it today and just hot hold or reheat on Sunday
I typically plan for 24 hours. Even the point I did last weekend took just at 20 from first smoke to slice. That was at 250 with wrap at 165 in butcher paper and three hour oven rest at 150.
I’m cooking that on Saturday, and resting it overnight at 140F in my oven. The rest is the most important part of cooking a brisket. And the rest should be at least 4 hours, if not 8+.
See 26:45 of this video: https://youtu.be/SGDKPuz1hx8?si=RM-_nMPFO5zMsnGt
I get with a pellet grill to keep it super low to add smoke. But there is a reason in Texas they usually do 275. It is a sweet spot. so I would probably do the lowest setting super smoke for a few hours pump it up to 200 overnight so there’s no way I could possibly cook and then when you wake up 275 baby!