I didn’t know this was possible, just cooked an 11 pound brisket in about 6 hours
I put the brisket on at 1:00 AM, woke up at 7 and it was already at 198
by canowzrd
12 Comments
tbone1004
Running around 250 that doesn’t really look that far off, also depends on where that temp probe was. Running around 225 will take considerably longer
Chief_Beef_ATL
So how did it turn out? Hot n Fast can work!
Embarrassed_Ad_1718
I’ve done the same and was surprised as well, but I gave it a good rest and it was amazing
es330td
I had something similar happen once. I cooked at 275° by accident (I got the temperature stabilized at 225° and left the house. It rose in my absence.) I was certain it would be terrible when it hit final temperature before I even wrapped it. I took it off the BGE, wrapped in tallow brushed butcher paper and sealed in a cooler to rest for the meal that was still several hours later. It ended up being one of the best briskets I have made.
Take the win and don’t look back.
Mass_Hysteria_Man
Did it happen to be prime? I’ve noticed that prime grade cooks much quicker than choice.
Slow-Shoe-5400
I always cook at 275. It gets stuff done so much faster. Come to the dark side
CubsIn7
The graph temperature intervals are pissing me off😂 87-175-262-350-437.. WHY?!
LowerArtworks
That’s about how long I go for total cook time with brisket that size or even a little bigger. I’ve never once done an overnight and I never will.
Bachness_monster
275-300 turbo cook is my preferred method. Gets em done quick
All my briskets cook within 4-6 hours on the Egg, I can’t explain but after just before target then wrap and it’s juicy and good. I’ve never done an overnight cook since.
12 Comments
Running around 250 that doesn’t really look that far off, also depends on where that temp probe was. Running around 225 will take considerably longer
So how did it turn out? Hot n Fast can work!
I’ve done the same and was surprised as well, but I gave it a good rest and it was amazing
I had something similar happen once. I cooked at 275° by accident (I got the temperature stabilized at 225° and left the house. It rose in my absence.) I was certain it would be terrible when it hit final temperature before I even wrapped it. I took it off the BGE, wrapped in tallow brushed butcher paper and sealed in a cooler to rest for the meal that was still several hours later. It ended up being one of the best briskets I have made.
Take the win and don’t look back.
Did it happen to be prime? I’ve noticed that prime grade cooks much quicker than choice.
I always cook at 275. It gets stuff done so much faster. Come to the dark side
The graph temperature intervals are pissing me off😂 87-175-262-350-437.. WHY?!
That’s about how long I go for total cook time with brisket that size or even a little bigger. I’ve never once done an overnight and I never will.
275-300 turbo cook is my preferred method. Gets em done quick
What temp did you pull it? 180?
Sounds like you did this by accident: https://youtu.be/7fW16i40ZDQ
All my briskets cook within 4-6 hours on the Egg, I can’t explain but after just before target then wrap and it’s juicy and good. I’ve never done an overnight cook since.