Brisket strategy


 
J

Jason Clark

New member
Hey all,

I'm smoking a 13# brisket that I'll be taking partly over to a Super Bowl party. I also wanted to do burnt ends with the point so I'm trying to decipher a timeline & storage. I could start it tomorrow night anywhere from 7:00-10:00, pull it off the following morning, then continue smoking the point for another 4-6 hrs. So the burnt ends will be good to go as soon as we get there, but what about the flat? Should I refrigerate right away, then warm up in their oven? I might just take the burnt ends, saving us the flat. Any suggestions are welcomed. Thanks
 
Look up the aaron franklin bbq series on youtube for all your brisket needs. There is a post in this forum about it too.

I estimate about 1 1/4 to 1 1/2 hours per pound if I can maintain between 225-250 degrees. If you plan on smoking the brisket then refrigerating and serving the next day, you shouldnt do a brisket. Smoke it, let it rest an hour or two, cut/chop/eat.
 
I'm not a burnt end person... At all. To me, eating the fatty part of the brisket is up there w eating a prime ribeye, as my favorite bite of cow.

A big variable is how far away are you going and when do you plan on serving it brisket when you are there. I usually aim for 3 hrs early as a completion time.
 
Jason,
This is what I would do in this situation. Pull your brisket out of the frig and bring to room temp, set it in some HD foil and drizzle with your favorite liquid (water, apple juice, meat drippings, you get the idea) wrap it up, put it in a 250 oven and bring it up to desired temp then head off to the big game. May not be ideal but a hit no doubt. Go Niners:cool:
 
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