Thanksgiving Brisket Kettle edition


 
T

Tony Coloma

TVWBB Pro
Uh oh. Finally! I get to cook for Thanksgiving. And swmbo says I can do brisket.*
Oh, but no kitchen or oven available. Hmmm.
Picked up a costco prime. >20 lbs.
Help!
For late afternoon, when should I start? Doing it kettle style. Charcoal snake.
 
what they said ^^^

You’re probably looking at about a 9 hour prep/cook, then rest in cooler for min 1 hr up to 6hrs. When you open the cooler, the aroma alone will make you a hero.

Along with other 10 min YT videos, I watched this crazy Aussie for good tips:

 
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I think you will need well more than 9 hours for a 20 pound brisket, I’d plan for fourteen. PLUS the rest time.
I didn’t see you say that you had to travel but, the beauty of the long cooler rest is the ease that travel (when necessary) is a snap!
 
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Maybe 3am for a noon finish. 3-4 hour rest. Eat 3 or 4. 3 hour cushion if not ready on time.

Wrap at or after the stall.

May put one or two pork shoulders on as a safety emergency contingency.
 
Tony Coloma said:
Maybe 3am for a noon finish. 3-4 hour rest. Eat 3 or 4. 3 hour cushion if not ready on time.

Wrap at or after the stall.

May put one or two pork shoulders on as a safety emergency contingency.
Click to expand...
I don’t wrap but, I’ve never done a snake smoke either.
I generally do overnight brisket cooks, I need beauty sleep I’m an ugly old fart! Generally I start most BIG briskets about 22:00 for a 16:00 slicing time, get the temp stable and hit the rack. Normal wake up time is around 06:00 so, I can check status and temperatures and make adjustments if necessary.
Your situation is certainly manageable once you commit to your course of action, you will make a fine feast but, remember “There is no rushing good barbecue” and most importantly, “It will be done when it tells you it’s done.”
I’m sure you will be fine!
 
No travel this time. All the cards are lining up, but I am not ready this year. Oh well. Could start much earlier. Do oven for the first so many hours, then move to charcoal in the morning. Midnight to 8 at 250? Then kettle to noon. If it needs more, let it go to 3.
One hour rest... at worst.
If it finishes/on-time early, how long can I let it rest? Is a rest above 140-165 for 8 hours too long?
 
Oops. Our new oven is too small for the brisket. Unless I cut. Hah hah
All Trim advice obeyed. Not my first rodeo, just the first that will be on a kettle and judged by people I know! Which part of the fat makes good tallow?
May start at 10, or midnight.
 
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