Hello from Poway, CA

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[RiverJeff]

Welcome from Nebraska, on the river!

[Texas Larry]

Howdy from south Texas!

[RichieB]

Welcome from Western Mssachusetts.

[daviddm]

I would run max smoke at 200° for the first two hours, then bump the temp up to 250° or even 275° to cut down on cooking time. Again, this will not effect the final product. This is by no means a hard and fast rule, but just simply how I cooked brisket on my Camp Chef.

Thanks WI Bubba . When you cook your brisket at these temps what is your typical time the brisket is on the smoker before you rest it in the oven. I know these times can flux depending on outside temps and other factors just wanting a ball park. Also how long can you rest it in the oven at 175 before you think it starts to dry out? Guess what I need to work out is how can I get dinner out around 3:30 without waking up every 2 hours all night long 😄. Or is staying awake all night just a part of getting a good Brisket . I have a FireBoard 2 so I could set alarms to get up when certain temps are reached or after the first two hours.

[tbob4]

I don’t have your cooker but I know until you learn your cooker you will likely be up all night. I knew my Kamado grill would hold temp all night but I kept waking up for my first all night cook.

[Jfrosty27]

Heck I sleep like a baby. I monitor on my phone on the nightstand. Check progress when I get up for a bio break, alarms go off if a problem along the way which has yet to happen. That’s the joy of a quality pellet cooker which you have.

[WI Bubba]

I usually figure 12 hours total for a brisket, but I don't wrap mine during the cook, only for the rest. So that may change things. Tightly wrapped, I would see no problem holding it for up to 6 hours or more, but you really want to hold for at least one hour, but two or three hours would be better.
I have heard of people doing 12+ hour rests, but I have never done that myself in an oven. I have let them rest for up to ten hours in a sous vide.

[RonB]

Welcome to The Pit.


If I was doing this, I'd bump the temp up to 250° to 275° when I got up. Put it in a cooler wrapped in foil and towels when probe tender. It can be held for 3 to 5 hours easily. Just put a probe in it and if it approaches 140°, put it in a warm oven until time to serve.

[Redwng]

Welcome from St. Cloud, FL.

[mcook2201]

Greetings and welcome from North Carolina. Nice hog roast ya have there.

[swartzster]

Welcome from the Pacific Northwest

[theroc]

Welcome from up the road in Altadena.

[holehogg]

Greetings from South Africa.

[Stuey1515]

Welcome from Oz, you will like it here

[Draznnl]

Welcome from southwest Florida. Is there a reason you plan to separate the point and flat before cooking? With a quality pellet cooker, you have plenty of time to cook it together and separate at slicing time. This will give a much more impressive look to your guests than two small pieces of meat. Beyond that, I would echo would echo what others have said about wrapping, cooking until probe tender, placing in a cooler wrapped in towels, etc. Most importantly, relax and have fun. You have got this.

Edit: Never a need to apologize for asking questions around here. That’s what we’re about.

[daviddm]

I was planing on separating after reading Meatheads recipe here and he said "Lately, I have been doing it and I like the results." He also mentioned Separating the muscles also doubles the surface area and creates more bark. It speeds up cooking, knocking off about 1/3 of the time for cooking a whole packer. I have not 100% committed to it but planing on making the call today or tomorrow. What ever I decide I will do it differently next time so I see the pros and cons of both methods.

[Draznnl]

daviddm whichever way you choose to go, good luck. I hope it turns out just like you want. And remember, it’s only meat. Relax, have fun, and enjoy your guests.

[daviddm]

After reading a lot of post here in the Pit I think I will keep it whole as I am not planing on making burt ends or pastrami and I want to make my life a little easier. Doing it whole will take a little longer but this means I can start it at a reasonable time and not at 1am. Thanks everyone for all your feedback.

[Starsky]

Welcome!

[efincoop]

Welcome from upstate NY! Not surprisingly you have already felt the love of the Pit with all the great feedback on your upcoming cook. Sounds like you are in excellent shape and have a solid plan. Looking forward to seeing your posts and sharing information with you