Emergency brisket question

[Dean154]

I picked up a nice 10 lb Prime brisket earlier in the week and watched the weather for the best day to cook. Today looked perfect, some early rain and then nothing until tomorrow afternoon. I figured I would get it on at 8:00 and have plenty of time. The weather changed, and the rain will be around through the night and often tomorrow. The good news is that most of the meat was destined for the freezer. We were going to have dinner tomorrow and then freeze the rest for other meals, tacos, etc.

So here's my question. If I can get it in sometime tonight I will but otherwise I thought I would get up at 4:00 when is supposed be a long rain break, smoke for as long as I can at 250°, wrap and finish in a 275° oven even if it's not done until late tomorrow night. It's trimmed and seasoned so I have to cook it. Thoughts?

[STEbbq]

A 10 pound brisket can vary on cook times but 10-13 hours is probably realistic. Your plan sounds fine to me. Just make sure to build in at least two hours for resting after it probes tender. Plenty of folks smoke for a few hours and finish in the oven to save on fuel costs.

That said, another 24 hours even trimmed and seasoned in the fridge would do no harm to the meat if you need that additional flexibility.

[Dean154]

Thanks, I appreciate the feedback. I like to rest for four hours, but I'll take what I can get

[klflowers]

Sounds like a good plan to me

[Panhead John]

I think you’ll be good with that plan. Is the 10 lbs. after trimming? What kind of cooker are you using BTW? My last brisket was a prime brisket about the same size. I did it in my Bronco at around 250 and it was done in 9 hours, including the stall. After 2 hours in the stall I wrapped it and left it on the smoker till it got to around 200 IT. It was also probe tender then. I let it rest for almost 2 hours. It turned out as one of the best briskets I’ve done.

[Dean154]

Maybe just under 10 lbs, trimmed. I'm using a 22” WSM

[Panhead John]

Great smoker. You got this….

[Purc]

Per Pitmaster Harry Soo," BTUs are BTUs". He finishes his briskets in the oven all of the time when he cooks at home using one of his WSMs for the cook. Have fun and enjoy.