Timing brisket cook

[ChrisP]

I'm planning to have a BBQ gathering for church friends with a full packer (15lb) brisket.

Party should start at 3p, brisket served between 4:30 or 5.

BUT!

I have to be away from my cooker (Pit Barrel) at church from about 9:30a-1p...

I generally hang a brisket to about 165 degrees, then wrap in foil and lay it on the grate to 200, then wrap it in a towel and put in a cooler for 2-3 hrs...

My last two briskets have "hung" in the 150 range for 2-3 hours...
I've also found that wrapping and holding in a cooler longer than about 3 hrs results in a lovely, smokey, crumbly pot roast.

The math is killing me, if I wrap and hold from 7a or 9a to 4:30 (7.5-8.5 hrs) that sucks.
If I aim to hit 165 at 1, it might not get to 165 until 3-4, which means dinner after 7p...

My sense is that this won't work...but I know ppl here are smarter than me, so...is there a way to do this?

[STEbbq]

Do you have a sous vide device? Cook the day before, chill and fridge overnight, and reheat via sous vide?

[STEbbq]

This might be even better.

https://amazingribs.com/bbq-technique-and-science/sous-vide-que/

[J-Melt]

Could you start it midday on Saturday so it’s done by church on Sunday? Then put it in a warm oven at 155-170 degrees until close to serving time? I have done for bringing brisket to work for lunch and it has turned out great. I was able to hot hold for 12 hours and it was amazing.

[ecowper]

This

[LA Pork Butt]

I would cook it over night and hold in in your oven at 170 until you return at 1pm, Then I would transfer it to an ice chest or reverse it and hold it in an ice chest putting it in the oven at 170 upon your return.

[mrichie1229]

I typically do what J-Melt does, but other options will work.

Regarding your "crumbly pot roast" brisket. Try taking it off the PBC when it hits ~195 degrees, assuming you are putting the temperature probe in the thickest part of the flat. I have found I get better results this way. Less "crumbly" and more slices that hold together.

[ecowper]

good advice for long holds

[Santamarina]

I used to worry about timing for cooks like these…then I discovered the beauty of the long hold.

When I face this situation I’ll start early, and once the bark of fully formed I’ll wrap and put it in the oven at 250° to finish (because I also like to sleep!).

I keep a probe in and check the temps when I get up. If it’s done or close to it I’ll kill the temp in the oven and let it rest. Making sure the oven never dips below 150° I’ll set it to “warm” before I leave (this is about 170° in my oven).

It’s now good to hang out as long as needed. I’ve held brisket like this for 12 hours. The only time it’s ever crumbled is if I over cooked it before the long hold.

[tenphases]

"The math is killing me, if I wrap and hold from 7a or 9a to 4:30 (7.5-8.5 hrs) that sucks."

Not according to all the new "Goldie bbq trends" they swear by it!

im not one to follow every new trend but those testimonials would reassure me that I would be fine.

(I lied I follow each and every new trend and try them at least once but not this one yet 🤣)

[HawkerXP]

I don't walk away from any cook for more than a walk around the block.
I agree with finish it to probe tender, wrap it tight, hold in warm oven.
Good luck and let us know what you do.