Brisket cook timing: Thoughts?

[jjdbike]

Hello fellow Pitmasters,

I’m planning a cook for an upcoming church group. I’ve got two American Wagyu 12lb ish packers from Costco Business wet aging in my refrigerator. Guests are scheduled to arrive at 5:00 pm. I don’t want to get risk having to rush it at the end or need to shorten the rest. I have discovered the benefit of a LONG rest in a warm oven. I’ll be cooking this in my KBQ with hickory splits.
250.
Here’s my plan as of now. Start at 4:00 pm Friday at 200-225 for two hours. Then two hours at 225-250. Then 250-275 till bark is right and fat is rendering (guessing it’ll be roughly midnight). Wrap in butcher paper & into 160 degree oven. Pull at 5:00, slice & serve at 5:30.
Sound like a good plan?

Respectfully,
JD

[Palmetto Pirate]

Probably get beat up by the low and slow group but a cook mine hot and fast generally with a 15lb brisket. I inject it with Butchers Prime Brisket the night before next day season with his steak and brisket seasoning. Using oak set grill at 300 cooking in a pan and cook until I get the color I want (usually about 2 hours) then cover in foil and put a thermometer in the point. When the point gets 204 I take it out and put it in my warmer box for 45 minutes. Slice and serve. Normal cooking time is 5 to 6 hours depending on the brisket. Only con is you don’t get the deep bark, flavor is fantastic have cooked 30 to 40 briskets this way. Good luck I’m sure it will be a crowd pleaser the way your cooking it.

[Santamarina]

Solid plan. Prime packers have never taken more than 9 hours for me in a 250° pit, so I presume the wagyu would finish even faster.

I’m a HUGE fan of long holds. 2018 is the last time I pushed my luck and started a packer in the wee hours of the night. I always follow a plan like yours and pull by midnight.

The one thing to keep an eye on is the warming oven temp. My oven doesn’t go below 170°, so I cycle it on/off to keep closer to a 150° average. Made the mistake of keeping it for an extended time at 170 and the brisket just fell apart. It tasted amazing, but slicing wasn’t an option.