I'm trying to figure out when to start the cook. Any insights appreciated.
My 2 questions are:
1) how long can you hold the meat at 160-170 in the bbq before it starts to dry out?
2) what is your best guess of cooking time so I can figure out when to start?
My setup - Weber gas grill, metal smoker tin. Will cook indirect at 225 as per Meatheads instructions with water tray.
The meat - 8lb hunk of point. It is rubbed and chilling in the fridge.
The method - cook to 150 and then wrap in tinfoil for the Texas crutch and put it back on the indirect side at 225.
Duration - Looking at Meatheads info, the cook time, 12 - 18 hours for a full brisket, 10 - 12 hours for a flat. Recommended to let it sit for 2-3 hours. (I realized these are just guidelines).
The 8lb cut looks like it would be more like a full brisket time length. The longest it should take is 18 hours (which allows no resting time) means I start at midnite at the latest.
At the opposite end, the risk is it cooks in 11 hours and I have to try and hold it for 7 hours???
Am I better to allow less time and turn up the heat to finish quicker if its a slow one? Or should I just plan to hold the meat for 6 or 7 hours if necessary??
Thanks
My 2 questions are:
1) how long can you hold the meat at 160-170 in the bbq before it starts to dry out?
2) what is your best guess of cooking time so I can figure out when to start?
My setup - Weber gas grill, metal smoker tin. Will cook indirect at 225 as per Meatheads instructions with water tray.
The meat - 8lb hunk of point. It is rubbed and chilling in the fridge.
The method - cook to 150 and then wrap in tinfoil for the Texas crutch and put it back on the indirect side at 225.
Duration - Looking at Meatheads info, the cook time, 12 - 18 hours for a full brisket, 10 - 12 hours for a flat. Recommended to let it sit for 2-3 hours. (I realized these are just guidelines).
The 8lb cut looks like it would be more like a full brisket time length. The longest it should take is 18 hours (which allows no resting time) means I start at midnite at the latest.
At the opposite end, the risk is it cooks in 11 hours and I have to try and hold it for 7 hours???
Am I better to allow less time and turn up the heat to finish quicker if its a slow one? Or should I just plan to hold the meat for 6 or 7 hours if necessary??
Thanks
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