I received a frozen 8 pound pre-trimmed CAB brisket for Christmas that I want to do in my Thermotemp XL 340G cabinet smoker. (It is not a gas grill). I want to do it so that it will be ready on a Sunday late afternoon.
How many days to thaw it in the refrigerator? How long to refrigerate it after prepping it?
I have viewed plenty of YouTube videos about it from Harry Soo and Malcolm, T-Roy, Baby Back Maniac, etc. And of course I have reviewed Meathead's book (another Christmas gift) on it, so I think I have a fairly good handle on prepping it.
Should I infuse it? If I cook between 225 and 250 F, any estimates on approximate cook time? 12 hours, 18 hours, 24 hours? I know it is done when it is done (probe tender with a temp between 190 to 205 F), but it would be helpful to have an idea of when to start it in order to have it rest in the cambro if needed, so that I can serve for a 5 o'clock supper.
All advice will be greatly appreciated! (I am a little nervous doing a brisket for the 1st time).
Thanks!
How many days to thaw it in the refrigerator? How long to refrigerate it after prepping it?
I have viewed plenty of YouTube videos about it from Harry Soo and Malcolm, T-Roy, Baby Back Maniac, etc. And of course I have reviewed Meathead's book (another Christmas gift) on it, so I think I have a fairly good handle on prepping it.
Should I infuse it? If I cook between 225 and 250 F, any estimates on approximate cook time? 12 hours, 18 hours, 24 hours? I know it is done when it is done (probe tender with a temp between 190 to 205 F), but it would be helpful to have an idea of when to start it in order to have it rest in the cambro if needed, so that I can serve for a 5 o'clock supper.
All advice will be greatly appreciated! (I am a little nervous doing a brisket for the 1st time).
Thanks!
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