'smoke brisket... store... finish later' technique

[DieUCLA98]

I know this was discussed earlier but I can't find the thread...

I want to smoke a brisket for a certain game that starts at 5pm on Sunday. I do not want to be awake at 2am the night before to start the brisket up.

Assume a 10 lb brisket at 225 degrees, 15 hours of cook time total... How should I go about this?

8 hours of smoke from 4pm to midnight... Then wrap and put it in the refrigerator overnight... Then pop it into the oven for the final 7 hours at 225 degrees? Is it really that simple?

 

[pescado_rojo]

you would need to budget extra time going straight from the fridge since the brisket would be completely cooled.
I would probably wrap it in foil and throw it in an empty cooler. it will continue to self-heat for quite a while, then throw it in the oven to finish (if it still needs to) the next morning.

 

[TheFied]

This past weekend I smoked a brisket for the 1st time. Put it on at 8pm on Friday night, went to bed around 2am and at that time I wrapped it in foil, woke up at 7am, put some more coals on, ... finished around 4pm. 20 hours. I also ran short on logs which I didn't foresee and had to use more 'chunks' than I wanted which don't keep the temp up that much. And then after the smoking was done, in the morning I used more charcoal than I wanted. Obviously the smoking was done by this point but my logs make it easier to get to 250deg which is where I would prefer being.

So.... do it overnight. Had I planned better, I bet it would have been done around noon.

 

[DieUCLA98]

I can get a brisket cooked by noon w/o any problem by just smoking through the night. Getting one ready at 5pm is my issue... 15 hr cook time means I start at 2am...

Hmm... But if I get a 11.33 lb brisket, I can start at midnight... Which is reasonable. What to do what to do...

Maybe I'll just chicken out and make ribs.

 

[Brisketexan]

I'm gonna do a brisket this weekend. Figure I'll start around 8:00 am Saturday. Smoke for 8 hours or so, till 4 or 5. Wrap and finish (on pit or oven, your choice) for 4 hours -- till 9 or so. I'll then let it cool, and put it in the fridge.

I'll put it back in the oven, at about 275, around 10:00 Sunday morning -- should be plenty warm by the time we get back from church at 12:30 or so. I'll open the foil, let it rest, and eat.

 

[taco]

I've done something similar to brisketexan and it turned out fine.

 

[Beef]

HEB fully cooked brisket. One hour in the oven.

 

[wolfTEX]

Not a true barbecue smoked brisket! Bland... too artificial...sounds like a kid trying to be a grownup....maybe okay for for an emergency but not if you really plan to call it a real. smoked meat meal.