Need to eat about 6:30 this evening. Brisket trimmed and rubbed, and the charcoal loaded last night. Wanted to make sure the 14# Brisket had time to rest for at least an hour, so I set the alarm for 4:00 am (spousal unit not happy with the alarm on a Sunday )
Refrigerator cold brisket on the BGE at 4:25 AM.The Egg temp was settled in by 5:15, so back to sleep, with the remote temperature monitor alarm set for 225 & 245 grill temp.


This crazy brisket is cooking faster than anything this size I have ever cooked. I was thinking a little over 12 hours, but it looks like it will be done between 2:00 & 3:00...way too early...and I've already lowered to 220.


I'll preheat the ice chest before it comes off and double wrap it, but 4 hours seems like a long time to hold it.





...and I could have slept in

Been there. Packed an Igloo with several.

I had to hold one that long before. I wrapped in foul and the wrapped a large towel around it then put in cooler. It was about 180°when I sliced it

203 degrees at 2:15. Wow that was fast. Less than 10 hrs for a 14# brisket...well, maybe 13#, after I trimmed a little fat.

The longer it sits in the ice chest the better.

Wrap in brown butcher paper instead of foil and then wrap in a towel. I've held them for 6-8 hours...no issues.

So how did it turn out?

How was it?????