Ladies and Gentleman, I'm hoping you can help me with this!
I've done a few briskets now, but they have always been packer cut and over 8 lbs and required nearly 20 hours to get to temp. I just bought a 4 lb flat from at the local farmers market and am curious what time i should be starting to cook it if i want to eat for around 5 pm tomorrow? Not sure if i should start it late this evening or if i should get up and start it super early tomorrow? Using an ftc method will allow some forgiveness on timing but i know i don't wanna have it ready way to early in the day!!
Any advice is much appreciated,
Cheers!
id figure 10 to 12 hours , though the process id use is smoke and cook for 4 hours at 225 f.. stop the smoke then wrap in foil with apple juice or some other liquid other then water for at least 2 hours ( can be longer her , this process makes the meat more tender and juicer ) till you reach the desired it, if you want it to be pulled your looking at 195- 205 f I.T for pulling meat .
this i a variation on the 3-2-1 for ribs which works here as well..
once done you can FTC till dinner time.
I concur with beefmann. If you don't plan on using the "texas crutch" remember to baste or spray every 3 hours. That's how I keep my long smoked briskets moist. (10lb took 18 hours and two 11lb briskets took 23 hours at 220F-230F).