Got a 12 pounder ready to go in after a preheat. I want it to come off around 10:00 tomorrow, but I really need to be elsewhere from 8 to 10. Will I dry it out if I set the auber to maintain 220 until IT of 190 to 195, then back off to 170 until I can take it off?
Also, what about total cook time? I have an unmodified OBS with a dual probe auber. Various threads seem to vary between 12 and 18 hours (which is pretty significant). I've already planned for 3 hours of FTC in my timing.
This is my first brisket ever, and I'm still a noob to the Bradley, so I'm a little intimidated.
Can't answer that as I never leave the Bradley unattended for long. The most I do in that regard is go to sleep on an overnight cook (but have the maverick high temp alarm set. Occasionally I will take a 10 minute run to the store.
if you are short on time on the back end, I would start it earlier. You can always FTC longer or reheat.
For anyone else wondering, the actual TIB (time in Bradley) was just about 13 hours to an IT of 194. She's safely FTCing right now.
When do I pull from there and go into crockpot or oven? Before it drops to 140 degrees? At what point should the fridge become involved? We hope to eat around 12:30 or 1:00.
Depending on how good your cooler is, some have FTCd for 6 hrs and stll maintained temp. I do mine for 3 hours and then put in the fridge. Reheat later either n a crock pot or put in a covered pan wth some beef stock.
10-4. At 8:0 it was at 148, so into the fridge it went. Will start reheat covered in 250 degree oven at noon.