Prepping a 20 Pound Brisket for Christmas Dinner - advice needed please

[Daba's BBQ]

I'll be smoking a 20 pound brisket for Christmas Day dinner. I won't be back home on Christmas Eve until very late, but want to prep the brisket before leaving for the night.

Is it okay to season the brisket and leave it in the refrigerator overnight until place it on the smoker later that night or early the next morning?

Also, given the size, if I want to serve the brisket at 7 pm, when would I place it in the smoker, at what temp?

I've cooked several briskets before, but always in warmer temps. I live in NYC. And always without much pressure. The last thing I want to do is screw up Xmas dinner for 20 people. Hence, the reason for this particular post.

 

[patstock11]

Im in NY as well, Long Island...I did a 20lber last may for a party....if it were me id put it in the smoker at 200 the night b4, maybe around 11 or midnight....go to bed...when you wake up it will probably be around 160, then start bumping the temp to 250 and monitor it....probably be done between 1-3pm....rest till 7....again this is how id do it..

 

[Daba's BBQ]

I'm on Long Island as well I like your gameplan. TY

 

[patstock11]

I'm on Long Island as well I like your gameplan. TY

thanks, yea man 7pm is easy with brisket, ur gonna finish early but its ok bc the longer it rests the better. The only brisket i ever messed up was when i was having company over at 12pm the next day, b4 i went to bed i bumped the temp up too high (maybe 250) and it was shot when i woke up. Probing around 210-213, i tried to save it but ended up throwing it out...

 

[Timmy]

Im in NY as well, Long Island...I did a 20lber last may for a party....if it were me id put it in the smoker at 200 the night b4, maybe around 11 or midnight....go to bed...when you wake up it will probably be around 160, then start bumping the temp to 250 and monitor it....probably be done between 1-3pm....rest till 7....again this is how id do it..

This right here.

 

[CMTiger]

This right here.

Are you a fat side up or down guy??

 

[Timmy]

Are you a fat side up or down guy??

On a traeger, fat side down. On my offset fat side up.

 

[CMTiger]

On a traeger, fat side down. On my offset fat side up.

I’d always planned to do my first brisket fat side up like MeatChurch but am thinking I’ll go down as well after looking around

 

[Slimpicker]

I’d always planned to do my first brisket fat side up like MeatChurch but am thinking I’ll go down as well after looking around

Make sure you go UP during the wrap, don't matter during the cook IMO

 

[YYCRed]

Im in NY as well, Long Island...I did a 20lber last may for a party....if it were me id put it in the smoker at 200 the night b4, maybe around 11 or midnight....go to bed...when you wake up it will probably be around 160, then start bumping the temp to 250 and monitor it....probably be done between 1-3pm....rest till 7....again this is how id do it..

This is how I do mine as well. Usually a little smaller than 20 pounds (17-18), but this works really well.

 

[mikeytee]

I'll be smoking a 20 pound brisket for Christmas Day dinner. I won't be back home on Christmas Eve until very late, but want to prep the brisket before leaving for the night.

Is it okay to season the brisket and leave it in the refrigerator overnight until place it on the smoker later that night or early the next morning?

Also, given the size, if I want to serve the brisket at 7 pm, when would I place it in the smoker, at what temp?
gonna
I've cooked several briskets before, but always in warmer temps. I live in NYC. And always without much pressure. The last thing I want to do is screw up Xmas dinner for 20 people. Hence, the reason for this particular post.

I'm not too smart, but it's gonna take at least 10 hours to cook that big of a brisket, depending on the temperature. Maybe more. And you want to let it rest before you slice it about an hour.

thanks, yea man 7pm is easy with brisket, ur gonna finish early but its ok bc the longer it rests the better. The only brisket i ever messed up was when i was having company over at 12pm the next day, b4 i went to bed i bumped the temp up too high (maybe 250) and it was shot when i woke up. Probing around 210-213, i tried to save it but ended up throwing it out...

Don't you have a dog?

 

[MidwestSmoker]

Make sure you go UP during the wrap, don't matter during the cook IMO

On large briskets because of the long cook the flat can dry out. One suggestion is to put a water pan in the pit during the cook. My preferred method is to spritz it regularly. When spritzing you should avoid the fat cap and this is much easier to do when the fat cap is down.

After wrapping, you should definitely place it fat cap up.

 

[patstock11]

I'm not too smart, but it's gonna take at least 10 hours to cook that big of a brisket, depending on the temperature. Maybe more. And you want to let it rest before you slice it about an hour.

Don't you have a dog?

yea i have a dog. I'm clogging my arteries, don't want to clog hers too, she's innocent

 

[Slimpicker]

i tried to save it but ended up throwing it out...

To enlighten anyone that does this, next time, there are literally a hundred awesome tasting things you can do with an overcooked brisket. burnt ends is one, shredded meat for tacos or just BBQ beef sammies is another, Chopped and used in Chili and baked beans. Hell, I would have even FROZEN it for use when ever I thought of something

Sorry, I'm not pickin on you, just don't like the words "throw away" and "brisket" used in the same sentence.

 

[Daba's BBQ]

I will be placing the brisket in the smoker the night before, around, 11 pm. I'll set it at 200 and check it on Xmas Day. I'll be bumping it up to 250, wrap when the IT hits around 170, and cook it for an additional few hours. I'll pull it, and place in my cooler (inside my house) until I serve it around 7 pm.

Thanks to everyone for your help and suggestions.

Merry Christmas!