Longer time for Brisket?

Wulfenite

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I'm doing my first briskets today/tonight for a party on sunday.

The 12 hour recipe would have me up at midnight to start the process.

Is there any problem with turning the 225deg/6 hour unwrapped portion of the recipe into a 8 hour at a lower temp; like maybe 190deg.
Or maybe some kind of combo approach. 165/3hrs then 225 for 5 hours?

Does anybody have any tips for that? Or would I be better off just doing the normal 12 hour recipe and then wrapping and resting the roast in a cooler 4 or 5 hours before the party?

Headed to town this morning to find butcher paper for the 2nd half wrapped portion.
 

5698k

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You should be planning this by temperature, not time. Wrap around 165° internal, pull when it jiggles like jello. That said, you can certainly start the cook at a lower temperature and increase as needed.
 
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Wulfenite

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For sure I'll make the big moves based on temp. I'm just trying to get the start time to a point where I dont need to loose sleep. Thanks.
 
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Wulfenite

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So I started it at 10:10 last night.
Woke about 1am, seemed like the temp was coming up to fast, So I backed it down to 190 (praise Wifire).
Woke up about 3 and it seemed a little behind and so I bumped it back up. Ended up taking 7 hours to do the run up to 160.
Got out of bed about 5am and did the paper wrap.
I'm actually doing 2 briskets. The one with Treager temp probe died in the last couple hours. Fortunately I've got a Thermoworks remote chef alarm on the 2nd roast so I'm still able to monitor.
Fingers crossed.
 

Walleye Hunter

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Until you get used to it it can be a little...ummm....errrrrrr...interesting. I remember my first one this summer and I felt like it was climbing too quickly but when it hit the stall that definitely changed.
 
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Wulfenite

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I ended up with having them on the heat for about 14.5 hours. They were a couple degrees under 200deg when I pulled them but the rested in a cooler for 2 hours, and were pretty perfectly done. Not as much smoke ring as I'd have liked,but people raved.
 
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