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Started By
Message
18 hour brisket
Posted on 9/5/19 at 12:08 pm
Posted on 9/5/19 at 12:08 pm
i've done about a million briskets at this point and i'm good at it. my brisket is pretty excellent.
the plan is to do an 18 hour cook for the UT game. put her on at 11pm friday, pull at 5pm saturday and let it sit until 6 and slice.
i'll wrap in butcher paper at the stall, keep her sprayed down with beef broth during the smoke and i'll have a lefty water pan in there as well.
anything i should be aware of or that i'm missing doing this long of a cook? i usually do my briskets for like 12-13 hours but i'm trying for my magnum opus.
the plan is to do an 18 hour cook for the UT game. put her on at 11pm friday, pull at 5pm saturday and let it sit until 6 and slice.
i'll wrap in butcher paper at the stall, keep her sprayed down with beef broth during the smoke and i'll have a lefty water pan in there as well.
anything i should be aware of or that i'm missing doing this long of a cook? i usually do my briskets for like 12-13 hours but i'm trying for my magnum opus.
13
Posted on 9/5/19 at 12:11 pm to Zach Lee To Amp Hill
quote:
i've done about a million briskets at this point and i'm good at it. my brisket is pretty excellent
Sounds like you have all the answers
Posted on 9/5/19 at 12:29 pm to Datfish
I'm just trying to cover my bases. I got a bunch of people coming over and I'm not trying to disappoint.
Posted on 9/5/19 at 12:29 pm to Zach Lee To Amp Hill
Why challenge excellence???
Posted on 9/5/19 at 12:30 pm to Zach Lee To Amp Hill
I wouldn't cook by the time I would cook by the temperature. I have had briskets go 13 hours and I have had them go 16 hours just depends on the meat.
Posted on 9/5/19 at 12:30 pm to Zach Lee To Amp Hill
quote:
i've done about a million briskets at this point and i'm good at it. my brisket is pretty excellent.
Well, why are you changing your method?
Posted on 9/5/19 at 12:32 pm to SmokedBrisket2018
I never get the bend I want. I get good smoke, good bark, I get moisture.
Posted on 9/5/19 at 12:35 pm to Zach Lee To Amp Hill
Seems like you are right on track. 18hrs? How big is that baby or is it that you wanna just cook it that long? I still wouldn't take it past 200 degrees internal no matter what, before I pulled it. What you smoking on? Please post pic of your cook!
If you can knock it out in time to pull it at 3pm and let it rest for 2-3 hrs you'll be very pleased with the results.
If you can knock it out in time to pull it at 3pm and let it rest for 2-3 hrs you'll be very pleased with the results.
This post was edited on 9/5/19 at 12:39 pm
Posted on 9/5/19 at 12:38 pm to USMCTIGER1970
i am probably gonna do a whole packer.
i have a vertical masterbuilt propane smoker.
helpful tip: i use an old cast iron dutch oven for my chip tray. it EATS heat, so it keeps your temp from getting too high and your chips don't ever burn they just smolder so you get smoke for a really long time with not many chips.
i have a vertical masterbuilt propane smoker.
helpful tip: i use an old cast iron dutch oven for my chip tray. it EATS heat, so it keeps your temp from getting too high and your chips don't ever burn they just smolder so you get smoke for a really long time with not many chips.
Posted on 9/5/19 at 12:39 pm to al_cajun
quote:
I wouldn't cook by the time I would cook by the temperature
This 1000%
Posted on 9/5/19 at 12:41 pm to Zach Lee To Amp Hill
I'm with the others who have said stick to your method. Don't try and change it just because people are coming over.
It's hard trying to time things, in trying to time a 22 lb whole pork shoulder that still allows me to nap Saturday as I only run a stick burner. Happy smoking to you my friend!
It's hard trying to time things, in trying to time a 22 lb whole pork shoulder that still allows me to nap Saturday as I only run a stick burner. Happy smoking to you my friend!
Posted on 9/5/19 at 12:42 pm to Zach Lee To Amp Hill
quote:
helpful tip: i use an old cast iron dutch oven for my chip tray. it EATS heat, so it keeps your temp from getting too high and your chips don't ever burn they just smolder so you get smoke for a really long time with not many chips.
I also use a propane smoker. great tip on the cast iron! Ill be using it my next cook.
Posted on 9/5/19 at 12:43 pm to Zach Lee To Amp Hill
quote:
i am probably gonna do a whole packer.
You are definitely going to need to do a packer if you want to try and get a long cook like 18 hours.
But I would worry less about the time and just go by feel. When it's done, it's done.
Posted on 9/5/19 at 12:54 pm to Zach Lee To Amp Hill
What temp you cooking at?
Posted on 9/5/19 at 12:56 pm to Zach Lee To Amp Hill
Time and temp are variables. Neither one is correct all the time. What is guaranteed is that when you slide a probe into the brisket and it goes in like it’s sliding into warm butter it’s done.
The advice not to go over 200 internal is really bad advice.
The advice not to go over 200 internal is really bad advice.
Posted on 9/5/19 at 1:01 pm to VABuckeye
quote:
The advice not to go over 200 internal is really bad advice.
How so? I try to pull mine around 195 everytime and I never go over 200, and I let it rest for 2-3 hours in the cooler with no towels, just the butcher paper and I never have any issues? So please educate me.
Posted on 9/5/19 at 1:08 pm to lsu13lsu
quote:
What temp you cooking at?
i try really really hard not to go over like 225 but 200 is my sweet spot.
lowwwwwwwwww and slowwwwwwwwwwww
Posted on 9/5/19 at 1:13 pm to Zach Lee To Amp Hill
quote:
200 is my sweet spot.
You smoke at 200 degrees?
Posted on 9/5/19 at 1:18 pm to Zach Lee To Amp Hill
Why not just do your normal cook, wrap in a towel and but it in a cooler? I cooked one last weekend and left it in the cooler wrapped for 4 hours before cutting. Was delicious.
Posted on 9/5/19 at 1:56 pm to USMCTIGER1970
quote:it has to do with each cow and piece of meat is different. one slab might be done at 195 and one might need to go to 205 or 210. Thats how the 203 degree came about because it is the average of when briskets are done.
How so? I try to pull mine around 195 everytime and I never go over 200, and I let it rest for 2-3 hours in the cooler with no towels, just the butcher paper and I never have any issues? So please educate me.
So track the temp to 190-195 then start probing every so often until it gets to the perfect feel.
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