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re: 18 hour brisket
Posted on 9/5/19 at 2:01 pm to Zach Lee To Amp Hill
Posted on 9/5/19 at 2:01 pm to Zach Lee To Amp Hill
quote:
i'm trying for my magnum opus
What kind of smoker?
Edit: nvm, a propane smoker....switch to offset if you want to claim/create a magnum opus
This post was edited on 9/5/19 at 2:04 pm
0
Posted on 9/5/19 at 2:12 pm to al_cajun
quote:
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.
From Cooks Country:
quote:
Wrapping the brisket in foil once it reaches 170 degrees helps keep it juicy and speeds the last bit of cooking. And cooking the meat to an internal temperature of 205 degrees is best; any lower and the meat will be chewy, any higher and it can get too soft and begin to dry out.
quote:
I was making progress, but I wanted my brisket to be more tender. We know that the sweet spot for collagen to break down without overcooking the meat is between 180 and 200 degrees. I found that if I pulled the wrapped brisket from the grill at 205 degrees and let it rest, still tightly wrapped in foil, in a cooler (or a turned-off oven) for 2 hours, it stayed in this temperature range longer and emerged very moist and tender.
One last problem: The bottom of the brisket was coming out a bit dry. I reached out to the writers of Pitmaster: Recipes, Techniques, and Barbecue Wisdom, Andy Husbands and Chris Hart, two nationally renowned barbecue experts. They suggested cooking the brisket fat side down. It was untraditional, but this way the fat would sit against the cooking grate and act as a protective barrier against the direct heat of the fire. It worked great, making for a brisket that was moist all the way through. And with the water pan below the grate, flare-ups weren't an issue.
If you try some of the suggestions, let us know.
But definitely cook by temperature not time.
Posted on 9/5/19 at 2:14 pm to JodyPlauche
i've never done the cooler thing, but between this thread and others i've read in the past it seems like a godsend so i'm all in on that.
also, i'm sorry to whoever asked me if i smoke at 200 degrees. i misunderstood. pit temp never goes above 250 if i can help it. no lower than 225.
also, i'm sorry to whoever asked me if i smoke at 200 degrees. i misunderstood. pit temp never goes above 250 if i can help it. no lower than 225.
This post was edited on 9/5/19 at 2:16 pm
Posted on 9/5/19 at 2:35 pm to USMCTIGER1970
I follow a couple of popular guys in Texas that run BBQ places. They both generally end up pulling between 203-208 because that’s the temps that the brisket probes as done. Their briskets are very highly regarded.
This post was edited on 9/5/19 at 2:37 pm
Posted on 9/5/19 at 2:37 pm to Zach Lee To Amp Hill
quote:if you really want your mind blown read about hot and fast and getting a brisket out in 4-6 hours.
i've never done the cooler thing, but between this thread and others i've read in the past it seems like a godsend so i'm all in on that.
also, i'm sorry to whoever asked me if i smoke at 200 degrees. i misunderstood. pit temp never goes above 250 if i can help it. no lower than 225.
Posted on 9/5/19 at 2:47 pm to Zach Lee To Amp Hill
Cook it a bit faster and hold it longer. I think a 3-4 hour hold makes a better brisket. A one hour hold is not long enough for top notch brisket based on my experience. My longer holds have been better than my shorts holds.
Posted on 9/5/19 at 2:57 pm to Zach Lee To Amp Hill
As others have said, get a temp probe if you want. Some people don't need them as they've cooked so many briskets and can tell when they are done just by the firmness of the meat...that may be you?
Just beware that if you get the meat too hot it may want to fall apart when you slice. If that happens, make thicker slices instead of thinner.
Just beware that if you get the meat too hot it may want to fall apart when you slice. If that happens, make thicker slices instead of thinner.
Posted on 9/5/19 at 4:08 pm to CAD703X
Kosmos tastes good.
to the hot and fast non believers.
this is a 4 hour 15 minute brisket.
to the hot and fast non believers.
this is a 4 hour 15 minute brisket.
This post was edited on 9/5/19 at 4:37 pm
Posted on 9/5/19 at 4:18 pm to CarRamrod
you ever try a hot & fast brisket? it breaks every lesson i've ever learned so i dont have the guts to try it when a 15 lb packer is running close to $50 these days.
Posted on 9/5/19 at 4:32 pm to CAD703X
Posted on 9/5/19 at 4:41 pm to CAD703X
quote:what lesson does it break?
t breaks every lesson i've ever learned
BBQ is basically getting the temp of the meat to a point where the fat marbling renders without drying out the outside.
So thinking about this at a basic level, going too slow will dryout the meat to much before the inside renders.
Hot and fast is testing the edges of the temp curve right to the point where any hotter would burn the outside.
Sot it really isnt breaking any of the rules... just testing the limits of them.
yes i have done it. it tastes great. But i really enjoy the long cooks. So i will do it again if it is a last minute cook.
This post was edited on 9/5/19 at 4:43 pm
Posted on 9/5/19 at 4:47 pm to CarRamrod
quote:
what lesson does it break?
that 300 degrees is going to burn the frick out the outside of my brisket
quote:
So thinking about this at a basic level, going too slow will dryout the meat to much before the inside renders.
Hot and fast is testing the edges of the temp curve right to the point where any hotter would burn the outside.
Sot it really isnt breaking any of the rules... just testing the limits of them.
i'm no chemist but in all the briskets i've cooked at 210-220 drying out the meat is something i've never been concerned about. not saying you're wrong just never had a problem.
i've been semi-retired from smoking since i loaned my bubba keg to a friend and she ruined it
but picked up that little smoker from walmart and i'm all giddy to fire it up. i miss the days of $1.29/lb brisket though
Posted on 9/5/19 at 4:51 pm to CAD703X
quote:there is a reason that 225 is the generic smoking temp. That's a temp that will on average render the fat on the outside without drying out the meat. But what's the high and low limit? Smoke a brisket at 150 and see if you dry it out. It won't render. So that's the top limit. Hot and fast is figuring that out.
i'm no chemist but in all the briskets i've cooked at 210-220 drying out the meat is something i've never been concerned about. not saying you're wrong just never had a problem.
Posted on 9/5/19 at 4:59 pm to CarRamrod
quote:
Hot and fast is figuring that out.
definitely not opposed to a brisket that won't take 15 hours to finish
Posted on 9/5/19 at 6:16 pm to al_cajun
quote:
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.
This person understand it!!!
Cows can't tell time.
Hogs can't either......nor chickens, turkeys, etc.
Posted on 9/5/19 at 6:23 pm to LSU Tiger Bob
Hot and fast came about cause of the comps. They also usually inject them with phosphates. If hot and fast was truly best every BBQ restaurant would use that, less hours they would have to have people up and running smokers.
250 is about my.low limit. Most places in Texas will start around 250 and bump up the temp as they go. I've seen them thermometers on Franklin's at 300 in videos before. He even talks about 285 to finish it.
250 is about my.low limit. Most places in Texas will start around 250 and bump up the temp as they go. I've seen them thermometers on Franklin's at 300 in videos before. He even talks about 285 to finish it.
Posted on 9/5/19 at 6:34 pm to CarRamrod
Haha that Kosmos guy is the redneck Guy Fieri. He seems to be a good enough cook, but he cracks me up.
Posted on 9/5/19 at 6:35 pm to Dave_O
I've got a few of his rubs, actually pretty good.
Posted on 9/5/19 at 6:42 pm to CarRamrod
quote:
to the hot and fast non believers.
Never done a turbo brisket, but I do pork butt regularly and it’s just as good as the long smoke, imo.
The cooler thing is also incredible. The first time I did it I was a bit skeptical, but after three hours in mine with a towel and foil around the meat the butt was still too damn hot to pull with my hands.
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