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Posted on 7/2/16 at 5:12 pm to Geaux2Hell
No I never really move the brisket at all once on the smoker. I use a water pan, no matter what I'm cooking, regardless. It's just another method of keeping the meat moist. I also put the water pan in between the brisket and the heat/firebox to work as a bit of shield so I don't burn the thick end of the meat. Never injected, maybe one day, but never really seen the need if you cook it correctly.
I'm actually going to try the towel and ice chest trick today. I'm going to be cooking through the night and wrap it for 6 or 7 hours so I can sleep then take it to a 4th of July gathering. I've never tried it before, but everything I've ever read says restaurants and people do it all the time and will hold above 150 degrees for 8-10 hrs if insulated well enough.
I'm actually going to try the towel and ice chest trick today. I'm going to be cooking through the night and wrap it for 6 or 7 hours so I can sleep then take it to a 4th of July gathering. I've never tried it before, but everything I've ever read says restaurants and people do it all the time and will hold above 150 degrees for 8-10 hrs if insulated well enough.
Posted on 7/2/16 at 7:25 pm to Powerman
quote:
Negative
Watching Raichlen now and he called foil "the Texas Crutch."
Let's see where this goes.......bought at least another page....
Posted on 7/3/16 at 1:21 pm to Jack Ruby
I'm smoking one tonight, gonna smoke the shite out of it for 5 or 6 hours then foil wrap it because I've never smoked one before and I want the damn crutch
I've got it rubbed and sitting in the fridge till tonight.
What do yall think the turnaround time on a 10lb brisket at 225 is?
Is it really 15 hours?
I've got it rubbed and sitting in the fridge till tonight.
What do yall think the turnaround time on a 10lb brisket at 225 is?
Is it really 15 hours?
This post was edited on 7/3/16 at 1:27 pm
Posted on 7/3/16 at 5:50 pm to Breesus
I'm my experience, almost every brisket I have cooked has come to temp earlier than expected. Then again, I havent cooked a brisket on anything other than a BGE.
Posted on 7/3/16 at 8:27 pm to Breesus
quote:
What do yall think the turnaround time on a 10lb brisket at 225 is?
Is it really 15 hours?
My last brisket was a 9.5lb flat. It took 12 hours at ~250 on my big offset stick burner. Take it fwiw. Every pit and piece of meat is different though.
eta: To the OP
quote:
1) Do I actually need a meat thermometer? How hard is it to judge without one?
I highly recommend one. Unless you're a seasoned brisket cook, its very difficult to judge the correct doneness. The difference between a brisket at 200 versus 210+ has been discussed.
quote:
2) Any methods to keep the tip from burning/drying out, especially close to the smoke stack where heat intensifies? My smoker is too small to simply move it away from the stack.
Keep the flat furthest away from the heat. In looking at your smoker, I would place the flat in the far back left corner. As far as fat cap up vs down, there is no sure fire answer. What is true though is you need to determine where the heat will hit the brisket first...from the top or bottom. If its from the top, then fat cap up. From the bottom, fat cap down.
Anyone who says always put the fat cap up (or always down) doesn't know what the frick they're talking about. Ignore these folks.
This post was edited on 7/3/16 at 8:38 pm
Posted on 7/3/16 at 8:43 pm to Jack Ruby
Smoked a 9.5 lb brisket and a 8 lb pork shoulder. Just google Franklin method. That's what I do every time I smoke.
Trim the brisket leavin about 1/4 inch of fat on, and remove the big fat chunks. I probably trimmed at least a lb of fat off. After hat, let it smoke and avoid opening your smoker.
Mine was smoking at about 250 the whole time. Put the meat on at 5:30 am. Brisket was done at 4 plus a 1 hour rest. Internal temp was 195. Had a water bowl in the smoker.
Wrapped in foil and out in ice chest to rest for 2 hours as the pork shoulder was finishing. Pork took an additional hour and a half and I wrapped it in foil to speed up the cooking.
And the pork shoulder
Trim the brisket leavin about 1/4 inch of fat on, and remove the big fat chunks. I probably trimmed at least a lb of fat off. After hat, let it smoke and avoid opening your smoker.
Mine was smoking at about 250 the whole time. Put the meat on at 5:30 am. Brisket was done at 4 plus a 1 hour rest. Internal temp was 195. Had a water bowl in the smoker.
Wrapped in foil and out in ice chest to rest for 2 hours as the pork shoulder was finishing. Pork took an additional hour and a half and I wrapped it in foil to speed up the cooking.
And the pork shoulder
This post was edited on 7/3/16 at 8:47 pm
Posted on 7/4/16 at 8:04 am to Jack Ruby
If you can get better air control, your pit can be more efficient and hold temp better. Make sure the pit seals everywhere so air only enters the vent and also add an adjustable vent to your smokestack you you control the flow rates. (aluminum foil works in a pinch as a temp solution)
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