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Started By
Message
Brisket help
Posted on 11/16/19 at 9:24 am
Posted on 11/16/19 at 9:24 am
2nd damn time in a row this is happening. Got an 18 lb packer that I trimmed to about 14-15 lbs. I split the point from the flat so I could pull the flat when it was done and wrap it.
Well, I put the brisket on at 8 this morning, after pulling it from the fridge to come to room temp for about an hour. Anyway, it’s 9:20 and the probe in the flat is showing 154, and the point is showing 151. Smoker temp is around 250 (I’m working to get the temp down to 225). Smoking on a KJ.
Plan to wrap in butcher paper when it hits 165.
Well, I put the brisket on at 8 this morning, after pulling it from the fridge to come to room temp for about an hour. Anyway, it’s 9:20 and the probe in the flat is showing 154, and the point is showing 151. Smoker temp is around 250 (I’m working to get the temp down to 225). Smoking on a KJ.
Plan to wrap in butcher paper when it hits 165.
2
Posted on 11/16/19 at 9:36 am to BugAC
Damn. I'd test the probe to make sure it's reading correctly.
Posted on 11/16/19 at 9:36 am to BugAC
Are you sure your temperature gauge is accurate? That would be the first thing I'd look at to see if it's working right.
No way that size brisket should be close to being done that soon.
No way that size brisket should be close to being done that soon.
Posted on 11/16/19 at 9:37 am to Chucktown_Badger
Also, how thick was each piece when you split it? That could be leading the the quicker cook as well.
Posted on 11/16/19 at 9:55 am to Chucktown_Badger
Ok, just double checked the probes with my instant read. The flat is about 6-8 degrees off. So currently it’s at 156 not 164. The only part that is close to 164 is the skinniest per of the flat.
The point probe, on the other hand, seems to have corrected itself. Was reading 161, now it’s reading 146, which I confirmed was close to actual.
So it looks like I’ll just use the igrill probes for getting a round about temp. And have to rely on my instant read.
Oh, and flat is about 3” thick or more, point is closer to 4/4.5”.
The point probe, on the other hand, seems to have corrected itself. Was reading 161, now it’s reading 146, which I confirmed was close to actual.
So it looks like I’ll just use the igrill probes for getting a round about temp. And have to rely on my instant read.
Oh, and flat is about 3” thick or more, point is closer to 4/4.5”.
Posted on 11/16/19 at 12:25 pm to BugAC
You're at the stall or just past. This can go on for a few hours. The meat quits taking on smoke around three hours in. You can wrap it and it will help push through.
Posted on 11/16/19 at 12:54 pm to ThreeBonesCater
quote:
You're at the stall or just past. This can go on for a few hours.
this
and stop splitting it
Posted on 11/16/19 at 3:06 pm to GynoSandberg
I agree, don’t understand splitting it
Posted on 11/16/19 at 3:57 pm to proger
I split it because I don’t want uneven cooking. And that giant layer of fat was bothering me. I don’t smoke brisket a lot so maybe next time I’ll leave it.
Flat was done in 6-7 hours and point was done in about 8 hours. Brisket just seems to cook a little quicker on a ceramic. My bro in law has an egg and agreed.
Flat was done in 6-7 hours and point was done in about 8 hours. Brisket just seems to cook a little quicker on a ceramic. My bro in law has an egg and agreed.
Posted on 11/16/19 at 4:17 pm to BugAC
You can turn the separated point into burnt ends. Malcolm Reed has a video on youtube, never tried it but I may one day it looks pretty great.
Posted on 11/16/19 at 4:49 pm to GynoSandberg
quote:
and stop splitting it
I have a large BGE and big packer briskets are too big to fit all together. I started splitting and putting the flat fat side down with the point fat side up directly above the flat so the fat renders onto the flat. My last two that I did like this are my best two briskets I’ve ever done
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