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Message
re: Brisket on Weber
Posted on 12/12/20 at 9:17 am to Snoop Dawg
Posted on 12/12/20 at 9:17 am to Snoop Dawg
quote:
The structure of the snake controls the temperature. Only a handful of the briquettes burn at a time.
this. I have a slow n sear, but I think a snake works better for a low n slow controlled burn.
I use my slow n sear for a hot n fast cook.
This post was edited on 12/12/20 at 9:17 am
0
Posted on 12/12/20 at 10:28 pm to RaginCajunz
quote:
but I'd rather that than later in the day as I'll have company for lunch.
If you are cooking brisket for a deadline it’s definitely better to finish a couple hours early and let it rest in an ice chest. A brisket wrapped in foil and a towel placed in an ice chest will still be very warm after 5-6hrs
Posted on 12/13/20 at 8:14 am to Whatafrekinchessiebr
I was able to start the brisket at 10pm as expected Friday night. My previous 14lb brisket took nearly 7.5 hours to hit the 170F mark.
Oddly enough I did everything exactly the same, but my 167F temp alarm went off at 3AM. So I got up, wrapped it and put it back on.
It took right at 3 hours to hit the 205 mark and I dropped it in the cooler at 6AM.
I left it cooler'd until 11 and had fantastic results. It was moist and tender all the way through. The point was nicely rendered and difficult to slice without wanting to come apart. The flat was juicy and even.
No telling why, but it took several hours less this time than the first time. I'm not complaining, and with 2 perfect attempts I'd call the "recipe" ready for prime time family get togethers. I've never been confident enough with my brisket results to do it for company.
Oddly enough I did everything exactly the same, but my 167F temp alarm went off at 3AM. So I got up, wrapped it and put it back on.
It took right at 3 hours to hit the 205 mark and I dropped it in the cooler at 6AM.
I left it cooler'd until 11 and had fantastic results. It was moist and tender all the way through. The point was nicely rendered and difficult to slice without wanting to come apart. The flat was juicy and even.
No telling why, but it took several hours less this time than the first time. I'm not complaining, and with 2 perfect attempts I'd call the "recipe" ready for prime time family get togethers. I've never been confident enough with my brisket results to do it for company.
Posted on 12/13/20 at 9:13 am to RaginCajunz
Not all animals are the same.
Posted on 12/13/20 at 9:34 am to CHEDBALLZ
quote:Agreed. I did my very best to keep the variables the same. Based on that video it was hand-counted briquettes laid out the same way. I wasn't particularly excited when that alarm woke me up at 3am
Not all animals are the same.
Posted on 12/13/20 at 3:23 pm to RaginCajunz
quote:
I was able to start the brisket at 10pm as expected Friday night. My previous 14lb brisket took nearly 7.5 hours to hit the 170F mark.
Oddly enough I did everything exactly the same, but my 167F temp alarm went off at 3AM. So I got up, wrapped it and put it back on.
if I hit stall temp around 3am I'd be inclined to skip wrapping, go back to sleep and let it roll through.
Posted on 12/13/20 at 4:45 pm to Oxbow54
Posted these in the other thread, and since I contributed comments in this one about the snake method, here are the pics. 
[/img] 
[/img] 
[/img]
[/img] [/img] [/img]Posted on 12/14/20 at 6:04 am to Oxbow54
I’ve found that smoking the brisket for a couple of hours after a 24-30 hour sous vide bath gets it pretty consistently great.
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