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re: Brisket ready for noon?
Posted on 12/28/20 at 12:46 pm to AlxTgr
Posted on 12/28/20 at 12:46 pm to AlxTgr
I did a 10 pound flat Christmas Day. Put it on at 6 am cooked it at 225 till it hit 145 at around 10 am and wrapped it in foil. Put it back on and bumped the temp up to 250-275. It hit 190 by 12:30 and was very tender. This brisket was not very thick though just long. Came out great imo
0
Posted on 12/28/20 at 1:31 pm to USMCTIGER1970
quote:More and more people are realizing that you cook to tender, not temp. Besides, that piece of meat was exposed to at least some heat(lowest was 170) for 19 hours. That has to be part of it.
Interesting at that temp I would think, there was no shot it would be done
Posted on 12/28/20 at 2:06 pm to AlxTgr
quote:
More and more people are realizing that you cook to tender, not temp
Yep. Gotta let the meat tell you when it’s done.
Posted on 12/30/20 at 5:28 pm to BMoney
quote:
at thinking a brisket put on the smoker at 3am will be ready to eat at noon.
He said it's just a flat. If it were a whole packer brisket, that might be a different story, but there's no reason the flat has to go for 14+ hours.
Posted on 12/30/20 at 6:01 pm to AlxTgr
quote:
More and more people are realizing that you cook to tender, not temp.
So did you pull it at 185 or is that just when you started probing for tenderness?
Posted on 12/31/20 at 9:39 am to AlxTgr
Sous vide until 2-3 hours before serving time, then finish out in the smoker. Works like a charm and gives very exact serve times.
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