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Message
re: First brisket this Sunday (pellet grill)
Posted on 4/11/20 at 1:23 pm to RaginCajun87
Posted on 4/11/20 at 1:23 pm to RaginCajun87
quote:
just did a 16lb brisket @225 and it was an 18-19 hour cook. You may want to rethink start time.
Yeah my last brisket went on at midnight and we didn’t eat until 10pm. Should have gone in earlier.
1
Posted on 4/11/20 at 10:11 pm to NYCAuburn
I've never done a brisket at 225 but I did at 250 and it was 12-13 hours. Then I did one at 275. It was done in 10 hours and you couldn't tell the difference. Then I did one at 300...damn...6-8 hours depending on brisket weight and it was incredible. Great bark, still very moist and just cook it to probe tenderness.
Posted on 4/11/20 at 10:13 pm to GeauxTigers0107
Yep 275-300 is a nice sweet spot.
Posted on 4/11/20 at 10:25 pm to t00f
I never cook at 225, 250 minimum. The hot and fast brisket method is fine if you're going to eat it right away but those type briskets do not hold.
Posted on 4/12/20 at 2:18 am to The Donald
quote:
I've seen varying internal temperatures for the meat. Traeger app shows 204 degrees for internal temp, but that seems a little high for me. Any opinions on this?
Depends on your goal, are you shredding or slicing?
If plating sliced I shut it down around º197 to rest, if shredding usually º200ish and wrap and rest.
It is a fine line between what pulls best and what slices best IMHO
Posted on 4/12/20 at 6:35 am to GeauxTigers0107
quote:I was watching Myron Mixons brisket class and he cooks all his brisket at 325. I was very surprised. I may try higher temps next time instead of starting it overnight.
I've never done a brisket at 225 but I did at 250 and it was 12-13 hours. Then I did one at 275. It was done in 10 hours and you couldn't tell the difference. Then I did one at 300...damn...6-8 hours depending on brisket weight and it was incredible. Great bark, still very moist and just cook it to probe tenderness.
Posted on 4/12/20 at 7:20 am to The Donald
It went on at 7:30 AM. We ate at 8 PM. It took a good six hours to get to the stall. I did cook it on the hot side at 280.
Posted on 4/12/20 at 7:22 am to Uncle JackD
I participate on a forum of Texas guys with a lot of brisket cooks and quite a few cook it hot and fast. They say there's no difference. A couple of them are running kitchens and cook god knows how many a week and if it's good enough for them it's good enough for me.
Posted on 4/12/20 at 7:32 am to VABuckeye
Interesting. Do they wrap? I wonder how hot n fast would work on a Komodo style pit...
Posted on 4/12/20 at 10:03 am to Uncle JackD
quote:
I was watching Myron Mixons brisket class and he cooks all his brisket at 325. I was very surprised. I may try higher temps next time instead of starting it overnight.
I like to try that one day just to see if I can pull it off. Cooking them down around 200 takes forever.
Posted on 4/12/20 at 11:57 am to Uncle JackD
quote:
Interesting. Do they wrap? I wonder how hot n fast would work on a Komodo style pit...
I did a 12 pounder in my KJ Classic on Friday. Took around 4 hours. 300-315. Did not wrap during the cook, spritzed every half hour or so. Didn’t worry about internal temperature, just cooked it until probe tender. Wrapped it in butcher paper and towels and let it rest in an ice chest for about an hour and a half. It came out great.
Posted on 4/12/20 at 2:12 pm to The Donald
To start....thanks for all of the tips; brisket came out amazing and I was blown away by the smokiness and the size of the smoke ring. Going to be a rather long post, and I'm not certain how to post pics, but I do have 5 of them to post...here goes:
Bought a 16 lb brisket. My BIL took the point and I took the flat. I didn't want to cook 16 lbs of brisket for my family of 5, so that's how we came up with that agreement. The flat was roughly 10 lbs.
I seasoned it Saturday at noon and refrigerated it for 10 hours.
I put it on my Z Grill 700D (which is basically a knock off Traeger for half the price) at 10:00 PM on 180*.
At 2:00 AM I had an internal temp of 135*, so I bumped my temp to 250* and sprayed it with beef broth. At 6:00 I had an internal temp of 160-165* so I removed it and wrapped it in butcher paper. By 7:00 the temp was still in the 160's so I kind of panicked and wrapped the butcher paper in foil to further insulate some heat and I bumped my cook temp to 300*. At 8:45 my internal temp was 203* so I pulled it, poured a few ounces of beef broth into the paper/foil, wrapped it in a towel and put it in an ice chest until 11:45. The pull apart was unreal...it was similar to pulling a piece of white bread apart, the smoke flavor was great, and the ring it produced was perfect.
However, not everything can be absolutely perfect on your first try....it was a little salty for my liking. Next time I'll probably skip the butt rub and go solely with the salt and pepper mixture.....Once again, thanks for all of the tips and tricks; they helped me tremendously!
start....thanks for all of the tips, brisket came out amazing and I was blown away by the smokiness and the size of the smoke ring. Going to be a rather long post, and I'm not certain how to post pics, but I do have 5 of them to post...here goes:
Bought a 16 lb brisket. My BIL took the point and I took the flat. I didn't want to cook 16 lbs of brisket for my family of 5, so that's how we came up with that agreement. The flat was roughly 10 lbs.
I seasoned it Saturday at noon and refrigerated it for 10 hours.
I put it on my Z Grill 700D (which is basically a knock off Traeger for half the price) at 10:00 PM on 180*.
At 2:00 AM I had an internal temp of 135*, so I bumped my temp to 250* and sprayed it with beef broth. At 6:00 I had an internal temp of 160-165* so I removed it and wrapped it in butcher paper. By 7:00 the temp was still in the 160's so I kind of panicked and wrapped the butcher paper in foil to further insulate some heat and I bumped my cook temp to 300*. At 8:45 my internal temp was 203* so I pulled it, pour a few ounces of beef broth into the paper/foil, wrapped it in a towel and put it in an ice chest until 11:45. The pull apart was unreal...it was perfect, the smoke flavor was perfect, and the ring it produced was perfect.
However, not everything can be absolute perfect on your first try....it was a little salty for my liking. Next time I'll probably skip the butt rub and go solely with the salt and pepper mixture.....Once again, thanks for all of the tips and tricks; they helped me tremendously!
Bought a 16 lb brisket. My BIL took the point and I took the flat. I didn't want to cook 16 lbs of brisket for my family of 5, so that's how we came up with that agreement. The flat was roughly 10 lbs.
I seasoned it Saturday at noon and refrigerated it for 10 hours.
I put it on my Z Grill 700D (which is basically a knock off Traeger for half the price) at 10:00 PM on 180*.
At 2:00 AM I had an internal temp of 135*, so I bumped my temp to 250* and sprayed it with beef broth. At 6:00 I had an internal temp of 160-165* so I removed it and wrapped it in butcher paper. By 7:00 the temp was still in the 160's so I kind of panicked and wrapped the butcher paper in foil to further insulate some heat and I bumped my cook temp to 300*. At 8:45 my internal temp was 203* so I pulled it, poured a few ounces of beef broth into the paper/foil, wrapped it in a towel and put it in an ice chest until 11:45. The pull apart was unreal...it was similar to pulling a piece of white bread apart, the smoke flavor was great, and the ring it produced was perfect.
However, not everything can be absolutely perfect on your first try....it was a little salty for my liking. Next time I'll probably skip the butt rub and go solely with the salt and pepper mixture.....Once again, thanks for all of the tips and tricks; they helped me tremendously!
start....thanks for all of the tips, brisket came out amazing and I was blown away by the smokiness and the size of the smoke ring. Going to be a rather long post, and I'm not certain how to post pics, but I do have 5 of them to post...here goes:
Bought a 16 lb brisket. My BIL took the point and I took the flat. I didn't want to cook 16 lbs of brisket for my family of 5, so that's how we came up with that agreement. The flat was roughly 10 lbs.
I seasoned it Saturday at noon and refrigerated it for 10 hours.
I put it on my Z Grill 700D (which is basically a knock off Traeger for half the price) at 10:00 PM on 180*.
At 2:00 AM I had an internal temp of 135*, so I bumped my temp to 250* and sprayed it with beef broth. At 6:00 I had an internal temp of 160-165* so I removed it and wrapped it in butcher paper. By 7:00 the temp was still in the 160's so I kind of panicked and wrapped the butcher paper in foil to further insulate some heat and I bumped my cook temp to 300*. At 8:45 my internal temp was 203* so I pulled it, pour a few ounces of beef broth into the paper/foil, wrapped it in a towel and put it in an ice chest until 11:45. The pull apart was unreal...it was perfect, the smoke flavor was perfect, and the ring it produced was perfect.
However, not everything can be absolute perfect on your first try....it was a little salty for my liking. Next time I'll probably skip the butt rub and go solely with the salt and pepper mixture.....Once again, thanks for all of the tips and tricks; they helped me tremendously!
Posted on 4/12/20 at 2:18 pm to The Donald
Let me try these pics again:
This post was edited on 4/12/20 at 2:20 pm
Posted on 4/12/20 at 2:20 pm to The Donald
If someone can walk me they how to post these pics that would be great
Posted on 4/12/20 at 2:23 pm to The Donald
LINK
Go to that link, hit browse, should bring up the file folder on your phone. Find the pic you want and hit upload. Once it uploads, open the image in a new tab and copy the link from the browser bar. Come back to Tigerdroppings, click img and paste the link you copied.
Go to that link, hit browse, should bring up the file folder on your phone. Find the pic you want and hit upload. Once it uploads, open the image in a new tab and copy the link from the browser bar. Come back to Tigerdroppings, click img and paste the link you copied.
Posted on 4/12/20 at 2:24 pm to The Donald
Upload your pics to IMGBB. Make a free account there. Choose direct link and copy it. Click the img button here and paste the image URL.
Posted on 4/12/20 at 2:27 pm to The Donald
Even wrapping you aren't going to come right out of the stall. That fat has still has to render and as it does so it keeps the temperature from rising. You would have been fine without the second wrap. You just have to be patient.
Here's mine from yesterday. First time doing a full packer.
And burnt ends.
Here's mine from yesterday. First time doing a full packer.
And burnt ends.
This post was edited on 4/12/20 at 2:33 pm
Posted on 4/12/20 at 2:49 pm to The Donald
(no message)
This post was edited on 4/12/20 at 2:51 pm
Posted on 4/12/20 at 2:54 pm to Lsuhoohoo
Posted on 4/12/20 at 2:55 pm to The Donald
Maybe someone can take those pics that the links go to and paste them here. Tech challenged on this site for sure....but still fired up about the brisket
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