- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 5/15/20 at 2:22 pm to Ruxins Rascals
quote:
Care to explain
It may let some steam escape, but shouldn't affect the moisture of your brisket more than the cook itself. It also allows smoke in for flavor. Not holding long enough also has a large effect on your final product.
If you see my thread on the brisket I just cooked, it was oozing after only a 30 minute hold and using butcher paper. Beef ribs I never wrap.
Posted on 5/15/20 at 2:23 pm to Chucktown_Badger
I just cooked mine cap up. I like not having the fat cap stick to the grate at all and chance losing any bark. Depending on the cooking device used that could change. I feel like my smoker flows with the majority of the heat running across the top of the meat.
Posted on 5/15/20 at 2:24 pm to fillmoregandt
quote:
250 is fine.
not if you don't know what part of the smoker is reporting that number? if the temp gauge is sitting above the brisket and the brisket is acting as a 'heat shield' for the fire; it could easily be 50 degrees hotter beneath the brisket and drying the crap out of it.
this happened to me one time when i was smoking too many butts on my smoker and didn't notice one of the butts was too close to the front and the temp gauge on the front ended up in the butt when i shut the lid.
i kept opening my smoker dampers wider and wider and couldn't get the temp over 175 despite it blowing and going like crazy and finally i opened it to find a raging inferno.
only made that mistake once.
This post was edited on 5/15/20 at 2:30 pm
Posted on 5/15/20 at 2:26 pm to ruger35
quote:
I like not having the fat cap stick to the grate at all and chance losing any bark.
you realize that bark formed over the fat cap right? who is eating brisket fat bark at your house who would be upset if it came off in the smoker?
Posted on 5/15/20 at 2:30 pm to CAD703X
quote:
you realize that bark formed over the fat cap right? who is eating brisket fat bark at your house who would be upset if it came off in the smoker? ?
I did not realize that at all, please enlighten me. Teach me thy ways of BBQ.
Posted on 5/15/20 at 2:31 pm to CAD703X
quote:
not if you don't know what part of the smoker is reporting that number?
But if you do know, then 250 is fine
Posted on 5/15/20 at 2:31 pm to CAD703X
I guess if you trim it well that fat would be good eating. But I'd prefer to have the best bark on the top of the brisket and not the fatty bottom.
Posted on 5/15/20 at 2:31 pm to ruger35
quote:
I did not realize that at all, please enlighten me. Teach me thy ways of BBQ.
i may or may not have picked some of that 'stuck' bark off the grill once or twice in my life and eaten it.
Posted on 5/15/20 at 2:32 pm to Chucktown_Badger
quote:
I'd prefer to have the best bark on the top of the brisket and not the fatty bottom.
exactly. thats the sweet spot.
Posted on 5/15/20 at 2:38 pm to bayou choupique
Try buying the full untrimmed 17ish pounder in the cryovac and do exactly what you did. It will come out great.
Posted on 5/15/20 at 2:41 pm to CAD703X
This was cooked fat cap up. If trimmed right, most of that fat should render and it leaves a great bark on both sides of the brisket. Usually I'm not picking off any fat from the slice before eating.
It depends on airflow across the meat in each smoker on how I would cook kit. Reverse flow I'm putting the fat cap down.
It depends on airflow across the meat in each smoker on how I would cook kit. Reverse flow I'm putting the fat cap down.
Posted on 5/15/20 at 2:42 pm to bayou choupique
quote:
i picked up a trimmed 5lb brisket
That is tiny for a brisket. I would never go that small. You're gonna lose about 30% of the weight in cooking so that leaves you with just over 3 lbs. No matter how many people you're feeding, if you believe what you will end up with is good, you want more than that!
quote:
but it was though and a little dry.
As others have said, 250 is a little high for a small flat that was probably over trimmed. You mentioned a "second stall" but not an initial one. Did it stall earlier?
Posted on 5/15/20 at 2:50 pm to ruger35
quote:
ruger35
If you are talking about that offset rig you just got, I don't blame you. I would do fat up on that too. Your heat runs horizontally for the most part I would think.
Posted on 5/15/20 at 2:54 pm to CAD703X
quote:
not if you don't know what part of the smoker is reporting that number? if the temp gauge is sitting above the brisket and the brisket is acting as a 'heat shield' for the fire; it could easily be 50 degrees hotter beneath the brisket and drying the crap out of it.
Jesus. 275 is fine. A lot of professionals cook hot and fast and serve wonderful briskets.
Also, anyone that doesn't understand where to put the temp probe for an accurate internal reading is a dumb arse.
Posted on 5/15/20 at 2:56 pm to bayou choupique
I cook mine on a Primo XL oval, that has a firebox divider. I like to target 13 lb full brisket as I can put it on indirect with fire on the other end. If it is not prime quality, ie say I buy at Kroger or other compared to Costco prime (but Costco sells a lot of choice flats, ie non-prime, less fat). If it is not prime I use a water pan directly over the lump coals, went through 6 quarts of water in 11 hours last week on a 12.5 lb full brisket and turned out great. I would also foil the flats for sure. You need to calibrate your thermometer in boiling water and see if it is hitting 212 degrees or better get a grate level probe to give you a true idea what the heat level is at the level the meat is, not up in the dome. There will always be some variation of the final product, mostly due to the specific brisket you are cooking, what grade, where it falls within the grade, etc.
Posted on 5/15/20 at 2:57 pm to SmokedBrisket2018
quote:
If you are talking about that offset rig you just got, I don't blame you. I would do fat up on that too. Your heat runs horizontally for the most part I would think.
You're right, he did mention Kamado Joe. I thought that was just the other thread, I would go far cap down on that cooker. Even with the diverter it's still basically a direct heat cooker.
This post was edited on 5/15/20 at 2:58 pm
Posted on 5/15/20 at 2:57 pm to VABuckeye
My last brisket. Cooked at 275. Wrapped in foil (gasp).
These are amazing
These are amazing
Posted on 5/15/20 at 3:11 pm to VABuckeye
quote:
Jesus. 275 is fine. A lot of professionals cook hot and fast and serve wonderful briskets.
Also, anyone that doesn't understand where to put the temp probe for an accurate internal reading is a dumb arse.
you completely missed the point. i am talking about the temp gauge on the lid being above the brisket which could be acting as a heat shield for a 'too hot' fire below it. the temp gauge would never read correctly until its too late.
i realize people do hot and fast but if you are reading 275 above a brisket that is blocking the fire box it might be 350 below it.
Posted on 5/15/20 at 3:38 pm to CAD703X
quote:
i am talking about the temp gauge on the lid being above the brisket which could be acting as a heat shield for a 'too hot' fire below it. the temp gauge would never read correctly until its too late.
On my smoker, I have a thermometer in the lid as well as one near each end of the chamber about an inch above the grate. The top thermometer always reads higher than the ones at meat level and it is almost always directly above what I'm smoking. I'm not arguing your theory, but I am now wondering about the accuracy of that thermometer. Guess I'm going to have to do some experimenting.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News