Good morning one and all, I started a new thread because the origional hasn't gotten any more hits since last week and I really neeeded to thank everyone for their input. I started the cook at 6:00pm on Saturday and finally finished it at 1:00 on Sunday, foiled that bad boy up, stuck it in a cooler and trucked on up to Jupiter Florida. I was shooting for a temp of 190, but ran out of time and pulled the brisket out of my AQ at 187. I did "probe" for doneness using the temp probe. It was like sticking the probe into partially melted butter. NO resistance. Each time I cook a brisket, my wife, my freinds, everyone says "oh yeah, this one's the best ever". I'm guessing it is from the ongoing seasoning of the smoker. This time however, I'm also crediting the longer cooktime and higher finish temp.
One other thing I did this time that I have not tried before...
Took my wife's baked beans recipe and added the vacuum packed left overs from the last brisket, chopped up really well. Put them into a cook tray set on the rack under the brisket and let them go for the entire 19 hours as well. It seems now, if we ever want to have baked beans, we have to cook a brisket also. These were like eating candy! Unbelieveable.
One question remains... It has been my understanding that one is not to open the door during the cook, due to moisture loss. I was afraid we may end up with baked bean paste, but did not want to disrupt my brisket cook. All turned out well, however, I'm wondering, at what point can I open the door without adversely affecting the outcome of the cook?
Well, I said I needed to say thanks, so THANK YOU to everyone who offered opinions/advice last week. Dinner was OUTSTANDING thanks in large part to the info I got from you.
Original Post
Some times those tiny ones can really pack a whallop! 