A contradiction...

I have good results at 225� ,cook to an internal of 200�+,wrap in foil[double],wrap in a towel,place in a small styrofoam cooler for a couple hrs. to let the juices set and continue to tenderize.Hope it helps.

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Good Q 2 Ya,Tom.

Guess I wasn't clear in my last post so let me clarify.

The unit has some preset temps which I do NOT use. The model 150 that I use has pre-sets, but I've never found these to work to my satisfaction. I set maual temps and manual times.

I believe (but I don't speak for CS) that they have thought about changing those presets value forthe very reasons you're mentioning.

If you pull a brisket out at 180, my opinion, it won't be done correctly. I cook mine at an oven temp of 225 to an internal of 190 for slicing and 200 for chopping.

try it my way once and see what you think.

I would ALSO, recommend you contact Cookshack direct about this. They have a great customer service and feedback is important.

We'll get you a good brisket yet.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Cooking temperature for Briskets is something that gets a lot of debate around Cookshack. For years we have always recommended 180 degrees for cooking brisket. However, most of us are now of the opinion that 225 is better.

We will be changing our presets to 225 in the near future and all of our literature to correspond with that change.

quote:

Originally posted by Stuart:
Cooking temperature for Briskets is something that gets a lot of debate around Cookshack. For years we have always recommended 180 degrees for cooking brisket. However, most of us are now of the opinion that 225 is better.

We will be changing our presets to 225 in the near future and all of our literature to correspond with that change.

I see, well is there anyway to change the presets on my unit? I am a professional caterer with a staff. I was told by the salesman in Vegas that all we had to do was press the brisket button and viola! Guess that was too good to be true. I have followed instructions, bought deckle off, bought deckle on and still got brisket that did not compare with the samples I tried in Vegas

However, after my nasty last paragragh, let me say that you make up for this by having such great support in these forums. I would think it to be a great idea to send your customers a card with the new methods...

Thanks for you clarification....

Carl

Carl,

There is no way to change the preset on your smoker at this time. Once we get the new chip setup with the preset at 225 degrees I will give you a call and see if we can get it changed out.

Sorry that the preset on the machine doesn't work for you. We still have a lot of customers who believe that 180 is the magic temperature.

One thing you might try that hasn't been mentioned, is to go to a better grade of brisket. There is a lot of difference between a select and choice grade brisket.

Let me know if I can help.

Stuart

Shooting at other possible things causing toughness,(but I will go with the Time also)

Amen on the cut of meat value, but sometime's you get what you can get.

What kind of rub are you using? Anything that could be curing the meat?
Options to try :
* Next to try on the Briskets With no fat cap is to cover with bacon adds great flavor.
*Another thing to try is rubbing the brisket with a Mustard rub (mustard and sprinkled with rub) the vinegar in the mustard will help tenderize over night making the cooking a little easier.
*The towel trick/ cooler helps tenderize.
The 180 degree make was used for years in the traditional pit cooking community to prevent boiling of the juices out, but that is not a problem with a Cookshack

Just wait til we get to ribs !!!!!!!!!!

Oh, you don't know me very well, I am only using Choice or better. I wouldn't use select for soleing shoes.... well, may I would.... but that's all

As far as rub, my rubs are not unlike the many rubs posted here. Not too heavy on the salt, so I doubt there is any curing happening. Yes I plan on trying the mustard. Seems like I read that you rub first, then mustard, then more rub... that right??

The foil, towel and cooler thingy sounds like a plan.... I will try that too...

Thanks again, guys... If any of you want to know anything about catering, please feel to ask...

Carl

Hey CaterGreat: Been experimenting with my Smokette for a little while now -- my heritage is in wood burning Q -- and tonight I got my best result on brisket yet. Put in 2, about 6-7 lbs each, after an overnight marinate with a dry rub. Cooked at 225 til internal temp of 195. Took only about 8 hours. I find that cooking time can vary widely. Anyway, slicd up beautifully. I find that 195-200 internal is the zone. Frankly, I would worry about 225, as Stuart indicated. Never went that high...

Also, swapped the lower and upper briskets midway through... last time the lower got tough on the bottom, as it sat over the heat the whole cook.

As far as the catering goes, actually thinking about chucking the day job and going that route. I'm wondering about a lot of factors, which cooker, what kind of support vehicle is needed for carrying and prep... Anyway, that's a whole separate discussion.

I believe Stuart was referring to changing the pre-set temp to 225, not cooking the brisket to 225.

Smokin'

OOOPS! Cool... thanks.

I found the best method for cooking the whole briskets has been at 225 degrees for 1 hour per pound. This is what was recommended to me by a Cookshack rep at the display at the Oklahoma State Fair. The method of cooking at 180 degrees for 15-16 hours (per the owners literature and the label on the Smokette) always dried out the meat and it was tough. At the lower temperature, I would have to wrap the meat in foil half way through to preserve taste and texture. At 225 degrees, the process is not only easier, it is better product. Owners literature also says not to let the meat touch the walls of the smoker. Cookshack rep told me to just fold over the small end. Once again the fold over technique is far superior. The lesson is: do NOT cut a brisket before it is cooked. Once again, much better product.

Pork ribs (due to the bones at low temps) are closer to 1 1/2 hours per pound, and I get "fall off the bone" ribs. *Per pound is based on the single largest piece you place in the smoker*. Whole pork butts also are about 1 1/2 hours per lb. (due to thickness) to get the pork done enough to be able to "pull" it.

Increased cooking time comes from me opening the door during cooking. I have developed a rule of thumb from my experience. For every time I open the door, expect to have to cook for one additional hour. Part of the beauty of the cookshack is not having to open the box to tend the meat or fire. If I wish to baste the meat, what I do is load my turkey injector with the marinade, put the needle in the vent hole at the top, and squirt onto the meat. I rotate the needle slightly to cover the whole area. This will only work well if cooking a single piece of meat, but the Smokette will only hold a single piece of very large cuts (e.g. whole pork butts, etc.). Just my own experience, and I still learn something each time I cook.

[This message has been edited by FIManager (edited April 26, 2001).]

"Once again the fold over technique is far superior. The lesson is: do NOT cut a brisket before it is cooked. Once again, much better product."
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What is the fold over technique you speak of???

Thanks,

Carl

Carl,I assume he is talking about the brisket being too long to fit on the rack without touching the sides.If that is all they will supply you with, then fold the narrow end to make it fit on the rack.Don't worry about touching the sides,since as you know you will get plenty of shrinkage.Hope this helps.

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Good Q 2 Ya,Tom.