brisket

Howdy,and it sounds like you started OK.
It sure sounds as if it needs more time.

If you opened the door much,you can figure about an extra 1/2 hr. each time.

Before I'd try the other tricks of speeding up the cook,I'd try longer and take good notes.

A packer will have a mind of it's own and 1.5 hrs./lb. would not be unheard of.

When you do openup,I'd check the flat a couple of places with an insta-read and check the flat for tender with your probe or whatever you like.

Hope this helps.

It's done when it' done.

Sorry, had to say that. I try to insert the probe in the "meatest" part of the brisket. Now that you've cut it, you'll probably know where that is.

Don't put it in the top part, too much fat. Don't put it in the thin part, it's too thin.

Go for the section of brisket that will give you an internal temp of 190 to 195 and you'll be fine.

Does that help? Got more questions? Be glad to help and improve on Brisket 101. Obviously you didn't have success, so I need to add more info

Smokin'

Swede: I suffer from impatience myself. After 10 hours at 220 and the brisket is still not tender, I take matters into my own hands. (Learned this from commentators on this forum.) Double wrap that sucker in tinfoil, and zap it at 350 for one hr or even less, and it WILL be done.

Over the hump. Should be easy with that Cookshack gear.

I just sleep on it to help fill the time its just fine in the morning.some time it still needs more time.

IMHO briskets are the toughest (literally as well as on the hard-to-do) cuts to get "right". Briskets have different personalities and few will cook exactly according to a specific time nor the same as another of the same weight. Each is an individual and wants to be treated as such. : )
The advice from Smokin' and Tom is right on. I find I like my results better if I wrap them in foil at 190 or so internal and put them in an empty ice chest for a couple hours or longer.

Never open the lid and check it, ever. You need to get down your cooking basics first, when i say that i mean time and temperature. After you have that down you can change the source of the heat and get the same results. I recommend getting a 10lb brisket, rubbing it down and laying it naked in your smoker FAT SIDE UP. Let it cook between 200 - 250 degree's, make sure it doesnt go over 250 degree's, if it does then do something to make it go back down, quickly. Let it smoke for 6 hours in the smoker with the lid closed, im not kidding, do not open that lid. After 6 hours is done have your oven preheated to 225, take your brisket off and lay iton some foil, fat side up, wrap it up, poke holes in the top of the foil (you want it to breathe), put it in the oven and go to sleep. Set your alarm for 6 hours and take your brisket out. Dont worry about a temperature or anything of that. If you cook it for 12 hours at 225 it WILL be over 195 which is what you are aiming for. I would let the brisket rest for at least an hour before cutting it, one thing is that it will be too hot, second it will hold the moisture better. This brisket will be so tender you can pull it apart with your fingers with NO effort. No joke, i mean no effort. When I take mine off the pit after 12 hours they usually break as I am pulling them off.

You will notice there will be two parts to the brisket, the main meaty part on the bottom and the fatty part up top, there will be a distinct line in between the two. Pull the top fatty part off the top, it will be full of meat but too fatty to eat, slice that from the top in about 4 pieces and put it back on your smoker. Cook it 4 or 5 hours in there until the outside is burned and crispy, in my opinion you will have the best part of the brisket. The fat will have melted away leaving you tender meat...

hope that helps.

Luke, welcome to the forum.

Doesn't sound like you have a CS, so you might not pick up on some of the comments made. When you mention don't open the lid, it appears your talking a conventional smoker.

And because of how well the CS works, I understand your use of the oven to finish the brisket, but I don't agree with the method. Just my opinion. I like to get the bark of my brisket with lots of smoke and I can't do that in the over nor can I do it if it's wrapped in foil. That being said, we're open to lots of opinions around here and maybe your tip can help someone who has had problems in a traditional offset.

The CS has a more stable heat source since it's electric, so for the most part we don't suffer the temp swings once it's stablized (or when we open the door). So we don't get to change our heat source. After all it's called a "Smoker Oven" for a reason.

And your comments about brisket are welcome. I cover the type of brisket and parts in the Brisket 101 that was mentioned and include photos to show the various parts.

Again, welcome to the forum.

Luke,

Even though your method does sound like you are using a combination of a traditional cooker and your oven, I don't see why it couldn't be easily adapted to the Cookshack. The only difference would be that the brisket would not need to be transferred from one cooker to another. And, being exposed to the smoke for the first half (6 hours) of the cook, should provide plenty of smoke flavor. Personally, I don't care for the texture of the meat, after it's been steamed in foil, but it does make it tender!

Smokin' said, "The CS has a more stable heat source since it's electric, so for the most part we don't suffer the temp swings once it's stablized (or when we open the door)." However, I've read in this forum that opening the door will add anywhere from 1/2 hour to a full hour of cooking time. Now, I'm a little confused because this was one of the reasons I was originally planning to buy an electric smoker, fast recovery time. I don't think the relatively small heating element (500W) is enough to do that. Also, from what I've read, the moist cooking environment of the Cookshack prevents the bark from forming with a dry crust. Another problem I think that is caused by the small heating element not supporting enough airflow to make it dryer.

Yeah, I'm with Luke.
But, then again, he's from Florida.

Yeah, i2BBQ, so am I...sort of. I went to junior high and high school in Jacksonville and still have my mother, other family members and rental property (the first house that my wife and I bought in 1972) there. One day, we'll probably return, at least for the latter half of the winters, spending the first half (huricane season) in Southern California and the summers here in The Great Northwest! My goal is to one day be able to keep the temperature above my age and the humidity below it!

quote:

Originally posted by Ray97007:
[qb]However, I've read in this forum that opening the door will add anywhere from 1/2 hour to a full hour of cooking time. Now, I'm a little confused because this was one of the reasons I was originally planning to buy an electric smoker, fast recovery time. I don't think the relatively small heating element (500W) is enough to do that. Also, from what I've read, the moist cooking environment of the Cookshack prevents the bark from forming with a dry crust. Another problem I think that is caused by the small heating element not supporting enough airflow to make it dryer.[/qb]

The temp of the CS IS stable as long as the door is not opened, that is what I was refering to. I know, by experience, just like any normal smoker, that when the door is opened, outside air will effect the smoker temp inside. The CS recovers automatically by sensing a temp drop. As far as a fast return to temp...who knows, I have timed it. Any smoker will required more work if the door is opened. The difference with the CS is that you don't have to stoke a fire or figure out what to do, it will sense a temp drop and bring it back to temp. As for fast, the drop and temp and the recovery are minor. It's not going to make a difference on the final product because the brisket temp won't drop more than a degree or two (if at all) while the unit comes back up to temp.

Does the temp fluctuate. Yes. Just like any smoker, you have to learn the nuances of that smoker and learn how to handle them. That includes opening the door.

BBQ'in is a science, it's an art, it's fun and it's a blast spending years how to figure this stuff out. Always here to help.

And by experience, I open the door to let some of the humidity out so I can get more of a bark effect. But I can also never open the door and get a spectaular brisket.

Smokin'