Hi Guys,
I found a great butcher that sells the brisket. I am going to make my first attempt this weekend on my 08. If I start off at low temp at midnight can I crank it up the next morning so it will be ready at 3pm? Thanks!
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Put it in at midnight on full blast. It will not hurt if it gets to over 195*F before 3 pm. The point needs to go higher for chopping anyway.
Well wish me luck.
Well,like GLH says,better to be early than late for dinner.
If you don't want to be out at midnight,messin' with a cow,and you think you want a little more smoke,you can always start it around 8 PM,down around 190*-200*.
Kick the temp up,when you arise in the morning.
Depending on what and how you are cooking,a brisket could hold several hours in a warm cooler.
You don't mention what he sold you, as to size,grade,etc.,and whay you want the brisket to end up as.
If you'll put your location in your profile,we can usually guess the answers to some of these questions.
These could drastically affect you timing.
If you don't want to be out at midnight,messin' with a cow,and you think you want a little more smoke,you can always start it around 8 PM,down around 190*-200*.
Kick the temp up,when you arise in the morning.
Depending on what and how you are cooking,a brisket could hold several hours in a warm cooler.
You don't mention what he sold you, as to size,grade,etc.,and whay you want the brisket to end up as.
If you'll put your location in your profile,we can usually guess the answers to some of these questions.
These could drastically affect you timing.
Its a 12 lb choice brisket.I want to be able to slice and chop the round,Im in northridge ca.How do you set it up so other members can see your location.
quote:Originally posted by harlee1400:
Its a 12 lb choice brisket.I want to be able to slice and chop the round,Im in northridge ca.How do you set it up so other members can see your location.
Click on your name, go to your public profile and click edit in the top right corner.
Thanks
Guess I am confused on every one of harlee 1400 post The location says Northridge California what more is there to add.
quote:Originally posted by morningflyer:
Guess I am confused on every one of harlee 1400 post The location says Northridge California what more is there to add.
I have to assume that once he changed his public profile, it added the location info to all previous post. That info wasn't there before.
quote:Originally posted by EZ Goin:quote:Originally posted by morningflyer:
Guess I am confused on every one of harlee 1400 post The location says Northridge California what more is there to add.
I have to assume that once he changed his public profile, it added the location info to all previous post. That info wasn't there before.
I'll buy that, and thanks
I am going to disagree here just a tad as I am seeing too many posts saying to crank it up all the way and "blast" thru the plateau.
Not meaning to argue with anyone or offend here. It's my understanding that the name of the game is "low and slow," and that going slowly thru the plateau breaks down more fat, collagen and connective tissue, making the brisket, PB, ribs, etc more tender, tasty & moist.
I may be wrong here and welcome the big boys to chime in. again, no offense to anyone. Just looking to teach the noobs how to do it right. All simply in my opinion!
Not meaning to argue with anyone or offend here. It's my understanding that the name of the game is "low and slow," and that going slowly thru the plateau breaks down more fat, collagen and connective tissue, making the brisket, PB, ribs, etc more tender, tasty & moist.
I may be wrong here and welcome the big boys to chime in. again, no offense to anyone. Just looking to teach the noobs how to do it right. All simply in my opinion!
quote:Originally posted by Wheelz:
I am going to disagree here just a tad as I am seeing too many posts saying to crank it up all the way and "blast" thru the plateau.
Not meaning to argue with anyone or offend here. It's my understanding that the name of the game is "low and slow," and that going slowly thru the plateau breaks down more fat, collagen and connective tissue, making the brisket, PB, ribs, etc more tender, tasty & moist.
I may be wrong here and welcome the big boys to chime in. again, no offense to anyone. Just looking to teach the noobs how to do it right. All simply in my opinion!
You'll get no argument from me. I have a couple of Caterades, and I've found that I can hold meat from six to eight hours in the safety range. I try to never leave my self in a position that I have to rush the cook, especially on brisket. Low and slow still makes the difference.
I agree with Wheelz to a point.
But, with the 08, cranking it all the way up is still only 250. And that's still low and slow temp.
But, with the 08, cranking it all the way up is still only 250. And that's still low and slow temp.
I think GLH's smokette only goes to about 235*,so he is prone to cook at his max setting for several things.
Not sure whether his blasting it,moves the "internal temp" of a large packer too much faster.
I had been taught that the longer you could keep meat in the plateau,the more collagen break down,and fat rendered.
Also since water may boil away,above 212*,some folks think you lose less moisture,out of the meat,in the process.
Now the smokette is averaging over maybe 15*-40* swing,depending on the load,etc.
Hopefully we get the meat out before 212* internal,so the effect is minimal.
That said,sometimes we have to adjust to the situation.
I sometimes like to let the cooker work to my schedule,thus I might start cooking down around 150*.
Although a lot of old ,indirect brisket cooks liked to cook at 180* for 24 hrs,others felt you needed to keep your cooker temp about 60*-65* above the internal temps of the meat, to have a smooth progression.
That said,there are a couple fine Tx cooks,cooking on Jamie Geer cookers at 250*-275*,slice and box it for turnin,just minutes after reaching their internal temps.
So,it may be part of an overall process,not a particular piece of the technique.
Still,for a Smokette,cooking around 225* ,the whole time,is a good place for a cook to learn their cooker and the product.
Just a couple of thoughts to muddy the waters
Not sure whether his blasting it,moves the "internal temp" of a large packer too much faster.
I had been taught that the longer you could keep meat in the plateau,the more collagen break down,and fat rendered.
Also since water may boil away,above 212*,some folks think you lose less moisture,out of the meat,in the process.
Now the smokette is averaging over maybe 15*-40* swing,depending on the load,etc.
Hopefully we get the meat out before 212* internal,so the effect is minimal.
That said,sometimes we have to adjust to the situation.
I sometimes like to let the cooker work to my schedule,thus I might start cooking down around 150*.
Although a lot of old ,indirect brisket cooks liked to cook at 180* for 24 hrs,others felt you needed to keep your cooker temp about 60*-65* above the internal temps of the meat, to have a smooth progression.
That said,there are a couple fine Tx cooks,cooking on Jamie Geer cookers at 250*-275*,slice and box it for turnin,just minutes after reaching their internal temps.
So,it may be part of an overall process,not a particular piece of the technique.
Still,for a Smokette,cooking around 225* ,the whole time,is a good place for a cook to learn their cooker and the product.
Just a couple of thoughts to muddy the waters
Yep, actually, 235*F is the highest average temp I have ever recorded in my Smokette. I usually don't average more than 230*F.
In my experience, after a brisket or butt has hit the plateau, cranking up the heat doesn't affect the finished product. I have done them all kind of ways.
Yep, 250* is low and slow.
In my experience, after a brisket or butt has hit the plateau, cranking up the heat doesn't affect the finished product. I have done them all kind of ways.
Yep, 250* is low and slow.