Brisket Help, ASAP

The owners manual I believe mentions that if you put three in a smokette, that the botton one should have the fat side down.

Go ahead, try all three.

Remember, the bottom one will be closer to the heat, and it's hotter. I'd rotate them about a 1/3 of the way, then 2/3 of the time. Difficult if you're cooking all night. And of course, you don't have too (see, not much help) they'll still come out fine.

If you put them in at 6 and they're 10 pounders, then one of them might be done around 4. Know the weights of each one! keep that in mind the 10 lb will be done well before the 12 pounder. Use a temp to check on them.

Cook them to 190 internal for slicing, 200 for chopping.

When are you eating them?

I'd do this, as we've suggested here before. Take them out at 185, double wrap in foil, place them in an ice chest (no ice and they'll be fine for 4 to 6 hours.

Hope that helps, ask away.

Smokin'

Smokin', thanks for the reply. Here's how it went. I seasoned all (3) briskets the same. 1st, I rubbed each down with LA. Hot Sauce.(heavy coating) Then seasoned with Cookshack Rib Rub, salt, pepper, garlic powder, and McCormic Season All. For the smoke ring, I ALWAYS use High Mountain Jerky Cure (cure only) rubbed evenly. Next, I placed all (3) briskets in the smoker, the smoker probe kinda limited me with space, but all fit fine, with the bottom brisket fat side down. I used 1 chunk each apple and cherry wood. Set the smoker to 200 deg at 6:00pm, checked the meat at 8:00am the next morning. The bottom brisket was at 175 deg., removed and rotated the top to bottom and removed the others at 175. I know 175 seems a little low but I can't trust my analog meat probe. The briskets were perfect. Any longer and I would have been in trouble. The smoke rings were really impressive.

Glad it worked Spoondog.

I like you method...just go for it. Some people seem to want to have every single step layed out and the sad thing is...this is an art, not science.

So, talk to me about your smoke ring...WHY? I know that 99.5% of the public thinks if it doesn't have a smoke ring it wasn't smoked. Then I have to tell them about charcoals, chemical interactions, etc.

What you did was chemically alter the meat with the Hi Mountain to get the ring (that's not a BAD thing - we all do it).

Did you leave it on (think you did)? Some will do that and some will put it on for a while then rinse it off.

I've also had some that had too much added and it tastes like Pastrami (which IS made of brisket).

So, about that 175? Was it sliceable, did you have to cut it thin because it was tough, it sounded perfect, so probably not. Yes I agree you can't always trust them darned gadgets (but I keep checking mine and they work). Did you use anything else to check the temp? My guess is that you either got a bad reading because of where it was at in the brisket or your probe is off. I've had great success with the 190 sliceable and 200 chopped. Course I use the "twist the fork in it" test.

Glad it was a success, you certainly pushed the envelope with that little CS. Too bad you don't have photos of the load or of the "smoke ring" that would be a good photo and forum topic.

Keep 'em coming.

Smokin'

I sort of fly by the seat of my pants when it comes to cooking. "just go for it" is my method. Failing is all part of the plan. I wanted to respond to some of your questions. "smoke ring" good question. For some reason people in the BBQ world like to see it. I personally think if it "taste" good, that should be enough, some people want to see a smoke ring so that's how I do it. The "cure" does give it a ham-like flavor and some people do like it. Our meat is so chemically altered before we buy it, curing seems harmless. I put a thin coat on and leave it while it sits over night. About the 175, I don't have one of those "Polder" units. I use a simple meat thermometer that has a analog scale. I'm sure this was not an accurate reading. When I sliced the meat the bottom brisket almost crumbled on every cut. That stuff melted in your mouth. The other 2 didn't crumble at all and was very tender. I slice it thin and serve it on po-boy bread with sauce on the side. I would imagine the temp was closer to 190 deg. I'm going to Lowes today and hope to buy a "polder",how manny should I get and where do you place them in the brisket while smoking??? Anyway, I was pleased with the outcome and now I wish I would have took pictures. What is your opinion of a lower temp and longer cook times?

well Spoondog, go into your preferences and set up your signature...I like your motto..."Just go for it".

I like the polders instead of the instant read only because i don't have to open the door. It doesn't have to be a "polder" just like a copy machine doesn't have to be xerox or a soda be a coke.

Just look for a remote thermometer with a cable style sensor. Run it down through the vent hole. I have several spare probes and only have to use the one thermometer. If they don't sell extra probes, the instructions should have a place to send off for them. The main unit will last a while, the probes do the work and do wear out.

I place my probe inside the flat, trying to hit the largest pocket of meat and not the fat (fat transmits the temp hotter).

As for Smoke Ring, I hear 'ya. I think it's what we all grew up with. For information however, both Kansas City BBQ Society and Memphis in May don't allow the smoke ring to be judge BECAUSE it can be chemically added...but that's a whole subject in itself.

Glad you're having success!

Just smokin'

Hey,Spoondog....Sounds like you have it working!Lowe's usually doesn't carry Polder brand,but they have a good alternative.They are back in the kitchen appliance section,usually hanging on a pole....You might even get lucky and find some of the Sunbeam models that they had for $5.99...Ask them to check another store for you and they will ship them to you. I think you will find that you will get plenty of use out of multiple units,since you load your unit like I do mine...The probe should go horizontally ,deep in the flat. Try to stay out of fat pockets,as that will throw off your reading...If you need a pair of good neoprene gloves to handle those briskets with,Lowe's has some fine ones on their glove rack...They are about $9.00 and priceless.Hope this helps.