Brisket Last minute jitters Saturday 3-29

Going to cook at 225,,,any arguments

225 Works for me. If you start it before you go to bed, I'm sure it will be ready by lunch. If you've got a Polder (or similar) go by that rather than trying to estimate the time.

I have a Smokette too, and it does a great job on Brisket (and everything else for that matter). As far as I can tell the only way to ruin food in a Smokette is to use too much wood. I just keep an eye on the Polder and let her rip!

Let us know how it goes.

Wally:

Hang in there bro, you'll get it... Did one 2 weeks ago, 200 degrees for 18 hours to 200 internal (8 lb), came out 'finestkind'. But always remember: "it's done when it's done!"
(Thanks Smokin!)

mr_melvis

wallyworldr:
I Cook brisket at 225 till it reaches an internal temp of 190-200 depends upon your taste. I usually cook 10-12 lb briskets and put them in the night before to give enough time to cook for lunch the next day. I usually foil and place the meat in a cooler for 1 hour to let the meat set. If it is not time to eat yet, the foiled brisket in the cooler willl styay warm for hours.
Good luck

Thanks...I'm pretty optimistic at this point..fueled by the confidence of comrads and the thermometer....
Never had one before and glad I plunked down the $20...
Has anyone heard of smoking a brisket and then finishing it in a pressure cooker?

No, I have not heard of such a thing. Why would you want to destroy a perfectly good piece of meat in a pressure cooker? If that’s what you have in mind, you might as well start in the pressure cooker and add a little bit of liquid smoke. I am not wanting to be mean, but if that beef is done in the CS, it just isn't going to get any better.

Hungry !

The Pressure cooker is the second most fantastic cooking item you can buy...ofcourse second to the Cookshack...but far more important to me than the microwave..
Today's pressure cooker isn't your grandmother's pcooker..
I've finished a pork roast that ran out of fuel...on a charcoal smoker...and believe there would be a way to finish other cuts

WW

What was the result?

For more brisket info check:

Brisket 101

I pointed out in another thread recently that temp is only a judge. You still need to check the brisket before you pull it out. There is a huge variation in a brisket cooked to 185 or 190 or 195 or 200. From undercooked to overcooked and overtender.

On top of knowing a temp, I use the poke and prod method. Take the probe or a remote temp and stick it in the brisket in several places. Not in the fact, but in the flat where the meat is. Try several places. Try to get a sense for how much the meat does or does not give. If the probe doesn't go in easy, regardless of temp, it's undercooked. With practice, the temp and proke/prod method will guarantee success.

Smokin'

The result in the pressure cooker on the pork was excellent.
Started things this morning about 4 hours ago. The Pyrex thermometer sez 161....So I guess I have quiet a while to go yet...
Not sure I put the probe in properly, its longer than I thought and I put it in the big end of the brisket and pushed it as far to the middle as I could.
Your recent post about probing, isn't what I wanted to hear, but I'm sure there is no magic formula.
That is probably why I asked about the pressure cooker or some other way of cooking a few minutes longer. If I had brisket that was 95% cooked and I knew what to do with it in the pressure cooker say for 15 mintues, I would be in heaven. However in a pressure cooker you must have liquid...vinager and water worked well(3/4)cup on the pork....cause I like Carolina Q...but don't have a clue on Brisket..
Lets say the probe says 195....I open the door...probe in other areas and find it 190 and/or 200....doesnt the cookshack take about 20 minutes to build up heat again?
I assume the brisket will continue to cook while in foil...
I want tender and moist....should I take it out sooner or later to achieve this state of bliss?
Thanks everyone..
Off to the Chinese restaurant...nice not to have to sit and watch the smoker....not talking about the exwife..

Well, I'm at 185 internal temp...and about 30minutes away from 1.5 x 8....soon we shall see....