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OK I've tried twice to cook a brisket with my FEC100 and burned the first one(my fault,fell asleep) and undercooked the next one. It took me a long time to figure out the proper internal temps to turn, wrap, and pull briskets on my stick burner. Can someone help save me a bunch of cash and time? I have not tried the Brisket button on the control panel yet. HELP!!!!!!!!!
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Thanks for responding,if you run it at 180* til morning then when do you start? My problem is i am trying to come up with a plan for compititions. I want to cook my butts as well as the brisket together. The ribs and chicken work out great at butt temps. Its the brisket thats giving me problems.What can I do? Thanks again!!!
Are you using full packers, trimmed, how much do they weigh after trimming?

Are you using flats?

Choice, Select, CAB, Kobe?

Don't take this wrong, but you have to practice and take good notes.

It all comes down to the meat itself (how much it weighs, what kind, etc) and your techniques. Some guys like it to finish at 7am so they can hold for hours, others like it to hold no more than an hour. Some don't wrap, some flip, etc etc.

Lot of guys I know will start it around 8.

Smoke for x hour, wrap at 165, cook to 195 or 200 some to 205.

See, it's NOT that easy Big Grin

But let's talk specifics and we'll help.
That makes since, I am using Choice Whole briskets 10-12lbs before trimming. I have learned to minimize the trimming to avoud drying. So figure on 10lb average. I have been wrapping them at 165*, but never gone to 200*. That is a number that I've always thought caused it to fall apart when being judged. I've been resting mine for 2-3 hours before cutting also. How do you decide on how far to take it before it's overdone?
Like Smokin' says"that is the experience thing"

Sometimes gettin' it can be an expensive

process. Eeker

Seems like the original question was timing on the cooker,not when the packer is at its best.

We often have cooked butts/packers together,but time on the cooker will still vary.

If you have the feel on your stickburner,hopefully it is just a question of watching the clock on your FE and duplicating approx times.

I'm certainly not expert enough to pick the ,exact number on a brisket.

I'm also not smart enough to operate a brisket button for comps.

You cook a little smaller than we like,so times can vary.

Most folks find there is a wide variation in quality of choice briskets,thus the time variation.

When we cook comparable product each time,we practice pushing the temp edge,and have a little more confidence at comps in our clock timing.

Also,like Smokin' says,some folks take them to higher temps,until they feel done enough.

Also,will add to your time.

How much it continues cooking ,over long holding times,versus taking it off the pit shortly before slicing varies the time.


Folks that cook two,or even three packers may pull them off at different doneness levels and choose their turnin ,when they slice them all.

Like Scotty say,time is for planning,temps are for estimating readiness.
Last edited by tom
quote:
Originally posted by Tom:

I'm certainly not expert enough to pick the ,exact number on a brisket.

Like Scotty say,time is for planning,temps are for estimating readiness.


Listed to Tom he IS our Brisket expert (I appointed him that years ago so he HAS to answer all the Brisket questions AND he's a darned fine brisket cook)

Scotty is spot on. You can't determine Brisket doneness by temp.

I use the poke and prod method. Insert the temp probe and FEEL for how it gives, take it out when you feel it feel the way you want it to feel.. Big Grin
You're right Tom. I took lots of notes. Then I took lots of notes on my cookers. Then I practiced, practiced and practiced some more. I did that for over 3 years without cooking contests. Now at a contest, it is second nature of what I need to do to the meats.

Although, if you want to mess me up, just have me cook in a contest whent he turn-in times aren't the normal... I am like a lost puppy dog... :-) So for those, I actually write down some times, to keep me on track..

Scottie
Honestly for brisket. Start with a good piece of aged meat. That is probably where people mess up the most.

I will eventually do a FBA event. As I also want to do a IBCA event. I also want to try and cook in as many states as I can, while my kids will still travel with me and think that it's fun.

Scottie

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