Brisket Question

Depends on size,grade,etc.

Cooking 15 lb choice packers,trimmed some,might be around 65 mins/lb.

WHY.....if you are wanting to experiment try it the other way 350 for 4-5 hours. save fuel and time.
In my cookshack I would do it at 190' for 24 hours, just gets real dry but has a real smokey taste,
I dont cook my briskets (12lbs) more than 8 hrs, 7 is average at 270-290.

I am trying this to drive a really nice smoke ring into the brisket.

quote:

Originally posted by rainman:
I am trying this to drive a really nice smoke ring into the brisket.

I have cooked that way on my 500. The temp the next day in the meat was 170*, and the meat was super tender and juicy. I put on my meat ice cold. This way it gets a good smokering.

If it was the smoke ring you are after...cheat

http://forum.cookshack.com/eve/forums/a/tpc/f/2991028883/m/7861049883/p/1

...plus at 180 for 8 hrs your meat would hang in the danger zone 40-140 way to long and could spoil.Thats one reason I quit doing the cookshack 24 hour cooks.
I say no more than 3-4 hours at low temp.

extra smoke in a 500? build a little grate for inside the fire chamber. Plase a small piece of wood (log, not chunk) on the grate with part of the log over the firepots. It'll catch and smolder for hours. Just make sure the hot wood dowsn't drop onto the floor. I don't know if it was built to take that heat. I used a double grate the time I tried it.

Hey FF: on your cook at 170, how long was that? I've had 2 big packers on for almost 24hours between 172 ans 190 and I do'nt think they're close to done, yet...

I put the brisket on at 10PM. I went out to check it about 9AM. I stuck my Thermapen into the meat and got a reading of 170*. The probe slipped in so easy. I took a chunk of meat off and it was as tender as it is when I cook it to 195-200* Going to try it again tonight with a flat and see if I can duplicate it again.

I thought I would post my results for my original question in case anyone else wants to try this.
I put my briskets on at 10 pm, trimed very little at 180*. At 8am next morning I bumped up the temperature to 225*. Pulled the briskets at 12:30pm wrapped in foil and placed into the Cambro.
Seved at 3:30 to the party. All of the men came back twice and some 3 times for more brisket. Even some of the women came back twice. I had several comments on the nice smoke ring. About 3/16".
Next time I think I will plan for a longer cook and cook the whole time at 180*.

Dan

Back in the 80's it was pretty much the standard temp to cook briskets at, 180. In fact some of the CS recipe books still use that temp.

Was better when the brisket had better marbling.
I think on brisket now that it doesn't always do as well.

Let us know how the next experiement goes.

Russ

Forgot to mention that these were choice briskets.