Cooking two briskets at once.
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Frog
Try using another thermometer to be sure its not your unit.
Try using another thermometer to be sure its not your unit.
First of all I don't think 199 is bad... They'll be uber tender. And I second waht nmaggie69 said, use a different thermometer. I don't rely on probes - I use a really nice digital quick read thermometer. I use it two ways, I check all of for temps and while I am checking the temp I am looking to see how easily that thermometer slides in and out of the meat. If it slides in and out like a hot knife on soft butter then it's time to either foil it or serve it.
How was it ??
How was it ??
Briskets are like a box of chocolates...you know the punch line.
Temp readings are simply an indicator of doneness. BigMike nailed it...once they're around 190, probe them with a skewer or fork for tenderness. My guess is you'll be OK at 199.
Worst case scenerio...if they fail to slice intact you have the option of chopped meat.
Let us know the end result. Keep notes and make minor adjustments as you learn the ropes.
Welcome to the forum.
Temp readings are simply an indicator of doneness. BigMike nailed it...once they're around 190, probe them with a skewer or fork for tenderness. My guess is you'll be OK at 199.
Worst case scenerio...if they fail to slice intact you have the option of chopped meat.
Let us know the end result. Keep notes and make minor adjustments as you learn the ropes.
Welcome to the forum.
Well the probe went in like brisket was room temperature butter. The hour of reckoning is at hand will let you know. Thanks for y'all's input. I can finally cook a single brisket with some consistent outcome. I guess I was overconfident to try two. I would just like to be able to plan a meal around a brisket in a timely manner. Maybe that is not possible I am finding out.
You shouldn't fear cooking two or more briskets. My suggestion would be to get comfortable with the outcome of a single brisket before trying two.
One suggestion when smoking multiples, choose briskets that are similar in weight and conformation...especially the flat end. Look for the thickest ends you can find. They may not finish at the same time but they should be close.
You didn't mention which smoker you're using. General rule of thumb, cook fat side down. This will help protect the meat side from the closer proximity to the heat elements. If cooking two, rotate them (top to bottom) at the 160 plateau stage. Again this assures a more even heat distribution.
Hang in there...you'll get good results in time. Keep notes on your cooks and have a look at SmokinOkie's Brisket 101 found HERE
One suggestion when smoking multiples, choose briskets that are similar in weight and conformation...especially the flat end. Look for the thickest ends you can find. They may not finish at the same time but they should be close.
You didn't mention which smoker you're using. General rule of thumb, cook fat side down. This will help protect the meat side from the closer proximity to the heat elements. If cooking two, rotate them (top to bottom) at the 160 plateau stage. Again this assures a more even heat distribution.
Hang in there...you'll get good results in time. Keep notes on your cooks and have a look at SmokinOkie's Brisket 101 found HERE
I think you'll find that the CS products will cook more effectively and quicker with a full load as to opposed with one item, just my observation.
Anyway, if you would use a skewer as MaxQ suggested to probe for doneness, you would never get caught up in what temp brisket is at....IMHO, it just doesn't matter. I've had a few briskets that was well over 210* before they finally gave up. It can be a battle and overcooked brisket isn't all bad, in fact, it's better than under cooked brisket!
Anyway, if you would use a skewer as MaxQ suggested to probe for doneness, you would never get caught up in what temp brisket is at....IMHO, it just doesn't matter. I've had a few briskets that was well over 210* before they finally gave up. It can be a battle and overcooked brisket isn't all bad, in fact, it's better than under cooked brisket!
quote:Originally posted by Frog:
I would just like to be able to plan a meal around a brisket in a timely manner. Maybe that is not possible I am finding out.
Frog,
I always rest my Briskets 4 to 6 hours FTC. If you do this, you'll never be late for dinner.
Joe M
Thanks for all the comments. Briskets turned out well. I guess it's live and learn.
I agree with Cal. Cookshack products tend to cook better the fuller they are loaded with meat. If at all possible I prefer cooking mine with at least two or more racks loaded with meat. If you're going to cook, then fill up an extra rack and make small vacuum sealed portions to freeze and have quick meals or snacks for later.