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-   -   Almost lost a brisket... not my idea of low and slow. (http://www.bbq-brethren.com/forum/showthread.php?t=152524)

BBQ Bandit 01-28-2013 06:45 AM

Almost lost a brisket... not my idea of low and slow.
 
Was cooking a brisket thru last night on my WSM .... and almost lost her. Packed the fire ring full... and I mean full. 1.5 bags of Kingsford blue (13.8 lb each). Fired it off and the was up to temp @ 9:00 PM last night and the brisket saw the fire at that time.

At 7:00 AM... the fire was reading at 180*.... and was looking at freezing rain outside.

Chit... grabbed another bag of Kingsford and my bucket of rock salt just for the occasion to sprinkle (not on the brisket) but to dust and season the porch steps. (Learned that mistake the hard way... cracked my ribs a few years ago from sliding and bouncing off those steps before. Was cooking a brisket back then, too! :twitch:) Gingerly added a generous amount to the steps before I do another instant replay.

Meat was @ 175. Whew!!!! There will be pron today!!!

Tack 01-28-2013 07:20 AM

WHat time is dinner???

Garyclaw 01-28-2013 07:33 AM

Nice save!

HankB 01-28-2013 07:45 AM

Rain is killer. It sucks the heat right out of the cooker. We had some ice last night but temp is already 46 and the ice has melted.

charrederhead 01-28-2013 07:54 AM

"Season the steps." :clap2:

I might have to do that here later...slow, sleet, freezing rain on the way. :tsk::tsk::tsk:

Full Draw BBQ 01-28-2013 08:10 AM

I've always said, "BBQ isn't about cooking, it's about managing the small and HUGE issues you will run into during the cook"

well played!! :eusa_clap

NickTheGreat 01-28-2013 08:29 AM

I had a brisket on a few weeks ago and found the temp to be ~400°F after a few hours :doh: That was hard to recover from . . .

Glad you were able to save yours!

Bludawg 01-28-2013 09:40 AM

SO was that 175 on the way up or 175 on the way down? I haven't cooked any thing longer that 7 hrs in so long I can't remember when.

BBQ Bandit 01-28-2013 09:58 AM

Quote:

Originally Posted by Bludawg (Post 2344874)
SO was that 175 on the way up or 175 on the way down? I haven't cooked any thing longer that 7 hrs in so long I can't remember when.

Would think on its way up... was still resistant like a dart board.
The only sign of tenderness was the point just starting to get soft.

Won't be long now... flat @ 195*. Point is already taunting me. :wink:

code3rrt 01-28-2013 10:04 AM

Good save, looking forward to the pron.

So you managed to save your brisket AND your ribs......good work!

Bob Loblaw 01-28-2013 10:15 AM

I've never had issues with rain sucking the life out of the cooker. Freezing rain could be another story....

Oldbob 01-28-2013 10:32 AM

Good Save...Glad You remembered to "Season the Steps" before using them too !!:eusa_clap

BBQ Bandit 01-28-2013 12:28 PM

Resting comfy and cozy...


http://i624.photobucket.com/albums/t...127_202143.jpg

http://i624.photobucket.com/albums/t...127_203342.jpg

http://i624.photobucket.com/albums/t...128_122555.jpg

http://i624.photobucket.com/albums/t...128_122757.jpg

http://i624.photobucket.com/albums/t...128_122807.jpg

http://i624.photobucket.com/albums/t...128_122817.jpg

[Same recipe from an earlier thread - http://www.bbq-brethren.com/forum/sh....php?t=150304]

Enkidu 01-28-2013 12:49 PM

I made a brisket on Jan 13th, and another on the 21st. Basically, the wife and I ate brisket for almost 2 weeks straight... and yet, after seeing these pics, my stomach is growling and I am craving brisket again!


Enkidu 01-28-2013 12:55 PM

Quote:

Originally Posted by Bludawg (Post 2344874)
SO was that 175 on the way up or 175 on the way down? I haven't cooked any thing longer that 7 hrs in so long I can't remember when.

If you are aiming for a lunch-time or early afternoon brisket, who wants to get up that early to cook it? LnS is great when you want to put a brisket on at night and get a full night's sleep!


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