Cooking a brisket

Sauced! · May 19, 2009

chambersuac said:
Hey guys, I really appreciate the help. I haven't been very clear. The internal temp of the meat was 159-160. The thermometer on the lid read 220-230 throughout the cooking. Someone asked about the temperature of the grill plates, I think. Do you guys measure that? If so, how? Thanks again!

If you cooked if for 18 hours at 220-230 and your internal temp only read 159/160 I'd say you have faulty thermometers. just my 0.02.

chambersuac · May 19, 2009

Sauced! said:
If you cooked if for 18 hours at 220-230 and your internal temp only read 159/160 I'd say you have faulty thermometers. just my 0.02.

How do I check/fix it? Any ideas...???

HeSmellsLikeSmoke · May 19, 2009

chambersuac said:
How do I check/fix it? Any ideas...???

Some therms are adjustable, yours may not be. To check it, check what it says in boiling then check it in ice water.

jason · May 19, 2009

you can check your thermoter by boiling water and putting the thermometer in it. It should read 100C or 212F at sea level.

bam · May 19, 2009

I second a thermapen would help get the blue one. :lol:

Meat Burner · May 19, 2009

chambersuac said:
Hey guys, I really appreciate the help. I haven't been very clear. The internal temp of the meat was 159-160. The thermometer on the lid read 220-230 throughout the cooking. Someone asked about the temperature of the grill plates, I think. Do you guys measure that? If so, how? Thanks again!

That's the most critical temperature to check. Most harware stores have some oven thermometer around $5.00 and you should have at least two. Calibrate or change your other measuring equipment if needed, but check the grate temperatures first. Hope that helps ya.

Oh, forgot. If you have a remote therm, you can cut a tater in half, stick the probe through that (make sure the probe isn't touching the grate), and monitor the grate temp that way. Good Luck!!

jcohen1005 · May 19, 2009

Well, we are talkin Brisket-pics

13 lbs, fat side up for about 12 hours, then flipped it.
Basic homemade Brisket rub
Amerique set for 225, probe set for 195
22 hours later, done deal.

Meat Burner · May 19, 2009

Wow, never had a brisket take that long...ever.

barbefunkoramaque · May 20, 2009

Covering face and head with hands and shaking head.

JD McGee · May 20, 2009

Trying a high temp method this weekend on some flats...

1. Minion Method on WSM...
2. Briskets on (cold and rubbed)...bring temp up to 325-350...
3. Foil @ 160-165 internal...
4. Pull when it's tender...
5. Rest and slice...

I plan to use Competition K with oak wine barrel chunks for smoke wood.

Rub will be a Sugarless Texas Sprinkle derivative.

Cooking a brisket

Sauced!

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somebody shut me the fark up.

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