The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-13-2013, 08:32 AM   #1
bdadams84
Knows what a fatty is.
 
Join Date: 07-12-12
Location: Kensington, MD
Downloads: 0
Uploads: 0
Default over cooked brisket - questions

So to 16 lbs brisket that I thought would take 15 hrs was done in 9 and a half. I don't think it stalled. It came out at 205 because the Maverick failed me. Guess it lost signal. Luckily the wife noticed.

Could using an injection have played a role? This was my first time injecting a brisket. I would have thought that if any thing it would have added a little to the cook time.

We're trying to hold it know to serve at 5. I got it cooled down to 180 and will try to hold it foiled in the oven for a couple hours. I will also seperate the point for burnt ends.

Any advice is welcome and appreciated.
__________________
22.5" WSM & 22.5" Weber Kettle w/ rotisserie

“How did it get so late so soon? It's night before it's afternoon. December is here before it's June. My goodness how the time has flewn. How did it get so late so soon?” ~Dr. Seuss
bdadams84 is offline   Reply With Quote


Unread 07-13-2013, 08:52 AM   #2
Teamfour
is One Chatty Farker

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

How do you know it is overcooked? How does the probe test feel? I am going to predict it is undercooked.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is online now   Reply With Quote


Unread 07-13-2013, 09:10 AM   #3
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

Temperature is a really small part of this - it really is all about the feel. Probe it in a couple of places, if it probed like a hot knife through butter then it's done, if not, then keep cooking it.

7 hours is a long time to hold a hunk-o beef if it is really done. You may be better served to toss it in the fridge for now and bring it back up to temp as you are doing the burnt ends.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Unread 07-13-2013, 09:12 AM   #4
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I'm in the under cook camp too. that therm probe was probably in a fat pocket. Injections will not add moisture to any piece of meat as the meat cooks it tightens up pushing out any water based solutions. My questions are did it probe tender in the thickest part of the Flat, if not it wasn't done?! What temp where you cooking at on the Grate? If it was under 300 it aint done!

BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


1 members found this post helpful.
Unread 07-13-2013, 09:58 AM   #5
bdadams84
Knows what a fatty is.
 
Join Date: 07-12-12
Location: Kensington, MD
Downloads: 0
Uploads: 0
Default

I did use different probes. I thought the one on the maverick was wrong. But it still said 205. I did post this to the Brethren for a reason it's back on there. Probe test wasn't quite there.

In reality I normally pull around 195 as a guideline, after the probe test. In my sleep deprived state all I know is my Maverick lost signal while I was asleep and woke up to see it past where I normally want it. Didn't think to probe for feel. Don't blame me...I hadn't had coffee yet.

All is well now. Thanks y'all.
__________________
22.5" WSM & 22.5" Weber Kettle w/ rotisserie

“How did it get so late so soon? It's night before it's afternoon. December is here before it's June. My goodness how the time has flewn. How did it get so late so soon?” ~Dr. Seuss
bdadams84 is offline   Reply With Quote


Thanks from:--->
Unread 07-13-2013, 10:15 AM   #6
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

Forget about internal temp. Probe, probe, probe that sucker. How the probe slides in is how that briskie is gonna feel in your mouth. Good luck!
__________________
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
J-Rod is offline   Reply With Quote


Unread 07-13-2013, 10:33 AM   #7
bdadams84
Knows what a fatty is.
 
Join Date: 07-12-12
Location: Kensington, MD
Downloads: 0
Uploads: 0
Default

Yeah...I know better. I usually use temp as a guideline. I foil around 165 and 170 which tends to be about half way through the cook. I start checking for doneness around 185-195. I paniced and made a rookie mistake. Oh well. Chit happens. We're still having brisket and crabs for dinner. :)
__________________
22.5" WSM & 22.5" Weber Kettle w/ rotisserie

“How did it get so late so soon? It's night before it's afternoon. December is here before it's June. My goodness how the time has flewn. How did it get so late so soon?” ~Dr. Seuss
bdadams84 is offline   Reply With Quote


Thanks from:--->
Unread 07-13-2013, 10:42 AM   #8
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bdadams84 View Post
Yeah...I know better. I usually use temp as a guideline. I foil around 165 and 170 which tends to be about half way through the cook. I start checking for doneness around 185-195. I paniced and made a rookie mistake. Oh well. Chit happens. We're still having brisket and crabs for dinner. :)
There ya go
__________________
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
J-Rod is offline   Reply With Quote


Unread 07-13-2013, 11:54 AM   #9
cheapbeer
Full Fledged Farker
 
Join Date: 07-07-12
Location: Westfield, Wisconsin
Downloads: 0
Uploads: 0
Default

One thing I can tell you is that my maverick probe consistently reads 5-7 degrees above my thermopen. I just use it as an indicator but I would take a second look at that brisket and make a game plan based upon where I think it actually is at right now. If in fact it is overcooked cool it and reheat it later in juices. if undercooked get it back on while it is still hot and finish it off. I have mistakenly placed a probe in a fat pocket as suggested may have happened and it drove me nuts trying to figure out what was going on. When I sliced it the reason was obvious to me.
__________________
Backwoods Fatboy, 2 Ugly Drums, 22.5 wsm and 2 18.5 wsm's.
cheapbeer is offline   Reply With Quote


Unread 07-13-2013, 12:52 PM   #10
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

About the only thing I could add here is, live by the sword/digital remote. die by the sword/digital remote. The one thing that is true about them, is they will fail when you are most dependent on them, so learn to cook without them trust me you will not regret it.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 07-13-2013, 12:59 PM   #11
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bdadams84 View Post
Yeah...I know better. I usually use temp as a guideline. I foil around 165 and 170 which tends to be about half way through the cook. I start checking for doneness around 185-195. I paniced and made a rookie mistake. Oh well. Chit happens. We're still having brisket and crabs for dinner. :)
I'm sorry you have crabs
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 07-13-2013, 01:16 PM   #12
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Yep I hear the old Blue Star ointment is the preferred glaze for crabs.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 07-13-2013, 02:25 PM   #13
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I hear that Blue Star is hard on tender tissues, and that the pepper burns, but, you Texans, who knows...


Season your crabs as you would
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 07-13-2013, 02:34 PM   #14
bdadams84
Knows what a fatty is.
 
Join Date: 07-12-12
Location: Kensington, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
I'm sorry you have crabs
Ha! Me too. It's the wife's fault we have crabs!

She's a Marylander...it's what they do!

I think they're too much work. I'll do crab legs, crawfish, and shrimp but blue crabs are just too much work. I do the meats for these gatherings for those like me who don't pick crabs. For those who do it's a great surf and turf.
__________________
22.5" WSM & 22.5" Weber Kettle w/ rotisserie

“How did it get so late so soon? It's night before it's afternoon. December is here before it's June. My goodness how the time has flewn. How did it get so late so soon?” ~Dr. Seuss
bdadams84 is offline   Reply With Quote


Unread 07-13-2013, 02:48 PM   #15
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
I hear that Blue Star is hard on tender tissues, and that the pepper burns, but, you Texans, who knows...


Season your crabs as you would
Not that ^^^^^^,this vvvvvvvv
Dave

http://www.bbq-brethren.com/forum/at...1&d=1373744641
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:13 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts