First Brisket attempt. Please critique - Page 2

Daggs · 05-12-2013, 08:19 PM

Quote:

Originally Posted by WineMaster

Foil dont = Pot Roast
Not knowing how to use it does.

^^^
I only use butcher paper and that's only once in a while when I'm having people over that don't like bark.

jmoney7269 · 05-12-2013, 09:14 PM

Quote:

Originally Posted by Q*bert

-Since I'm cooking on an UDS the fat cap was down to provide a heat shield. Should I put a deflector underneath & cook fat up??

Heck no! If you put in a deflector, Your taking away the flavor that uds's are know for. I like to get a little char flavor on both sides. It don't get no more simple than this:
Fat side up 2 hrs@300
Fat side down 2 hrs @300
Check temp to see it its @180, if not continue to cook.
Wrap @180, check temp again around 205-210 to see its probing like buttah. Temp don't mean diddly squat, it's when she decides to give it up, that's when it gets good! We are talkin about brisket still

Q*bert · 05-13-2013, 07:21 AM

Quote:

Originally Posted by WineMaster

Foil dont = Pot Roast
Not knowing how to use it does.

What's the best way?
Since I'm new to brisket, I'll take any know how you're willing to share.
Thanks

Teltum · 05-13-2013, 09:06 AM

I ran a brisket this weekend.

I like how yours looked, one thing I did different was I did not foil.

Until you get past your stall don't foil (unless you are in hurryup mode foil will accelerate the cook though the stall). My understanding of the stall is that there is a lot of water in meat and the stall is the meat "sweating" this water out. This condenses the brisket flavor, where the foil before the stall traps the moisture and turns brisket into roast beef. The moisture in a brisket is the rendered collegen, the connective tissue in the meat, that provides both the tenderness and the mositure in brisket.

The best advice I would give anyone who is cooking brisket, use a probe thermo only to watch for the stall (not the 160 degree stall the ~180 degree stall). Wait for the stall to stop then go check the meat with a probe. If it wasn't done, then wait 30-60 mins or 5 degrees the recheck. Do until tender and then pull and rest.

I ran my brisket at 245-270 this weekend, I like 250 a little better for briskets than 225.

05-13-2013, 09:06 AM	#19
Teltum On the road to being a farker Join Date: 03-26-13 Location: Barberton, Ohio	I ran a brisket this weekend. I like how yours looked, one thing I did different was I did not foil. Until you get past your stall don't foil (unless you are in hurryup mode foil will accelerate the cook though the stall). My understanding of the stall is that there is a lot of water in meat and the stall is the meat "sweating" this water out. This condenses the brisket flavor, where the foil before the stall traps the moisture and turns brisket into roast beef. The moisture in a brisket is the rendered collegen, the connective tissue in the meat, that provides both the tenderness and the mositure in brisket. The best advice I would give anyone who is cooking brisket, use a probe thermo only to watch for the stall (not the 160 degree stall the ~180 degree stall). Wait for the stall to stop then go check the meat with a probe. If it wasn't done, then wait 30-60 mins or 5 degrees the recheck. Do until tender and then pull and rest. I ran my brisket at 245-270 this weekend, I like 250 a little better for briskets than 225. __________________ Current Smoker: Char-Griller Kamado