Need some help !!!!! Fire almost died!

dupemaster · 12-27-2012, 08:13 AM

Ok guys I committed sins! Cooking a 14.5 lb brisket that i put on at 8:30 last night. Went to sleep and thought I had set a alarm for every couple hours but looks like I forgot one.

I've got a brisket in a the smoker temp went down to 160 while the brisket was also at 160. Got the fire stoked back up, but is there any thing else I can do? I'm supposed to bring this to our work potluck in 5 hours.

aawa · 12-27-2012, 08:16 AM

Wrap in foil to help it get through the stall. You can also throw it in the oven and finish it in there so you don't have to worry about temps going down.

The_Kapn · 12-27-2012, 08:20 AM

With the time remaining, you are gonna be rushed no matter what you do.

It should have plenty of smoke flavor by now, so I would foil it with some Jus or beef broth and into the oven at 325 or more.
Monitor temps, probe for doneness, and try to get some time in a cooler or warm oven.

Good Luck!

TIM

Arlin_MacRae · 12-27-2012, 08:23 AM

^^^^^This! And good luck!

dupemaster · 12-27-2012, 08:35 AM

Thanks guys. I got it foiled and added some beef broth. Smoker temp is at 300 now and I'll sit and watch to make sure it stays there.

Bludawg · 12-27-2012, 09:46 AM

Quit being lazy and relying on techno junk and actually tend you pit. Hey you asked. There is but one excuse for letting the fire go out and that would be a to much giggle water induced coma. Man up!

JS-TX · 12-27-2012, 10:01 AM

Hey BD, you haven't had your coffee yet?!

Bludawg · 12-27-2012, 11:00 AM

Yes I have, quadruple espresso with 6 sugars. Think I need to switch to de caf???

Arlin_MacRae · 12-27-2012, 01:14 PM

Maybe you could benefit from a little "giggle water". We sure could.

dupemaster · 12-27-2012, 09:53 PM

Quote:

Originally Posted by Bludawg

Quit being lazy and relying on techno junk and actually tend you pit. Hey you asked. There is but one excuse for letting the fire go out and that would be a to much giggle water induced coma. Man up!

Lazy because I fell asleep at 2am and didn't wake up because I either didn't set or slept through my super techno junk alarm clock, lazy because I have a thermometer on my pit, or lazy because I checked my brisket at 5am with a thermometer?

Anywho, back to the brisket ! I pulled it off at 8:45 this morning so I could get to work on time. I wasnt happy with how it felt. The point probed tender, but the flat was still a little on the tough side. It was close, maybe only needed another 30 min or so, but I didn't have time.
I wrapped in another layer of foil and then a towel, put it in the cooler and went off to work.

It sat in the cooler for about 2 1/2 hours before lunch time.

The outcome was a good, but not excelent brisket. It was soft and juicy, but the flat was a touch tough. Point was jiggly, but the flat just seemed a little tight.

It was gone in less than a half hour amid a honey baked ham and a smoked turkey form a local bbq jount whitch were hardlt touched by the end of the day.

I was a little upset due to being called away ( whodda thunk you might have to work at work? ) for a bit right after plating my lunch. I only got two slices. It was gone by the time I got back at it.

Every one said it was amazing, but I just wish I could have given them a truly amazing brisket.

Cloudsmoker · 12-27-2012, 10:57 PM

There are only two types of cooks: those who have been there too and those that are lying about it. Part of cooking, at least for me, is learning to master Plan B. Hang in there, dude.

Arlin_MacRae · 12-28-2012, 08:38 AM

You know, if it was gone in under thirty minutes I wouldn't beat myself up TOO much if I were you. We are, alas, our own worst critics. My wife has to tell me to shut the hell up because the meat was great. A lot.
"If only XXX was a little better". HEHE

Congrats on overcoming a difficulty that might have swamped others!

Arlin

Freddy j · 12-28-2012, 08:54 AM

Quote:

Originally Posted by dupemaster

Every one said it was amazing, but I just wish I could have given them a truly amazing brisket.

Another way to look at it is you gave them an outstanding dish that you can make even better (by your standards) next time. Sounds like a pretty good party

dupemaster · 12-29-2012, 01:03 PM

Quote:

Originally Posted by Arlin_MacRae

You know, if it was gone in under thirty minutes I wouldn't beat myself up TOO much if I were you. We are, alas, our own worst critics. My wife has to tell me to shut the hell up because the meat was great. A lot.
"If only XXX was a little better". HEHE

Congrats on overcoming a difficulty that might have swamped others!

Arlin

I gotta thank you guys for that. I'da never cranked the temp up as high in fear of totaly killing it.

DJnKY · 12-29-2012, 01:16 PM

More than likely better than anything they have ever eaten at a bbq joint

12-27-2012, 08:13 AM	#1
dupemaster On the road to being a farker Join Date: 08-11-12 Location: North Bend, WA	Need some help !!!!! Fire almost died! Ok guys I committed sins! Cooking a 14.5 lb brisket that i put on at 8:30 last night. Went to sleep and thought I had set a alarm for every couple hours but looks like I forgot one. I've got a brisket in a the smoker temp went down to 160 while the brisket was also at 160. Got the fire stoked back up, but is there any thing else I can do? I'm supposed to bring this to our work potluck in 5 hours.

12-27-2012, 08:16 AM	#2
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Wrap in foil to help it get through the stall. You can also throw it in the oven and finish it in there so you don't have to worry about temps going down. __________________ ~Ren~ Fat Kids Club Founding Member

12-27-2012, 08:20 AM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	With the time remaining, you are gonna be rushed no matter what you do. It should have plenty of smoke flavor by now, so I would foil it with some Jus or beef broth and into the oven at 325 or more. Monitor temps, probe for doneness, and try to get some time in a cooler or warm oven. Good Luck! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

12-27-2012, 08:23 AM	#4
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	^^^^^This! And good luck! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

12-27-2012, 09:46 AM	#6
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Quit being lazy and relying on techno junk and actually tend you pit. Hey you asked. There is but one excuse for letting the fire go out and that would be a to much giggle water induced coma. Man up! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-27-2012, 08:35 AM	#5
dupemaster On the road to being a farker Join Date: 08-11-12 Location: North Bend, WA	Thanks guys. I got it foiled and added some beef broth. Smoker temp is at 300 now and I'll sit and watch to make sure it stays there.

12-27-2012, 10:01 AM	#7
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	Hey BD, you haven't had your coffee yet?!

12-27-2012, 11:00 AM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Yes I have, quadruple espresso with 6 sugars. Think I need to switch to de caf??? __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-27-2012, 01:14 PM	#9
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Maybe you could benefit from a little "giggle water". We sure could. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge Last edited by Arlin_MacRae; 12-28-2012 at 08:33 AM..

12-27-2012, 10:57 PM	#11
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	There are only two types of cooks: those who have been there too and those that are lying about it. Part of cooking, at least for me, is learning to master Plan B. Hang in there, dude. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

12-28-2012, 08:38 AM	#12
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	You know, if it was gone in under thirty minutes I wouldn't beat myself up TOO much if I were you. We are, alas, our own worst critics. My wife has to tell me to shut the hell up because the meat was great. A lot. "If only XXX was a little better". HEHE Congrats on overcoming a difficulty that might have swamped others! Arlin __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

12-29-2012, 01:16 PM	#15
DJnKY On the road to being a farker Join Date: 06-12-12 Location: Louisville,KY	More than likely better than anything they have ever eaten at a bbq joint __________________ Homemade offset stick-burner, UDS -- sorta slow Deltatrak , Maverick ET-732