total noob ? here

Norm! · 12-31-2010, 03:58 PM

Ok I'm doing my first packer brisket, It was 15 lbs before I trimmed the fat cap down. It was on the UDS at 8 am at 250f and held pretty much steady, the internal temps are already at 190f. it is near 2 oclock here now. thats only 6 hrs and I'm starting to worry, I have read the post that say its done when its done, use a probe slides like butta....so my question is, what do you use as a probe? I tried a butter knife, and then questioned should the blade be with or against the grain? I'm sure glad I can ask yall and thanks for the input!

LMAJ · 12-31-2010, 04:05 PM

Hi Norm - I use my thermo as a probe. Check your temps in a few other places in your brisket - you may be in a fat pocket. Six hours seems pretty shoty for a 15 pounder.

Kevin · 12-31-2010, 04:10 PM

Lynn makes a good point Norm. Check that brisket in a few more places. I also use a temperature probe to check for "feel". What type of thermometer are you using to monitor your pit temp? If you've got a short stem thermo at the outer edge of your grate, the center grate temp could be quite a bit hotter than your thermo is reading.

K I N G P I N · 12-31-2010, 04:22 PM

If you do not have a probe, use a kabob stick, metal or bamboo. It should slide in easily with vet little resistance when done.

Norm! · 12-31-2010, 04:23 PM

well ive got short stemmed thermos 3" at the side of the grate and at the dome lid (walmart cheapo lid) they do read a little low by 10 degrees when checked with boil water, the meat probes are maverick et-901, i have 2 of them 1 in the point and one in the flat, they are reading within a degree of each other, the 6 hours seems to short to me as well thats why I'm askin the pros!

R2Egg2Q · 12-31-2010, 05:04 PM

That seems pretty quick for a brisket that size cooking steadily at 250. The temp in the flat is more important than the temp in the point (particularly if you're going to cube the point and make burnt ends). Where did you stick the probe into the flat? I believe it should be inserted so the point of the probe ends up in the middle of the thickest part of the flat.

Lots of great info in Bigabyte's brisket tutorial.

Smokin Mike · 12-31-2010, 05:05 PM

I would just take out the maverick probes, and start probing,if it goes in nicely, or close, wrap it up in foil, and stick it in a cooler, wrapped again with a old coat, or something. you can warm up the cooler with hot water for a while and take the water out.

letting the brisky hang out for hours will do nothing but make it more tender, and better.

sounds like you did a hot and fast to me, and didn't know it. I like briskets hot and fast, and starting to learn how to do them, I used to be a low and slow guy.

Norm! · 12-31-2010, 05:18 PM

Im going to go probe it with a wooden big giant toothpick thing. If it easy...gonna wrap it up and let it sit in a ice chest, in the mean time the Fatty, sausage moinks, and smoke keep makin me too hungry!

FretBender · 12-31-2010, 05:27 PM

Keep a log of what happened as far as temps, times, etc so next time you can compare. I keep a short log of almost every cook.

Norm! · 12-31-2010, 05:45 PM

Quote:

Originally Posted by FretBender

Keep a log of what happened as far as temps, times, etc so next time you can compare. I keep a short log of almost every cook.

That a great idea, I do that for my homebrewing! thanks for all the help!! this forum is the best!

Norm! · 12-31-2010, 05:53 PM

one last question......is it easy to over cook a brisket?

LMAJ · 12-31-2010, 06:13 PM

Quote:

Originally Posted by Norm!

one last question......is it easy to over cook a brisket?

yeppers

sitnfat · 12-31-2010, 06:26 PM

how do you know the smoker temp was 250 I know on mine my gauge temp and actual grate temp are quite a bit differant about a 100 degrees so you may have been hotter than 250. I lightly trim my 14 pounders and at 275 they are done in about 7-8 hours

Norm! · 12-31-2010, 06:45 PM

Quote:

Originally Posted by sitnfat

how do you know the smoker temp was 250 I know on mine my gauge temp and actual grate temp are quite a bit differant about a 100 degrees so you may have been hotter than 250. I lightly trim my 14 pounders and at 275 they are done in about 7-8 hours

think I'm going to pull it, foil the flat, cut up the point and sauce it for a bit....the way it looks, with all the input it seems like my grate temp is way higher than I think....I appreciate all the help! thanks to all....I'll post the results tomorrow!

mostwanted · 12-31-2010, 11:51 PM

sounds to me like your temps were higher than what the thermometers were reading. With a 15lb brisket. If your thermometers are too close to the meat, you will get a lower temp reading. I use 3 thermmometers on my UDS: 1 3" probe between my cooking racks, 1 in the dome, and a mavrik somewhere away from the food on the upper rack. The only thermometer that I trust is the Tel-tru between the racks but if I got a full smoker it may not be accurate either. Usually, between the 3 I can get pretty close to my target temps.

12-31-2010, 03:58 PM	#1
Norm! Is lookin for wood to cook with. Join Date: 10-30-10 Location: kern California	total noob ? here Ok I'm doing my first packer brisket, It was 15 lbs before I trimmed the fat cap down. It was on the UDS at 8 am at 250f and held pretty much steady, the internal temps are already at 190f. it is near 2 oclock here now. thats only 6 hrs and I'm starting to worry, I have read the post that say its done when its done, use a probe slides like butta....so my question is, what do you use as a probe? I tried a butter knife, and then questioned should the blade be with or against the grain? I'm sure glad I can ask yall and thanks for the input!

12-31-2010, 04:05 PM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Hi Norm - I use my thermo as a probe. Check your temps in a few other places in your brisket - you may be in a fat pocket. Six hours seems pretty shoty for a 15 pounder. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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

12-31-2010, 04:10 PM	#3
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Lynn makes a good point Norm. Check that brisket in a few more places. I also use a temperature probe to check for "feel". What type of thermometer are you using to monitor your pit temp? If you've got a short stem thermo at the outer edge of your grate, the center grate temp could be quite a bit hotter than your thermo is reading. __________________ Kevin Last edited by Kevin; 12-31-2010 at 04:10 PM.. Reason: sp

12-31-2010, 04:22 PM	#4
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY	If you do not have a probe, use a kabob stick, metal or bamboo. It should slide in easily with vet little resistance when done. __________________ XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

12-31-2010, 05:04 PM	#6
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	That seems pretty quick for a brisket that size cooking steadily at 250. The temp in the flat is more important than the temp in the point (particularly if you're going to cube the point and make burnt ends). Where did you stick the probe into the flat? I believe it should be inserted so the point of the probe ends up in the middle of the thickest part of the flat. Lots of great info in Bigabyte's brisket tutorial. __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

12-31-2010, 04:23 PM	#5
Norm! Is lookin for wood to cook with. Join Date: 10-30-10 Location: kern California	well ive got short stemmed thermos 3" at the side of the grate and at the dome lid (walmart cheapo lid) they do read a little low by 10 degrees when checked with boil water, the meat probes are maverick et-901, i have 2 of them 1 in the point and one in the flat, they are reading within a degree of each other, the 6 hours seems to short to me as well thats why I'm askin the pros!

12-31-2010, 05:05 PM	#7
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	I would just take out the maverick probes, and start probing,if it goes in nicely, or close, wrap it up in foil, and stick it in a cooler, wrapped again with a old coat, or something. you can warm up the cooler with hot water for a while and take the water out. letting the brisky hang out for hours will do nothing but make it more tender, and better. sounds like you did a hot and fast to me, and didn't know it. I like briskets hot and fast, and starting to learn how to do them, I used to be a low and slow guy. __________________ Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge

12-31-2010, 05:18 PM	#8
Norm! Is lookin for wood to cook with. Join Date: 10-30-10 Location: kern California	Im going to go probe it with a wooden big giant toothpick thing. If it easy...gonna wrap it up and let it sit in a ice chest, in the mean time the Fatty, sausage moinks, and smoke keep makin me too hungry!

12-31-2010, 05:27 PM	#9
FretBender Full Fledged Farker Join Date: 02-13-10 Location: Milwaukee, WI	Keep a log of what happened as far as temps, times, etc so next time you can compare. I keep a short log of almost every cook. __________________ Blues, BBQ and Homebrew!

12-31-2010, 05:53 PM	#11
Norm! Is lookin for wood to cook with. Join Date: 10-30-10 Location: kern California	one last question......is it easy to over cook a brisket?

12-31-2010, 06:26 PM	#13
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	how do you know the smoker temp was 250 I know on mine my gauge temp and actual grate temp are quite a bit differant about a 100 degrees so you may have been hotter than 250. I lightly trim my 14 pounders and at 275 they are done in about 7-8 hours __________________ Rub Won Out BBQ Team,Brisket 180 club

12-31-2010, 11:51 PM	#15
mostwanted Got Wood. Join Date: 02-16-10 Location: Independence, MO (kansas City)	sounds to me like your temps were higher than what the thermometers were reading. With a 15lb brisket. If your thermometers are too close to the meat, you will get a lower temp reading. I use 3 thermmometers on my UDS: 1 3" probe between my cooking racks, 1 in the dome, and a mavrik somewhere away from the food on the upper rack. The only thermometer that I trust is the Tel-tru between the racks but if I got a full smoker it may not be accurate either. Usually, between the 3 I can get pretty close to my target temps.

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