Anyone really sharing secrets?

[Ron_L]

Thanks for sharing...

I have a question...

Originally Posted by Gig'em99

Get your brisket to 185 to 195 degrees, throughout. Keep it there for no less than 3 hours. I use a warmer box.

What type of warmer box?

[Gig'em99]

Originally Posted by Ron_L

Thanks for sharing...

I have a question...



What type of warmer box?

It's a box that is built right on top of my fire box. (Off set smoker). I can regulate the temp via some baffles. So, the brisket is wrapped by this time, probably for several hours already. I try to keep my warmer 40-50 degrees cooler than my main chamber, or right in the 185 range, for obvious reasons, based on my technique.

Also, if my stabilized brisket starts dropping temp, it's wrapped, so I just put it back in the cooker. It's all about maintaining that range/time.

[Ron_L]

Originally Posted by Gig'em99

It's a box that is built right on top of my fire box. (Off set smoker). I can regulate the temp via some baffles. So, the brisket is wrapped by this time, probably for several hours already. I try to keep my warmer 40-50 degrees cooler than my main chamber, or right in the 185 range, for obvious reasons, based on my technique.

Also, if my stabilized brisket starts dropping temp, it's wrapped, so I just put it back in the cooker. It's all about maintaining that range/time.

Thanks... Most cooks won't have the luxury of a warming box like that, so maintaining that temp range could be a challenge.That's why you see a lot of cooks taking the brisket to the pint where itis done and then holding it in a cooler or Cambro.

[Gig'em99]

Done plenty without a warmer box too. You can maintain that temp by moving it from cooker to holding container. It's not that burdensome. No more so than add wood to the firebox.

Doing it at home can be achieved by using an oven.

[jmoney7269]

I agree about the technique is cool to discuss, but alot of comp guys just won't give up their flavor profile. As far as my brisket goes, I cook it @275-350 depending on what I gotta get done. Cook it till it probes tender no matter what the internal is. I regularly take them to 210 with stellar results. 4 hr rest in the Cambro 300. You want it tender and juicy no matter what. IMO with brisket if you can't cut it with a fork or pull it apart with 1 hand it's tough.

J$ comp brisket precook - YouTube

[Q-Dat]

Originally Posted by cpw

Do you mind sharing your chicken secret with several more brethren? :)

OK well here it is. Like I said its nothing groundbreaking but hopefully it will help take some of the guessing out of what you put in the box.

Skin down in the butter bath(or whatever you are using) until the skin is bite through tender. How do you know that the skin is bite through tender? Well you could take a bite out of it, but that might not look good to the judges. There is a way that you can tell without biting it.

When you think they are close take both index fingers and press down on a thigh. Try to stretch the skin by moving your fingers away from each other.

If the skin stretches and then snaps back into shape, its not ready.

If the skin stretches and slowly shrinks back, its almost ready.

If the skin stretches and hardly shrinks back, or not at all, or if it starts to tear its ready. From here on you have to handle the thighs VERY gently. No tongs! I use brown cotton gloves with nitrile rubber gloves over them. I put them on the pit at high INDIRECT heat to get them to brown before saucing.

Every time I do this the skin is bite through with no scraping.

Hopefully this is not considered a highjack since it goes with the theme of the OP.

[timzcardz]

Thanks for sharing.

BUT the real question is, do you cook it fat cap up, or down?

[Outnumbered]

Originally Posted by Gig'em99

Done plenty without a warmer box too. You can maintain that temp by moving it from cooker to holding container. It's not that burdensome. No more so than add wood to the firebox.

Doing it at home can be achieved by using an oven.

I'm a barrel guy. Would you take it to the higher range if you dont use the warmer box?

[jmoney7269]

I know some people that baste in home made honey butter. Good chicken. I have put honey butter under the skin a few times at home and comps but never got any walks with it. But now, dat be a different story

[HeSmellsLikeSmoke]

Originally Posted by Outnumbered

I'm a barrel guy. Would you take it to the higher range if you dont use the warmer box?

I've been thinking that light metal smokers, such as a UDS or WSM could be backed off pretty quickly to 185 degrees so you could hold it right in the smoker. I am gonna give it a try next time.

[Gig'em99]

Originally Posted by Outnumbered

I'm a barrel guy. Would you take it to the higher range if you dont use the warmer box?

Yes I would! I'd take it to 210, like another poster mentioned. Then rest it for several hours in some sort of insulated container. In all likely hood it'll take several hours before it fell below 170. Plenty of time for the proper rendering to take place.

[Gig'em99]

Originally Posted by HeSmellsLikeSmoke

I've been thinking that light metal smokers, such as a UDS or WSM could be backed off pretty quickly to 185 degrees so you could hold it right in the smoker. I am gonna give it a try next time.

Bingo. I'll often do that with my stick burners too. When I feel like an oven is cheating 😜

[bruno994]

I think I finally understood a Pitmaster T post!

[Gig'em99]

Originally Posted by timzcardz

Thanks for sharing.

BUT the real question is, do you cook it fat cap up, or down?

Both! But I don't turn it during the cook. Lately I've been going cap down. Normally I'm equally happy with the results. IMO it doesn't make a dimes worth of difference.

[Gig'em99]

Originally Posted by Q-Dat

Hopefully this is not considered a highjack since it goes with the theme of the OP.

Nope, my intent was to have either the concept itself discussed or if people want to divulge anything, there will be plenty of appreciative brethren.

I think everyone generally accepts that seasonings and flavor profiles are off limits. I'll share basics, but my competition process for seasoning and flavoring is my own too.