Brisket Temps - Page 2

JS-TX · 01-02-2013, 11:09 AM

Yep, I see that.

didisea · 01-02-2013, 11:13 AM

Are you wet aging your briskets? Letting them age in the cryo for 30-45 days helps with the tenderness. I also agree with the others in that separating the point and flat when you take the brisket off is probably where you are losing a lot of moisture. Add some beef broth to your brisket when you foil and use your thermapen to probe it through the foil for the "buddah" feel. It's done when it feels done irregardless of the temp.

mawil1013 · 01-02-2013, 11:35 AM

IMHO it seems those who use the flats sold for corned beef have dry issues. So only use packer cuts, leave almost all the fat on. I never foil , never cook direct over coals, always use a temp probe and always take off cooker at 192F, then I'll foil and let sit in a ice chest up to 12 hours.

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dano · 01-02-2013, 03:48 PM

250, inject, 165 wrap in BP, off when tender, rest in a dry cooler for at least 2 hours.

Enkidu · 01-02-2013, 04:00 PM

I haven't wrapped in a while, but I thought the point of wrapping was to get the brisket past the stall. If that is correct, then don't you wrap once it hits the stall (wherever that may be, as it is different from brisket to brisket) not automatically once it hits a particular temperature?

Also, the reason I stopped using foil was because I felt the bark wasn't as crispy as I like. For those of you who do use foil, what do you do to get a nice bark? Do you remove from the foil at the end to crisp it up?

mawil1013 · 01-02-2013, 04:23 PM

Quote:

Originally Posted by Enkidu

I haven't wrapped in a while, but I thought the point of wrapping was to get the brisket past the stall. If that is correct, then don't you wrap once it hits the stall (wherever that may be, as it is different from brisket to brisket) not automatically once it hits a particular temperature?

Also, the reason I stopped using foil was because I felt the bark wasn't as crispy as I like. For those of you who do use foil, what do you do to get a nice bark? Do you remove from the foil at the end to crisp it up?

I understand foiling a slab of ribs as they don't have much fat, but can't figure why foil a packer cut? I do understand foiling those crappy corned beef flats but I don't understand why anyone would q one of those.

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The Biz · 01-02-2013, 06:43 PM

I normally go full smoke for the full time (no wrap) about 1hr per pound at 225. Afew times during the smoke I will raise the heat up to 275-300 to help "melt in" some of the pad. Works well for me.

Blutch · 01-02-2013, 10:40 PM

what is "BP?"

Swamp Donkeyz BBQ · 01-02-2013, 10:45 PM

Butcher paper.

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Bludawg · 01-02-2013, 10:45 PM

Bovine placenta!

01-02-2013, 11:35 AM	#18
mawil1013 Knows what a fatty is. Join Date: 07-26-12 Location: Gastonia, NC Downloads: 0 Uploads: 0	IMHO it seems those who use the flats sold for corned beef have dry issues. So only use packer cuts, leave almost all the fat on. I never foil , never cook direct over coals, always use a temp probe and always take off cooker at 192F, then I'll foil and let sit in a ice chest up to 12 hours. Sent from my Nexus 4 using Tapatalk 2 __________________ The Practical BBQ'r!

01-02-2013, 03:48 PM	#19
dano Knows what a fatty is. Join Date: 02-09-11 Location: Trappe, PA. Downloads: 0 Uploads: 0	250, inject, 165 wrap in BP, off when tender, rest in a dry cooler for at least 2 hours. __________________ Assassin Smoker Blue Weber Performer

01-02-2013, 04:00 PM	#20
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles Downloads: 0 Uploads: 0	I haven't wrapped in a while, but I thought the point of wrapping was to get the brisket past the stall. If that is correct, then don't you wrap once it hits the stall (wherever that may be, as it is different from brisket to brisket) not automatically once it hits a particular temperature? Also, the reason I stopped using foil was because I felt the bark wasn't as crispy as I like. For those of you who do use foil, what do you do to get a nice bark? Do you remove from the foil at the end to crisp it up? __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

01-02-2013, 06:43 PM	#22
The Biz Got rid of the matchlight. Join Date: 12-21-12 Location: Duncanville, TX Downloads: 0 Uploads: 0	Briskit Temp I normally go full smoke for the full time (no wrap) about 1hr per pound at 225. Afew times during the smoke I will raise the heat up to 275-300 to help "melt in" some of the pad. Works well for me.

01-02-2013, 10:40 PM	#23
Blutch Full Fledged Farker Join Date: 11-22-06 Location: Oklahoma City Downloads: 0 Uploads: 0	what is "BP?" __________________ >>>>>>>>>> GOSM Regular GOSM Wide Body UDS and another on the way

01-02-2013, 11:09 AM	#16
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	Yep, I see that.

01-02-2013, 11:13 AM	#17
didisea On the road to being a farker Join Date: 11-09-11 Location: Everett, WA Downloads: 1 Uploads: 0	Are you wet aging your briskets? Letting them age in the cryo for 30-45 days helps with the tenderness. I also agree with the others in that separating the point and flat when you take the brisket off is probably where you are losing a lot of moisture. Add some beef broth to your brisket when you foil and use your thermapen to probe it through the foil for the "buddah" feel. It's done when it feels done irregardless of the temp.

01-02-2013, 10:45 PM	#24
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Butcher paper. Sent from my iPhone using Tapatalk

01-02-2013, 10:45 PM	#25
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Bovine placenta! __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC