Brisket cherry popping sunday

Sandman4182 · 07-27-2013, 10:21 AM

Ok Brethren im gonna pop my cherry on a brisket tomorrow what do I need to look for, internal temp. smoking time, injection. thanks all

nucornhusker · 07-27-2013, 10:54 AM

Start simple with your first one. I'd say rub with S&P, no injection, and cook until probe tender. When you can slide a thermometer in like it's going into butter, it's done. It can be anywhere between 185 degrees to 215 degrees, so check for tenderness, not temperature.

When done, wrap in foil and and then a towel and put in a warm cooler to rest for 1-2 hours at least. Slice against the grain and enjoy.

Bludawg · 07-27-2013, 11:00 AM

BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

thunter · 07-27-2013, 11:03 AM

Quote:

Originally Posted by nucornhusker

Start simple with your first one. I'd say rub with S&P, no injection, and cook until probe tender. When you can slide a thermometer in like it's going into butter, it's done. It can be anywhere between 185 degrees to 215 degrees, so check for tenderness, not temperature.

When done, wrap in foil and and then a towel and put in a warm cooler to rest for 1-2 hours at least. Slice against the grain and enjoy.

Yep! I agree!

Sandman4182 · 07-29-2013, 06:41 AM

Thats great advice thanks. I got a Flat from the store and its 3.7# I heard that its around 1 1/2 # per hour any truth to that at all. Or should I just throw that out the door and just let it do its thing.

aawa · 07-29-2013, 07:24 AM

Quote:

Originally Posted by Sandman4182

Thats great advice thanks. I got a Flat from the store and its 3.7# I heard that its around 1 1/2 # per hour any truth to that at all. Or should I just throw that out the door and just let it do its thing.

Throw that train of thought out the door. Cook time is completely dependent on how hot you run your fire, and when your piece of meat wants to give up the goods and go probe tender.

SmittyJonz · 07-29-2013, 08:40 AM

So why does everyone own a thermapen then? For Chicken?

Well I don't cuz they cost too much.......I'm still learning Brisket myself - they're good but I'd like Great. In my experiences the ones I put a rub on are always moister/ better tasting.......I like Adkins Western Style.........

aawa · 07-29-2013, 08:55 AM

I use my Thermapen for chicken, steaks, and roasts that aren't cooked until probe tender. Also people on timelines that have to temp out a bunch of meats, home brewers, health inspectors, and cooks/chefs that take the temperature of numerous things throughout the day love the thermapen because 3 secs 20-30times a day vs 30 seconds 20-30times a day saves time and helps get back to the task at hand.

code3rrt · 07-29-2013, 09:02 AM

So Sandman.........How was the cook?
KC

07-27-2013, 10:21 AM	#1
Sandman4182 Got Wood. Join Date: 06-30-13 Location: Green Bay, WI	Brisket cherry popping sunday Ok Brethren im gonna pop my cherry on a brisket tomorrow what do I need to look for, internal temp. smoking time, injection. thanks all

07-27-2013, 10:54 AM	#2
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Start simple with your first one. I'd say rub with S&P, no injection, and cook until probe tender. When you can slide a thermometer in like it's going into butter, it's done. It can be anywhere between 185 degrees to 215 degrees, so check for tenderness, not temperature. When done, wrap in foil and and then a towel and put in a warm cooler to rest for 1-2 hours at least. Slice against the grain and enjoy. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

07-27-2013, 11:00 AM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

07-29-2013, 08:55 AM	#8
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	I use my Thermapen for chicken, steaks, and roasts that aren't cooked until probe tender. Also people on timelines that have to temp out a bunch of meats, home brewers, health inspectors, and cooks/chefs that take the temperature of numerous things throughout the day love the thermapen because 3 secs 20-30times a day vs 30 seconds 20-30times a day saves time and helps get back to the task at hand. __________________ ~Ren~ Fat Kids Club Founding Member

07-29-2013, 09:02 AM	#9
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	So Sandman.........How was the cook? KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

07-29-2013, 06:41 AM	#5
Sandman4182 Got Wood. Join Date: 06-30-13 Location: Green Bay, WI	Thats great advice thanks. I got a Flat from the store and its 3.7# I heard that its around 1 1/2 # per hour any truth to that at all. Or should I just throw that out the door and just let it do its thing.

07-29-2013, 08:40 AM	#7
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	So why does everyone own a thermapen then? For Chicken? Well I don't cuz they cost too much.......I'm still learning Brisket myself - they're good but I'd like Great. In my experiences the ones I put a rub on are always moister/ better tasting.......I like Adkins Western Style.........