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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-08-2013, 08:27 AM | #1 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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HELP! Set It And Forget It My @ss
My usually reliable 18" WSM let me down (because we all we know it isn't the cook ) and it looks like I will be doing my first hot and fast 16 lb. brisket.
I started my fire around one (CDT) this morning and went to bed when the temp was at 225 and still climbing to my set temp of 275 using an Auber temp controller. I woke up about about 7:30 to a pit temp of 190. The IT of the brisket is 145. I was hoping to have this done by Noon and be ready to eat by three. Anyone have an opinion on time and temps to accomplish this? I guess foiling or butcher paper will be happening. Thanks in advance.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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09-08-2013, 08:30 AM | #2 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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A lot of guys looooow cook a brisket pretty regularly. I'm guessing you have enough smoke on it. I think I'd just wrap it and bring up the temp to 300 to finish it. You might even consider just moving it to the oven.
What's the current internal meat temp?
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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09-08-2013, 08:36 AM | #3 |
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
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The int would be a big missing clue
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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09-08-2013, 08:38 AM | #4 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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I just went out and checked. The IT of the brisket is 145, so I guess I had some heat on it overnight.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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09-08-2013, 08:40 AM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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If the bark looks OK then foil it and crank the heat or put it in the oven. If the bark needs more time get the WSM up to 300 and foil it when the bark looks OK.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-08-2013, 09:01 AM | #6 | |
is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Quote:
!
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Horizon 24" X 48" Marshal RD Special Offset |
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09-08-2013, 09:06 AM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Foil is a tool, not a rule.... and it sounds like you need it for this cook. Give it a shot and see how fast it tenders up.
Worst case, you can always call 1-800-Dominos about 2:30.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-08-2013, 09:39 AM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Put the spurs to it, 325F and get it cooking. When the color is right, wrap and keep it going, it will then need to rest on the counter at least 1 hour, 2 is better
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-08-2013, 10:35 AM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Never trust a sleazy blower with your meat! If there is a fire in the pit you need to be up. Me I'm to old for all them long hrs so H&F is the rule.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-08-2013, 10:49 AM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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As to why not set and forget a WSM.
First, what fuel did you use? Lump can burn down pretty fast when you get up to 275. Second, ash build up can reduce the airflow enough to cause a problem, even with lump. It gets worse with Kingsford blue briquettes. Hope things work out for you. Very good advise to wrap and crank up the heat.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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09-08-2013, 11:57 AM | #11 | |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Quote:
I wrapped it an hour ago and it is coming along nicely. Bluedawg almost had me talked into doing one hot and fast anyway so we will see how tender it is. Thanks for the advice everyone!
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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09-08-2013, 12:12 PM | #12 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
I abandoned Low & Slow after one particularity agonizing Brisket. NOW... I get up, fire up the Offset and get Briskets & Butts done before the evening meal. |
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09-08-2013, 12:14 PM | #13 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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How's it coming JP?
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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09-08-2013, 12:21 PM | #14 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I'll take my sleazy blower all day long and sleep like a baby. PitMaster IQ
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09-08-2013, 12:22 PM | #15 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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My WSMs work great w/o any temp controllers. I'm not knocking them, I just haven't needed to use them with the WSM, and I do get "some" sleep at night. Once my WSM temps get set, they usually stay where I want it to the end... if the weather conditions are not bad. In that case, I have to be a little more diligent about tending the pit. For me, the perfect "set and forget" scenario lets me get a few hours of sleep so that I'm not dead beat in the morning. Other than that, I fully expect to have to do a little pit-tending when I cook.
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