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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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12-31-2010, 05:34 PM | #1 |
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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Brisket Help
I'm smoking a small 3.62lb flat on the Weber, and I put it on at 11:30 this morning. Well about an hour ago it was at 160* and hovering. No problem, I've had this happen before. BUT now the temp has dropped to 154 within the past 20 minutes. My weber has been cruising at 225-250 the whole time too.
Is this normal? I have only done a handful of briskets and this is the first time I've had the internal temp drop off like that. Should I just press on? Suggestions? thanks!
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22.5" WSM, Weber OTPlatinum (DA), Weber SJS |
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12-31-2010, 05:35 PM | #2 |
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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BTW, I stuck an instant read into it as well to double check the temp, and it was tough going in.
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22.5" WSM, Weber OTPlatinum (DA), Weber SJS |
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12-31-2010, 05:41 PM | #3 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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It happens. This is when all of the collagen is breaking down, and releasing a lot of liquid, and that can make the temp go down. At this point I usually foil a flat, with 1/4 cup of beef broth, then start probing at about 190*. Good luck!
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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12-31-2010, 05:42 PM | #4 |
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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thanks. I was about to just go ahead and foil it.
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22.5" WSM, Weber OTPlatinum (DA), Weber SJS |
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12-31-2010, 05:54 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Good advice.
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Kevin |
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12-31-2010, 05:57 PM | #6 |
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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Foiled it and put some beef broth in with it, and since it has gone up to 165* Looks like dinner will be a little later than planned, but it's all good!
Thanks again!
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22.5" WSM, Weber OTPlatinum (DA), Weber SJS |
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12-31-2010, 08:14 PM | #7 |
On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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we have success! didn't really get an awesome smoke ring, but the texture and flavor were spot on.
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22.5" WSM, Weber OTPlatinum (DA), Weber SJS |
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Thanks from:---> |
12-31-2010, 08:17 PM | #8 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Nce job.
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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 |
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12-31-2010, 08:21 PM | #9 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Looks good
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-31-2010, 08:33 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Congrats! Looks good!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-01-2011, 05:50 AM | #11 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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A smoke ring and $1.89 will get you a cup of coffee at Denny's. It's the flavor that counts. Glad it worked out.
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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01-01-2011, 05:58 AM | #12 |
is one Smokin' Farker
Join Date: 03-26-08
Location: Virginia
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Everything looks great including the ring.
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Mike Risk is the price you pay for opportunity. SUPPORT OUR TROOPS! |
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01-01-2011, 06:05 AM | #13 |
On the road to being a farker
Join Date: 09-12-10
Location: ST George, Ga
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Looks great!!!!!!!!!!!!!!!
I am hungry just looking at it...........
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01-01-2011, 06:42 AM | #14 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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That looks way better than my first few briskets. Congrats.
__________________
Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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01-01-2011, 07:33 AM | #15 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Nice job on the brisket! Those small flats are harder to get right than a whole packer. Yours looks great!
Happy New Year!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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