HELP! Set It And Forget It My @ss

Porcine Perfection · 09-08-2013, 08:27 AM

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.

nthole · 09-08-2013, 08:30 AM

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?

cirk · 09-08-2013, 08:36 AM

The int would be a big missing clue

Porcine Perfection · 09-08-2013, 08:38 AM

I just went out and checked. The IT of the brisket is 145, so I guess I had some heat on it overnight.

Ron_L · 09-08-2013, 08:40 AM

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.

FireChief · 09-08-2013, 09:01 AM

Quote:

Originally Posted by Ron_L

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.

Yup. And as everybody is saying, don't be afraid to put it in the oven. Nobody will care but you
!

thirdeye · 09-08-2013, 09:06 AM

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.

landarc · 09-08-2013, 09:39 AM

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

Bludawg · 09-08-2013, 10:35 AM

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.

HeSmellsLikeSmoke · 09-08-2013, 10:49 AM

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.

Porcine Perfection · 09-08-2013, 11:57 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

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.

I am using the same setup that I have used many times. Kingsford blue minion method. I do usually wait until it gets to temp before laying down for a bit. Of course the one time I don't...

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!

Ole Man Dan · 09-08-2013, 12:12 PM

Quote:

Originally Posted by Bludawg

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.

Same here. I never put my complete faith in my equipment cruising all night w/o a little maintenance.
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.

jeffturnerjr · 09-08-2013, 12:14 PM

How's it coming JP?

Fwismoker · 09-08-2013, 12:21 PM

Quote:

Originally Posted by Bludawg

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.

I'll take my sleazy blower all day long and sleep like a baby. PitMaster IQ

thunter · 09-08-2013, 12:22 PM

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.

09-08-2013, 08:27 AM	#1
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	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. __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

09-08-2013, 08:30 AM	#2
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	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? __________________ 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.

09-08-2013, 08:36 AM	#3
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	The int would be a big missing clue __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG
	1 members found this post helpful.

09-08-2013, 08:38 AM	#4
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	I just went out and checked. The IT of the brisket is 145, so I guess I had some heat on it overnight. __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

09-08-2013, 08:40 AM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "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

09-08-2013, 09:06 AM	#7
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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. __________________ ~thirdeye~ I Play With Fire and Smoke *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

09-08-2013, 09:39 AM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 __________________ [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]

09-08-2013, 10:35 AM	#9
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

09-08-2013, 10:49 AM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ 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

09-08-2013, 12:14 PM	#13
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	How's it coming JP? __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman

09-08-2013, 12:22 PM	#15
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	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. __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”