The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-26-2005, 12:10 PM   #1
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default Brisket suggestions?

OK my 7 lb. flat briskets have been on since 4:30 am. It's now 12:10 pm. Both are right at 160 degrees internal temp. The problem is they have been at that temp for close to 90 minutes to 2 hours now. Pit temp is about 235 degrees. What's the deal? Why aren't these things moving on towards 170 so I can foil them? Any suggestions? Thanks!
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 02-26-2005, 12:14 PM   #2
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Welcome to the "hang" point.

Be patient Grasshopper! :D
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 02-26-2005, 12:16 PM   #3
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DFLittle
Welcome to the "hang" point.

Be patient Grasshopper! :D
LOL! OK, maybe I'll fire it up good and tell the wife to wake me if the low pit temp alarm goes off on the Nu-Temp! LOL! I'm beat!
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 02-26-2005, 12:19 PM   #4
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

If you've got all these hours in the smoke and you have to have the brisket at a set time: consider taking it out now, foiling, and putting in the oven at abou 250-275 - I almost guarantee it'll take off within 3- minutes and be at 180 or better inside an hour.

Just a suggestion!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 02-26-2005, 12:28 PM   #5
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

The plan is to eat dinner at 6pm. That's 5 1/2 hours from now. What do you think? How long is this hang point going to last?
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 02-26-2005, 12:33 PM   #6
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

hang points can last up to 3 -3.5 hours... then they climb 2-4 degrees every 10-15 minutes. Once you break 5 degrees past the hang point. DO NOT GO TO SLEEP!!!! You in the home stretch.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 02-26-2005, 02:07 PM   #7
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Now you tell me! LOL! Fell asleep when they were at 166... woke up about 45 minutes later to a 190 degree pit temp and 161 degree briskets! DAMN!!! I've GOT to stay awake!
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 02-26-2005, 02:11 PM   #8
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Wrap them in foil, put them in a 250 degree oven set your probe for 185 and get some sleep. Won't be any fun if you can't stay awake to see folx enjoying your meat!!!
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 02-26-2005, 02:39 PM   #9
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Mista's right. Foil them, put'em in the oven and go to sleep. they got plenty of smoke now anyway. Only think i would do different is set the oven to 225.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 02-26-2005, 02:49 PM   #10
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

I'm farkin DONE! I foiled them, lowered them in the smoker and cranked up the fuel. They shot from mid 160's to 183 in a matter of ten minutes! I took em out and coolered them!

Around 5:30, I'll take the ribs out of foil and put on the gas grill for a quick glaze of Q sauce and serve 'em up with some sliced brisket at 6!

What a nice mess to clean up... then I shower and catch a couple of hour's sleep if possible while my wife cleans house! I've done my work for the day, damn it!
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 02-27-2005, 07:50 AM   #11
jeffsasmokin
Full Fledged Farker
 
Join Date: 08-26-04
Location: Stuart, Florida
Downloads: 0
Uploads: 0
Default

OK, Jeff............you should be good and rested now............what's the verdict?
__________________
"Chance Favors The Prepared Mind"

Modified Bandera
Charmglow All Stainless Gas
CB 26 1/2" Kettle
ECB
Fabricated All-Wood Burn Barrel
BC Select Outdoor Fryer
jeffsasmokin is offline   Reply With Quote


Unread 02-28-2005, 02:34 PM   #12
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

I posted in my "splits" thread but here's a brief summary:

Ribs were outstanding but the brisket had a bit too much smoke flavor to them. Had nearly a half inch smoke ring on the meat. Looked pretty but I think it made some of the smaller ends of the meat a bit harsh. Moisture-wise, it couldn't get much better! It was a lot better than the first one I did in early February when the brisket came out a bit dry.

Next time, I'll not let the pit temps drop below 200 by me falling asleep! That should mean I'm keeping charcoal on them rather than having to try to quickly raise the temp by tossing in splits of hickory! Lessons learned...
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 02-28-2005, 03:37 PM   #13
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Downloads: 0
Uploads: 0
Default

Welcome to the wonderful world of brisket smoking
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Unread 03-01-2005, 07:54 AM   #14
nucleargeek
Full Fledged Farker
 
nucleargeek's Avatar
 
Join Date: 10-15-04
Location: Midlothian, TX
Downloads: 0
Uploads: 0
Default

I never pull my brisket from the smoke. I've found that 1 to 1.5 hrs per pound for whole brisket works perfect. Never had a problem with being too dry or too smokey. I use mesquite wood for brisket and leave it in the smoker the entire time for the extra thick and chewy bark. 1/2 inch smoke ring is ALWAYS the norm for me. My guests rave about it. A 3 to 4 hour hang time on the temp is about right. Hang in there dude. Nobody said smoking was easy!
__________________
Vance
Smokin Kro's BBQ
NB Bandera
If God didn't want us to eat animals, he wouldn't have made them outta meat!
nucleargeek is offline   Reply With Quote


Unread 03-01-2005, 10:16 AM   #15
tommykendall
Quintessential Chatty Farker
 
tommykendall's Avatar
 
Join Date: 08-13-03
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Nobody said smoking was easy!
Neither is pimpin' I know very well about lengthy hang time times. Stared at a farking nu-temp at Phil's for like 2-3 hours at like 1:30AM before it budged a degree.
__________________
tk
PitBitch
tommykendall is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Thanks to all for Coffee Brisket suggestions. See the Brisket The Smokin Texan Q-talk 17 04-18-2011 04:57 PM
Suggestions for smoking a small brisket? Oldyote Q-talk 8 04-02-2011 12:52 AM
Thoghts and suggestions on my first brisket pdxRandy Q-talk 19 09-16-2009 10:03 AM
Competition Brisket Suggestions The Giggler Competition BBQ 35 09-05-2007 07:49 PM
Suggestions for Brisket Delivery Jeff_in_KC Q-talk 14 12-17-2006 02:31 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:14 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts