ブタ
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 > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 07-29-2013, 02:41 PM   #1
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Downloads: 0
Uploads: 0
Default Brisket

I have been working hard on improving my brisket and one thing seems to still give me trouble, holding brisket. My first attempts I think I would cook to a correct doneness but did not vent before putting into a cooler resulting in a brisket that was too done. Now I am venting the brisket, but maybe I am allowing it to cool to much, still resulting in dry brisket. Any tips on holding brisket would be very helpful.
McEvoy AZ is offline   Reply With Quote


Unread 07-29-2013, 04:03 PM   #2
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

Inject your brisket with phosphates (ie: FAB B, Butchers etc.) to hold on to moisture and vent it for 10 minutes before putting it into you cooler or cambro.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is online now   Reply With Quote


Unread 07-29-2013, 04:07 PM   #3
pegraves
Got rid of the matchlight.
 
pegraves's Avatar
 
Join Date: 02-02-11
Location: Tempe, Arizona
Downloads: 0
Uploads: 0
Default

How are you cooking your brisket? That might help us figure out what may be going wrong with your cook. Holding should not result in your brisket drying out. Something else is amiss.
pegraves is offline   Reply With Quote


Unread 07-29-2013, 04:21 PM   #4
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Downloads: 0
Uploads: 0
Default

I have cooked both hot and fast at 350 degrees and lowers at 260 degrees. Both cases I cook to around 203 degrees before pulling. I start checking for being done about 195 degrees. I cook till the probe easily slides in across the grain. I do wrap at about 160 degrees with about 1/4 cup of beef broth. I also use an injection that has phosphates. Just seems to be something I am missing. I really thought it might be the quality of meat but I cook choise cab briskets.
McEvoy AZ is offline   Reply With Quote


1 members found this post helpful.
Unread 07-29-2013, 04:39 PM   #5
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

I like to vent mine so that it stops the cooking process, but is still difficult to handle when I remove it from my Cambro. The time of this will vary based on several different variables--size/thickness of brisket, ambient temperature, temp of Cambro before putting it in, etc.
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 07-29-2013, 04:40 PM   #6
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pegraves View Post
Holding should not result in your brisket drying out.
It will if it is held so long it begins to cool considerably.
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 07-29-2013, 05:31 PM   #7
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Downloads: 0
Uploads: 0
Default

I let my last one cool to 190 degrees and it seemed to cool way to fast. With in one hour it cooled to around 160 degrees.
McEvoy AZ is offline   Reply With Quote


Unread 07-29-2013, 09:00 PM   #8
djqualls
Full Fledged Farker

 
djqualls's Avatar
 
Join Date: 03-08-10
Location: Tecumseh, OK
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by musicmanryann View Post
I like to vent mine so that it stops the cooking process, but is still difficult to handle when I remove it from my Cambro. The time of this will vary based on several different variables--size/thickness of brisket, ambient temperature, temp of Cambro before putting it in, etc.

Ryan, Please tell us more! I think Technique, rubs, injections, cutting technique would be a good start!
__________________
The American Dream BBQ Team

Jambo J5 "The Dream Maker"
Old Hickory ACE BP
Gateway "Insane" Can
3x FEC100's
Cookshack Charbroiler
Lagre Big Green Egg
djqualls is offline   Reply With Quote


Thanks from:--->
Unread 07-29-2013, 10:11 PM   #9
CBQ
is One Chatty Farker

 
CBQ's Avatar
 
Join Date: 01-11-09
Location: Cumberland, RI
Downloads: 0
Uploads: 0
Default

When you put it in the cooler, is it wrapped or just sitting in there? Wrap in foil before it goes in the cooler. You shouldn't need to vent.
__________________
Chris
ZBQ Competition BBQ Team, Rhode Island
"The Most Dangerous Team in BBQ" - Jon Vallone
www.teamzbq.com

KCBS, KCBS CBJ, NEBS
CBQ is online now   Reply With Quote


Unread 07-29-2013, 10:53 PM   #10
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy View Post
Inject your brisket with phosphates (ie: FAB B, Butchers etc.) to hold on to moisture and vent it for 10 minutes before putting it into you cooler or cambro.
This^. I've cooked a lot of CAB briskets, some of them good, some of them not so much. It's all about the marbling, CAB doesn't necessarily equate to good briskets IMO.
JS-TX is offline   Reply With Quote


Unread 07-29-2013, 10:57 PM   #11
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Downloads: 0
Uploads: 0
Default

I wrapped when at 160 degrees, then vent when I take off the smoker before putting in the cooler. I believe I am only letting it vent for about ten minutes. Are you suggesting I re wrap after it comes off the smoker.
McEvoy AZ is offline   Reply With Quote


Unread 07-30-2013, 05:35 AM   #12
roksmith
is one Smokin' Farker
 
Join Date: 04-21-09
Location: Marietta, Ohio
Downloads: 0
Uploads: 0
Default

Try experimenting around with when you wrap. Consider a steak taken to 160 degrees. It's well done and the moisture has already been pushed out. Try wrapping earlier. I like to wrap at around 140-145.. still medium and juicy.
Also.. when you vent.. vent it until the internal temp equalizes and just begins to drop. That should be enough to stop the cooking process. Then unwrap and let it rest 15-20 minutes before you slice.. this should lessen the amount of juice you lose when you slice.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote


Unread 07-30-2013, 08:37 AM   #13
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Downloads: 0
Uploads: 0
Default

I am going to try wrapping at 140. After you vent until the temp just starts to drop, do you:

1) wrap in a towel and place in your cooler
2) wrap in a towel and place on the counter or table
3) just place in the cooler only wrapped in the tin foil
McEvoy AZ is offline   Reply With Quote


Unread 07-30-2013, 08:55 AM   #14
INmitch
Take a breath!

 
Join Date: 04-28-09
Location: decatur, IN
Downloads: 0
Uploads: 0
Default

I hold them in a smaller cooler (28 qt). I don't vent but....I've probably already poked 8-10 holes in the foil from checking them before they go in. My $.02
__________________
Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"
INmitch is offline   Reply With Quote


Unread 07-30-2013, 09:21 AM   #15
Vindii
Got Wood.
 
Join Date: 02-15-11
Location: West Allis, WI
Downloads: 0
Uploads: 0
Default

I vent brisket 20 minutes and butts 30 minutes. If air temps are normal. If its colder (50's) I would go less.
Vindii is offline   Reply With Quote


Thanks from:--->
Reply

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 09:05 PM.


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