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Unread 10-26-2013, 10:49 PM   #16
JazzyBadger
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250º for 9 hours sounds too short a time in my experience.
Biggest indicators on what you're doing wrong will be if the flat is dry, and the fat isn't rendered down then it's undercooked.
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Unread 10-27-2013, 07:53 AM   #17
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It is really hard to get over that mental block of continuing to cook when you already think something is tough, but that is the case with brisket. If it ain't probing yet, it ain't done.
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Unread 10-27-2013, 08:03 AM   #18
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I don't foil typically.
At 250* it normally takes me 12 hours on my drum. I would say that from 185* to probe tender around 200* would probably take another 2 to 3 hours. If you were lifting the lid frequently checking starting at 185*, I doubt you'd ever get there. You're loosing too much heat opening the lid, especially with the flat on top and fat cap down.

Try again. I typically start checking for probe tender around 195* and usually need another 30 mins to 1 hour.

And remember, after you pull, allow to rest for 15 mins to 20 mins before wrapping and into a coooler.
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Unread 10-27-2013, 11:26 AM   #19
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I had to put this question to you guys. I'm going to let my next one ride until it's probe tender but a friend of mine was suggesting pulling it in 190 range and just leaving it wrapped and coasting into the higher temp. From what I've read that's not the most reliable way but what do I know.
Let me know your thoughts please
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Unread 10-27-2013, 11:30 AM   #20
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Quote:
Originally Posted by Thespanishgrill View Post
I had to put this question to you guys. I'm going to let my next one ride until it's probe tender but a friend of mine was suggesting pulling it in 190 range and just leaving it wrapped and coasting into the higher temp. From what I've read that's not the most reliable way but what do I know.
Let me know your thoughts please
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
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Unread 10-27-2013, 11:51 AM   #21
Thespanishgrill
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Just as a point of reference I'm on a wsm would you go fat down or up

Thanks
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Unread 10-27-2013, 12:16 PM   #22
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I would go fat cap down in a WSM. I am not at all sure it matters anymore.

The problem with pulling at 190°F and wrapping in foil and coasting, is that it might well work out sometimes, but, not always. It relies on a couple of factors, one you can control (internal temperature) and the other you can't (meat composition).

For instance...I recently had a cook of a CAB brisket, it was very well marbled and floppy. All indicators were that it was a perfect brisket. I cooked between 290°F and 315°F, it took every bit of 4 hours to hit the stall, and another 6 to push through it. Then it climbed very slowly to 200°F, and it was not at all done. At 14 hours, at high heat, it gave up the ghost, at nearly 215°F. It was juicy, tender, a perfect cook, except is was 9:30 p.m. That brisket would never have made it if I pulled at 190°F.
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Unread 10-27-2013, 12:18 PM   #23
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Quote:
Originally Posted by Thespanishgrill View Post
Just as a point of reference I'm on a wsm would you go fat down or up

Thanks
Fat to the fire.
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Unread 10-27-2013, 12:47 PM   #24
Thespanishgrill
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I would agree fat to the fire but if the heat is coming from underneath on my wsm why does the bark only really come on top? Is it because the heat is swirling up at the dome?
Latta good info here
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Unread 10-27-2013, 12:50 PM   #25
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Quote:
Originally Posted by Thespanishgrill View Post
Just as a point of reference I'm on a wsm would you go fat down or up

Thanks
On my WSMs I always go fat cap down, and flip it when I wrap. Why? the first is the "fat to the fire" philosophy. I don't have a clue why I always flip it. Just do.
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Unread 10-27-2013, 01:08 PM   #26
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Quote:
Originally Posted by okiej View Post
May have to overcook one to figure it out. That's how I learned.
When I was struggling with my brisket, I made a commitment to "cook it until it was done".
It took all of my willpower to let it go, it went to 204* and boom- probe tender. I finally had a baseline to judge my briskets by feel and I don't look at one until it gets to ~197. Had a third place call at Pork in the Park. Still working on consistency, but always tender.

Trust the probe and the feel, you won't go wrong.
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Unread 10-27-2013, 01:31 PM   #27
Thespanishgrill
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Funny you post that, I was thinking the next one ain't coming off until it's tender or charcoal. If I have to order Chinese food until it's done that sucka ain't coming get away next time
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Unread 10-27-2013, 02:08 PM   #28
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Take a large roaster pan. Set a grate on top of the roaster pan not inside. Keep 2-3 inches of liquid in the pan. Set brisket fat side up on grate. Cook brisket at 300+ till done, its done when its done forget about how long it takes cook till done. Best briskets are in the 10-12 l b range, anything bigger and its a very old cow.
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