Fast Brisket - Not on purpose

Meat Burner · 06-20-2007, 06:35 PM

Would appreciate some comments the brisket times here. Use my UDS, 10# packer, lower rack, steady temps at 230, fat cap down, injected with beef broth, rub with Montreal Steak Seasoning. Now...after 5 hours, temp was 160 then wrapped. Went to breakfast with my daughter and grandkids. Got back 2 hours later and this bad boy was pegged at 203 degrees. Quickly off and into the cooler for a couple hours. Was SOOOOOOO overdone, no way to slice or cut to fix burnt ends. What did I do wrong here? Maybe from lack of experience but I couldn't believe how quickly this cooked. I double checked the temp gauges and all was fine.

Bigmista · 06-20-2007, 06:56 PM

Sounds like you had a temp spike. Was it dried out or burnt? Or did it just fall apart?

Meat Burner · 06-20-2007, 07:02 PM

Bigmista, I always look at your posts and you are why I built my UDS. I LOVE IT! It just fell apart. Could not slice except the very middle of the flat. The rest fell apart. Tasted good and wasn't gawd awful dry. I am puzzled.

Bigmista · 06-20-2007, 07:21 PM

Don't ever be upset about brisket falling apart. Chopped beef is a good thing! All I can suggest is do more cooking on the top shelf when possible. Did you open more vents before you left?

Meat Burner · 06-20-2007, 07:37 PM

I will do another brisket this weekend and use the top rack. I didn't open any more vents and the temp was the same when I got back. Do you think injecting made it cook quicker. Also, this brisket was really laced with a lot of fat. More so than the few others I have done. Thanks for your help.

CajunSmoker · 06-20-2007, 07:42 PM

The last 2 briskets I cooked have been done in less than an hour a pound at normal smoking temps. Maybe we have some tender cattle getting sent up the river

Meat Burner · 06-20-2007, 07:49 PM

I know the temp was too high, which just happened. However, when that happens would coolering it less help or wrap in foil and let cool without putting in the cooler? Just a thought. Thoughts don't last long in my pea brain so I think I'll have a cold beer now.

Smokin Gator · 06-20-2007, 08:08 PM

Every piece of meat is different and that can be a mind boggler. At my first comp a couple of months ago I figured my brisket would be done about 11:00. When I checked it at 7:30 it was at 200. I knew I had to hold it a long time but I was just planning on pulling it off and coolering it.

A good friend... told me I had to stop it from cooking any more so to just put it on top of a table with a towel over it. The point being to bring down the temps as soon as possible. It totally salvaged that brisket. After a little while I put it in the cooler and it was just sliceable at turn in time.

Just a thought if it happens again...

Meat Burner · 06-20-2007, 08:10 PM

Brent, thanks as I was wondering if they might be an option. I have a lot to learn but even the mistakes are edible...how cool! All the more reason to cook two.

Mooner · 06-20-2007, 08:15 PM

I cooked with Buba and Jeff at the contest in Sedalia and I know they can cook a 13 lb brisket in about 3 hours lol. Those drum smokers just get after it. I'll bet you didnt do anthing wrong, they just concentrate and hold heat well.

Meat Burner · 06-20-2007, 08:17 PM

It was overcooked but it was still farking good. Quicker cook time for sure. Needed to check temps but more importantly check tenderness with a probe for feel. Learning from all the brothers. Thanks.

beam boys bbq · 06-20-2007, 08:21 PM

wonder if you had an greass fire

was the wrap job good or did the fat drip on the fire and flair up

just thinking out loud

and i am with bad boys bbq to on this

york

Meat Burner · 06-20-2007, 08:27 PM

York...who knows. I didn't see any evidence that happened but I was gone for a couple of hours. Maybe what Jordon said that the UDS just got after it on this one and the cut of meat was just different. I know I really enjoy cooking on this thing. My wife even asked if I would build her one and paint it pink. How cool it that. I will do just that!

biffleg · 06-20-2007, 10:06 PM

Quote:

Originally Posted by Meat Burner

My wife even asked if I would build her one and paint it pink. How cool it that. I will do just that!

That is pretty cool. My wife's starting to believe in the UDS - but I don't think she's ready for her own drum! Maybe one day

Meat Burner · 06-20-2007, 10:11 PM

Biffleg, build it and she will be ready...go for it! When the wife wants to participate in your passion don't waist time thinking about it...do it. It's really exciting!

06-20-2007, 06:35 PM	#1
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Fast Brisket - Not on purpose Would appreciate some comments the brisket times here. Use my UDS, 10# packer, lower rack, steady temps at 230, fat cap down, injected with beef broth, rub with Montreal Steak Seasoning. Now...after 5 hours, temp was 160 then wrapped. Went to breakfast with my daughter and grandkids. Got back 2 hours later and this bad boy was pegged at 203 degrees. Quickly off and into the cooler for a couple hours. Was SOOOOOOO overdone, no way to slice or cut to fix burnt ends. What did I do wrong here? Maybe from lack of experience but I couldn't believe how quickly this cooked. I double checked the temp gauges and all was fine. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-20-2007, 06:56 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Sounds like you had a temp spike. Was it dried out or burnt? Or did it just fall apart? __________________ 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

06-20-2007, 07:02 PM	#3
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Bigmista, I always look at your posts and you are why I built my UDS. I LOVE IT! It just fell apart. Could not slice except the very middle of the flat. The rest fell apart. Tasted good and wasn't gawd awful dry. I am puzzled. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-20-2007, 07:21 PM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Don't ever be upset about brisket falling apart. Chopped beef is a good thing! All I can suggest is do more cooking on the top shelf when possible. Did you open more vents before you left? __________________ 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

06-20-2007, 07:37 PM	#5
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	I will do another brisket this weekend and use the top rack. I didn't open any more vents and the temp was the same when I got back. Do you think injecting made it cook quicker. Also, this brisket was really laced with a lot of fat. More so than the few others I have done. Thanks for your help. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-20-2007, 07:42 PM	#6
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	The last 2 briskets I cooked have been done in less than an hour a pound at normal smoking temps. Maybe we have some tender cattle getting sent up the river __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

06-20-2007, 07:49 PM	#7
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	I know the temp was too high, which just happened. However, when that happens would coolering it less help or wrap in foil and let cool without putting in the cooler? Just a thought. Thoughts don't last long in my pea brain so I think I'll have a cold beer now. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-20-2007, 08:08 PM	#8
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	Every piece of meat is different and that can be a mind boggler. At my first comp a couple of months ago I figured my brisket would be done about 11:00. When I checked it at 7:30 it was at 200. I knew I had to hold it a long time but I was just planning on pulling it off and coolering it. A good friend... told me I had to stop it from cooking any more so to just put it on top of a table with a towel over it. The point being to bring down the temps as soon as possible. It totally salvaged that brisket. After a little while I put it in the cooler and it was just sliceable at turn in time. Just a thought if it happens again... __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-20-2007, 08:10 PM	#9
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Brent, thanks as I was wondering if they might be an option. I have a lot to learn but even the mistakes are edible...how cool! All the more reason to cook two. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-20-2007, 08:15 PM	#10
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Downloads: 0 Uploads: 0	I cooked with Buba and Jeff at the contest in Sedalia and I know they can cook a 13 lb brisket in about 3 hours lol. Those drum smokers just get after it. I'll bet you didnt do anthing wrong, they just concentrate and hold heat well. __________________ *Jordan* *MOFO Chapter* Blue Moon Porkers FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub Last edited by Mooner; 06-21-2007 at 10:16 AM..

06-20-2007, 08:17 PM	#11
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	It was overcooked but it was still farking good. Quicker cook time for sure. Needed to check temps but more importantly check tenderness with a probe for feel. Learning from all the brothers. Thanks. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-20-2007, 08:21 PM	#12
beam boys bbq is one Smokin' Farker Join Date: 10-15-06 Location: washington mo Downloads: 0 Uploads: 0	wonder if you had an greass fire was the wrap job good or did the fat drip on the fire and flair up just thinking out loud and i am with bad boys bbq to on this york __________________ MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke

06-20-2007, 08:27 PM	#13
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	York...who knows. I didn't see any evidence that happened but I was gone for a couple of hours. Maybe what Jordon said that the UDS just got after it on this one and the cut of meat was just different. I know I really enjoy cooking on this thing. My wife even asked if I would build her one and paint it pink. How cool it that. I will do just that! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

06-20-2007, 10:11 PM	#15
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Biffleg, build it and she will be ready...go for it! When the wife wants to participate in your passion don't waist time thinking about it...do it. It's really exciting! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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