A Quick Brisket Timing Question - Page 2

ewile · 12-31-2007, 10:55 AM

Temp down to 260 and falling while the meat is at 160 and seems to be in plateau mode. I peeked and grabbed 2 strips of bacon from the top. Done to perfection and a nice treat.

I have ABT's stuffed and set to go on Weber #2 at 2:00 PM (about 2 hours should be good right?)

Meat Burner · 12-31-2007, 11:33 AM

ewile, i usually get the ABT's done in about an hour indirect on the weber. I'm sure just depends on the amount of fire you have stoked. Just my $.02. Have fun. Just trimmed some spares and a thick bone-in chop, fired the uds AND OF COURSE A FATTIE!

ewile · 12-31-2007, 11:40 AM

So, the internal temp of the brisket is now 157. It's gone backwards 3 degrees in the past 40 minutes. New batteries for the thermometer or normal plateau?

And Meatburner that sounds like a feast!

MilitantSquatter · 12-31-2007, 11:56 AM

You might have temp checked it in a slightly different spot or insterted the thermometer deeper.

Based on your plan to eat at 6PM, I suggest you proceed with plans to foil when it gets to approx 170. Then get it in cooler.

ewile · 12-31-2007, 11:59 AM

This is freakish. Now 156 internal and I'm using an ET73 probe therm so it's been in there the whole time

gpalasz · 12-31-2007, 12:09 PM

Dont worry about the temps getting 275 or so. W/ flats I have better luck on the higher end.

BobBrisket · 12-31-2007, 01:03 PM

I had temp drops like that with the whole packer I did last week. I did open the vents on the WSM a little more to get the fire a little hotter and then the meat temp began to rise. but right now it looks like it's in the plateau. I think you are right on time. I would also put the fatties on around 4:30. Depending on the fat content, they really don't take that long to cook up. Let it sit awhile and see what the temp does. I would crank up the heat a bit if it starts dropping even more. Otherwise, it looks like you are on track.
I told you that bacon is good. You can put fresh slices on if you want more bacon at the end of the cook. You could even stuff one of the fatties with some of the chopped up bacon.

ewile · 12-31-2007, 02:01 PM

3 PM hit 170 and foiled w/ some apple juice. Put ABT's around my foiled brisket as guests are arriving at 4 for apps.

ewile · 12-31-2007, 02:14 PM

I owe you guys all a beer for the help. Temp climbing rapidly now that it's foiled. 179

Meat Burner · 12-31-2007, 02:29 PM

ewile, lookin like it's all working out to perfection.

CONGATS! Keep us posted.

KC_Bobby · 12-31-2007, 02:32 PM

Quote:

Originally Posted by ewile

I owe you guys all a beer for the help. Temp climbing rapidly now that it's foiled. 179

Looks like I was a bit short. I predicted 185 at 1:30 (2:30 your time).

NotleyQue · 12-31-2007, 03:08 PM

glad its working out for you. your guests will be in for some tasty treats tonight. Happy new year

ewile · 12-31-2007, 03:31 PM

Meat resting. Guests here. ABT's are excellent!
No batteries in the farking camera. So sorry, I really wanted photos.

KC_Bobby · 12-31-2007, 03:37 PM

With resting time and cutting to serve, ya couldn't have timed it much better for a 6:00 dinner.

ewile · 12-31-2007, 05:57 PM

Ran to CVS and got batteries. I'll post photos later. Straight up awesome brisket, moist, beautiful smoke ring, excellent!

12-31-2007, 11:33 AM	#17
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	ewile, i usually get the ABT's done in about an hour indirect on the weber. I'm sure just depends on the amount of fire you have stoked. Just my $.02. Have fun. Just trimmed some spares and a thick bone-in chop, fired the uds AND OF COURSE A FATTIE! __________________ 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

12-31-2007, 11:56 AM	#19
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	You might have temp checked it in a slightly different spot or insterted the thermometer deeper. Based on your plan to eat at 6PM, I suggest you proceed with plans to foil when it gets to approx 170. Then get it in cooler. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

12-31-2007, 12:09 PM	#21
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	Dont worry about the temps getting 275 or so. W/ flats I have better luck on the higher end. __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

12-31-2007, 01:03 PM	#22
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I had temp drops like that with the whole packer I did last week. I did open the vents on the WSM a little more to get the fire a little hotter and then the meat temp began to rise. but right now it looks like it's in the plateau. I think you are right on time. I would also put the fatties on around 4:30. Depending on the fat content, they really don't take that long to cook up. Let it sit awhile and see what the temp does. I would crank up the heat a bit if it starts dropping even more. Otherwise, it looks like you are on track. I told you that bacon is good. You can put fresh slices on if you want more bacon at the end of the cook. You could even stuff one of the fatties with some of the chopped up bacon. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-31-2007, 02:29 PM	#25
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	ewile, lookin like it's all working out to perfection. CONGATS! Keep us posted. __________________ 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

12-31-2007, 10:55 AM	#16
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	Temp down to 260 and falling while the meat is at 160 and seems to be in plateau mode. I peeked and grabbed 2 strips of bacon from the top. Done to perfection and a nice treat. I have ABT's stuffed and set to go on Weber #2 at 2:00 PM (about 2 hours should be good right?)

12-31-2007, 11:40 AM	#18
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	So, the internal temp of the brisket is now 157. It's gone backwards 3 degrees in the past 40 minutes. New batteries for the thermometer or normal plateau? And Meatburner that sounds like a feast!

12-31-2007, 11:59 AM	#20
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	This is freakish. Now 156 internal and I'm using an ET73 probe therm so it's been in there the whole time

12-31-2007, 02:01 PM	#23
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	3 PM hit 170 and foiled w/ some apple juice. Put ABT's around my foiled brisket as guests are arriving at 4 for apps.

12-31-2007, 02:14 PM	#24
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	I owe you guys all a beer for the help. Temp climbing rapidly now that it's foiled. 179

12-31-2007, 03:08 PM	#27
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA Downloads: 0 Uploads: 0	glad its working out for you. your guests will be in for some tasty treats tonight. Happy new year __________________ www.notleyque.com http://mimttm.wordpress.com/ Notley Que BBQ: Southern California's Finest BBQ Catering Meat is Murder......Tasty Tasty Murder

12-31-2007, 03:31 PM	#28
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	Meat resting. Guests here. ABT's are excellent! No batteries in the farking camera. So sorry, I really wanted photos.

12-31-2007, 03:37 PM	#29
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	With resting time and cutting to serve, ya couldn't have timed it much better for a 6:00 dinner. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

12-31-2007, 05:57 PM	#30
ewile Full Fledged Farker Join Date: 10-08-07 Location: Oceanside, NY Downloads: 0 Uploads: 0	Ran to CVS and got batteries. I'll post photos later. Straight up awesome brisket, moist, beautiful smoke ring, excellent!

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