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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-20-2010, 12:41 PM | #1 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Quick HELP!!! First Brisket!!!
Mopping?? how often??
Internal temp?? Wrapping?? anything to help make this not leather |
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06-20-2010, 01:17 PM | #2 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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I foil mine at about 160-165 and then take it to 190- 195. I usually inject my brisket with a beef broth and spices mixture and save a few ounces to put in the foil. Remember to let it rest in the foil when you pull it from the grill...about an hour should do it.
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06-20-2010, 01:19 PM | #3 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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When a probe slides in with little resistance......It is time to let it rest.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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06-20-2010, 01:20 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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No need to mop
Start ckecking the tenderness with the probe about 185. Go by feel but most likely will be a little higher. Maybe even 200+. Needs to feel no resistance when probing with the thermometer. Wrap if you want to speed up the cook time. Up to you. Wrap in foil and into a blanket or crumbled up newspaper in a cooler for a couple hours. Good luck and let us know how it comes out.
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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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06-20-2010, 01:21 PM | #5 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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mopping, injecting, foiling are not needed...especially for your first brisket.. too many variables will make it more challenging than you need to and you won't know what impact each had..good or bad.
use a good rub & keep steady temps without opening the door or lid to keep checking. temps will likely be in the 180-195 range but rely on the feel of the brisket which is your ability to slide a probe, fork, knife etc into the meat without resistance.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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Thanks from:---> |
06-20-2010, 01:32 PM | #6 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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What temp are you planning on smoking it at ?
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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06-20-2010, 01:40 PM | #7 |
On the road to being a farker
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
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^Squatter's right: K-I-S-S (Keep It Simple...), especially your first. Most important thing is patience, they usually take longer than you think...and it ain't done til its done. I got jumpy on my first 'cause company was there and hungry. It was 185 and smokin for 8hrs...but it didn't meet (meat!) the resistance test and wasn't as tender as it shoulda been. Just keep drinkin beer and it'll be done in no time.
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06-20-2010, 02:02 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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What are you cooking on, and at what temp? That makes a big difference. I'm thinking like Vinny, keep it simple for the first one, but It really depends on the cooker and the temp.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-20-2010, 02:06 PM | #9 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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06-20-2010, 02:16 PM | #10 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Sound like you're on the right track. Don't rely completely on temperature for final doneness. Check with a probe or tooth pick starting at 190. Usually will be done around 195-205 but as has been said many times before "it's done when it's done". Be sure to rest it for at least an hour before carving.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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06-20-2010, 02:17 PM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Sound good. The Spicewine hold moisture well, so you would have been fine with out the foil, but it won't hurt. Start checking it for feel at around 185 internal and pull it when it feels like the probe is going into warm butter. Give it a nice rest in a dry cooler with some towels or newspaper if you have time. Don't stress out one the internal temp. My birskets yesterday had to go to 200 before they felt right.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-20-2010, 02:23 PM | #12 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Would there be any problem with just taking it to 200/205 and dispensing with the probing?? or do they sometimes need go higher than that?
Im a caveman and really have no perception of difference between soft butter and granite |
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06-20-2010, 02:28 PM | #13 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Briskets are all a little different. They'll sometimes be butter tender at 195 but you shouldn't need to go higher than 205. You don't want to overcook it either or it'll turn mushy.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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06-20-2010, 02:36 PM | #14 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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One more thing to remember is to probe the flat.....if you probe the point it'll give you a false since of being done...
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06-20-2010, 09:15 PM | #15 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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