sandiegobbq
is one Smokin' Farker
- Joined
- Jun 22, 2011
- Location
- chula...
This is the second time I have done this and both times produced excellent brisket.
I use a UDS and usually do a hot and fast brisket.
The first two day brisket cook I cooked it hot and then foiled at 160. There was a lot of juice in the foil and I took the brisket out a little early due to time restraints (harder than probe tender) about 185-190 internal and then put it in a cooler for about 3 hours hoping that would finish it up.
I came back later and cut off a piece and it was definitely not done.
SO the next day I fired up the smoker again and put it in foiled until it was probe tender.
It turned out to one of the best briskets I ever did.
Fluke?
Well on Saturday I had the same situation but this one was intentional.
I put two briskets, one on each rack to cook and couldn't get my temp high as I like.
Eventually, it rose to 288 so I took one of the briskets out at 165 and put it in an aluminum foil pan and let it rest until I put it in the frig. to cook the next day.
The other brisket I finished and took out when probe tender.
I finished the other brisket the next day in the aluminum foil pan covered with foil until probe tender and took it to the football party.
There were several brisket virgins as San Diego is by NO means a BBQ hotbed!
And with Norv Turner as the man in charge we are not a Football hotbed either!!
Everyone loved the brisket but not the horrible 2 minute drill at the end of the game!
The brisket came out really great one of my best AGAIN!!??
I am wondering if this two day process somehow makes it more tender because the meat rests and then expands again with heating it a second time?
I am not a food scientist but I know that these two double cook briskets have been one of my best.
Coincidence? Maybe not.....
I use a UDS and usually do a hot and fast brisket.
The first two day brisket cook I cooked it hot and then foiled at 160. There was a lot of juice in the foil and I took the brisket out a little early due to time restraints (harder than probe tender) about 185-190 internal and then put it in a cooler for about 3 hours hoping that would finish it up.
I came back later and cut off a piece and it was definitely not done.
SO the next day I fired up the smoker again and put it in foiled until it was probe tender.
It turned out to one of the best briskets I ever did.
Fluke?
Well on Saturday I had the same situation but this one was intentional.
I put two briskets, one on each rack to cook and couldn't get my temp high as I like.
Eventually, it rose to 288 so I took one of the briskets out at 165 and put it in an aluminum foil pan and let it rest until I put it in the frig. to cook the next day.
The other brisket I finished and took out when probe tender.
I finished the other brisket the next day in the aluminum foil pan covered with foil until probe tender and took it to the football party.
There were several brisket virgins as San Diego is by NO means a BBQ hotbed!
And with Norv Turner as the man in charge we are not a Football hotbed either!!
Everyone loved the brisket but not the horrible 2 minute drill at the end of the game!
The brisket came out really great one of my best AGAIN!!??
I am wondering if this two day process somehow makes it more tender because the meat rests and then expands again with heating it a second time?
I am not a food scientist but I know that these two double cook briskets have been one of my best.
Coincidence? Maybe not.....