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Jeff_in_KC
02-26-2005, 01:10 PM
OK my 7 lb. flat briskets have been on since 4:30 am. It's now 12:10 pm. Both are right at 160 degrees internal temp. The problem is they have been at that temp for close to 90 minutes to 2 hours now. Pit temp is about 235 degrees. What's the deal? Why aren't these things moving on towards 170 so I can foil them? Any suggestions? Thanks!

chad
02-26-2005, 01:14 PM
Welcome to the "hang" point.

Be patient Grasshopper! :D

Jeff_in_KC
02-26-2005, 01:16 PM
Welcome to the "hang" point.

Be patient Grasshopper! :D

LOL! OK, maybe I'll fire it up good and tell the wife to wake me if the low pit temp alarm goes off on the Nu-Temp! LOL! I'm beat!

chad
02-26-2005, 01:19 PM
If you've got all these hours in the smoke and you have to have the brisket at a set time: consider taking it out now, foiling, and putting in the oven at abou 250-275 - I almost guarantee it'll take off within 3- minutes and be at 180 or better inside an hour.

Just a suggestion!

Jeff_in_KC
02-26-2005, 01:28 PM
The plan is to eat dinner at 6pm. That's 5 1/2 hours from now. What do you think? How long is this hang point going to last?

BBQchef33
02-26-2005, 01:33 PM
hang points can last up to 3 -3.5 hours... then they climb 2-4 degrees every 10-15 minutes. Once you break 5 degrees past the hang point. DO NOT GO TO SLEEP!!!! You in the home stretch.

Jeff_in_KC
02-26-2005, 03:07 PM
Now you tell me! LOL! Fell asleep when they were at 166... woke up about 45 minutes later to a 190 degree pit temp and 161 degree briskets! DAMN!!! I've GOT to stay awake!

Bigmista
02-26-2005, 03:11 PM
Wrap them in foil, put them in a 250 degree oven set your probe for 185 and get some sleep. Won't be any fun if you can't stay awake to see folx enjoying your meat!!!

BBQchef33
02-26-2005, 03:39 PM
Mista's right. Foil them, put'em in the oven and go to sleep. they got plenty of smoke now anyway. Only think i would do different is set the oven to 225.

Jeff_in_KC
02-26-2005, 03:49 PM
I'm farkin DONE! I foiled them, lowered them in the smoker and cranked up the fuel. They shot from mid 160's to 183 in a matter of ten minutes! I took em out and coolered them!

Around 5:30, I'll take the ribs out of foil and put on the gas grill for a quick glaze of Q sauce and serve 'em up with some sliced brisket at 6!

What a nice mess to clean up... then I shower and catch a couple of hour's sleep if possible while my wife cleans house! I've done my work for the day, damn it!

jeffsasmokin
02-27-2005, 08:50 AM
OK, Jeff............you should be good and rested now............what's the verdict?

Jeff_in_KC
02-28-2005, 03:34 PM
I posted in my "splits" thread but here's a brief summary:

Ribs were outstanding but the brisket had a bit too much smoke flavor to them. Had nearly a half inch smoke ring on the meat. Looked pretty but I think it made some of the smaller ends of the meat a bit harsh. Moisture-wise, it couldn't get much better! It was a lot better than the first one I did in early February when the brisket came out a bit dry.

Next time, I'll not let the pit temps drop below 200 by me falling asleep! That should mean I'm keeping charcoal on them rather than having to try to quickly raise the temp by tossing in splits of hickory! Lessons learned...

Neil
02-28-2005, 04:37 PM
Welcome to the wonderful world of brisket smoking

nucleargeek
03-01-2005, 08:54 AM
I never pull my brisket from the smoke. I've found that 1 to 1.5 hrs per pound for whole brisket works perfect. Never had a problem with being too dry or too smokey. I use mesquite wood for brisket and leave it in the smoker the entire time for the extra thick and chewy bark. 1/2 inch smoke ring is ALWAYS the norm for me. My guests rave about it. A 3 to 4 hour hang time on the temp is about right. Hang in there dude. Nobody said smoking was easy!

tommykendall
03-01-2005, 11:16 AM
Nobody said smoking was easy!


Neither is pimpin' :mrgreen: I know very well about lengthy hang time times. Stared at a farking nu-temp at Phil's for like 2-3 hours at like 1:30AM before it budged a degree.

cayenne
03-06-2005, 05:38 PM
Ok...doing brisket today.

I foiled mine at about 166...is about 188 now...have had good pit temps at about 200 or a little lower...damned thing has only been on for 8 hrs...and was a full sized untrimmed brisket.

Anyway...I'm reading, and don't see in many of the threads I've seen..at what temp you pull off the smoker after foiling and putting into the cooler.

Do you take ya'lls to 200 and then out..or just 190?

cayenne

jgh1204
03-06-2005, 06:23 PM
As I was told on my cook on saturday, serve on sunday thread, take the brisket out when it is tender and do not worry about temps. I was told to start checking for tenderness at 180 degrees. I took them out then the probe went in with no resistence. For 1 brisket that was 195, the other was 200.

jeffsasmokin
03-06-2005, 09:26 PM
As I was told on my cook on saturday, serve on sunday thread, take the brisket out when it is tender and do not worry about temps. I was told to start checking for tenderness at 180 degrees. I took them out then the probe went in with no resistence. For 1 brisket that was 195, the other was 200.Jack, you are one quick study, my friend! Kudos!

FlCracker
03-06-2005, 10:06 PM
in foil pull at about 190 to 195.The theroy is the longer the hang time the better,don't rush it. Also try to keep your pit temps steady throughout the process,if your temps move up and down alot it affects your cook times etc.

Wiliam
Woodhouse Gril


***** Edited by Administrator. Link removed. Please refrain from cross posting or posting links to other BBQ forums when answers can be found on this forum. ***** Thanks. :)

chad
03-07-2005, 10:53 AM
Brisket threads abound here on BBQ-Brethren! :D

Once the brisket gets to 185 or so you can usually safely foil in at put it in the cooler - the temp will normally continue to climb for another 10-15 degrees and then start to slowly cool. This is where a lot of the "magic" of cooking brisket comes from - the colligen and connective tissues will continue to break down the high moist heat - the brisket will be more tender after 2-4 hours in the cooler than if you slice it immediately after removing from the cooker at 195-200. :D

Hang time is a bear - we got hammered at Mobile and even though our cook temps stayed pretty constant the colder ambient air and the cold brisket temp at the beginning of the cook cost us dearly! Our briskets (3 from 2 different sources) never did get above 160 before we had to foil and try and finish off -- they just didn't make it!

Needless to say I've got leftovers that will be going back into the oven at home and slow cooking for a while to finish tendering up!

Arlin_MacRae
03-07-2005, 11:07 AM
Ouch, Dave. At least you know what went wrong!

chad
03-07-2005, 11:14 AM
Ouch, Dave. At least you know what went wrong!

Actually, I'm hoping I recognize what went wrong and that I don't have a basic technique problem! :D

It was real frustrating since two flats (approx 6 pounds each) and one nice packer (about 11#) all got stuck about the same place and stayed there - we'd started them each 1 hour apart so the start heat and stability of the cooker should have only been an issue with the first flat and if we'd had a problem there it would have been more apparent.

All three briskets were about the same temp (140ish) by 5 or 6 hour mark - we though "no sweat" we have at least 5 more hours to hit 185 or so -- it just never happened.

Oh well, scratch another one up to brisket being a SOB to get right! :D

homebbq
03-07-2005, 12:14 PM
For those of you who wrap in foil (I am definately one who foils), my suggestion is to wrap the brisket when you get the desired bark color you are looking for, and don't wait until you have hit the point where it hangs. It will be different on each brisket you cook. Its a good idea to check the temp at this point so you have an idea where its at, and when to check it again.

BBQchef33
03-07-2005, 12:16 PM
I know this blows the constant temperature requirment. BUT.... I will hit briskets(and butts) with a high temp spike to help nudge it thru that stuck zone. A short blast adding 20-40 degrees jsut gives it a tickle. I cook briskets at 230. When they hit the 150-160 hang point, a brief push to 260-270 for a few minutes helps keep things moving. A few of these spikes can ensure you make it out of the cooker with ample time ion the cooler. I know the time in that hang point is crucial, and not to push it to fast, but i think more time in the cooler when its done a little sooner will offset that.

chad
03-07-2005, 12:49 PM
Oh, we pushed! :D Tickled, cojoled, threatened, etc. :twisted:

We probably should have foiled about 10am - the bark was real nice by then!

Keven: thanks for that tip.

Phil: we tried bro, we really tried!! :D Getting those briskets to move was like trying to get the fat lady away from the dessert bar at Ryan's steakhouse!! :twisted:

BBQchef33
03-07-2005, 01:28 PM
Oh, we pushed! :D Tickled, cojoled, threatened, etc. :twisted:

Phil: we tried bro, we really tried!! :D Getting those briskets to move was like trying to get the fat lady away from the dessert bar at Ryan's steakhouse!! :twisted:

lmao!!

Gentlemen.. Dave is back. :mrgreen: