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View Full Version : First briket: live thread and questions


ice_mf_mike
08-07-2016, 07:02 AM
So i am tossing my first brisket on shortly. Pics to follow.

My plan is to smoke around 275ish. Brisket is around 12 lbs. Using my WSM 18.5. Its my 5th time smoking so very much a newbie.

I have foil and butcher paper but was going to wrap in butcher paper. What temp should i be wrapping it at?

Also, do folks spray brisket during the cook? My WSM water pan is foiled. I can spray with apple cider vinegar. Should i?

ice_mf_mike
08-07-2016, 07:17 AM
http://i.imgur.com/kN14lu5.jpg?1

http://i.imgur.com/emjbqgw.jpg?1

ice_mf_mike
08-07-2016, 07:21 AM
My smoker is settling in around 322 today with the vents about 1/4 open..... was going to bring it to 275 but i may just ride out at 325.

cpw
08-07-2016, 07:23 AM
I usially wrap for color not temp, but that also usually ends up being around 160-170. I also don't spiritz with anything but that's just because I don't want to mess with it. I do add a little liquid to the wrap (foil in my case).

SeaSalted
08-07-2016, 07:27 AM
So i am tossing my first brisket on shortly. Pics to follow.

My plan is to smoke around 275ish. Brisket is around 12 lbs.

I have foil and butcher paper but was going to wrap in butcher paper. What temp should i be wrapping it at?

Also, do folks spray brisket during the cook? My WSM water pan is foiled. I can spray with apple cider vinegar. Should i?

I did a pre-trimmed 12 pounder yesterday, cooked at 275. Brisket was wrapped at 160 and was pulled when probe tender ~ 195-197. Some folks wrap when desired color is achieved, others by temperature. Some pull when probe tender (Arron Franklin pulls by feel when it's flexible.) Franklin also spritzes his to determine actual color prior to wrapping in butcher paper.

Check out Arron's YouTube channels for good info

ice_mf_mike
08-07-2016, 07:28 AM
So when you wrap with butcher paper, how much paper should i be using?

blazinfire
08-07-2016, 07:34 AM
I usially wrap for color not temp, but that also usually ends up being around 160-170. I also don't spiritz with anything but that's just because I don't want to mess with it. I do add a little liquid to the wrap (foil in my case).

THIS.... other than that the biggest tip of all is to make sure you cook it til it probes tender. I'm cooking a brisket today, I'm considering no wrapping this time for the giggles of it

GroundChunk
08-07-2016, 07:36 AM
Good luck! If you're running hot mind the ends of the brisket that are coming close to the walls of the WSM. The heat is coming directly from the source and running up the walls without interacting much with the water pan.

A good wrapping video is "BBQ with Franklin: the payoff" at 2:00 minutes in.

SeaSalted
08-07-2016, 07:36 AM
So when you wrap with butcher paper, how much paper should i be using?

Check out Arron Franklin's Wrap Test

ice_mf_mike
08-07-2016, 07:42 AM
Good luck! If you're running hot mind the ends of the brisket that are coming close to the walls of the WSM. The heat is coming directly from the source and running up the walls without interacting much with the water pan.

A good wrapping video is "BBQ with Franklin: the payoff" at 2:00 minutes in.

Thanks. So what if the ends are coming close to the walls? Would i trim those? I am def running hot right now.

At about 333 right now with two of the bottom vents closed and the other open about 1/4.

GroundChunk
08-07-2016, 07:43 AM
SeaSalted,
That's my favorite brisket video ever. You can find the full episodes from Season One here

http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/

GroundChunk
08-07-2016, 07:51 AM
Just keep an eye on the ends when you get a little further in. The meat will shrink and you'll have less surface area to worry about. If you're noticing the flat getting too hot from being exposed, move the point closer to the edge and baby the flat a little bit.

I'm not saying to check it often, but when you're in a little ways just take a peak and make an adjustment if you notice it looking a little aggressive.

bjarolim
08-07-2016, 08:17 AM
Wrap by color, that's what I do. Also if your wrapping with butcher paper I hear that the bark will continue to form rather than foil where it won't. Probe tender, that's ur biggest concern. I wouldn't even use a thermometer on a brisket unless ur taking notes, but still would use it very little. Probe tender, probe tender, probe tenser

ice_mf_mike
08-07-2016, 08:21 AM
So got the fire to come down to ~300 now. still have two grates closed and one open 1/4. Will see if it hangs here. This is my first time using Royal Oak for a longer cook. I knew it burns hot. Wondering if i should have used a water pan. Ahh well.

Norm
08-07-2016, 08:33 AM
I'm no expert on brisket but I wrap around 170's. By then It's got good color and then I'll wrap in used grocery bags. Butcher paper works well too but I get the sacks free. I probe the thick part of the flat for no resistance, take it off and let rest for an hour in a cooler. I'm not a big bark fan so don't really care if it gets soft.

Good luck, hope you have time to share some pics with us.

ice_mf_mike
08-07-2016, 08:40 AM
Another question. So i have the probe currently in the thickest part of the brisket to monitor the temp. Not sure if its the flat or the point. Does it matter?

ClintHTX
08-07-2016, 11:08 AM
Thickest part of flat would be idea. Use temp to monitor and when it gets probe tender it's done.

GroundChunk
08-07-2016, 11:19 AM
In your picture the flat is the muscle that runs the length of the brisket. You can see the muscle fibers running parallel with each other. On the far left there is a muscle mass under the flat. The muscle fibers of that muscle run perpendicular with those in the flat and are fattier. That's the point. You can't see the point in the picture because it's "face down". I'm not sure if you have one, but the other side is where the fat cap would be running the full length of the brisket.

landarc
08-07-2016, 11:59 AM
If I am running a probe, I like it in the part of the flat just under the edge of the point. That is where I feel the temperature is best to monitor, as it is close to the center of the mass of the flat.

Looking forward to a great cook for you.

SmittyJonz
08-07-2016, 12:11 PM
I don't wrap, don't use meat probe and I cook 300*ish. My Briskets look like meteorites......the edges of the flat char and the exposed fat on point chars - dog treats.

http://i1326.photobucket.com/albums/u645/bobjones79/F210F4AC-160A-4FFB-B933-F585DA8C68F8_zps8wmlxf51.jpg (http://s1326.photobucket.com/user/bobjones79/media/F210F4AC-160A-4FFB-B933-F585DA8C68F8_zps8wmlxf51.jpg.html)

ice_mf_mike
08-07-2016, 12:21 PM
Ok. Hit 165 and this is what im looking like. Thinking about wrapping in butcher paper now but i feel like i want that bark a little darker. Thoughts on if i should wrap or not?

http://i.imgur.com/mleIlKA.jpg?1

ice_mf_mike
08-07-2016, 12:28 PM
I don't wrap, don't use meat probe and I cook 300*ish. My Briskets look like meteorites......the edges of the flat char and the exposed fat on point chars - dog treats.


that looks great!

PappaOscar
08-07-2016, 12:29 PM
Wow... almost two pages along and no one has mentioned Blu Dawgs K.I.S.S brisket.

GroundChunk
08-07-2016, 12:31 PM
That looks awesome!

aks801
08-07-2016, 12:50 PM
I'd let it go more before wrapping.

SeaSalted
08-07-2016, 12:58 PM
Yesterday

Before wrap
131318

Done

131319

ice_mf_mike
08-07-2016, 01:03 PM
Yesterday

Before wrap
131318

Done

131319

what temp did you wrap at? Or did you just go by color?

ice_mf_mike
08-07-2016, 01:04 PM
I'd let it go more before wrapping.

Yea i decided to see what it looks like at 175 and will probably wrap it then.

Just pulled off some italian sausage and a pack of store bought bacon i smoked as well.

ice_mf_mike
08-07-2016, 01:32 PM
Right before i wrapped it. Will check if probe tender in an hour.

http://i.imgur.com/75mtjrk.jpg?1

ice_mf_mike
08-07-2016, 02:29 PM
Ok. So its an hour since i wrapped it. checked and it was probe tender pretty much everywhere. I did however notice that when i got futher down into the brisket flat(under the fat cap i presume?) it had a little resistance. However the thermometer was reading like 205-210 in alot of these spots. So i took it off the smoker and i have it wrapped in the butcher paper still resting.

How long should i let this rest? Should i put foil over the butcher paper at all or just let it rest?

pjtexas1
08-07-2016, 03:03 PM
If it was still a little undercooked a long hold in a 170 degree oven will help. Normally if probe tender a rest of 2 hours would be good. Undercooked 3 hours in the oven will help it.

SeaSalted
08-07-2016, 03:05 PM
So i took it off the smoker and i have it wrapped in the butcher paper still resting.

How long should i let this rest? Should i put foil over the butcher paper at all or just let it rest? I would just let it rest as is. If you are eating soon, next hour or so, just let it rest as is, if later you may want to wrap in towels and place in cooler. Just my humble uninformed opinion

ice_mf_mike
08-07-2016, 04:00 PM
Results:


http://i.imgur.com/o9w2myO.jpg?1

http://i.imgur.com/YyZ6I1l.jpg?1
http://imgur.com/qXbOMQy

ice_mf_mike
08-07-2016, 04:01 PM
So i definitely under cooked it a bit. It was tender but could have been more tender. I learned my lesson about judging by temp. The 210 in the flat i saw scared me even though the thicker part was 195. I suspect leaving it on for another 30 mins might have done the trick. But otherwise came out great. Very juicy and flavorful. Great bark. I look forward to trying again.

ice_mf_mike
08-07-2016, 09:14 PM
http://i.imgur.com/qXbOMQy.gifhttps://i.imgur.com/qXbOMQy.gifv

smoke ninja
08-07-2016, 09:40 PM
^^^ Thats awesome

bbqwizard
08-08-2016, 12:50 AM
^^^ Thats awesome

Agreed:-D

mattmountz94
08-08-2016, 05:31 AM
Looks good. I generally use the thermometer up until like 190IT. Just so i have an idea of when to start looking at it. This way I'm not opening up the smoker all the time. Then i pull the probe and go by feel for the remainder of the cook. Then you aren't double guessing yourself when you see hi or low temp readings and you think its done.

ice_mf_mike
08-08-2016, 07:39 PM
I think the mistake i made was maybe probing with the brisket sitting fat cap up. Which made it feel more tender because the probe would go through the fat cap with ease. Should i flip the brisket at some point?

pjtexas1
08-08-2016, 07:45 PM
You can flip it or probe deeper.

jeffturnerjr
08-08-2016, 09:45 PM
absolutely fantastic!!

BillN
08-08-2016, 10:02 PM
Looks to me like you did alright, looks great from my perspective. Most important is that you all enjoyed the result.