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View Full Version : Plateau Continued (with pron this time)


Pipin' Pig
04-10-2008, 11:07 AM
OK. So after 5+ hours my brisket was still at about 140*. So I pulled it and wrapped it and put the temp up to 270. Had just moved up one degree after another hour. At this point it was time to add more charcoal to the bandera and so I decided since it was foiled, etc. to go ahead and bring it inside (I had started preheating the over to 270 about 30 minutes prior.

Well after a couple more hours we were just at 175* and it was getting late and the wife wanted to eat (I did to to be honest) so I pulled it out, opened the foil and cut off just over 3 portions worth from the flat. Re-wrapped in foil and returned to the oven to finish. Dropped the temp back down to my normal cooking temp of 230.

Here are two shots of the portion I cut off for immediate consumption.

The first slice:
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=14676&stc=1&d=1207842850

and then completely sliced:
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=14677&stc=1&d=1207842850

It was very juicy and a fairly tender but certainly not "done" tender. The slices were eat right away or risk them drying up. I assume this is because I did not let it rest.

The rest of the brisket I let continue to cook and it had still not reached 195* at 11PM (just at 180*) and the probe test still registered resistance. So I returned it to the oven a 230* and took the remote alarm up to my room with me. It never went off all night. I came down and it was at 188*. I did have another probe in the point but it was not a remote. It was registering 202*. I would have thought the flat would have when higher in temps before the point. Go figure.

Anyway, the probe test passed with flying colors and she jiggled like jello so I re-wrapped and put in the cooler to rest for a few hours. Going to slice and add new pics after lunch.


Total cook time was 7AM yesterday to 8 AM today so a total of 21 hours at temps ranging from 230* to 270* (not including drops when I had to add fuel). I have had some long cooks, but this takes the cake.

capri man
04-10-2008, 11:21 AM
looks verry eatable to me!!:eusa_clap:eusa_clap

Bearbonez
04-10-2008, 11:31 AM
Great smoke ring!!

BBQ Grail
04-10-2008, 11:45 AM
looks verry eatable to me!!:eusa_clap:eusa_clap

Great smoke ring!!

Dude! That look great. I agree with the others. Nice piece of meat.

sksmoker
04-10-2008, 12:00 PM
The leaner the meat, the longer it takes. I had a 22hr brisket flat that was only 3.5lbs. I feel your pain :)

Harbormaster
04-10-2008, 12:07 PM
It's done when it's done!

And that is some fine lookin' brisket, I might add.

Divemaster
04-10-2008, 12:11 PM
I'd hit on it!!!

Pipin' Pig
04-10-2008, 12:48 PM
Here are some updated pics from the cook. This is after resting 2+hours. Obviously I should have checked a couple of times during the night as I think we have an over cook (for texture anyway).

Could not get the flat to slice and it shredded instead. The point pulled like a pork shoulder so I went ahead and did that and separated the fat. Here are a couple shots of the shredded flat and the pulled point.

It was very tender and moist. Guess it just broke down too far. I had hopped to cube the point and make my first crack at burnt ends but something to look forward to next time.

watertowerbbq
04-10-2008, 09:44 PM
nice looking pron! you're making me hungry! :)

txschutte
04-10-2008, 09:49 PM
I'd hit on it!!!
And twice on Sunday!!( Bob Brisket Mod)

butts a fire
04-11-2008, 09:00 AM
That pulled point looks great.

billm
04-11-2008, 09:10 AM
just cant rush good bbq..but it looks like in the end you came out ok