How Long Does a 20lb Fully Frozen Brisket Take to Smoke?? (Let's Find Out......) - Page 3

Jason TQ · 10-15-2017, 08:13 AM

So into the oven around 8:30. Oven set at 350 and the Hunsaker ran in the 300-350 range most of the time. We'll see how much longer it takes

Color looked pretty good. Some of the rub rubbed off where the frozen fat I didn't trim off the surface melted, but I'm not a guy who gets excited in my pants about perfect bark (I leave that to my little pony re-runs).

Maybe a few more hours which would put it around 7hrs cook time, but we'll see how it goes.

Big George's BBQ · 10-15-2017, 08:55 AM

As usual you do a very interesting post Looking forward to your results
BTW enjoy the nor needing much sleep It does not last I use to be fine on 4-5 hrs Not any more

Bob C Cue · 10-15-2017, 09:12 AM

Jason, I have a feeling the mods are going to move this thread to "What beverage are you drinking?"

pjtexas1 · 10-15-2017, 09:16 AM

Quote:

Originally Posted by Big George's BBQ

As usual you do a very interesting post Looking forward to your results
BTW enjoy the nor needing much sleep It does not last I use to be fine on 4-5 hrs Not any more

I'm getting there too. I've always been one who can't sleep before midnight. I get up at 5:30am with no issues. But for about the last year I get really tired on Monday nights. I'm assuming when I get to 50 that will be every day.

Sent from my SM-N910V using Tapatalk

Mikhail · 10-15-2017, 09:31 AM

That brisket is looking fine.

Clay-b-que · 10-15-2017, 10:16 AM

I have never finished a brisket in the oven. Do you remove when IT is 203 or do you remove when probe tender? How often do you check it?

Jason TQ · 10-15-2017, 10:25 AM

Quote:

Originally Posted by Clay-b-que

I have never finished a brisket in the oven. Do you remove when IT is 203 or do you remove when probe tender? How often do you check it?

Same as finishing it in anything else really. Once wrapped heat is heat. Cooking at higher temps I start checking 204 and it's done when tender

Jason TQ · 10-15-2017, 10:27 AM

Quote:

Originally Posted by Bob C Cue

Jason, I have a feeling the mods are going to move this thread to "What beverage are you drinking?"

Case of this for breakfast......basted the brisket it in it too

Jason TQ · 10-15-2017, 10:52 AM

So took about 7hrs 15mins to get a 20lb fully frozen brisket done. Ain't the prettiest, but that's to be expected.

Took a sample off the point and as you can see there appears to be decent color in there

I know how everyone loves sauce! So added some stone cold high fructose corn syrup sweet baby rays to this bite. I think I have the sauce/meat ratio about right

Resting on the counter and about to either toss it in a cooler or oven or whatever the hell I described last night for a 100hr rest

. Flavor test sometime next week........

Until then here is an another informative video on brisket probing
https://www.youtube.com/watch?v=PvQ9O6V7G2E

Stingerhook · 10-15-2017, 10:55 AM

Nice cook Jason.

Mikhail · 10-15-2017, 10:56 AM

Looking forward to seeing the slices and if smoke ring (attractive but ultimately unimportant) is affected.

Mikhail · 10-15-2017, 10:57 AM

Quote:

Originally Posted by Jason TQ

So took about 7hrs 15mins to get a 20lb fully frozen brisket done. Ain't the prettiest, but that's to be expected.

Once it's in your mouth you don't see it anyway.

Jason TQ · 10-15-2017, 11:02 AM

Quote:

Originally Posted by Stingerhook

Nice cook Jason.

Trade you if you got any wings left Marty.......

Jason TQ · 10-15-2017, 11:03 AM

Quote:

Originally Posted by Mikhail

Once it's in your mouth you don't see it anyway.

.................you tossed that softball so gently into the air. I'm going to take high road and leave it alone...........

That's what she said??

Mikhail · 10-15-2017, 11:08 AM

I'm a great straight man. You have but to take advantage.

10-15-2017, 08:13 AM	#31
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	So into the oven around 8:30. Oven set at 350 and the Hunsaker ran in the 300-350 range most of the time. We'll see how much longer it takes Color looked pretty good. Some of the rub rubbed off where the frozen fat I didn't trim off the surface melted, but I'm not a guy who gets excited in my pants about perfect bark (I leave that to my little pony re-runs). Maybe a few more hours which would put it around 7hrs cook time, but we'll see how it goes. __________________ -Jason I didn't choose D-Canoe life..........

10-15-2017, 08:55 AM	#32
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	As usual you do a very interesting post Looking forward to your results BTW enjoy the nor needing much sleep It does not last I use to be fine on 4-5 hrs Not any more __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-15-2017, 09:12 AM	#33
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Jason, I have a feeling the mods are going to move this thread to "What beverage are you drinking?" __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

10-15-2017, 09:31 AM	#35
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	That brisket is looking fine. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 Last edited by Mikhail; 10-15-2017 at 09:32 AM.. Reason: Typos

10-15-2017, 10:16 AM	#36
Clay-b-que is One Chatty Farker Join Date: 06-18-14 Location: Denver, CO	I have never finished a brisket in the oven. Do you remove when IT is 203 or do you remove when probe tender? How often do you check it? __________________ "Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)

10-15-2017, 10:52 AM	#39
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	So took about 7hrs 15mins to get a 20lb fully frozen brisket done. Ain't the prettiest, but that's to be expected. Took a sample off the point and as you can see there appears to be decent color in there I know how everyone loves sauce! So added some stone cold high fructose corn syrup sweet baby rays to this bite. I think I have the sauce/meat ratio about right Resting on the counter and about to either toss it in a cooler or oven or whatever the hell I described last night for a 100hr rest . Flavor test sometime next week........ Until then here is an another informative video on brisket probing https://www.youtube.com/watch?v=PvQ9O6V7G2E __________________ -Jason I didn't choose D-Canoe life..........

10-15-2017, 10:55 AM	#40
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Nice cook Jason. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

10-15-2017, 10:56 AM	#41
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Looking forward to seeing the slices and if smoke ring (attractive but ultimately unimportant) is affected. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

10-15-2017, 11:08 AM	#45
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	I'm a great straight man. You have but to take advantage. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320