Hot and fast or low and slow for a first brisket? - Page 3

scp · 09-16-2013, 07:02 PM

I have been cooking my briskets...HNF....and love the reduced cooking time.

I have only done about 6-8 briskets now. The first few...I was is trying to pull at 200ish IT and they were tough and dry...I probed and didn't know what "like butter" felt like....always pulled early thinking ...thinking I was overcooking. Then I let one go...it didn't probe until 212....bam!! got it...now I understand and don't pull early any more.

The hardested in thing is you have 30 plus dollars invested in a packer and you don't want to pharq it up....let alone disapppoint your guests.

Patience and probe are the keys.

glaudds · 09-16-2013, 07:33 PM

Quote:

Originally Posted by John Bowen

Remember to plan out what you do and keep notes of time / temp and what you do. Most of all remember to just have fun!

So true...I need to start keeping a consistent log until it becomes more second nature. I always think I'll remember the specifics of a cook. Unfortunately, the next cook is sometimes a relearning experience.

Thanks again for all the insight..lots of food for thought. I know everyone has a preferred method and there are many ways to get a great result. I guess in the original post, I was trying to determine what people thought was the more "forgiving" method for a first timer and would get the most consistent results.

Nuco59 · 09-16-2013, 07:45 PM

I've only done (2) packers on my UDS...but decided from the beginning to go HNF and never look back. The first was "pretty dang good" - the 2nd one I could have sold door-to-door ...but we ate it all. 12lbs @ 280-300 for 2 hours, foiled for(about) 4 hours. Pulled at "buttah" - and let rest in an empty cooler, swaddled in towels for 2hours.

glaudds · 09-16-2013, 07:48 PM

Quote:

Originally Posted by Nuco59

I've only done (2) packers on my UDS...but decided from the beginning to go HNF and never look back. The first was "pretty dang good" - the 2nd one I could have sold door-to-door ...but we ate it all. 12lbs @ 280-300 for 2 hours, foiled for(about) 4 hours. Pulled at "buttah" - and let rest in an empty cooler, swaddled in towels for 2hours.

What was the difference between the two cooks?

Nuco59 · 09-16-2013, 09:24 PM

hmm- what was different between the two- to be honest? the salt/pepper/garlic/onion was applied a "bit heavier" on the second.... and on the first one I *may* have not let it rest a whole 2 hours- hey, I was hungry.

FIREPIT · 09-16-2013, 10:02 PM

Quote:

Originally Posted by Bludawg

Follow the rules they will never ever fail you.
BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

Priceless advice, thank you Bludawg!

glaudds · 09-21-2013, 10:36 PM

First brisket done..11 lb. prime packer. Cooked at 275 until probe tender. To my noob palate, it came out pretty good. The thin end of the flat was not as tasty as the rest of the brisket...but still quite edible. Is it because it was thinner and dried out or did I pull it too soon? That area was the only part that didn't probe like "buttah." Thanks again for all the input!

[IMG]

[/IMG]

[IMG]

[/IMG]

Bludawg · 09-21-2013, 11:29 PM

Looks really good. I always look for a Flat that has a tail min 1" in thickness.

El Ropo · 09-22-2013, 08:34 AM

I've become a fan of hybrid cooks too. Start out low (my low is 250) for an hour or two, then crank up the heat to 300-325 for the rest of the cook. Best of both worlds because you get to lay some smoke on the meat in the beginning, then you can power through the stall.

Diesel Dave · 09-22-2013, 09:01 AM

Looks like you did a fine job

Blah64 · 09-22-2013, 10:07 AM

I prefer low & slow for briskets just because the timing works out so much better/easier for me.

RevZiLLa · 09-22-2013, 03:08 PM

Quote:

Originally Posted by peeps

Operate at the temp your cooker likes to ride and pull when the thickest part of the flat probes tender.

Look like I'm learnin' sumthin' up in here? :D

Yes sir!

09-16-2013, 07:02 PM	#31
scp is One Chatty Farker Join Date: 08-29-11 Location: Shawnee Ks Name/Nickname : Barry	I have been cooking my briskets...HNF....and love the reduced cooking time. I have only done about 6-8 briskets now. The first few...I was is trying to pull at 200ish IT and they were tough and dry...I probed and didn't know what "like butter" felt like....always pulled early thinking ...thinking I was overcooking. Then I let one go...it didn't probe until 212....bam!! got it...now I understand and don't pull early any more. The hardested in thing is you have 30 plus dollars invested in a packer and you don't want to pharq it up....let alone disapppoint your guests. Patience and probe are the keys. __________________ WSW 22..Weber Performer..IQ110..Maverick ET732

09-21-2013, 10:36 PM	#37
glaudds Got Wood. Join Date: 06-10-13 Location: Glendale, CA	First one done! First brisket done..11 lb. prime packer. Cooked at 275 until probe tender. To my noob palate, it came out pretty good. The thin end of the flat was not as tasty as the rest of the brisket...but still quite edible. Is it because it was thinner and dried out or did I pull it too soon? That area was the only part that didn't probe like "buttah." Thanks again for all the input! [IMG][/IMG] [IMG][/IMG]

09-21-2013, 11:29 PM	#38
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Looks really good. I always look for a Flat that has a tail min 1" in thickness. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

09-22-2013, 08:34 AM	#39
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I've become a fan of hybrid cooks too. Start out low (my low is 250) for an hour or two, then crank up the heat to 300-325 for the rest of the cook. Best of both worlds because you get to lay some smoke on the meat in the beginning, then you can power through the stall. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

09-22-2013, 09:01 AM	#40
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Looks like you did a fine job __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-16-2013, 07:45 PM	#33
Nuco59 Babbling Farker Join Date: 08-18-13 Location: Texas	I've only done (2) packers on my UDS...but decided from the beginning to go HNF and never look back. The first was "pretty dang good" - the 2nd one I could have sold door-to-door ...but we ate it all. 12lbs @ 280-300 for 2 hours, foiled for(about) 4 hours. Pulled at "buttah" - and let rest in an empty cooler, swaddled in towels for 2hours.

09-16-2013, 09:24 PM	#35
Nuco59 Babbling Farker Join Date: 08-18-13 Location: Texas	hmm- what was different between the two- to be honest? the salt/pepper/garlic/onion was applied a "bit heavier" on the second.... and on the first one I may have not let it rest a whole 2 hours- hey, I was hungry.

09-22-2013, 10:07 AM	#41
Blah64 On the road to being a farker Join Date: 06-19-13 Location: Palo Alto, CA	I prefer low & slow for briskets just because the timing works out so much better/easier for me.