TroyA65
is one Smokin' Farker
- Joined
- Apr 20, 2013
- Location
- Pleasant Prairie, WI
I did my first comp of the year this past weekend and felt confident going in (other than turning in chicken from a new recipe I've been working on) but my brisket & butts got overcooked. The brisket was a Costco Prime and the butts were from Sam's Smithfield prime reserve. So here are the details and my theory of what happened.
The brisket was tight (maybe undercooked? Hell if I know?!?!?!)
I could barely hold the MM together for slicing (my knives are shaving sharp). I did separate the the money muscle before putting them in the cambro
Here is what I'm thinking, because of the thermal mass of 1 brisket and 2 butts in the cambro the 15-20 minutes of venting is not enough. I am wondering if I should vent until I get down to a temp (like 160 or so).
For those of you holding your meat before turn in (I'm assuming that's most of you) what do you do?
Do you see anything that is way off on my temps, timing, etc...?
Feel free to PM me if you don't want to release your secrets to everyone.
I just what to figure out when my cooks are going off the tracks and get it fixed. Thanks
- Fired the smoker at 1:30am
- Butts & Brisket on by 2:00am (both had been injected several hours earlier)
- Temps ran 275 - 300
- Pulled and wrapped both between 4:30 and 5:00 am
- Back on the smoker at 275 by 5:00
- Pulled butts at 190 IT (I was shooting for 185 but missed it)
- Pulled brisket when probe tender (temp was around 200 but I don't remember exact number)
- Both were then vented for 15-20 min to stop the cooking process and then placed in a cambro to hold until turn in.
The brisket was tight (maybe undercooked? Hell if I know?!?!?!)
I could barely hold the MM together for slicing (my knives are shaving sharp). I did separate the the money muscle before putting them in the cambro
Here is what I'm thinking, because of the thermal mass of 1 brisket and 2 butts in the cambro the 15-20 minutes of venting is not enough. I am wondering if I should vent until I get down to a temp (like 160 or so).
For those of you holding your meat before turn in (I'm assuming that's most of you) what do you do?
Do you see anything that is way off on my temps, timing, etc...?
Feel free to PM me if you don't want to release your secrets to everyone.
I just what to figure out when my cooks are going off the tracks and get it fixed. Thanks