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The day after Brisket pill

  • Thread starter Thread starter jsn1511
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jsn1511

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I was exhasted by the end of the day yesterday i needed somthing similar to the morning after pill that fixes your hangovers. First of all I got to Wal-Mart and all they had were 12# Briskets so i bought a 12 pounder for around $19. I cut the Brisket in half because i didn't think the whole thing would fit in the smoker. Then i put it in Tk's Dr Pepper marinade. I woke up yesterday at about 7:30am and started working on the fire at 8am. The fire was ready at about 9am and that is when i put the Brisket on. I was hoping it would be done around 7 or 8pm but it wasn't. At 6:30 the internal temps were around 145 but i decided to put it in foil anyway to try and speed up the process. At around 8 i took it outand the temps were 170 and 160, but everyone was hungry and ready to eat. So i just decided to slice up the flat and serve that and roast the other half in the oven a little longer. The flat had an excellent color but was tough and dry. I mopped it every 30 minutes except for two times because i lost track of time. If i had gotten it up to 190 would that have made it more tender?
 
Most of us don't foil until about 160 then go to about 190 and then allow it to "cool" to about 160 again. As you've found out you just can't rush brisket :D

I usually keep the chamber between 220-250 and most days it takes about 1.5 hours per pound to get the job done - that's the point where it's put into the cooler - my briskets usually reside in the cooler for 2-3 hours. :mrgreen:
 
DFLittle said:
Most of us don't foil until about 160 then go to about 190 and then allow it to "cool" to about 160 again. As you've found out you just can't rush brisket :D

I usually keep the chamber between 220-250 and most days it takes about 1.5 hours per pound to get the job done - that's the point where it's put into the cooler - my briskets usually reside in the cooler for 2-3 hours. :mrgreen:

I thinks your brisket has been in the cooler a lot longer than that. :wink:
 
DFLittle said:
Most of us don't foil until about 160 then go to about 190 and then allow it to "cool" to about 160 again.


Yeah I knew that, but my Girlfriend was pressuring me to get it done because her potatoes were going to go bad since she cut them before she asked me how long was left. :roll:
 
:mrgreen:

I'm not going there!! :D

:twisted: :twisted:
 
Briskets can be ball breakers. You cannot rush them. If you expected to eat by 7 or 8, you should have had it in the preheated box by about 6:00am, not later than 7:00. But I don't understand why it took so long if you cut it in half - bet you had some fire problems too.
 
Yeah I knew that, but my Girlfriend was pressuring me to get it done because her potatoes were going to go bad since she cut them before she asked me how long was left.
Keep her out of the damned kitchen! THat's your first problem. Don't let a bird rush your q dude. THe q will be done when the q is done. Anytime I do big hunks of anything, I start at 9 or 10 p.m. Screws up the sleep mod, but oh well. I end up sleepin in front of the tv so it wakes me up every little bit.

Also, when going through the all niter, ya might as well fill that sucker up.

Just my 2 centavos
 
hey!!! its done when its done when its done. I bring my brisket to 170 175 before foiling, then inot a lower temp 210 or so and return it until it reaches 195. Then into a cooler for a few hours. for your 6 or so lb'er i would have counted on at least 10 hours. Gotta get it up to at leastr 195 for it to get tender. sometimes over 200.
 
tommykendall said:
Briskets can be ball breakers.

So can girl friends.

$19 brisket.

$2 for 10# potatoes.

Next time, flip her the $2 and say go buy more, its done when its done.

This weekend, I was cooking a butt for the reunion. Kept getting asked "What time will it be ready"

My answer "Yes"

Puzzled looks back at me.

"It's ready when its done"

Butts can get stuck at a temp for hours. Briskets, they can stick for even longer.
 
like others have saidyou didn't dtart near early enuf!! Myself I woulda started that sucker about 3am or so--iffen it gets done ezrly--wrap it and plop it in a cooler.
And don't keep opening the door to mop--every time you do that everything loses a bunch of heat---mopping may add a little flavor but the 'dera doesn't recover heat well enuf to continually keep opening the door--imo of course

Buzz
 
No i didn't use a heat shield. And I didn't really have that tough of a time keeping the fire up, it dropped a couple times but not any longer than 10-15 mins. I did however open the door every 30 mins to mop because someone said to mop it every 30 mins.

I didn't start it early enough and maybe next time ill just mop it every hour. Oh well, it could have been a worse first Brisket :?
 
No i didn't use a heat shield. And I didn't really have that tough of a time keeping the fire up, it dropped a couple times but not any longer than 10-15 mins. I did however open the door every 30 mins to mop because someone said to mop it every 30 mins.

Anyone wanna do a math test on this one? Opened the door every 30 minutes, and temperature dropped a "couple" times for 10-15 minutes. Whoa boy - next time will be better!
 
jsn1511 said:
No i didn't use a heat shield. And I didn't really have that tough of a time keeping the fire up, it dropped a couple times but not any longer than 10-15 mins. I did however open the door every 30 mins to mop because someone said to mop it every 30 mins.

I didn't start it early enough and maybe next time ill just mop it every hour. Oh well, it could have been a worse first Brisket :?

Brisket just above "WATER" pan, heat sheild just above brisket, brisket big end (point) on right side of smoke chamber. My std configuration, unless doing beans, then beans just below brisket. Cobler just above heat sheild about 8-10 hr into brisket cook, if doing one.

I used a sprayer on my first brisket, the next one couldn't find sprayer so I did not do spray or mop, last one I opened the door twice, to put it in and to take it out. With a good fat cap they do just fine without farking with'em. IMN2HO. :shock:
 
Forget to mention:

Hot Water and leftover Brisket Marinade into the water pan, last time. Will continue that process. Made a great smell and what else can you do with the Marinade?
 
BigAl said:
Forget to mention:

Hot Water and leftover Brisket Marinade into the water pan, last time. Will continue that process. Made a great smell and what else can you do with the Marinade?

Doh! i knew i forgot something. I was going to cook the Brisket on Sunday but i over slept, i couldn't get the fire over 200, and it was raining so i just put everything away and decided to save it till Monday. I forgot all about the marinade the next day.
 
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