| T O P I C R E V I E W |
| lew750 |
Posted - 05/29/2012 : 10:52:12
I cooked a full packer (plus another packer with most of the flat removed) overnight Sunday/Monday with weird results. My flats are usually firm enough to slice but the slices pull apart easily. Monday, the slices took more than a tug to come apart. They were tender and tasty and my guests raved about it, but something didn't feel right to me.
The point, on the other hand, just shredded while I was slicing it. It was very moist and extremely fatty, almost like one big piece of fat with a little meat in it. I got enough good meat from both points to make burnt ends later this week, but this was not a typical brisket cook.
The packer was a 9.5 pounder and I cooked it 13 hours at 225-240. It was probe tender and 195-200 internal when I took it off. I held it 5 hours wrapped in a cooler before separating and slicing it.
I usually cook my briskets at 275 starting in the morning but our meal was originally scheduled for 2:00, later rescheduled for 6:00. It's been a while since I've cooked a brisket that "low and slow." It's also the first I've had to hold that long in a cooler.
I did two things different this time so I'm not sure what caused the strange results, and maybe it was the brisket itself. I always tell people to change one variable at a time so if something is different, you know what caused it. Maybe I should listen to my own advice. Bottom line, a successful but different cook.
Lew
Bunch of Webers & stuff |
| 5 L A T E S T R E P L I E S (Newest First) |
| BILLYBONESBBQ |
Posted - 05/30/2012 : 14:49:15
LEW A GOOD BBQ MAVIN IS NEVER QUITE SATISFIED WITH LAST COOK AND ALWAYS STRIVES TO DO BETTER NEXT COOK. MEANWHILE, THE PEDESTRIANS(BENEFICIARIES OF YOUR GOOD WILL) STAND ON THE SIDE AND MARVEL AT WHAT YOU HAVE WROUGHT .. 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| lew750 |
Posted - 05/30/2012 : 12:04:36
Thanks, Forrest. The brisket did seem to have more fat in the point than usual. Just had a brisket sandwich and it was very good.
Billy, my temps were around 225 most of the time, spiking at 240 occasionally. I started checking with a probe after it reached 180 and took it off as soon as I felt it was probe tender. Just like all my other briskets. Maybe I should take another look at my technique; brisket is my weakest link.
I checked my thermometers a couple of months ago in boiling water and all 3 read a little over 210. I guess that's close since I'm at 1000 feet altitude.
I thought my last butt was my best ever, the one before not as good, this brisket was just OK. Not all my cooks are perfect, but even when I have what I consider a sub par cook everybody seems to love the food. Maybe I'm too hard on myself.
Lew
Bunch of Webers & stuff |
| Twisted Pig |
Posted - 05/30/2012 : 09:12:22
Thanks Florida Farmer ! I was hired to cook brisky & chicken by me EX-WIFE for her family reunion. I got 2 briskys from Sam's ($100 for 2 of them) & a case of chicken (12 of them). Her brother is from Texas & has been on a cook team for 1 & 1/2 years, his wife's job on the team is the brisky. I was to say the least... a little worried, all things considered. I have taken class's & lessons from Florida Farmer, & brisky was never my strong point. But with the lessons learned from him, they all said it was the best they had ever eat'n! I was knocked out to have such a complement from a Texas BBQ'r. Thanks Forest for all you have done for me!
Every day above ground is a good day! Better to be seen, than viewed
Medicated for your protection
Lang 48 Clone aka "Frank-N-Stein"
Lang Clone 84 Deluxe aka "Twisted Pigz Big Johnson" |
| BILLYBONESBBQ |
Posted - 05/30/2012 : 08:21:38
IF MY SMOKER HAS ACCURATE READING THERMOMETER, (ALWAYS CHECK ANNUALLY) AND ACTUALLY ACHIEVED 245-270 COOKING TEMP. I WOULD THEN LOOK TO MY PROBE THERMOMETER AND CHECK IT FOR ACCURACY. PROBE THERMOMETERS ARE EASILY THROWN OUT OF KILTER BY REGULAR HANDLING.THIRD IS THIS FACT.. BRISKETS THAT HAVE ACHIEVED INTERNAL OF 200 DEGREES WILL CERTAINLY CONTINUE TO COOK IF HELD IN AN INSULATED CONTAINER, AT OR NEAR, SERVING TEMPERATURES. THE FAT SHOULDN'T BE AN ISSUE. WE NORMALLY TRIM EXCESSIVE SHOULD IT REMAIN AFTER COOK IS COMPLETE. BUT IF TEMPS ACHIEVED WERE CORRECT THEN I WOULD HOPE THAT MOST FAT WAS LOST DURING COOK LEAVING A WONDERFUL "BEEFY" TASTE. MY SMOKER THERMOMETER IS "CHECKED FOR ACCURACY YEARLY AND MY PROBE THERMOMETERS GET A SEMI ANNUAL SETTING SESSION IN THE KITCHEN, WITH BOILING WATER AND ICE WATER, I HAVE ALWAYS FELT THE NEED TO DOUBLE CHECK ACCURACY. TRY IT AND I AM SURE THAT THE 9.5 LB BRISKET WILL BE JUST RIGHT IN 9.5 HOURS AT 250 DEGREES STEADY TEMPERATURE. NOTE: IF OPENING SMOKER TO SPRITZ OR SOP IS PART OF YOUR ROUTINE THEN PERHAPS ANOTHER COUPLE HOURS MAY BE NECESSARY TO FINISH . BUT YOUR ACURATELY READING PROBE THERMOMETER SHOULD TELL THE TRUTH OF THAT FOR YOU ..
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| Florida Farmer |
Posted - 05/29/2012 : 13:39:55
More than likely it was just the brisket Lew. Of the literally thousands that I have cooked I have never had two to cook exactly the same. I've had'em done (and won with'em) anywhere betwen 168 and 214 degrees. Brisket is a strange piece of meat to say the least. I very much doubt that holding it for a prolonged period made any difference.
"Bottom line, a successful but different cook."
When it's good....it's just good!
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