17 lb. Brisket - Cooking Time
- Thread starter John G.
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I'm going to try it in the foil with beef stock and a red wine.
It is strange. The cooker briefly got up to a lid temp of 280. I closed all the bottom vents and the top vent as much as I could with the thermometer in about 2 hours ago. The lid temp came down quickly to 260 and has been there ever since, even with all the vents closed.
From what I've read this means that the grate temp should be about 245, within range. I just think it is strange that the lack of oxygen doesn't seem to be affecting the temp.
It is strange. The cooker briefly got up to a lid temp of 280. I closed all the bottom vents and the top vent as much as I could with the thermometer in about 2 hours ago. The lid temp came down quickly to 260 and has been there ever since, even with all the vents closed.
From what I've read this means that the grate temp should be about 245, within range. I just think it is strange that the lack of oxygen doesn't seem to be affecting the temp.
This hasn't been a very smooth cook at all. The only leak that I could see was at the door, but there wasn't anything I could do about it. The temp just spiked to about 290. I added some cold water to the water pan and sprayed some on the coals as well. All the vents are still closed.
Howard Barlow
TVWBB Super Fan
John,
My biggest on the WSM was a 16 lb'er. It took about 22 hours. I didn't get a chance to let it rest. It came off as peole were showing up. I'm lucky nobody lost fingers at slicing time, mine included.
It was great, without resting, though I generally allow for 4 or more hours in foil in the preheated cooler
My biggest on the WSM was a 16 lb'er. It took about 22 hours. I didn't get a chance to let it rest. It came off as peole were showing up. I'm lucky nobody lost fingers at slicing time, mine included.
It was great, without resting, though I generally allow for 4 or more hours in foil in the preheated cooler
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by K Kruger:
Sorry to offend you Bryan. It mellows nicely in the foil mixes well with the juices and works well in the base for a sauce. It's what I do and just a suggestion. <HR></BLOCKQUOTE>
No, I puked and then i was fine. It was just like a bad dream but i got over it.
Bryan
Sorry to offend you Bryan. It mellows nicely in the foil mixes well with the juices and works well in the base for a sauce. It's what I do and just a suggestion. <HR></BLOCKQUOTE>
No, I puked and then i was fine. It was just like a bad dream but i got over it.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>No, I puked and then i was fine. It was just like a bad dream but i got over it. Bryan <HR></BLOCKQUOTE> I am with you on that one Bryan! Maybe if it was being braised in the oven for the full cook wine would be fine! But Q'ing and wine, hold on I gotta hurl!!
Which reminds me (the wine, not the hurling), I wonder what I'm supposed to smoke with these cabernet soaked oak smoking chips. I've not a clue! But I've got 'em for some reason.
Larry Wolfe
Closed Account
Susan,
I dunno? They sound a bit better than braising Q in wine. I would definitely try it on beef or maybe duck? It might work, there is only one way to find out! Let us know when you try them..
I dunno? They sound a bit better than braising Q in wine. I would definitely try it on beef or maybe duck? It might work, there is only one way to find out! Let us know when you try them..
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>No, I puked and then i was fine. It was just like a bad dream but i got over it. <HR></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>But Q'ing and wine, hold on I gotta hurl!! <HR></BLOCKQUOTE>
Ahhh, nothing like jejune commentary to start the day!
Susan-- maybe Shawn's Butter-smoked Rib-eye? or perhaps with a lamb leg on your rotis? I've never used them either.
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>But Q'ing and wine, hold on I gotta hurl!! <HR></BLOCKQUOTE>
Ahhh, nothing like jejune commentary to start the day!
Susan-- maybe Shawn's Butter-smoked Rib-eye? or perhaps with a lamb leg on your rotis? I've never used them either.
Larry Wolfe
Closed Account
Good ideas Kevin!
Well, it has been 17 hours, the internal temps aroud right around 195 - 200, and everything seems to have gone alright. I put the brisket in foil with some beef stock.
I'll take it off once it hits 205 and luckily I have enough time to let it sit for 4 hours. It looks great and thanks to everyone for their help and comments.
I'll take it off once it hits 205 and luckily I have enough time to let it sit for 4 hours. It looks great and thanks to everyone for their help and comments.
Larry Wolfe
Closed Account
John,
Glad to hear it turned out great! That was a MONSTER Brisket!
Glad to hear it turned out great! That was a MONSTER Brisket!
K Kruger
TVWBB 1-Star Olympian
And to think I was just in Lowell a few weeks ago...I'm sure half the town will show up for dinner and you could almost feed them with a brisket that big!
(And try the splash of wine in the stock sometime. I know ranchers in Calif who've been q'ing briskets and marinating in wine since before I knew them and that's almost 30 years.Don't let the parochialisms above scare you. We all don't have the same tastes, fortunately. The world would be pretty boring if we did.)
(And try the splash of wine in the stock sometime. I know ranchers in Calif who've been q'ing briskets and marinating in wine since before I knew them and that's almost 30 years.Don't let the parochialisms above scare you. We all don't have the same tastes, fortunately. The world would be pretty boring if we did.)
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