brisket questions
- Thread starter Neil Grant
- Start date
Scott Dallal
TVWBB Member
12 Hours in, all looks good. It did shrink so I rotated 90 degrees, but did not flip. Keep fat side up.
Still plenty of water
Lit temp had risen to 250 so slightly closed vents just a little.
I'll start checking meat temp in a couple more hours. Probably at noon which would be 15 total hours. By the amount it shrunk, I'm now "guessing" an 18-20 hour cook. I'll continue to try to keep lid temp at 225.
Still plenty of water
Lit temp had risen to 250 so slightly closed vents just a little.
I'll start checking meat temp in a couple more hours. Probably at noon which would be 15 total hours. By the amount it shrunk, I'm now "guessing" an 18-20 hour cook. I'll continue to try to keep lid temp at 225.
Scott Dallal
TVWBB Member
Well seems everything I found said something different about up or down. I guess I could have flipped it at my guessed 1/2 point.
So is the theory that "up" will the fat will render and help keep the brisket moist. "Down" will protect the meet from heat and drying out?
Well knowing that the cooking grate is hotter than the lid, I'm trying to keep the lid temp in the 225-250 range figuring that is a cooking temp of 250-275. Least that has been my experience cooking pork.
So is the theory that "up" will the fat will render and help keep the brisket moist. "Down" will protect the meet from heat and drying out?
Well knowing that the cooking grate is hotter than the lid, I'm trying to keep the lid temp in the 225-250 range figuring that is a cooking temp of 250-275. Least that has been my experience cooking pork.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So is the theory that "up" will the fat will render and help keep the brisket moist. "Down" will protect the meet from heat and drying out? </div></BLOCKQUOTE>
The former, no, the latter, yes. Keeping the brisket moist is a matter of not overcooking it. Whatever fat that renders from the surface just drips off. It doesn't soak in or anything. Fat down protects the cut from the more direct heat from the bottom. It also avoids the issue of the rub rubbing off due to the grate.
If cooking with water, the grate temp is usually lower. At least it is in mine. I usually cook with nothing in the pan, so it's different in that scenario, but it doesn't matter. My suggestion is to get used to one place - I temp at the lid vent - and go with that. You can make yourself crazy taking temps all over the cooker.
The former, no, the latter, yes. Keeping the brisket moist is a matter of not overcooking it. Whatever fat that renders from the surface just drips off. It doesn't soak in or anything. Fat down protects the cut from the more direct heat from the bottom. It also avoids the issue of the rub rubbing off due to the grate.
If cooking with water, the grate temp is usually lower. At least it is in mine. I usually cook with nothing in the pan, so it's different in that scenario, but it doesn't matter. My suggestion is to get used to one place - I temp at the lid vent - and go with that. You can make yourself crazy taking temps all over the cooker.
John Ford
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Dallal:
Well seems everything I found said something different about up or down. I guess I could have flipped it at my guessed 1/2 point.
So is the theory that "up" will the fat will render and help keep the brisket moist. "Down" will protect the meet from heat and drying out?
Well knowing that the cooking grate is hotter than the lid, I'm trying to keep the lid temp in the 225-250 range figuring that is a cooking temp of 250-275. Least that has been my experience cooking pork. </div></BLOCKQUOTE>
The fact that there is no consensus means it doesnt matter!
I cook mine fat down because it looks prettier
Well seems everything I found said something different about up or down. I guess I could have flipped it at my guessed 1/2 point.
So is the theory that "up" will the fat will render and help keep the brisket moist. "Down" will protect the meet from heat and drying out?
Well knowing that the cooking grate is hotter than the lid, I'm trying to keep the lid temp in the 225-250 range figuring that is a cooking temp of 250-275. Least that has been my experience cooking pork. </div></BLOCKQUOTE>
The fact that there is no consensus means it doesnt matter!
I cook mine fat down because it looks prettier
Scott Dallal
TVWBB Member
Well based on how it looked, I got nervous and went ahead and checked the temp. Depending on exactly where I check I get between 190 and 195!
So quick! I didn't expect it to be done before 3!!
Sooo....should I lower the temp in the smoker to closer to 200 and leave it in there? It seems longer time is better for pork, but I'm not as familiar with brisket. Or should I wrap in foil and put in a cooler?
I don't plan on eating any of it till the game tonight. Of course I don't expect to eat it all. So I could lest rest and cut now and reheat later?
FYI, it was an 18.5 lb beast of a brisket and I'm moving on 14.5 cook hours. I checked lid temp regularly to keep at 220-225 as much as possible. I don't think it ever went above 250.
So quick! I didn't expect it to be done before 3!!
Sooo....should I lower the temp in the smoker to closer to 200 and leave it in there? It seems longer time is better for pork, but I'm not as familiar with brisket. Or should I wrap in foil and put in a cooler?
I don't plan on eating any of it till the game tonight. Of course I don't expect to eat it all. So I could lest rest and cut now and reheat later?
FYI, it was an 18.5 lb beast of a brisket and I'm moving on 14.5 cook hours. I checked lid temp regularly to keep at 220-225 as much as possible. I don't think it ever went above 250.
MKEvenson
TVWBB Wizard
Scott, good advice above. Final meat temp is only a guide. Cook till done. If you can insert your temp probe into the meat with out resistance then it is done. You can then wrap the brisket in foil and a couple bath towels and put it in a dry warm cooler for up to 4-5 hrs. It will still be hot when you take it out. I would not leave it in the smoker longer than when it is done. It will continue cooking. If you ever have to hold many more hrs it is probably best to quik cool in ice and refrigerate then re heat before service. That would only apply to longer than 4-5 hrs hold time.
Mark
Mark
Scott Dallal
TVWBB Member
Oh yea......no resistance baby! Checked several more places and consistently got between 193-198. Never any resistance.
I figure we will have an early dinner and just snack later. Sooo....I wrapped in foil, towel and put in cooler.
It did shrink more than I anticipated, but again, I'm not use to brisket.
I am a little confused. I get that the brisket might weigh the same as a pork shoulder, but the brisket is thinner. Shouldn't it cook quicker at the same temps? Everything I'm reading is that a brisket is 1-1.5 hours per lb at 225-275. That is the same as pork, but the pork again is a lot more dense.
Maybe the brisket is closer to an hour and the pork closer to 1.5?
Now I don't know how good this brisket will be, but it will be exactly 16 hours for the 18.5 lb brisket.
I figure we will have an early dinner and just snack later. Sooo....I wrapped in foil, towel and put in cooler.
It did shrink more than I anticipated, but again, I'm not use to brisket.
I am a little confused. I get that the brisket might weigh the same as a pork shoulder, but the brisket is thinner. Shouldn't it cook quicker at the same temps? Everything I'm reading is that a brisket is 1-1.5 hours per lb at 225-275. That is the same as pork, but the pork again is a lot more dense.
Maybe the brisket is closer to an hour and the pork closer to 1.5?
Now I don't know how good this brisket will be, but it will be exactly 16 hours for the 18.5 lb brisket.
K Kruger
TVWBB 1-Star Olympian
When I used to low/slow brisket I don't think I ever had one hot 1.5 hours/lb. if I did I don't remember it. Typical is under an hour at higher temps, maybe up to an 1.25 at lower. Thickness and actual cooktemps are key.
Butts do not cook as fast at similar temps for the reason you note - more mass. At temps of ~285/295 one might see ~1hour/lb. At typical low/slow temps it is usually more like 1.5-1.75. Also, the done window of pork is much wider. Many will cook it longer, for rendering purposes, after the butt is tender. Not something one can do with brisket.
Butts do not cook as fast at similar temps for the reason you note - more mass. At temps of ~285/295 one might see ~1hour/lb. At typical low/slow temps it is usually more like 1.5-1.75. Also, the done window of pork is much wider. Many will cook it longer, for rendering purposes, after the butt is tender. Not something one can do with brisket.