Brisket took much longer than expected.. Why?


 
T

Tyler-USA

New member
Hi folks,

First time here, smoker newbie. I picked up an 18" WSM and tried to cook a small (2.68lb) brisket on it yesterday. The brisket came out good, except it took about 5-6 hours longer than I was expecting. Where did I go wrong? See cook data below.


Outside Temp: 44F and windy -- WSM was in a wind shielded location

Initial vent settings: 3 bottom vents, closed. Lid vent, 100% open.

Thermometer: Maverick ET-73 with smoker probe attached to top grate using included clip.

Water pan: Full



Timeline

1:36pm - Lit a chimney of charcoal (Kingsford briquettes)
1:55pm - Dumped charcoal, added another 1.5 chimney-fulls of un-lit charcoal
2:36pm - Charcoal ready, assembled cooker
3:00pm - Grate temp at 300F, placed brisket on the top grill , fat-side up.
5:04pm - Flipped brisket end over end and basted with apple juice.
6:07pm - Flipped brisket end over end and basted with apple juice.
7:00pm - Expected completion time (meat only at 156F at this point)
7:20pm - Added 8 more un-lit charcoal briquettes
8:08pm - I begin spin-campaign to wife about how briskets can sometimes take a little longer
8:38pm - Wife makes daughter baked potato and corn on the cob and assures her she can try the brisket tomorrow. A little vegan lifestyle never hurt anyone.
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8:49pm - Added 12 more un-lit charcoal briquettes
9:57pm - Added 10 more un-lit charcoal briquettes
10:19pm - Added 1 liter of hot water to water pan.
11:45pm - Removed brisket at 187F (was falling asleep waiting for that last degree increase and figured.. wth, these things have to have some margin of error)
12:30am - Wife wakes me up on the couch where I'd fallen asleep watching SNL and tells me that it's time to try the brisket.
12:32am - I try one bite, say mmm and head for bed. Wife enjoys a sandwich and the rest of SNL before coming to bed. (She did say it was delicious!)



So.. Why did this take 5 hours longer than I expected (I figured 1.5hrs per lb.) I did not seem to have any trouble maintaining a constant temperature (remember this is measured at the grate, and the dips are from when I opened to flip it). See below (can also view at http://goo.gl/NqHuU):

NqHuU
 
Your cook isn't that unusual since small partial brisket flats are notoriously unpredictable. I tried a four pounder once to see why so many folks had issues, since it was marked down anyway. It took 12 hrs. Three hours a pound...so no, not again will I do small partial flats.

Unless they're practically giving away a whole flat, I stick with whole packer briskets 12-15lb, and don't worry if it looks too long for the grate. Crunch it between the handles, fold the flat if it has a long unruly corner...it doesn't really matter, and if it's shaped right, you can cut a chunk off the end of the point and cook beside the brisket. Just don't cut so far that you cut the end of the flat off, too.
 
Another problem is all that flipping and basting. Neither is required and the latter added time to your cook. Fat side down; no need to flip or baste.

Echoing Dave, go with a least a substantial flat of ~6 lbs or better. Something untrimmed, preferably. I much prefer packers myself, as well.
 
Kevin's dead on, as always.

Basting CAN add some flavors, but not much since most of it just runs off into the pan. A smoke-worthy brisket will baste itself, so put it on fat down and just leave it the heck alone. Every time you open the cooker you add time and lose cooker moisture.
 
The methods Chris describes, as he says, should not be interpreted as the only or best ways. Neither should mine nor anyone else's.

I wasn't telling you not to do either thing per se, just that neither is necessary. My main point was that doing so (especially basting with something water-based) can add time to the cook.

Basting can be effective for flavor additions if the basting is quite frequent - or if the flavors are first concentrated. (This I do for some grilled things, turkeys, et al.) If water-based, it can be effective in slowing cooking. (When I've done briskets and other meats over direct heat, as in open pits, frequent flipping and basting right after the flip, the baste cools the surface of the meat that was just over direct heat; additional moisture evaporates, adding to evaporative cooling.)

Anyway, it is worth trying several methods to see what works best for you. But, reiterating, try for larger flats or packers. The learning process will be easier and more consistent. Trying, say, basting, flipping, not basting, not flipping - and the myriad temp possibilities - with larger cuts will give you better reference points from which to work off of. Small cuts of brisket, or for that matter butt, don't give you the same learning bang for your buck as the larger cuts do.
 
Tyler, I agree with the above about the basting and fat side down. Also, I would have started with a full ring of charcoal. Whatever is not used on this smoke you can use on the next. Just cover the smoker so the charcoal doesn't get wet.
 
Tyler,

I first published that article you're referring to in 2003, and at that time I was still basting a lot of stuff that I barbecued. When I first learned to barbecue, I was taught to baste as described in that article and I did it for a long time. I can't remember the last time I basted anything! So I need to go back and put a disclaimer about this into that article.

The 1-1/2 hr/pound rule of thumb just doesn't work for a tiny brisket. It assumes a much larger brisket. Still, a rule of thumb is just that...your brisket will be done when it's nice and tender, not based on time alone.

Regards,
Chris
 
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