Hi Ed Cardoza
I tried looking for the rub 'Kevin K's coffee/cocoa' but can't find it. Do you make it up or buy it? Sounds interesting.
Many thanks
Simon
The Virtual Weber Bullet The Virtual Weber Bulletin Board Barbecuing Brisket ?
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Randy Pope
New Member
Posted June 26, 2009 07:36 AM
I will be doing my first overnight brisket on my new wsm this weekend and wated to know at what temperature do you guys pull it off the smoker?
I did a pork butt last weekend and followed the recipe to the "T" and pulled the butt of at 190 degrees and wrapped it in foil for an hour and it seemed a bit over done. Don't get me wron it was delicious but I think I could have pulled it off at around 170 and foiled and it would have been even better.
I have been using the MM to start the fire with a full ring of charcole and a full chimney to start it. I live in Colorado so I am using a full chimney to compensate for the altitude.
Any help would be greatly appreciated.
Thanks in advance
Posts: 6 | Location: Denver | Registered: June 25, 2009
Dave from Denver
TVWBB Fan
Posted June 26, 2009 07:41 AM Hide Post
Randy welcome to the board - if you do some searching around for threads on brisket you'll quickly see that it's not so much a matter of internal temperature as it is one of tenderness. That said, most briskets will be done at around 185-200F. It really depends on the piece of meat and the cooking technique used, especially whether or not you foil the meat @ 160-165 internal and let it keep cooking.
Even with your pork butt, it's a matter of feel not internal temperature.
The general guideline is that the larger chunks of BBQ meat are done when a probe will slide in with little resistance. In a brisket the place to check this is the thick part/center of the flat.
I also live in Denver metro and I have no problem with the MM using only 12 lit coals. But, I may have a different cooker setup (clay pot in place of water) so you should stick to what works for you.
Posts: 135 | Location: Denver Co | Registered: August 26, 2008
Ignored post by Dave from Denver posted June 26, 2009 07:41 AM Show Post
Randy Pope
New Member
Posted June 26, 2009 07:46 AM Hide Post
Thanks Dave, I'm just a little nervous about the first try. I'll post the results.
Posts: 6 | Location: Denver | Registered: June 25, 2009
Ignored post by Randy Pope posted June 26, 2009 07:46 AM Show Post
ToddF
New Member
Posted June 26, 2009 08:51 AM Hide Post
Don't fear the brisket. Seriously. Especially with a WSM.
I've done several dozens of them on an old modded ECB through the years, and they turned out just fine--though with considerable effort. Got a 22" WSM this season and, well, it's pretty darned automatic with this puppy...!
Sounds like the only thing you need to add to your set-up is a 6-pack and your golden. Soon you will be telling us of a gelatinous beefy meteorite (at least that's how it'll look!) to make us all proud.
Just be the brisket, man. Be the brisket...
Posts: 20 | Registered: April 19, 2009
Ignored post by ToddF posted June 26, 2009 08:51 AM Show Post
Ed Cardoza
TVWBB Pro
Posted June 26, 2009 10:07 AM Hide Post
Randy, I am also doing a Brisket, but will be doing mine starting late this evening and doing the dreaded low and slow cook. I will do the MM method as well, and will be cooking at 225* throughout the cook. In terms of internal cooking temps, they are basically just a guide so to speak. Just keep an eye on the temps, and once you reach the 180 area, you will need to start checking for tenderness by just using your probe or something similar and once it goes in with no resistance at all, it is time to remove. I foil mine right around the 165* mark and then just monitor the internal until it reaches 180* and then start checking for tenderness as I have previously mentioned.
Above all, enjoy your cook and learn from it.
You will soon see that seasoning makes all the difference in the world, and there are tons of rubs on this site that are incredible. I will be using and we are looking forward to the end results.
Good luck with yours.
quote]The Virtual Weber Bullet The Virtual Weber Bulletin Board Barbecuing Brisket ?
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Randy Pope
New Member
Posted June 26, 2009 07:36 AM
I will be doing my first overnight brisket on my new wsm this weekend and wated to know at what temperature do you guys pull it off the smoker?
I did a pork butt last weekend and followed the recipe to the "T" and pulled the butt of at 190 degrees and wrapped it in foil for an hour and it seemed a bit over done. Don't get me wron it was delicious but I think I could have pulled it off at around 170 and foiled and it would have been even better.
I have been using the MM to start the fire with a full ring of charcole and a full chimney to start it. I live in Colorado so I am using a full chimney to compensate for the altitude.
Any help would be greatly appreciated.
Thanks in advance
Posts: 6 | Location: Denver | Registered: June 25, 2009
Dave from Denver
TVWBB Fan
Posted June 26, 2009 07:41 AM Hide Post
Randy welcome to the board - if you do some searching around for threads on brisket you'll quickly see that it's not so much a matter of internal temperature as it is one of tenderness. That said, most briskets will be done at around 185-200F. It really depends on the piece of meat and the cooking technique used, especially whether or not you foil the meat @ 160-165 internal and let it keep cooking.
Even with your pork butt, it's a matter of feel not internal temperature.
The general guideline is that the larger chunks of BBQ meat are done when a probe will slide in with little resistance. In a brisket the place to check this is the thick part/center of the flat.
I also live in Denver metro and I have no problem with the MM using only 12 lit coals. But, I may have a different cooker setup (clay pot in place of water) so you should stick to what works for you.
Posts: 135 | Location: Denver Co | Registered: August 26, 2008
Ignored post by Dave from Denver posted June 26, 2009 07:41 AM Show Post
Randy Pope
New Member
Posted June 26, 2009 07:46 AM Hide Post
Thanks Dave, I'm just a little nervous about the first try. I'll post the results.
Posts: 6 | Location: Denver | Registered: June 25, 2009
Ignored post by Randy Pope posted June 26, 2009 07:46 AM Show Post
ToddF
New Member
Posted June 26, 2009 08:51 AM Hide Post
Don't fear the brisket. Seriously. Especially with a WSM.
I've done several dozens of them on an old modded ECB through the years, and they turned out just fine--though with considerable effort. Got a 22" WSM this season and, well, it's pretty darned automatic with this puppy...!
Sounds like the only thing you need to add to your set-up is a 6-pack and your golden. Soon you will be telling us of a gelatinous beefy meteorite (at least that's how it'll look!) to make us all proud.
Just be the brisket, man. Be the brisket...
Posts: 20 | Registered: April 19, 2009
Ignored post by ToddF posted June 26, 2009 08:51 AM Show Post
Ed Cardoza
TVWBB Pro
Posted June 26, 2009 10:07 AM Hide Post
Randy, I am also doing a Brisket, but will be doing mine starting late this evening and doing the dreaded low and slow cook. I will do the MM method as well, and will be cooking at 225* throughout the cook. In terms of internal cooking temps, they are basically just a guide so to speak. Just keep an eye on the temps, and once you reach the 180 area, you will need to start checking for tenderness by just using your probe or something similar and once it goes in with no resistance at all, it is time to remove. I foil mine right around the 165* mark and then just monitor the internal until it reaches 180* and then start checking for tenderness as I have previously mentioned.
Above all, enjoy your cook and learn from it.
You will soon see that seasoning makes all the difference in the world, and there are tons of rubs on this site that are incredible. I will be using Kevin K's coffee/cocoa rub and we are looking forward to the end results.
Good luck with yours.[/quote]