• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Continuing Issue with HH Brisket


 
J

Jack Henry

TVWBB Member
Hi all,

First off, I'm NOT pulling this 5.5# flat until it is fork tender, but, for the second time in a row, I've already hit 200 degrees after only 30 min. in the foil (foiled at 175).

I'm a bit concerned about over cooking it, but I'm going to go for tender over temps. Should I start checking now after only 30 min?

Thanks
 
Personally, I would not have waited that long to foil - unless it is a virtually untrimmed flat and is thick.

To answer your question: I do not recommend temping meat during HH cook at all. The combination of the enclosed meat in the foil with the higher heat means you can get temp readings of 200 or higher rather quickly. Temps in foil at HH should be utterly ignored. They do not mean anything in terms of tenderness or done.

Heat transfer in foil is much more efficient. One can have readings of 200 or better 10 min after foiling.

Check for tender. Whether you check now depends on how long the flat cooked unfoiled. It does not hurt to check though - so go ahead and see.
 
You're right, Kevin. Meant to foil earlier as it is a flat but forgot.

Just checked and still a fair amount of resistance.

Not paying attention to temps any more (even though it is now at 212!). We'll see in about half an hour...
 
Well, end result, like last time, was good but not "great."

It was getting near tender (I think) when I pulled it off after four hours. Double wrapped and put in a towel in a cooler. Sliced it after about two hours' rest. Cut half in 1/2 inch thick slices and it could be cut with a fork, good flavor, not a lot of smoke. The other half (overdone, I guess??) fell apart when I tried to slice it, so I just pulled it and stuck it in a bag for pulled brisket sammies this week.

Not sure where to take it from here. Must have been over done, but no idea when it hit "tender."

Thanks
 
Try removing your next one at around the same time but don't wrap and rest. Open the foil to release heat, tent lightly with foil, and slice after 20 min or so.
 
I've done quite a few HH briskets, and its now the only way I do brisket business, and I followed Kevin's advice on the resting. I foil mine after 2.5 hours, regardless of temp (never temp'ed one actually) and then they stay in the foil until probe tender. I have firmed up the bark with some out of foil time back on the cooker, but about 95% of the time I don't bother. Since the HH method can be counted on for consistency of time, at least within 30 mins is my experience, I plan to have the meat done when we are going to eat it. I give it about a 20 min rest (per Kevin again) and then slice and eat. Really comes out fantastic this way, plus no reheating to mess with. I just set it in the stovetop usually with the original foil opened up, and a new piece draped over the top, but not tucked in anywhere. I think yours may have overcooked during the rest. Also, with the HH, in the span of 15 mins you can go from resistance on the probe to tender, so when its getting close, you may have to check a couple times in a relatively short span, but careful not to turn it into a pin cushion!
 
Thanks. You're right, I may just dump the therm all together next time (though I thought it was wise to foil at around 170, instead of time). The readings on the therm where what was getting me nervous about overcooking it (it was reading around 218 internal and not yet probe tender. Figured better to wrap it and let it cook a bit more in the towel than leave it on the heat source).

But, I do understand it is done when it is done. Next time I'll let it go until tender and not foil rest, regardless of how long it stays in the foil.

I think part of the problem continues to be that I can only find flats around here, but I'm sure it can be done.

Thanks again.
 
You must log in or register to reply here.

 

Back
Top