Couple High Temp brisket questions


 
S

Stephen T

TVWBB Member
I've got a two flats on the WSM right now, a 4.85 lb. (top) and 5.5 lb. (bottom), and things seem to be humming right along. I have a couple probably obvious questions.

For doneness, how are you evaluating it? I understand it's not about temperature, so I'm wondering how you evaluate it. When a fork slides in easily?

For collecting the drippings, are you just spooning them out through the side door before foiling? I'm wondering if there's an easier way I'm missing somehow.

Thanks!
 
Steve, when I did mine I foiled at 170 internal. Took the temp probe out. Checked the feel of the brisket after about 1- 1 1/2 hours. Folded back the foil and checked for the texture. I ended up having to siphon off all the juices captured in the foil with a turkey baster.
 
When a probe slides in easily is how I check but a fork works too.

I crimp the foil closed tightly but do not wrap it tightly around the brisket in order to have plenty of room for juices that will collect. I leave a couple inches headspace between the top of the brisket and the foil as well.
 
Stephen,

I use a probe for the tenderness check.

I pull mine off when the probe slides in easily. There should still be a teeny, tiny bit of gentle resistance left.

I don't use a therm once the brisket passes it's plateau.
 
They came out as the best briskets I've ever had. Perfect smoke ring, perfect pull on slices, perfect everything. The guests went nuts.

I had a hard time keeping the cook much over 300 (it took a while to even get that high), even with the 10 CFM guru blasting. I added chimneys of lit coals twice.

When I wrapped them at about 175 after three hrs., the weird phenomenon of the food probe reading 195-200 within a few minutes happened. I think the foil may have been conducting heat or something. I read the other thread and ignored it.

I pulled the smaller one after 90 minutes, the other one after almost two hrs, added broth, and let one rest 45 minutes, the larger one 90 minutes. Both came out absolutely super.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stephen T:
They came out as the best briskets I've ever had. Perfect smoke ring, perfect pull on slices, perfect everything. The guests went nuts.

I had a hard time keeping the cook much over 300 (it took a while to even get that high), even with the 10 CFM guru blasting. I added chimneys of lit coals twice.

When I wrapped them at about 175 after three hrs., the weird phenomenon of the food probe reading 195-200 within a few minutes happened. I think the foil may have been conducting heat or something. I read the other thread and ignored it.

I pulled the smaller one after 90 minutes, the other one after almost two hrs, added broth, and let one rest 45 minutes, the larger one 90 minutes. Both came out absolutely super. </div></BLOCKQUOTE>

The probe spiking has happened to me before too.

I stopped using a probe therm in briskets because temps were all over the place. It would confuse the heck outta me.

Now, I just use feel after the plateau has broke.
 
Yes.

The crimped foil allows the heat to build rather quickly. This causes steam, internal moisture migration, rendering and pooling of fat from here to there--all of which leads to temp readings that are different from what one sees in cooks where the brisket is not enclosed and/or cooked at more moderate temps.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The probe spiking has happened to me before too.

I stopped using a probe therm in briskets because temps were all over the place. It would confuse the heck outta me.

Now, I just use feel after the plateau has broke.

Posts: 939 | Location: orlando, fl | Registered: May 31, 2005 Reply With QuoteEdit or Delete MessageReport This Post
Ignored post by craig castille posted April 23, 2007 07:06 PM Show Post
K Kruger
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Posted April 23, 2007 08:07 PM Hide Post
Yes.

The crimped foil allows the heat to build rather quickly. This causes steam, internal moisture migration, rendering and pooling of fat from here to there--all of which leads to temp readings that are different from what one sees in cooks where the brisket is not enclosed and/or cooked at more moderate temps.


Kevin </div></BLOCKQUOTE>
This did confuse/stress me at first, so in any article that shows up, suggesting a removal of the meat probe and explaining why would be a good idea. I started scrambling through threads before I found out this happened to others.
 
I am still not convinced to try this yet, but may on my next brisket....with the higher heat, about how long is the plateau, and is it still usually in the 160s?

Thanks
 
Mike-

Just go for it man! It can be a little frustrating until you get the hang of it. And I'm still frustrated.
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My first one I did was the best brisket I've ever done. After that the next 2 have sucked. The fourth attempt comes this Saturday. I'll be cooking a packer round 275. Not really high heat, but hotter than low and slow I guess. The first one I cooked was around 280-290 the whole time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Draper:
I am still not convinced to try this yet, but may on my next brisket....with the higher heat, about how long is the plateau, and is it still usually in the 160s?

Thanks </div></BLOCKQUOTE>

Not long. I've never really paid attention to it as I don't really keep a probe in (I use a thermapen). If I guessed, I'd say a little less than an hour.
 
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