Funky Brisket Cook


 
LarryR

LarryR

TVWBB Diamond Member
As many know, I've had my challenges with briskets but I finally thought I had them "licked." Fast forward to today's cook. 12 lb Choice Brisket. Put her on around 11:15 p.m. last night, she hit 165 (foil time) at 6:48 a.m. this morning. I was busying doing something else at that time so I didn't get out to foil her right away, I'd say about 20 minutes went by and I noticed she had dropped to 163.5. Now an 1:25 after she hit 165 she's down to 161.4 and has even dropped into the 160 range a couple of times. The obvious is pit temp, but I'm running a stoker and she's keeping her pegged around 225. Anyone experienced anything similar? I'm not to concerned as I initially was worried it would be done too soon . . . just seems a bit "funky."

Your thoughts . . .

I decided to post PICTURES
 
That's why I dont use probes anymore...LOL

I have had butt temps drop while they are in the plateau, but I never probe a brisket.

I'm guessing that's where you are at now.

Increase temps a bit, and you should break the temp stall.
 
Yep, your in the plateau. All the fat rendering out is cooling down the meat. You can ride it out or as Craig said crank the temp up to push through it.
 
That's why I dont use probes anymore
Click to expand...

LOL, yes that's one of the problems with using a Stoker (or temp probes in general), I can monitor every little temp change. However, this is a first where I've actually dropped as much as 5 degrees (I'm down to 160 now). I'm shooting for dinner anyway so I'm just going to let her chug along at 225. You guys think I should foil her or wait unti she gets back up to 165 to foil? BTW, she smells AWESOME!!! Thanks for the input guys.
 
I'm guessing that's where you are at now.
Click to expand...
A temp drop during the plateau is common for briskets cooked at low temps. A reversal shouldn't take long once foiling occurs but, depending on probe placement, this isn't categorically the case. You can bump cooktemp to break the plateau if you wish--but the internal temp is immaterial as there is no particular temp the brisket needs to reach to 'become' tender. Brisket becomes tender because of time--not internal temp.

While your brisket has languished in the 160s times has elapsed and it's that which will get you toward tender. You might want to check your brisket for tender sooner than usual. It's possible--but not assured--that it will be tender at lower internals than what you're used to.
 
Again thanks to everyone for their input. I ended up pulling her at the 13 hour mark. Probe slid in like going into "budda." She was at 191 when I removed. Looks like an early dinner for us. She came off around 12:45 p.m. so we'll probably eat her around 4:00 p.m. She's resting comfortably in an ice chest. Serving her with chipotle pasta salad with roasted corn and some ATB's gringo style.

Forgot to mention that the roasting pan vs. foil seemed to work fairly well . . . we'll see when we slice her up what she looks and tastes like. Pictures are and will be updated along the way.
 
Ah yes the chipotle salad, by far one of the best salads I have ever eaten, other than the sweet n spicy Cole Slaw you made a couple of weeks ago. Send a care package dude...
 
so, got a question. if i want my brisket to be sliced, what do i look for if not checking the temp? if i want it to pull, what do i look for without knowing the temp? i always check the internal temp and have hit it right everytime. so what 'am i missing? larry, that brisket looked awesome. did it turn out pulled or sliceable ? thanks,
 
Greetings from up the 99 George. Don't know how much help on the slice vs. pull other than if I was planning on pulling this I would have left it on another 2 hours and would test by easily being able to tear the meat apart on the top of the brisket. Remember though, briskets are not my specialty so hopefully someone else will chime in.

I'm thinking she's going to be good to slice but don't know yet as she's been sitting int the cooler the past 3 hours, but I'll let you know and post some pictures. I'm getting ready to pull off my ABTFG. Pasta salad is done and Ed, it's fantastic! Enjoy your game.
 
Originally posted by george curtis:
so, got a question. if i want my brisket to be sliced, what do i look for if not checking the temp? if i want it to pull, what do i look for without knowing the temp? i always check the internal temp and have hit it right everytime. so what 'am i missing? larry, that brisket looked awesome. did it turn out pulled or sliceable ? thanks,
Click to expand...
Wether you foil your brisket while cooking or not, and want to slice it, go for fork/probe tender. Like a fork/probe going in to room temp butter. Remember, if you are going to wrap it in foil when finished (if you didn't when it reached 165-170) and stick it in a cooler for a hr or more then you'll want to cook just shy of tender because of the carry over heat. For Shredded brisket you would foil at some point 165-170 and contiune to cook to past fork tender to fall apart/pot roast stage. Would be one way to shred it. Also you could put it in a foil pan and cover with foil and cook past tender.
 
George, she sliced, however, as you can tell from the pictures, the one side was on the "pull/chop" side. I think this was due to the fact that she sat in the cooler for 4 1/2 hours. I think she would have sliced perfectly at about 1 hour in the cooler. Not much of a smoke ring, however, plenty of red oak flavor. Brisket was moist and tender, it cut easily with a fork, not one person had to use a knife when eating. Wild Willies did not disappoint (as usual). Overall (if I may say so) a very tasty brisket.
 
Looks perfect Larry. Great job.
icon_cool.gif
 
Larry, did you find that you had a lot of grease and fat sitting in the foil pan when done?
Click to expand...

No more than usual (when I use foil vs. a pan), I'd say about 5- 6 oz, you can see it in this PICTURE
 
You must log in or register to reply here.

 

Back
Top