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Overnight Brisket - A few last minute questions?


 
J

James Harvey

TVWBB Pro
Hi All,

Picked up my brisket and it was smaller than promised at 9# vs 11#. It was partially trimmed so I left it as is with the exception of some aesthetic trimming and some removal of hard fat between the point and flat. My questions are as follows:

1) The point side is twice as wide as the flat side. I plan on folding the thin flat side under to make it fit on my 18" WSM but expect this side to be done sooner than the point side. What do you suggest so I don't dry out the thinner side?

2) I'm ballparking 12hrs for rough timing with 2 hours either way acceptable for my expected eating time (I know, tender is done). It's going to be around 55F here tonight with little wind.I'm using RO lump, minion with 4 chunks of cherry (I upped it by a chunk as the pieces I have left are smaller than fist size). Does this timing sound right?

3) Lighting the minion. I read over and over that many people only use around 20 briquettes in their chimney when lighting minion for a long cook. I always add 20, look how empty my Weber chimney looks and generally add 20 more. Am I opening the door for too much heat to start or early fuel exhaustion?

4) I'm using my ET-73 mostly for the smoker alarm feature when I'm sleeping. I usually use the lid therm (tested) and try and keep it between 225 and 250. If I run it towards the cooler side will I have a better chance of a more moist brisket? My last was almost the same in shape and ended up tender but dry.

5) Finally, do many of you mop / spritz etc... If so, when, how often and with what? I have basics plus a few extras so I'm looking for a simple spritz.

I know the above sounds like a lot but I'm really hoping to keep this sucker moist. Any help would be greatly appreciated.

Thanks,

James
 
Originally posted by James Harvey:
Hi All,

Picked up my brisket and it was smaller than promised at 9# vs 11#. It was partially trimmed so I left it as is with the exception of some aesthetic trimming and some removal of hard fat between the point and flat. My questions are as follows:



1) The point side is twice as wide as the flat side. I plan on folding the thin flat side under to make it fit on my 18" WSM but expect this side to be done sooner than the point side. What do you suggest so I don't dry out the thinner side?

I would foil the ends before you start.



2) I'm ballparking 12hrs for rough timing with 2 hours either way acceptable for my expected eating time (I know, tender is done). It's going to be around 55F here tonight with little wind.I'm using RO lump, minion with 4 chunks of cherry (I upped it by a chunk as the pieces I have left are smaller than fist size). Does this timing sound right?

Load the charcoal ring till you can't put anymore in it. Minion is the only method for a long cook. Don't worry about the cherry wood you will be fine.



3) Lighting the minion. I read over and over that many people only use around 20 briquettes in their chimney when lighting minion for a long cook. I always add 20, look how empty my Weber chimney looks and generally add 20 more. Am I opening the door for too much heat to start or early fuel exhaustion?
yes.

yes. 20 should be enough spread over as evenly as possible. The great thing about the Minion method is how the heat comes up and how long your coals will last. 20 should be enough spread over as evenly as possible.


[4) I'm using my ET-73 mostly for the smoker alarm feature when I'm sleeping. I usually use the lid therm (tested) and try and keep it between 225 and 250. If I run it towards the cooler side will I have a better chance of a more moist brisket? My last was almost the same in shape and ended up tender but dry.

B]Tough question. I use the ET-73 and it is very accurate for the grill and meat temp. If you are afraid of dry pull the meat 5 to 7 degrees before ideal temp. You can always keep the meat in the cooler. Best tip I learned on here is putting the meat in cooler. My personal opinion is 12 hours may be too long but who knows with the weather.[/B]



5) Finally, do many of you mop / spritz etc... If so, when, how often and with what? I have basics plus a few extras so I'm looking for a simple spritz.

I have never mopped or spritz my brisket nor have I ever turned it. Maybe someone else can answer the better than I. Apple juice seems to be the spritz of choice but I would wait for a better answer.


I know the above sounds like a lot but I'm really hoping to keep this sucker moist. Any help would be greatly appreciated.

Thanks,

James
Click to expand...

Enjoy the brisket eh?
 
Thanks Paul. I've already packed the chimney about a 3rd full but am about to take some out. Forgot to note that I'm using RO lump tonight so the briquette count doesn't mean much.

Now my ring is stuffed and I'm worried about the lit fuel hitting the bottom of the water pan (I'm using hot water). I've had that happen before and find it hard to distribute it evenly with a full ring without overflow but I'll work it out.

Foiling. As I have to fold the thin flat side under do I just fold it and foil 3-4 inches in around that side or just under it to offset the heat? The other side is thicker so I'm not that worried about it.

Spritz. I was thinking beef broth with a little Worcestershire but I may hold off.

Finally, as a nod to Kevin K and others I'm doing the fat side down. The moist (not wet) rub I used (noted in my previous post here) was pretty hard to work with to start but covered well once I started to work it in.

I'm lighting the WSM around 10pm EST and letting the smoker set up. I hope to have a stable temp by 11pm and add the meat. I'll be monitoring the temp until around 3am if all goes well and be back up around 7am unless the Maverick goes off. My settings are 210 to 280.

If anyone has comments, tips or tricks I'm glad to hear them. I may comment throughout the night depending on availability.

Thanks again.

James
 
Don't worry about the height of the charcoal to the pan. The reason is the charcoal will burn down. Now there is an issue of the water pan capacity. If your temps zoom up have water ready to add to the pan. If they zoom up and there is water in the pan close the vents down.

Foiling. As I have to fold the thin flat side under do I just fold it and foil 3-4 inches in around that side or just under it to offset the heat? The other side is thicker so I'm not that worried about it.
Click to expand...

what you are trying to achieve is a differnt cooking speed from the thick to the thin. The post above mine gave a great way to do it.

I think the spritz you are using sounds great can't hurt.

Kevin is my hero here. He has taught me more than any book I have read. Next time you make a rub try and find some Ancho chile powder. It is not as messy as paprika and is just as mild. Kevin taught me that one also.
 
I'm lighting the WSM around 10pm EST and letting the smoker set up. I hope to have a stable temp by 11pm and add the meat. I'll be monitoring the temp until around 3am if all goes well and be back up around 7am unless the Maverick goes off. My settings are 210 to 280
Click to expand...

With the Minion method don't worry about when you put the meat on. I put mine on almost after I start the fire. Minion is used to bring the temps up slow. Don't over think this I know it is hard not to but you will be very happy and proud of what you have done tomorrow.
 
Thanks again Paul.

I'm a huge fan of ancho/chipotle/exotic chili flavours but had to work with a Loblaws menu. I've used a few of Kevin's rubs on my ribs (no rub salt, salt the meat) and they worked great. I wanted to try a wet / moist rub for once and a larger beef cut seemed like the place.

Yet another question, injecting with the beef broth / worcestershire mix in addition to spritzing?

Am I overthinking this? I have the broth and injector staring at me but I don't want to over-variable the cook. Think I may have just answered my own question.

James
 
et another question, injecting with the beef broth / worcestershire mix in addition to spritzing?
Click to expand...

I would assume you have started. I don't think you can really do anything wrong as far as injecting or mopping or spritzing. If it gives you confidence go for it.
 
Yep, meat is on as of 11:11pm EST. Foiled the thin end after a tough fold. Have to love the butchers gloves but they get slippery. No injection. I have the spritz chilling in case I decide to go that way. Probably not.

WSM lid is at 225, ET is at 267. Both moving the same way. Only gave the WSM 20 mins to set up as I had something to do. 3 vents are now around 25%. Got up to 310 after dumping the chimney and adding a 3/4 bowl of boiling water (wow, the lump heats up so much quicker than the briquettes). Now I'm watching BBQ Pitmasters (brisket, believe it or not, TIVO) and watching for a few hours. I'll probably keep posting for a bit.

If I can ever figure out pics here I'll post some.

James
 
One of the tricks I learned here is the coffee can method of minioning a start. Essentially take a coffee can (or similar), cut the bottom out, place it on the grate in the centre of the charcoal ring and fill the ring all around it.

Start your hot coals in the chimney (about 20 is good, at least for me) and after about 15 minutes, pour the coals into the empty can. You should have more hot briquettes than can, and if you do, dump the remainder near the smoke wood chunks. Then, using steel tongs or insulated pliers (and gloves, of course), pull the steel can out and carefully set it aside on something fireproof/heatproof. I've had pretty good luck using this method for some time now.

Can't wait to see the pics!
 
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