Joe McManus
TVWBB All-Star
This is just a follow up on an earlier string:
Cooking Prime Brisket
Cooked two more up on Friday night. Got started later than intended (fell asleep on the couch). Similar cook, one was injected the other was left uninjected. I also tried something a little different with the rub application by not putting it on until right before they went out. Used lump w/ oak and a little hickory for smoke.
I paid particular attention to keep this cook at a 210 (grate) temperature. I usually don't track grate temps, but did this time, just to make sure my assumptions were still valid. Dome temps of 220-225 kept me at 205-215 grate. One interesting thing I noted was the top and bottom grate equalized in only about an hour. After that the top grate was about 2 degrees COOLER than the bottom grate. That's w/in measurement errors, so no worries.
They went on at about 1:30am (told you i got started late). Kids woke me at 6:30, temps still doing good. At about 9:00a, the temperature battle started. It dropped, and i kept adjusting. It was a little more challenging keeping a 210 temp. than a 250 temp. I hold 250 for long period, 210 required more management.
After the briskets were on about 13 hours, they had reached about 170-175. I foiled at that point...just intuition more than anything. Took 'em about another 2 hours to get to the 190 point, and a tenderness to pull.
RESULTS - the non injected brisket was PERFECT tenderness and perfect juiciness. THe injected one could have cooked just a little longer. The lower temperature worked. I was shocked at the juiciness of the non-injected brisket. I've never been able to attain that in the past. Thanks for the advice Jim, Kevin, and all!!
Cooking Prime Brisket
Cooked two more up on Friday night. Got started later than intended (fell asleep on the couch). Similar cook, one was injected the other was left uninjected. I also tried something a little different with the rub application by not putting it on until right before they went out. Used lump w/ oak and a little hickory for smoke.
I paid particular attention to keep this cook at a 210 (grate) temperature. I usually don't track grate temps, but did this time, just to make sure my assumptions were still valid. Dome temps of 220-225 kept me at 205-215 grate. One interesting thing I noted was the top and bottom grate equalized in only about an hour. After that the top grate was about 2 degrees COOLER than the bottom grate. That's w/in measurement errors, so no worries.
They went on at about 1:30am (told you i got started late). Kids woke me at 6:30, temps still doing good. At about 9:00a, the temperature battle started. It dropped, and i kept adjusting. It was a little more challenging keeping a 210 temp. than a 250 temp. I hold 250 for long period, 210 required more management.
After the briskets were on about 13 hours, they had reached about 170-175. I foiled at that point...just intuition more than anything. Took 'em about another 2 hours to get to the 190 point, and a tenderness to pull.
RESULTS - the non injected brisket was PERFECT tenderness and perfect juiciness. THe injected one could have cooked just a little longer. The lower temperature worked. I was shocked at the juiciness of the non-injected brisket. I've never been able to attain that in the past. Thanks for the advice Jim, Kevin, and all!!
