Third Attempt at Brisket...


 
C

Clifford.Hubbard

TVWBB Member
Scored an 11# Prime Packer...
Rubbed with Meathead Goldwyn's Big Bad Beef Rub...

Put on smoker at 0730 at 225 with hickory chunks. By 0930 it had reached 150 F. Ready to wrap...

Pulled off at 205F at 1330 and wrapped in towels and placed in cooler.
At 1530, un wrapped and sliced

Plated along with roasted potatoes and Cowboy Beans. Sauce is Meathead Goldwyn's Texas Barbecue Juice...


Brisket was moist and tasty...

Thanks for looking.
Cliff
 
Not to dis the cook (looks fantastic), but the times and temps caught my eye. At 225 cooking temp it only took 2 hours to get an internal temp of 150, but it took 4 hours wrapped in foil to raise the internal temp just 55 more degrees??? I understand there is a temp stall, but usually that is not an issue when using foil. Am I missing something???
 
R. Paquin said:
Not to dis the cook (looks fantastic), but the times and temps caught my eye. At 225 cooking temp it only took 2 hours to get an internal temp of 150, but it took 4 hours wrapped in foil to raise the internal temp just 55 more degrees??? I understand there is a temp stall, but usually that is not an issue when using foil. Am I missing something???
Click to expand...

I've been nerding out on this topic this morning with my former physicist co-worker. We arrived at the conclusion that in a system of heated air going against cold solid matter, the rate of temperature increase on the interior of the matter would diminish as that temperature approached the air temperature in the system. You've got a small number of air molecules, all moving very fast. At the beginning, your meat is cold, which means those air molecules are finding plenty of meat molecules to collide with and transfer energy to. And the exterior of the meat will find plenty of interior meat molecules to engage in the same process with. This should lead to a very quick temperature jump early on. Over time, as the meat temperature rises, it becomes harder and harder for cooler and warmer molecules to find each other, which means that the rate of temperature increase should diminish over time.

Mind you, this is nothing more than water cooler discussion. Neither of us had a chance to examine the validity of the conclusion we reached. :)
 
Getting to 150 goes pretty quick. I'll buy that. I'm shocked it took that short of a time to go the rest of the way especially at that temp. I cook in the 225 to 250 range and the shortest I've ever had one cook is 9 hours and I think that was a flat only. Typically I'm more in the 16 hr range. I also wrap late if at all. The cook temp had to be higher than 225.

Either way, it's a beautiful brisket!! Good work. No need to turn this into a math word problem, lol.
 
Clifford, would love to hear more about your impressions around Meathead's BBQ "juice." Been anxious to try it but have not yet.
 
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