Well it's happening again. Need the brisket experts!


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So I have a smallish choice grade brisket on Big Z. Big temp disparity between flat and point...................again. Been on since about 1130 (I started later due to weather and the fact it was smaller ~9lbs after the little bit of trimming I did, I figured no harm in starting later in the day.
Anyway 90 minutes on super smoke (160), the botted the temp to 230. Just flipped to cap up (it was cap down until now), great bark, but my point is at least 10 to 15 deg behind my flat. Just took the temp down to 185. Thinking that slowing it down, might give the sides time to even out?
 
LMichaels said:
So I have a smallish choice grade brisket on Big Z. Big temp disparity between flat and point...................again. Been on since about 1130 (I started later due to weather and the fact it was smaller ~9lbs after the little bit of trimming I did, I figured no harm in starting later in the day.
Anyway 90 minutes on super smoke (160), the botted the temp to 230. Just flipped to cap up (it was cap down until now), great bark, but my point is at least 10 to 15 deg behind my flat. Just took the temp down to 185. Thinking that slowing it down, might give the sides time to even out?
Click to expand...
Perhaps. I don’t cook flats or whole packers anymore. I would separate the point from the flat. If the flat is done after you wrap and get to final temp you can rest it in your cooler until the point is done to the temp you desire.
 
LMichaels said:
So I have a smallish choice grade brisket on Big Z. Big temp disparity between flat and point...................again. Been on since about 1130 (I started later due to weather and the fact it was smaller ~9lbs after the little bit of trimming I did, I figured no harm in starting later in the day.
Anyway 90 minutes on super smoke (160), the botted the temp to 230. Just flipped to cap up (it was cap down until now), great bark, but my point is at least 10 to 15 deg behind my flat. Just took the temp down to 185. Thinking that slowing it down, might give the sides time to even out?
Click to expand...
do nothing. the flat cooks waaaay faster than the mid and point.

i have posted graphs of this many times know so others here will see the science in how a packer reacts and responds to heat over the cook. here's a link for you to refer to.

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✡️ Rosh Hashanah 2023 ✡️ - it’s about to get real

Almost at the finish line. Challahs have been cooling. Happy with the color and density. Pulled them at 196° and 190°. Made the kasha and assembled this final dish. Sweet noodle kugel is in the oven. Forgot to grab a pre-cook pic. I think I’m losing my mind. Chicken soup is up and...
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Mark Silver said:
Perhaps. I don’t cook flats or whole packers anymore. I would separate the point from the flat. If the flat is done after you wrap and get to final temp you can rest it in your cooler until the point is done to the temp you desire.
Click to expand...
That is what I did on my last cook. It bothers me to cut into a piping hot unrested hunk of beef. The first one I did, it all worked out perfectly. I am doing the same thing on this yet it's behaving badly Right now I am at 131/141 (point/flat repectively)
 
LMichaels said:
OK if I understand your graph correctly, the flat jumped out ahead of the point, then flattened out it's curve, while the point caught up and they "evened" out?
Click to expand...
YES! here's the full cook in timeline fashion:

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these were the final cook temps and grate temps:

1697832820532.png
 
You were running grate temps at 300? Yikes. Oh, and now BTW the point is only 4deg behind. I guess I just need to keep the faith. You think I should rn my temp back up to low 200s again? 220-230?
 
Well point is only 2 behind now.. 144/142. I just raised oven temp to 225 again.. I guess maybe I over reacted? It's fat cap up now BTW, figure I will wrap somewhere in 165 to 175 range. Then take it all the way to done. I figure it's gonna go fairly deep into the evening before I pull it. I made some tallow to wrap it in BTW as well. Gonna pull that now. Let it cool.
 
LMichaels said:
You were running grate temps at 300? Yikes. Oh, and now BTW the point is only 4deg behind. I guess I just need to keep the faith. You think I should rn my temp back up to low 200s again? 220-230?
Click to expand...
NO, read the graph. click on the cloudlink to see the actual cook. there is very high detail in the datalog. plenty enough that you can become an expert brisket cooker.

1697836069991.png

245-250 is all you need for LAS brisket. once wrapped, crank to 300F to get to the finish line.

just follow the data in the log and you'll be perfect every time.
 
Honestly on my computer screen it's not nearly as legible as it may be for yours. But I trust ya. Here is my current conditions. I think it's stalled as it has not moved for a while. So I rendered some tallow, and I am gonna pull and wrap and then take it to 260 or so

Screenshot_20231020_181517_Z GRILLS.jpg
 
After the wrap, goto 300° without issue. It will help you push through the final stage and keep everything moist. 275° if you want to be conservative. Tallow in the wrap WILL help retain juices from my own experiences.
 
I did render tallow and it's in the wrap. I will push it to 300 then and hope it pushes through somewhat quickly. As I think I may be looking at a very late evening. Appreciate all the advice. I am still a novice on these things. I am toying also with getting a couple pork butts from Costco. And putting in a supply of pulled pork in the freezer as well
 
Looks like I may have pushed through the stall. I just boosted temp in the oven to 290. Here is current condition (target obviously not reached probe yet)
Probe one is the point
Screenshot_20231020_192742_Z GRILLS.jpg
 
I will likely be pulling it soon (within the hour). I know too it has to rest. But now I am wondering what to do with it to hold it until tomorrow's supper? Do I put the whole thing direct into the fridge? Do I rest it until bed time wrapped in the cooler then put it still wrapped in the fridge, then slice and heat what we want for tomorrow's dinner? I am in a real quandry now
 
LMichaels said:
I will likely be pulling it soon (within the hour). I know too it has to rest. But now I am wondering what to do with it to hold it until tomorrow's supper? Do I put the whole thing direct into the fridge? Do I rest it until bed time wrapped in the cooler then put it still wrapped in the fridge, then slice and heat what we want for tomorrow's dinner? I am in a real quandry now
Click to expand...
Slit the wrap to vent for one hour. Then close it and fridge it. Then reheat in the wrap tmrw till 165 IT. You’re just warming it through for slicing. Then slice and enjoy. No second rest tmrw.
 
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