Brisket Results, Tree Results, My Aching Back Results

The Naked Whiz

Well, my neighbor who is far too generous for his own good, helped me cut up the top of the tree to get it off his driveway (ok, he had some interest in helping me this time) and we drug the branches, of which there were many, to the street. My back is killing me. His reward? About a pound of brisket. I figure $2 worth of meat and $100 worth of knowledge to cook it. Like I used to tell some of my passengers when I gave hot air balloon rides, "The ride is free, the landing is $200."[p]But on to the brisket. It was in the egg 10 hours at 220 and only got up to 165 degrees, so it was still a bit chewy. I notice on Nature Boy's site that they had their brisket in for 14 hours, so I guess I should do this overnight in order to get the temp up to the fork tender stage? I wonder if cooking it at 250 say, would reduce the time significantly? Oh, well, I'll just have to try again![p]TNW

JSlot

250° is my magic number, TNW.

The Naked Whiz

JSlot,
How long would you guess a 6 pound flat would take at 250, if you can recall?[p]Thanks!
TNW

WooDoggies

JSlot,[p]And start checking for tenderness around 190.[p]Glad you survived the tree, Naked. :~)[p]WD[p]

Mikey

The Naked Whiz,
Sorry about your trouble and glad it wasn't any worse.[p]I've done 4 or 5 brisket flats and I usually do them at a Dome temp of 250-ish. Maybe 1 of them was done within 10 hours, the others were closer to 12-14. I always cook them to at least 200 internal temp and they are always moist and tender. The way you cut brisket also has a lot to do with the texture. [p]I'm including a link for brisket below. Many here may remember it posted long ago as the "Theory of Brisket." Also, the following link has a lot of good info:[p]http://www.virtualweberbullet.com/brisketselect.html[p]hth,
Mike
[ul][li]Brisket[/ul]

Unknown

The Naked Whiz,
I managed to drag my butt out of bed at 5am this morning and start up the egg. By the time I had the 10 lb brisket covered with Dizzy Pig's Cow Lick rub and brown sugar, and had the egg stabilized at 250, it was nearly 6 am. I used a raised grid with a pan made out of heavy duty foil resting on the lower grid. I kept the egg at anywhere from 240 to 270 degrees and by 5 pm the brisket was at 192 internal. I pulled it and wrapped it in foil with about a cup of good beef broth and let it sit for about 30 or 40 minutes. It was fall apart tender and delicious. Of course, your mileage may vary![p]Regards,
Chuck Lane

The Naked Whiz

Thanks for the info everyone. I guess next time I'll try to hover around 250 or 260. [p]TNW

JSlot

The Naked Whiz,[p]A six pounder should take 7-8 hours to get to 195° internal.[p]Jim

The Naked Whiz

JSlot,
Thanks, next time I'll increase the heat and see what happens.[p]TNW