brisket tomorrow

mr toad · September 2012

any last advice or suggestions

going on tomorrow at 7:00 - using the guru - not quite certain where to place the egg temp probe

will pass along the results later

thanks - mr toad

The Cen-Tex Smoker · September 2012

I'm doing one at 7am tomorrow too. I'll be around.

easttexasaggie04 · September 2012

I put a 12 pounder on at 1:30 this afternoon. 5 hours later it's already at 170... Seems too fast! Temp set at 275 but pumped down to 250.

Any tips? Was planning on cooking all night and eating at noon tomorrow for Aggie/SMU game. Seems like it'll be done waaaaay too early.

The Cen-Tex Smoker · September 2012

I think you are still ok. You are at 275 on the dome right?

The Cen-Tex Smoker · September 2012

Actually...you are way ahead of schedule. Sorry. You will be done by 2 am or so at this pace. I would take it down to 225 on the dome if you think you can keep your fire lit at that temp. 2 hrs per lb are around 200-225 at the grid. At the temp you were cooking (which I hoghly recommend) are around 1-1.25 per lb.

Next time, put it on at Midnight and cook it at 275 for a noon start. You are going to be done early no matter how you look at it at this point.

You may be able to stretch it out to early am the FTC for 4-5 hours until the game

The Cen-Tex Smoker · September 2012

good lord- I can't even understand my own writing. I'm beat (and sober which may be the problem)

Let me know if you need a translator :)

easttexasaggie04 · September 2012

I bumped it down to 225. We'll see what happens.

Last time I had a 13 pounder it took 21 hours at 250. So I figured a 12 pounder at 275 wouldn't be too far off from that. Guess I was very wrong.

If it finishes super early should I just put it in the fridge?

ChokeOnSmoke · September 2012

mr toad said:

not quite certain where to place the egg temp probe

I clip mine to the grid, a few inches or so away from the brisket. Avoid too close to the edge (hot) and too close to the brisket (cool) for best results.

The Cen-Tex Smoker · September 2012

easttexasaggie04 said:

I bumped it down to 225. We'll see what happens. Last time I had a 13 pounder it took 21 hours at 250. So I figured a 12 pounder at 275 wouldn't be too far off from that. Guess I was very wrong. If it finishes super early should I just put it in the fridge?

Depends on how early. You may be an hour or 2 from stalling at 225. I would hope you would stall out for 5-6 (or more) hours at 225 dome (you are really at around 200-210 at the grid at that dome temp). Then you would take a few hours more to climb up.

I think you are safe holding for up to 6 hrs if you use lots of towels in a cooler so try your best to get this thing to slow roll through the night and get it to a cooler. If it's done at like 3-3 am, you may have to fridge it and reheat on the egg tomorrow. Do NOT slice it until you are ready to eat no matter what you do. You should be able to baby it through

ChokeOnSmoke · September 2012

easttexasaggie04 said:

I put a 12 pounder on at 1:30 this afternoon. 5 hours later it's already at 170... Seems too fast! Temp set at 275 but pumped down to 250. Any tips? Was planning on cooking all night and eating at noon tomorrow for Aggie/SMU game. Seems like it'll be done waaaaay too early.

My flats take just a little over an hour a pound at 250 grid temp. A 8-9 pounder will usually take about 11 hours.

Not sure what going on with your brisket, I'd calibrate the probe right now in boiling water to make sure you're getting an accurate reading.

mr toad · September 2012

placing the temp clip

what about clipping to the egg temp gauge ?

starting out at 250 ?

thanks, mr toad

The Cen-Tex Smoker · September 2012

ChokeOnSmoke said:

easttexasaggie04 said:

I put a 12 pounder on at 1:30 this afternoon. 5 hours later it's already at 170... Seems too fast! Temp set at 275 but pumped down to 250.

Any tips? Was planning on cooking all night and eating at noon tomorrow for Aggie/SMU game. Seems like it'll be done waaaaay too early.

My flats take just a little over an hour a pound at 250 grid temp. A 8-9 pounder will usually take about 11 hours.

Not sure what going on with your brisket, I'd calibrate the probe right now in boiling water to make sure you're getting an accurate reading.

I think he was right on track for an hour per lb. seemed like the temps were right on to me, no?

ChokeOnSmoke · September 2012

The Cen-Tex Smoker said:

easttexasaggie04 said:

I put a 12 pounder on at 1:30 this afternoon. 5 hours later it's already at 170... Seems too fast! Temp set at 275 but pumped down to 250. Any tips? Was planning on cooking all night and eating at noon tomorrow for Aggie/SMU game. Seems like it'll be done waaaaay too early.

My flats take just a little over an hour a pound at 250 grid temp. A 8-9 pounder will usually take about 11 hours.
Not sure what going on with your brisket, I'd calibrate the probe right now in boiling water to make sure you're getting an accurate reading.
I think he was right on track for an hour per lb. seemed like the temps were right on to me, no?

Honestly, I'm sleeping at the 5 hour mark as I almost always start them at 10:00 - 11:00pm at night and then go to bed. I don't open the lid until it reaches 195 to poke it a bit. Seemed quick to reach 170, but I could be wrong.

The Cen-Tex Smoker · September 2012

ChokeOnSmoke said:

The Cen-Tex Smoker said:

ChokeOnSmoke said:

easttexasaggie04 said:

I put a 12 pounder on at 1:30 this afternoon. 5 hours later it's already at 170... Seems too fast! Temp set at 275 but pumped down to 250.

Any tips? Was planning on cooking all night and eating at noon tomorrow for Aggie/SMU game. Seems like it'll be done waaaaay too early.

My flats take just a little over an hour a pound at 250 grid temp. A 8-9 pounder will usually take about 11 hours.
Not sure what going on with your brisket, I'd calibrate the probe right now in boiling water to make sure you're getting an accurate reading.
I think he was right on track for an hour per lb. seemed like the temps were right on to me, no?

Honestly, I'm sleeping at the 5 hour mark as I almost always start them at 10:00 - 11:00pm at night and then go to bed. Don't open the lid until it reaches 195 to poke it a bit. Seemed quick to reach 170, but I could be wrong.

I do it like you. I think it would have stalled out and evened out the quick rise. I'm making asdumptions but mine behave that way time to time.

ChokeOnSmoke · September 2012

The Cen-Tex Smoker said:

The Cen-Tex Smoker said:

easttexasaggie04 said:

I put a 12 pounder on at 1:30 this afternoon. 5 hours later it's already at 170... Seems too fast! Temp set at 275 but pumped down to 250. Any tips? Was planning on cooking all night and eating at noon tomorrow for Aggie/SMU game. Seems like it'll be done waaaaay too early.

My flats take just a little over an hour a pound at 250 grid temp. A 8-9 pounder will usually take about 11 hours.
Not sure what going on with your brisket, I'd calibrate the probe right now in boiling water to make sure you're getting an accurate reading.
I think he was right on track for an hour per lb. seemed like the temps were right on to me, no?

Honestly, I'm sleeping at the 5 hour mark as I almost always start them at 10:00 - 11:00pm at night and then go to bed. Don't open the lid until it reaches 195 to poke it a bit. Seemed quick to reach 170, but I could be wrong.

I do it like you. I think it would have stalled out and evened out the quick rise. I'm making asdumptions but mine behave that way time to time.

I usually foil after I pull it (for an hour or 2). Do you foil, and if so, find it necessary/beneficial.

I've been doing the same way for so long, I'm open to suggestions.

easttexasaggie04 · September 2012

My last brisket was great at 250 degree grill temp. Don't know why I changed things! Sheesh

The Cen-Tex Smoker · September 2012

ChokeOnSmoke said:

The Cen-Tex Smoker said:

ChokeOnSmoke said:

The Cen-Tex Smoker said:

ChokeOnSmoke said:

easttexasaggie04 said:

I put a 12 pounder on at 1:30 this afternoon. 5 hours later it's already at 170... Seems too fast! Temp set at 275 but pumped down to 250.

Any tips? Was planning on cooking all night and eating at noon tomorrow for Aggie/SMU game. Seems like it'll be done waaaaay too early.

My flats take just a little over an hour a pound at 250 grid temp. A 8-9 pounder will usually take about 11 hours.
Not sure what going on with your brisket, I'd calibrate the probe right now in boiling water to make sure you're getting an accurate reading.
I think he was right on track for an hour per lb. seemed like the temps were right on to me, no?

Honestly, I'm sleeping at the 5 hour mark as I almost always start them at 10:00 - 11:00pm at night and then go to bed. Don't open the lid until it reaches 195 to poke it a bit. Seemed quick to reach 170, but I could be wrong.

I do it like you. I think it would have stalled out and evened out the quick rise. I'm making asdumptions but mine behave that way time to time.

I usually foil after I pull it (for an hour or 2). Do you foil, and if so, find it necessary/beneficial.

I've been doing the same way for so long, I'm open to suggestions.

No foil. Ever. I only wrap in foil if I need to hold it for a whole before eating. Foil is the enemy of crust and I love a good bark. Try it without and it think you'll be happy. The only thing foil does is speed up the cook by preventing the evaporative cooling that is the stall. By doing that it also wrecks the crust.

easttexasaggie04 · September 2012

Ok so I'm at 180 and it's 8:30. What should my gameplan be? Fridge once it reaches 200?

By the way... Sorry I hijacked the thread.

The Cen-Tex Smoker · September 2012

easttexasaggie04 said:
Ok so I'm at 180 and it's 8:30. What should my gameplan be? Fridge once it reaches 200?

By the way... Sorry I hijacked the thread.

Yep.

easttexasaggie04 · September 2012

Cut off a little slice. Dry as a bone. Dang.... looks like I might be cooking burgers

The Cen-Tex Smoker · September 2012

easttexasaggie04 said:

Cut off a little slice. Dry as a bone. Dang.... looks like I might be cooking burgers

it should not be ready yet. i t will be dry and tough until it gets close to 195

easttexasaggie04 · September 2012

Current temp is 189. I'll come back at midnight. I thought at this temp it would be moist... just not tender. Am I wrong?

The Cen-Tex Smoker · September 2012

Current temp is 189. I'll come back at midnight. I thought at this temp it would be moist... just not tender. Am I wrong?

if you cut a slice off the end of the flat, that's going to be dried out no matter what. You cooked it fine. It will be good in the thick part of the flat and the point

easttexasaggie04 · September 2012

Thanks I appreciate the help. Timing is so crucial on BBQ. Sheesh, I totally misjudged how much 25 degrees would speed things up.

Mayberry · September 2012

Just like being in the SEC, Aggie,,,..you'll learn. B-) J/k.....I'm sure you're fine. Hope it's good tomorrow. Can't wait til UGA plays at TamU.....I've always wanted to visit College Station for a Gameday. Welcome to the best conference in the country! You're a great fan base and will fit in just fine.

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