Brisket going backwards ??

DMOTS · January 12

I can't believe it my brisket temp started going down from 195 to 182 what happened. I check the fire and restoked it. brought up dome temp to 250 and brisket still down ?? checked meet probe and replaced it in another place still down. NOW WHAT ??

The Cen-Tex Smoker · January 12

no worries. It happens when the brisket gives up the internal juices. Evaporative cooling. It normally happens a little lower temp but can certainly happen here too. Don't worry about messing with temps, it will all work itself out.

Little Steven · January 12

I suggest we all start drinking heavily

lousubcap · January 12

That's a healthy drop but check out amazingribs.com for the technical explanation of the evaporative cooling mentioned by C-T. And remember-"it's done when it's done". As long as you still have control of the fire you will be just fine-if pushed for time-crank up the BGE to around 300*F to power it home.

The Cen-Tex Smoker · January 12

excellent advice LS. However Centex is sadly on the wagon for a while

lousubcap · January 12

Gotta love those New Year's resolutions-fortunately no resolutions will save me and the "wagon choice" would definitely be at the bottom of the list if such a list existed. :)>-

DMOTS · January 12

well I am not on the wagon and I have already started. If every one shows up and my Brisket is not done I will be drinking very heavy, I will drink your part Cen-tex. Thanks again fore info, evaporative cooling, no kidding!! WOW I have a lot to learn.

The Cen-Tex Smoker · January 12

Not a resolution, just need to lose some weight and probably take a little breather from the juice. I've earned it. I do it about twice a year for a few weeks

The Cen-Tex Smoker · January 12

Like Lou said- yo can bump it up to 300 or so and push it through if you are close. I cook there anyway so you aren't going to hurt anything. I really like for mine to have time to rest a little before slicing so I would power it home and let it rest. Bottoms up!

rustypotts · January 13

DMOTS........I would say that you are powering through a "three fingers" stall!

DMOTS · January 13

Well good news it turned out great. Everyone was impressed and so was I for my first time. Flavor was great, juices good and good wine, thanks every one for the help I learned a lot.

Alton · January 13

Congrats on aGreat Cook!

rustypotts · January 13

Congrats ! You get the brisket merit badge. I havent passed that test yet!

Chubbs · January 13

Little Steven said:

I suggest we all start drinking heavily

Makes everything better. Got an all day bender tomorrow.

DMOTS · January 13

thanks every one, If it weren't for the wine I would not have made it. Actually all of you helped me get through it plus the wine. By the way I make my own wine for 9 years now, I think we do all right, that is why I like BBQ ing. if any one needs help with wine making just let me know.

Go niners.

The Cen-Tex Smoker · January 13

One more thing that will put you over the top- You sliced this one with the grain and that makes it stringy and can make it tough to bite thorugh. Brisket must be sliced against the grain Here is a pic with the 2 slices on the outside sliced properly and the middle slice is sliced with the grain. The bite is MUCH more tender when you slice across the grain.

The Cen-Tex Smoker · January 13

So if you were to turn your 90 degrees, it would have looked like the 2 outside slices.

Add this next time and you'll nail it even more. Great job!

lousubcap · January 13

Great cook-any time you nail a brisket is a home-run! No challenge for the next one :)

The Cen-Tex Smoker · January 13

If you have a hard time telling which way is with and against the grain, just remember this: If you can't pull it apart in your hands easily with a light tug, you are cutting it incorrectly

lousubcap · January 13

A suggestion I use 9and not original), is to cut off a very small hunk against the grain before you add the rub and start the cook. That way the obvious flat surface of the meteorite is the cut-line when finished. FWIW-

DMOTS · January 14

thanks every one. I did see that I was cutting the wrong way after I took the pics so I turned and discovered against the grain and saved the night. I can't wait until my next brisket. plus every one ate all the first one last night so there is no left overs. that sucks. tonight fish

The Cen-Tex Smoker · January 14

DMOTS said:

thanks every one. I did see that I was cutting the wrong way after I took the pics so I turned and discovered against the grain and saved the night. I can't wait until my next brisket. plus every one ate all the first one last night so there is no left overs. that sucks. tonight fish

good catch. Best advice I have is do another one as soon as you can. that will help you start to spot patterns (good and bad) and tweak flavors while the first one is still fresh in your mind

DMOTS · January 14

It is in the freezer waiting until next weekend. It is from our own cows, can't wait.

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Brisket going backwards ??

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