Mem Day Brisket Cook takeaways and what was learned

lousubcap

@Theophan -  I believe the conventional wisdom regarding any TC step is to let the target meat sit on a cooling rack for around 20-30 minutes (to stop the carryover cooking) and then -TC until ready to slice and eat.  
Here's recent thread on the whole deal:
Good article on the importance of holding bbq before serving   FWIW-

GulfCoastSmoker

20stone said:

StillH2OEgger said:

I was extremely happy with how my first brisket turned out, but I do have a question for anyone who can answer my question. I pulled out after the FTC and it sat for a few minutes before I started slicing. It sliced pretty good, but when I would pick up a slice it would fall apart. I was literally unable to do the pull test because it would break in half when I picked up a slice. I had no complaints because it was tender, juicy and delicious, but just wondering if maybe I should have waited longer to slice or if it was a sign I overcooked, over-FTC'd or god knows what else. Definitely nit-picking here, but just wondering if anyone knows what the "issue" might have been?

Falling apart sounds like a little overcooked, though "tender, juicy and delicious " sounds like a win in any event. 

When if falls apart like that it helps to slice it a little thicker, on the flip, if it is under cooked slice in a little thinner

westernbbq

In the week after cook i did of brisket and applied the invaluable techniques and tips from the mem day national brisket cook, i made another prime packer.  I trimmed less fat off, let it sit salted for less time and wrapped within an hour of it punching through the stall.   The fat melted and broke down to the point where it spread like butter.  Ironic that i went to doc today for routine checkup and he wants me to get on lipitor.....


But the mem day brisket cook was an incredible learning experience and i think i have a duplicatable process for making incredible bbq brisket.    

Cant wait to do my next one!

apinion

One thing I couldn't gather on the cooks was about fire management.  Do most of you guys like to light the fire and at the same time put in your stones or PS? Or do you like your temp to get to target and then place in the cold stones?

I know cold stones with sudden heat can crack easily.

SGH

@apinion
I add my setter or stone just minutes after lighting the fire. I like for all the ceramics to come up to temp together. That's just me though my friend. 

YukonRon

I hate having to think first thing Saturday morning after trolling lump wars on a Friday night.
I never wait too long on any cook, requiring the use of a PS, to put it in the BGE.

westernbbq

apinion said:

One thing I couldn't gather on the cooks was about fire management.  Do most of you guys like to light the fire and at the same time put in your stones or PS? Or do you like your temp to get to target and then place in the cold stones?

I know cold stones with sudden heat can crack easily.

I like to get all my ceramics in together to heat up at same time. I think cracks from thermal shock tolerance is pretty low but why risk it?  

lousubcap

I load the platesetter and cooking grid once I see around a soft-ball sized fire volume.   Then place DFMT and set the lower vent to around 1/2" open.  Dial it in from there.  Many ways to get there-about the only thing to remember is "Easier to catch the temp on the way up then to try and cool it down."  FWIW-