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Brisket cook

CarolinaQ
CarolinaQ Posts: 81
in EggHead Forum
Put a 14lbs pre-trim weight prime brisket from Costco on last night around 10. Loaded up with rock wood and hickory chunks. Doing it fat side down to protect it a bit. Got it dialed in around 225 dome temp and went to bed. Came down to it sitting around 215 degrees with the colder night and some rain that came in. checked the temp and it’s solidly in the stall at 163 degrees. Since it shrunk up and the plate setter is now keeping it well protected I flipped it after I snapped this pic. 

Never done one at this low of a temp. Not having people over until around 5 tonight, so looking forward to keeping it low all the way through. Thanks for looking.  


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Comments

  • deadlyfrog
    deadlyfrog Posts: 92
    Looks great! 
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  • GrillSgt
    GrillSgt Posts: 2,507
    Looks great. How long to you think it will take to get to home plate? 
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  • CarolinaQ
    CarolinaQ Posts: 81
    GrillSgt said:
    Looks great. How long to you think it will take to get to home plate? 
    No idea since it’s still in the stall in hour 11.  Enjoying the wait though!
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  • Jasonbird
    Jasonbird Posts: 40
    What are you protecting it from? Looks like you have the platesetter in there so that's all the protection you should need. All that flavor and moisture is getting lost ... just curious.
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  • pgprescott
    pgprescott Posts: 14,544
    Jasonbird said:
    What are you protecting it from? Looks like you have the platesetter in there so that's all the protection you should need. All that flavor and moisture is getting lost ... just curious.
    The myth of the fat basting the meat has been scientifically disproven for some years now. Fat is oil and the meat is mostly water. They do not mix. Most pitmasters will tell you to place the fat toward the heat source which will change based upon the type of cooking apparatus. 
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  • CarolinaQ
    CarolinaQ Posts: 81
    Yeah I have a stick burner that I do brisket on at the lake and always do it fat side up, point towards the fire box and it works great. I use the fat to shield the meat from
    drying on the edges. 


    It hit 201 and passed the probe test at 11am. Have it foiled, wrapped in a big moving blanket and placed in a cooler. Think that works until 5pm serving time? Never let one rest 6 hours before. Intersted in thoughts. 
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  • Stoogie
    Stoogie Posts: 173
    I've FTC'd for 6 hours many times.  I wrap mine up in HDAF and then with a bunch of bath towels and then in to one of those styrofoam boxes that SRF used to ship their briskets in.  Never had a problem.
    Large BGE

    Neenah, WI
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,138
    CarolinaQ said:
    Yeah I have a stick burner that I do brisket on at the lake and always do it fat side up, point towards the fire box and it works great. I use the fat to shield the meat from
    drying on the edges. 


    It hit 201 and passed the probe test at 11am. Have it foiled, wrapped in a big moving blanket and placed in a cooler. Think that works until 5pm serving time? Never let one rest 6 hours before. Intersted in thoughts. 
    6 hrs is fine. It will likely still be too hot to handle with that moving blanket insulation. 
    Keepin' It Weird in The ATX FBTX
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  • CarolinaQ
    CarolinaQ Posts: 81
    The Cen-Tex Smoker said:
    CarolinaQ said:
    Yeah I have a stick burner that I do brisket on at the lake and always do it fat side up, point towards the fire box and it works great. I use the fat to shield the meat from
    drying on the edges. 


    It hit 201 and passed the probe test at 11am. Have it foiled, wrapped in a big moving blanket and placed in a cooler. Think that works until 5pm serving time? Never let one rest 6 hours before. Intersted in thoughts. 
    6 hrs is fine. It will likely still be too hot to handle with that moving blanket insulation. 
    Good stuff. Thanks for the replies. I would have been sweating it until tonight otherwise!
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