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Brisket

JohnfromKentucky
JohnfromKentucky Posts: 447
in EggHead Forum
Smoked a 5.5lb brisket today. Used the meator+ with it.  One thing I have noticed is that cook times don't take as long as the recipe says. This took around 5 hours at 250. I wrapped it in foil and towel and now it's in the cooler






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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    edited April 2022
    This is how the top and bottom vents were open the whole time after it got up to temp









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  • dmchicago
    dmchicago Posts: 4,516
    Weird. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • jdMyers
    jdMyers Posts: 1,336
    Interesting.  My vent on bottom is usually 1 and 1/2 finger knuckle and the top a smidge
    Columbus, Ohio
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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    Yeah, I don't know
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  • Slkegger
    Slkegger Posts: 40
    dmchicago said:
    Weird. 
    Very. I have a 3.5lb brisket on now. 280f for 3.5hr, in the stall now, it's going to take another 3hr at least to finish. Bottom vent is 2 of the wires in mesh open, (a quarter of a pinky nail?) And top is only a half pinky nail open. With the vents open like OP and a half load of lump I would still be at 350f minimum but probably more at 450f. The OP pick is also redish not black barkish. Looks like it's going to taste great n juicy just the same.
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  • Slkegger
    Slkegger Posts: 40
    Ps. Watch the Meater prob doesn't get pushed out  or meat shrink much past the line on probe or you risk burning the sensors.  The pic looks like it's at its limit.
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  • lousubcap
    lousubcap Posts: 34,418
    Dang- something just doesn't fit with those vents and that dome temp.  Dome thermo boiling water checked ?? Good air flow into the BGE? IDK-
    Here's a thought for future cooks, being old and lazy I always rotate the dome thermo (being careful not to move the nut on the back) so that my target temp is at the 12 O'clock position.  That way a casual glance lets me know how the cook is tending.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    I checked the dome thermometer awhile ago and it was a degree or two off.

    Here's the finished product. If anything, I think I cooked it too long. It was juicy and good but no pink inside


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  • alaskanassasin
    alaskanassasin Posts: 8,424
    Did you start with a clean fire bowl? If the holes are blocked with ash it will struggle 
    South of Columbus, Ohio.


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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    No, it wasn't empty. I haven't emptied it since I got it. I did clean out the bottom of all the ash down there. I'll clean it out today.
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  • alaskanassasin
    alaskanassasin Posts: 8,424
    That was likely the culprit. Kick ash basket is handy for that. Whenever I go hot or long I clean the bowl
    South of Columbus, Ohio.


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  • saluki2007
    saluki2007 Posts: 6,354
    I would make sure your firebowl is aligned correctly. The opening should be facing towards the vent. 
    Large and Small BGE
    Central, IL

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  • alaskanassasin
    alaskanassasin Posts: 8,424
    Legume said:
    You are just full of quotes today @alaskanassasin

    Waiting and watching. 
    Sleep deprived I’m not exactly sure what’s going on.
    South of Columbus, Ohio.


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  • Photo Egg
    Photo Egg Posts: 12,136
    JohnfromKentucky said:
    I checked the dome thermometer awhile ago and it was a degree or two off.

    Here's the finished product. If anything, I think I cooked it too long. It was juicy and good but no pink inside


    You should not expect to see pink inside a brisket. Maybe a pink smoke ring on the out ring, but not inside. Brisket is cooked wayyyy past prime rib pink.
    Slicing at 90 degree across the grain will also help with bite/chew tenderness.
    But great cook. Cooking a little piece of brisket is not an easy cook.
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 34,418
    @Photo Egg I have refrained from commenting since reading the "pink" post.  But since you rolled in...to all, remember I am a sailor and the operative comments is, "they are all pink on the inside" but that may not refer to brisket or any other protein. 
    Many threads and posts about the smoke ring on this forum.  Give the search function a look.  BTW -with animal protein all it is is for show, no impact on taste.  FWIW-  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    alaskanassasin said:
    Did you start with a clean fire bowl? If the holes are blocked with ash it will struggle 
    Well, finally had time today to clean it out. This is what it looked like. So Royal Oak 30lb bag was giving me chips instead of blocks of charcoal. Lesson learned, even though I thought that I was clearing things up by stirring up the coal...I wasn't. holes were completely blocked. As you can see, the hole was lined up with the vent.








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  • JohnInCarolina
    JohnInCarolina Posts: 33,250
    Wow, yep.  That baby was clogged up as bad as I’ve seen them.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • nolaegghead
    nolaegghead Posts: 42,109
    That’s happened to me a few times.  A quick and dirty solution (and I emphasize “dirty”) is to blast the egg with a leaf blower to relocate most of that ash outside the egg.  Do this through the lower vent.
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 34,418
    Constipated right there.  First I've read of a XL experiencing that.  When I am cooking with "used" lump I will use a gloved hand to not only stir but lift the small pieces off the bottom to enable the larger pieces to get down on the grate.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    @lousubcap
    This is a L egg.  I'm off to Ace hardware to get some of that rockwood charcoal and try it.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,855
    Looks like you got to the bottom of the issue. Should be clear sailing going forward. I've never stirred charcoal, but my guess is that only made things worse. I also use a KAB, which is helpful for clean-up and increased air flow.
    Stillwater, MN
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  • alaskanassasin
    alaskanassasin Posts: 8,424
    @JohnfromKentucky glad you got to the bottom of it! Aaaaaooooo!
    South of Columbus, Ohio.


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  • alaskanassasin
    alaskanassasin Posts: 8,424
    everyone’s method is different but mine is to run the kick ash basket and metal grate. When I burn enough charcoal to see the handles I carry it out in the yard and shake out the ash and smalls, then clear the holes with my fingers and put back refill.
    South of Columbus, Ohio.


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  • JohnfromKentucky
    JohnfromKentucky Posts: 447
    Guess I need to get a kick ash bucket
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  • lousubcap
    lousubcap Posts: 34,418
    @JohnfromKentucky - no need for the basket.  Just get some larger pieces of lump on the grate and roll with that.  
    I'm not here to dissuade you from the buy but there is a difference between "need and want." FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnInCarolina
    JohnInCarolina Posts: 33,250
    lousubcap said:
    @JohnfromKentucky - no need for the basket.  Just get some larger pieces of lump on the grate and roll with that.  
    I'm not here to dissuade you from the buy but there is a difference between "need and want." FWIW-

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • RyanStl
    RyanStl Posts: 1,050
    lousubcap said:
    Constipated right there.  First I've read of a XL experiencing that.  When I am cooking with "used" lump I will use a gloved hand to not only stir but lift the small pieces off the bottom to enable the larger pieces to get down on the grate.  FWIW-
    It's happened to me a few times when I desperately used the bottom of not great lump because I needed to get dinner done and no time to run to the store. It's hard to start my normal way when like that. It's usually me doing a direct cook though.
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  • RyanStl
    RyanStl Posts: 1,050
    JohnfromKentucky said:
    Guess I need to get a kick ash bucket
    If you used the kick ash basket with can, those smalls would have fallen straight down into the can
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  • lousubcap
    lousubcap Posts: 34,418
    Personal supply chain management is a great friend.  Just keep any important low level alarm (lump stash) above the crisis setting and all is well.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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