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1st Brisket ever...done in 6+ hours!
itsmce
Posts: 410
I've had my LBGE for almost 2 years now and have been afraid to cook a brisket. After much research, I decided it was time. I'm not a low-and-slow cook-it-overnight kind of a gal, so I ramped it up a bit.
I watched the Franklin YouTube video on trimming. My trimming session took me 2-3 times longer than it took to watch the video.
About 2.5 pounds came off.
I set the fire last night to make for speedy take-off this morning. While the fire was getting going, the brisket was rubbed with salt, pepper, and garlic powder. Just before 8:00 the brisket joined the party.
A broken leg on my platesetter made the whole rigging a challenge, but I managed to get it on. I was shooting for a 300* cook. Because of my issues getting things in place initially, the brisket went on at only about 200. Over the next hour it finally made it to 300 or so. A couple hours later the Maverick was showing the meat temp to be 181. Really!?!?! Even at 300 or so, that seemed fast. An hour later when the IT showed 187 (just over 4 hours into the cook) I decided it was time to move the probe. I found a cooler spot (180) and went with that the rest of the way.
At 2:15 the food probe was showing 201 so I started checking. Probed "done", so off it came. Really shocked that it's done in not quite 6.5 hours.
Wrapped in HDAL and in the oven set to Bread Proof. Thought we'd be eating about now, but we're holding dinner another couple hours for our youngest son to get home from work.
Dang, it smells good in the house right now.
I watched the Franklin YouTube video on trimming. My trimming session took me 2-3 times longer than it took to watch the video.
About 2.5 pounds came off.
I set the fire last night to make for speedy take-off this morning. While the fire was getting going, the brisket was rubbed with salt, pepper, and garlic powder. Just before 8:00 the brisket joined the party.
A broken leg on my platesetter made the whole rigging a challenge, but I managed to get it on. I was shooting for a 300* cook. Because of my issues getting things in place initially, the brisket went on at only about 200. Over the next hour it finally made it to 300 or so. A couple hours later the Maverick was showing the meat temp to be 181. Really!?!?! Even at 300 or so, that seemed fast. An hour later when the IT showed 187 (just over 4 hours into the cook) I decided it was time to move the probe. I found a cooler spot (180) and went with that the rest of the way.
At 2:15 the food probe was showing 201 so I started checking. Probed "done", so off it came. Really shocked that it's done in not quite 6.5 hours.
Wrapped in HDAL and in the oven set to Bread Proof. Thought we'd be eating about now, but we're holding dinner another couple hours for our youngest son to get home from work.
Dang, it smells good in the house right now.
Large (sometimes wish it were an XL) in KS
Comments
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I have 14lb on now that is doing the same thing. It has been on about 1 3/4 hr at 250 grate and is now showing 153 internal. Looks like I'm way early.Lenoir, N.C.
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That happened to me @piney and then I hit a six hour stall.
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Great summary of your process-and that is how it goes with brisket-but at 300*F you definitely are looking for less than an hour/lb-you definitely exceeded that. No worries-my last two came in at around 0.7hrs/lb at 270*F on the calibrated dome. Had never seen that pace before.
But once you plan for that speed you will get hosed on the other end.
At least you are in the FTC (or magic oven) window. While waiting check out Franklins' "payoff" video for the slice process. You are in for some mighty fine eats-Congrats!
Edit: dome thermo calibrated?Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Yours is fine. You will stall out for many hours here shortypiney said:I have 14lb on now that is doing the same thing. It has been on about 1 3/4 hr at 250 grate and is now showing 153 internal. Looks like I'm way early.
something is amiss with OP cook times. 300 is still roughly and hour per lb and it took an hour to get to 300 if I'm reading it right. Hope the thermos were behaving and it was just fast. Never heard of one this fast without all the tricks.Keepin' It Weird in The ATX FBTX -
Thanks Cen-Tex, I am waiting on the stall its showing about 164 internal. Thanks for your advice.The Cen-Tex Smoker said:
Yours is fine. You will stall out for many hours here shortypiney said:I have 14lb on now that is doing the same thing. It has been on about 1 3/4 hr at 250 grate and is now showing 153 internal. Looks like I'm way early.
something is amiss with OP cook times. 300 is still roughly and hour per lb and it took an hour to get to 300 if I'm reading it right. Hope the thermos were behaving and it was just fast. Never heard of one this fast without all the tricks.Lenoir, N.C. -
I like to cook 225 to 250, the higher temps seem hit or miss for meXL, 2 Large, Mini -- Shenandoah, TX Now BulletGrillHouse
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You should be right up on it.piney said:
Thanks Cen-Tex, I am waiting on the stall its showing about 164 internal. Thanks for your advice.The Cen-Tex Smoker said:
Yours is fine. You will stall out for many hours here shortypiney said:I have 14lb on now that is doing the same thing. It has been on about 1 3/4 hr at 250 grate and is now showing 153 internal. Looks like I'm way early.
something is amiss with OP cook times. 300 is still roughly and hour per lb and it took an hour to get to 300 if I'm reading it right. Hope the thermos were behaving and it was just fast. Never heard of one this fast without all the tricks.Keepin' It Weird in The ATX FBTX -
Piney- do you want to eat tonight?its aleady 7 there and this thing could stall for 4-5 hours and take another 3-4 to get to temp. If you are at 250 grid, you are cooking breakfast
. Keepin' It Weird in The ATX FBTX -
Well doneColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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I really had tomorrow in mind, I thought about backing it down a little. Right now I'm at 169-170 and in the stall.The Cen-Tex Smoker said:Piney- do you want to eat tonight?its aleady 7 there and this thing could stall for 4-5 hours and take another 3-4 to get to temp. If you are at 250 grid, you are cooking breakfast. Lenoir, N.C. -
Ok. If you can comfortably roll like 225 it will really slow it down. You are probably in for an early wake up call but you can cooler it all day if you want.Keepin' It Weird in The ATX FBTX
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Hope you have a controller to dial it down like that. And if you do then go as low as you dare overnight and dial it up after peaceful night's sleep. Fat cap down here Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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I just backed it down to 235 (I'm using a digiQ) I think that will help some.The Cen-Tex Smoker said:Ok. If you can comfortably roll like 225 it will really slow it down. You are probably in for an early wake up call but you can cooler it all day if you want.Lenoir, N.C. -
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No need.piney said:I got the fat cap up should I flip it over?Keepin' It Weird in The ATX FBTX -
The smiley face was meant to mean it (fat cap) is clearly an opinion and one that can be "fighting' words" in Texas (I'm not from there)t as a point of debate. You are fine and @Cen_Tex - will get you home.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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A few comments about FTC-given you may be in it for the long haul-pre-warm the designated cooler with hot water, hot dry some garage quality towels and then double wrap that brisket with HDAF and load with the towels. The above said, unless you pull the brisket early (and @ Cen_tex_smoker has a way with that process) give it a few minutes off the BGE to stop the cook before FTC.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Well, here's my update:
I was disappointed in how mine turned out. A bit on the dry side.
My thoughts:
holding for 5 hours didn't do it any favors
fat cap down might have been better at the temps I was cooking ... The bottom got, let's say, plenty done.
Flavor was good.
A bit dry? That can be fixed with a little BBQ sauce.
Large (sometimes wish it were an XL) in KS -
Bummer. Something is not right with the cook times vs stated cook temps. You cannot cook an 11 lb brisket (13.25lbs starting weight minus the +/- 2.5 lbs you said you trimmed off) at 300 in 6.5 hours without wrapping. The fact that the bottom was scorched also tells me you were running hotter than you think. I see you were using digital thermometers. I'm wondering if you don't have a bad probe or something like that. They can read ll kinds of weird stuff when they go bad. This just does not make sense to me. also, I hold my briskets for way longer than 5 hours when needed or wanted. I think a long rest does it plenty of good so I don't think it's that.
What do your probes read at room temp? Are they the same?
Keepin' It Weird in The ATX FBTX -
If it's any consolation-pics look great and that's better brisket than I will be eating this weekend. It would not be beyond my eggsperience if your thermos were fine as I recently had a 10 lb (post trim weight) Costco prime finish in 6 hours running at around 280*F on the dome. The cow wins every time. FWIW-
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
What does FTC and HDAL stand for?
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Sorry to hear that you were not completely happy with your results. Keep in mind, though, that we are often our own worst critics! The key is to get back up on the horse and try again.
FTC = Foil, Towel, Cooler... wrap the brisket in foil then in warm towels then put in a cooler. Use old towels in case some juice escapes the foil. Also helpful to preheat the cooler with hot water. You can hold a brisket or pork butt/shoulder this way for 5-6 hrs.
HDAL = Heavy duty aluminum foil
Happy 4th!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Yeah, I have had a 13-14 pound brisket finish in under 8 hours when the temp never got above 275. It's rare, but it can happen.
As for the overcooked bottom, Aaron Franklin told someone that if he were cooking in an egg he would put the fat side down as that is where the heat is coming from. I've come to prefer fat side up so I took that to mean that keeping the direct heat flow extremely well blocked with the platesetter - then a space - then a drip pan - is extremely important. If the drip pan gets too hot it radiates heat and can still burn the underside. I've done that with ribs and brisket. But with enough care and setup this can be a nonissue.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@The Cen-Tex Smoker : I recently had issues with my Mavericm food probe and had to replace it. So this is a new probe. I noticed before I put the probes into position that they both read the same.
The broken leg on my platesetter did make for quite a challenge getting things setup. The drip pan, on aluminum foil balls, seemed to be not all that far from the bottom of the brisket. I think I probably got some extra radiant heat off of that.
Live and learn.Large (sometimes wish it were an XL) in KS -
Cen-Tex I put 0n a 14 1/2 (before trimming) @ 4:30 250 grate, dropped to 235 around 8:00 pm, pulled at 3:00 am with 200-205 internal, FTC. I will slice soon and keep you posted. Thanks Cen-Tex and lousubcap, for all the advice.The Cen-Tex Smoker said:Bummer. Something is not right with the cook times vs stated cook temps. You cannot cook an 11 lb brisket (13.25lbs starting weight minus the +/- 2.5 lbs you said you trimmed off) at 300 in 6.5 hours without wrapping. The fact that the bottom was scorched also tells me you were running hotter than you think. I see you were using digital thermometers. I'm wondering if you don't have a bad probe or something like that. They can read ll kinds of weird stuff when they go bad. This just does not make sense to me. also, I hold my briskets for way longer than 5 hours when needed or wanted. I think a long rest does it plenty of good so I don't think it's that.
What do your probes read at room temp? Are they the same?Lenoir, N.C. -
Never done brisket before, why do a FTC?TexanOfTheNorth said:Sorry to hear that you were not completely happy with your results. Keep in mind, though, that we are often our own worst critics! The key is to get back up on the horse and try again.
FTC = Foil, Towel, Cooler... wrap the brisket in foil then in warm towels then put in a cooler. Use old towels in case some juice escapes the foil. Also helpful to preheat the cooler with hot water. You can hold a brisket or pork butt/shoulder this way for 5-6 hrs.
HDAL = Heavy duty aluminum foil
Happy 4th! -
I've had good luck and bad with briskets, but I've come to prefer 225 degrees for a long time -- 14 to 18 hours is common -- with the fat side down, and I pull it before the internal temp gets to 200. I pulled my last two at about 197.
I read Aaron Franklin's book and I know he likes 275 in the smoker, but he's cooking a lot of briskets for a restaurant and on a different kind of smoker. He needs to be able to get them onto the table without waiting forever, and I usually have forever.
The lower temperature gives me some wiggle room on the time. And I like to give it the longest rest I can afford, wrapped in foil and in a cooler or the warming drawer of our oven.
Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top -
It's simply a means of holding the meat from the time it finishes cooking to the time it is served. This could be necessary because the meat needs to be transported somewhere to be eaten or because it is finished cooking before you were planning to eat it. The later case can happen because of the often irregular cook times seen with brisket cooks. It is certainly not a necessary step at all.djmsalem said:I've had good luck and bad with briskets, but I've come to prefer 225 degrees for a long time -- 14 to 18 hours is common -- with the fat side down, and I pull it before the internal temp gets to 200. I pulled my last two at about 197.
I read Aaron Franklin's book and I know he likes 275 in the smoker, but he's cooking a lot of briskets for a restaurant and on a different kind of smoker. He needs to be able to get them onto the table without waiting forever, and I usually have forever.
The lower temperature gives me some wiggle room on the time. And I like to give it the longest rest I can afford, wrapped in foil and in a cooler or the warming drawer of our oven.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
I haven't cooked a brisket yet - but plan to soon. Thanks to everyone in this thread - it is very helpful. What internal meat temp do you a com the brisket to? Then, how long do you let it rest?Woodbury, MN. LBGE, Weber gasser, ECB
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