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Brisket

1WVU
1WVU Posts: 160
edited December 2017 in EggHead Forum
some knucklehead thought it’d be a good idea to cook a brisket when it’s 15 degrees F outside and he has strep throat. 

Found this choice brisket at our local Earthfare for 3.99/lb and grabbed it.  Seems to be cooking quickly.  At 8AM it was already at 170 IT and seemingly through the stall.  No supposed ti eat until 6PM tonight so looks like it will be in the cooler for a while.  

Roanoke, VA
Large BGE Owner
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Comments

  • shadowcaster
    shadowcaster Posts: 620
    Looks like a  good cook, what temp did you cook it at? 9 hrs in the cooler is a long time, just be careful. 
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
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  • pgprescott
    pgprescott Posts: 14,544
    I like to moisten a towel and microwave it. Then I wrap the brisket in the hot moist towel. I repeat this as needed throughout the long rest. Keeps the cooler hot and moist. Also be careful of leaking juices when you remove it to carve! Enjoy!
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  • 1WVU
    1WVU Posts: 160
    Cooked it at 250.  Temp fluctuated to 280 for some reason.  It’s at an IT of 180 right now so I’ll be borderline on the FTC
    Roanoke, VA
    Large BGE Owner
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  • lousubcap
    lousubcap Posts: 37,777
    The temp to keep an eye on is in the thick part of the flat.  Looks like your thermo is in the point which runs hotter than the flat due to the high fat content.  But that was at the beginning of the cook.  Just go with the feel in the thick part of that flat and you are there.  Enjoy the cook.  
    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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  • pgprescott
    pgprescott Posts: 14,544
    It’s done when it jiggles like a jello mold. 
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  • 1WVU
    1WVU Posts: 160
    Finished at 10AM.  Probed like butter. Feels like my best brisket.  Wish I could eat at lunch instead of 6PM!  Hopefully cooler will hold it above 140 IT.  Will post finished product when I cut.  Thanks!
    Roanoke, VA
    Large BGE Owner
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  • lousubcap
    lousubcap Posts: 37,777
    Give it a cooling rack rest to stop the carryover cooking before the cooler FTC.  
    (oops-probably too late for that comment.)
    If the FTC doesn't look like it will make it-you can make sure it is really tightly foil wrapped and toss into your clock box at the lowest temp possible.  The juices from the FTC rest will keep it moist (if tightly wrapped) but you may lose some bark.  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.  
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited December 2017
    1WVU said:
    Finished at 10AM.  Probed like butter. Feels like my best brisket.  Wish I could eat at lunch instead of 6PM!  Hopefully cooler will hold it above 140 IT.  Will post finished product when I cut.  Thanks!
    Great looking bark!

    I've held briskets for 6 hours with a good FTC that were still piping hot when I pulled them from the foil. I pack the cooler with warm towels. 
    Living the good life smoking and joking
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  • 1WVU
    1WVU Posts: 160
    lousubcap said:
    Give it a cooling rack rest to stop the carryover cooking before the cooler FTC.  
    (oops-probably too late for that comment.)
    If the FTC doesn't look like it will make it-you can make sure it is really tightly foil wrapped and toss into your clock box at the lowest temp possible.  The juices from the FTC rest will keep it moist (if tightly wrapped) but you may lose some bark.  FWIW-
    I let it set out for about 30 minutes and double wrapped tightly. Dumped it into a warm cooler.  I like the warm towel idea though.
    Roanoke, VA
    Large BGE Owner
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  • Shiff
    Shiff Posts: 1,835
    One thing I've done when I have a long FTC time is to pack the cooler with old towels, then bring water to a boil in a tea kettle and put the kettle into the cooler.  If it is going to be a really long time, you can reboil the kettle and put it back in the cooler.
    Large BGE
    Barry, Lancaster, PA
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