Im back I know you all missed me JK; anyway back at it 1x Brisket 2x Butts 3x Birds

mlc2013 · January 2019

So I loaded my 14lb post trimmed brisket last night at 8:00 thinking 1.25-1.5 hours per lb should be good for FTC between 2:00-4:00 pm today for 7:30 diner.

Been cooking at felt line naked with a dry drip pan at 260 an has been holding stable at 260 for most of the night except a 2.5 hour rollercoaster ride between 1:00am and 3:30 am where it jump up and down as high as 275 no big deal (Im assuming a few chunks of wood caught fire). Its not 10 hours into the cook and Im probing 190, I just loaded the 2x 8lb boneless pork butts right next to the brisket grill looks so nice (I should take a picture).

Feeling the brisket it is not ready but dont think I have 7 hours left let alone 2, so here is my question I just crumpled some butcher paper and put a boiling pot of water in my Orca to get it pre heat it. Im assuming I have at least an hour to 1.5 hours left on brisket from how it felt. I know this is the same question but im to tired to search im going to pass out for an hour before coming back an hoping that magically someone answered my question.

Im eating at 7:30-8:00, if the brisket is ready in lets say 1.5 hours 7:30 am and I let cool on rack for 20-30 minutes then FTC in a preheated Orca is there any chance Im going to be ok holding thins 11.5 to 12 hours???????

I know the cow drives the cook but a brisket being done in less then 45 minutes a lb at 260 WOW

I also lowered my temp to 230 (well at least set it to lower im sure it'll take a good 30-45 minutes to actually lower.

mlc2013 · January 2019

ok had to post photo good night

SmokeyPitt · January 2019

I would use my oven on the lowest temp after the rest. You could also do a combo since you have the cooler ready to go. FTC for a few hours, then transfer to oven on keep warm or the lowest temp (mine is 170).

mlc2013 · January 2019

SmokeyPitt I keep forgetting about the oven. The lowest my oven goes in 150 will that continue to cook and dry out the brisket or Hopefully just hold the brisket with all is juicy goodness?

mlc2013 · January 2019

looks like the brisket didnt stall until now, which I'm grateful for. As I am now awake and Im looking at the temp chart and the brisket continually climbed in temp with no flatline or temp drops until it hit 199, and it stayed there since 6:30 and has now dropped to 197 hopefully it stays here for a few hours longer. Fingers Crossed

mlc2013 · January 2019

she's still falling down to 194 i have never been so happy for a stall come on baby take your time and fall!!!!

lousubcap · January 2019

Depending on the duration of the FTC, the oven on your low setting after giving it a cooling rack rest is a great option. Just make sure it is on a rack elevated off the pan and tightly seal it with HDAF to keep from drying out. You can add a little water or beef broth to the bottom of the pan to further reduce any drying issue. FWIW-

mlc2013 · January 2019

lousubcap just to clarify Im reading this as tightly wrapping the brisket after a proper cool down and put the wrapped brisket on a rack in a pan with beef broth in it? Or should it be putting the brisket on a rack in a pan with beef broth and then wrap the pan and brisket tightly together as to keep the moisture locked in with the brisket as this option seems odd to me but just want to be clear. Also at the rat e this stall is happening I could be here for another 1-2 hours which puts me at a 6 hour give or take 1 hour FTC, do you prefer preheated cooler or oven for that duration.
On a side note I just went to change the pot of water in the cooler with a new boiling pot and had to pry open the cooler and to my surprise the water in the pot in the cooler was still very hot to the touch, I put the second one in anyway.

lousubcap · January 2019

@mlc2013 if going with the oven (mine only goes down to 170*F) I will put on a rack above a small amount of water/broth (below the rack height) and tightly wrap the whole thing. (I have had to go that route for a 9 hour hold-never mind the friggin cow) If you tightly wrap the brisket w/o any liquid you can just toss that in the oven. The key is tight to prevent drying.
If you get into the 6 hour window, then go with the FTC as it sounds like you have a more than ample cooler ready. FWIW-

SmokeyPitt · January 2019

150 is a great holding temperature. I have held one for 8+ hours in my 170 oven and it was excellent. I do wrap in foil rather than paper.

FWIW I always use the oven if I need to hold unless I need to transport or the oven is tied up for other cooking. I would rather not mess with washing the cooler and towels if I don't have to. I have heard a good tip of using a clean trash bag to prevent washing the cooler...so I may give that a try...but I would still probably rinse out the cooler because I don't want my beer tasting like brisket juice.

mlc2013 · January 2019

I always use a garbage as a liner in the cooler I thought that was a given. The only reason Im thinking cooler over oven Is i have a lot of work for the oven to do so I may use oven at first until time to get the other food in and then transfer to preheated cooler

mlc2013 · January 2019

okay at 12:00 pulled the brisket probing between 200-208 felt a little tough not as jiggle as i have had in the past but probe went in with no problem hopefully the 7 hour rest gets it to where it has to be. Unfortunately I broke a piece of the point off in transport OOPS guess what im having for lunch today. Here is a photo Ill let it rest for another 15 minutes then going to put on pan on rack with broth and wrap tightly and put in 150 oven until I need the oven at that time it will be transferred to pre heated cooler.

mlc2013 · January 2019

okay i know I have been away for a while but what happened to the photos showing in the text and not as an attachment?

SmokeyPitt · January 2019

mlc2013 said:

okay i know I have been away for a while but what happened to the photos showing in the text and not as an attachment?

You are clicking the wrong button.

Im back I know you all missed me JK; anyway back at it 1x Brisket 2x Butts 3x Birds

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