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Need to make a call a brisket
CornfedMA
Posts: 491
12lb prime packer started at 11pm last night. I figured 1.25 hrs per lb to finish around noon today. This is the most stubborn cow I’ve cooked. Been crushing all night between 245-275 but hit an early stall at 145 around 4 this morning. After 4 hrs in the stall, it had a decent bark, so I wrapped it to push through. Planning on the cow giving up the goods between 195-205. I don’t need this thing to be done until 2-3pm. When should I make the call to crank the heat to 300 or more to get this thing to the finish line at an acceptable time?
Comments
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@CornfedMA Stay the course you will finish early at the current temps.Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle -
so we are still in that 140-150 range? I think it’ll push thru faster than you think wrapped. Plan on FTC at about 11-12. Are you sure your probe is accurately telling you the right temp? I’d hang on in the 250-275 range
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ColbyLang said:so we are still in that 140-150 range? I think it’ll push thru faster than you think wrapped. Plan on FTC at about 11-12. Are you sure your probe is accurately telling you the right temp? I’d hang on in the 250-275 range
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Did you wrap in foil or butcher paper?"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Did you wrap in foil or butcher paper?
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@CornfedMA If you vent the foil you completely circumvent the point of wrapping. I have removed the foil at 195 before thinking it would finish to 200 or so and dry out the bark. Not! The temperature immediately dropped into the 180’s and I couldn’t get it to come back up after cranking the pit to 300. You can always dry out the bark by leaving uncovered in the egg for 10-12 minutes.
Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle -
@Money_Hillbilly this has actually worked out well for me before. By venting, I mean I poked a 1/2 dozen holes with the temp probes. I don’t care about a super crunchy bark, I just don’t want mush.
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Venting like that defeats purpose, because you lose the ability to "pressure cook" it. Wrapping tight with somthing impermeable locks in the moisture and elevates surface temperature, which speeds up the cook and tenderizes at the same time.
You may want to throw another layer of foil wrap over top the one you poked holes through.
Anyhow, once you're past the stall, with a good foil wrap, it will get to 200F pretty quick.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Update?
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Update?=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
No sliced or plated pics. Too busy enjoying the liquid refreshments and getting everyone fed. Bark was non-existent. The meat was exactly what I would expect of a prime packer. Total cook time was right about 15 hrs. A huge surprise for this size cut. Hit a 2nd stall around 175. Called it at 203 IT, probed tender all over. The very tip of the flat was a little dry, everything else was on point. I went with the recommendation to get rid of the vents in the foil and had to crank the temp to 325 to get it on the table at an acceptable time. Hands down the most stubborn brisket I’ve cooked, prime or not.A success overall and the family was more than happy with the results. Felt good to take some time away from technology, the news, etc. and have all 6 of us around a table and the fireplace enjoying libations, conversation and a nice piece of protein. Thank you to everyone for the input.
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Man the struggle is real. Glad it turned out good and you made the most of it. I had a prime packer from Costco, similar sized that once took 17 hours. It was one of the better briskets I’ve ever made but man I was sweating it out. When you put it on at ten the night before and it’s still in the stall at 2 o’clock the next day, you get real nervous.
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