low-and-slow projects too dry

Unknown · August 2007

Should I be able to expect an 18 hour cook at around 200* with a Medium Egg on one filling of lump? I mean does the medium size hold enough lump to go that long? I have had to add lump after about 8 or 10 hours with every low-and-slow project I've attempted so far. But...I've let the temp get away with me every time too. I figure I wasted some amount of lump while I waited for the egg to get it's temp back down. Also every low-slow has been on the dry side. BGE touts it's ability to retain moisture, and I believe it, but somehow I'm missing something. Is it me or the egg? Last weekend's brisket tasted fantastic, but it wasn't as moist and tender as I expected. I cooked it at 275*F until the inside temp was 202*F. It was a 5-1/2 brisket. Is this a typical problem for novices, or should I be able to finetune soon? Thanks for any help.

Jeeves · August 2007

DynaGreaseball,[p]
I'm still a newbie, but I would say so, just so long as you keep it managed and around that 200.[p]Also, make sure that you are usign a good lump (see Naked Whiz link below)..[p]If you aren't using a plate setter, you should... Also, a drip pan with broth, water, beer, half apple juice+half apple cider..[p]My problem is the opposite - I have TOO much moisture. When I remove the daisy-wheel cap, there is moisure that drips off the cap! I'm not going to complain yet![p]RE: Brisket, I would cook it lower, around 230-250.[p]When the thickets part reaches 195°, pull it, wrap it in foil and towel and let it rest in a cooler for about an hour or so then slice.[p]-Jeeves

Unknown · August 2007

Jeeves,
OK Great. I kinda thought 202* was a little hot. I don't have a plate setter yet, but I read somewhere that an aluminum drip pan accomplishes the same thing. No so?Should I put the liquid in the drip pan?

Jeeves · August 2007

IMO, the drip pan only is a barrier, but not good enough.[p]The thermal capabilities of the ceramic plate setter not only diffuse the heat, but it also helps maintain a contant temperature because it, itself is providing some 'retained' heat, whereas the drip pan is too thin and the doesn't retain or block as well.[p]If you don't have a plate setter (yet), go for fireplace bricks. I had a touch time finding mine first at fireplace stores, then I called a brick place (Acme Brick). Get the SPLIT version. They are usually $1.50 ish.[p]Some people use them raw, some wrap them in aluminum foil.[p]Yes, I would recommend adding at least 1 inch of water to the pan.[p]Over the weekend, I did a brisket with combo of 1 can of beef broth, a bullion cube with another cube of water, and some Worcestershire sauce.[p]Ad the end, frig it, remove the fat layer and you've go some great juice to drizzle over the meat or use for dipping..[p]-Jeeves

Jeeves · August 2007

DynaGreaseball,[p]I forgot this link
[ul][li]http://www.tm52.com/bge/bbq-page3.htm[/ul]

gdenby · August 2007

DynaGreaseball,[p]The first couple of briskets I did were smallish flat sections, in the 5 lb range. The results were not so good. Several people have mentioned that for low and slow, bigger is better. Then I did a full packer, about 13 lbs. I had to drape it over the V-rack to fit in my medium. I had much better results. Just over a drip pan, with a dome temperature about 260. Foiled at 190, and cooked for an additional 45 min, with a 30 min cooler rest. It was my best yet.[p]And most everyone says brisket is the hardest, so I'm looking forward to the Labor day weekend for another go.[p]gdenby

Unknown · August 2007

Jeeves,[p]Thanks guys. Lots of help. I can't wait to cook another one now, and try my new information.[p]Happy Egging[p]

tjv · August 2007

<p />DynaGreaseball,[p]try this:
1. choice grade or better, no select cuts. nice 5 to 6 pound flat would be good.[p]2. set up is raised grid, indirect -pan, stone, platesetter, bricks doesn't matter just get a couple inches between the indirect piece and cooking grid. try to make sure the indirect piece spans the meat - use foil if the indirect piece is to small[p]3. temp 235ish BGE thermometer - make sure ample (inch or so) clearance between thermometer and meat. you can take the clip holding the thermometer off and put it on the outside of the egg if you need to lift the thermomter out some. [p]4. prep the meat as usual, rub as usual, all the fat on one side of the brisket stays on the brisket. [p]5 set the brisket fat side down on the grid, make sure all the meat is protected underneath by the indirect piece/foil.[p]6 this cook will take 8-10 hours for the flat size mentioned in #1 above. [p]7 pull the meat when the internal temp is between 195 and 200 degrees, wrap in foil and put in beverage cooler with towels for 2 hours. this is critical step for brisket.[p]8 after two hours and right before you need the brisket, open the foil, drain the juice, refoil and defat the juice. Then spoon some juice in small amount of bbq sauce. This step takes several tries to see if you can get an agreeable combo - brisket juice and bbq sauce. [p]9 slice the brisket against the grain right when you need it. brisket can dry out fast. that's why refoil in #8. [p]Hope it helps.[p]

Unknown · August 2007

tjv, that looks like the perfect formula, and the pic sure makes my mouth water. Pink smoke ring is beautiful.[p]I guess my indirect wasn't indirect enough. I gotta buy a plate setter or learn how to use fire bricks like Jeeves recommends. My dome temp and final internal temp were a bit too high as well. And last, I don't think I bought a great cut of meat to begin with.[p]Thanks for your help.

Unknown · September 2007

<p />Nice

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low-and-slow projects too dry

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