SOS BRISKET HELP NEEDED ASAP

remdog · April 2008

I started cooking a 6.5 # brisket 90 min. ago at 200 dome temp & internal temp of 55. it's now upto 135 internal--it seems like its cooking too fast?

Mike in Abita · April 2008

Reposition the temp probe and report back. Also check your dome thermo, my guess is it might not be 200.

Rascal · April 2008

Sounds as though one (or both) or your thermometers has gone Tango Uniform. Do you have any spares?

thirdeye · April 2008

Following the double checking of your thermometers, you might give some thought to the fact that the actual cooking temp at the grate (if the dome therm is in fact reading a true 200*) is only about 170*.

Now, I start all my briskets out low to get the smoke flavor and ring I like, but if you don't ramp the pit temp up at some time, the meat can never get to the 185*-195* you want for tenderness.

remdog · April 2008

repositioned and made sure the probe is in the middle of the thickest part of the point, now reading 134.

how do i check my dome thermo?

i also found an old manual thermo (i'm using a digital one currently) and it concurred on the internal temp.

should i pull the meat off at 160 and let it finish off in a cooler for a few hours?

Mike in Abita · April 2008

By the weight I'm assuming it a good sized flat. Pull it at 160 and wrap in Aluminum foil. Add a cup of beef broth to the package and back on the egg until 190.

Pull the dome thermo and put it in boiling water. Should read 100 C. If not adjust the nut on the back till it does.

remdog · April 2008

if I add a cup of beef broth won't it wash off the rub?

Angie2B · April 2008

"Tango Uniform"......ooooohhhhmmmm I'm going to tell.... :woohoo:

PS Are you a military person?

Grandpas Grub · April 2008

Were do you set the low and for how long then when to you ramp up, to what temp?

Kent

Mike in Abita · April 2008

It will make the bark less crunchy. I find resting in foil does the same thing. Thin sliced as it is the bark is not as important IMO. Just pour it slowly into the side of the pouch. Not over the brisket.

Rascal · April 2008

Yea, plus upteen years in civilian aviation. Guess not everyone knows that "Tango Uniform" means "Toes Up"...

Angie2B · April 2008

Oh sorry ...I've always heard it called something else.

Rascal · April 2008

Yea, like "Tummy Up" 8 - )

Grandpas Grub · April 2008

Mike,

Are you talking about the liquid for flat or point or both?

Would you be kind enough to point me to the recipe, email or post the cowlick chili recipe usc1321 used in his post? That sure looks good.

Back to the SOS...

I like the bark and usually only foil (tent) brisket to protect the bark from getting too over done. If the brisket isn't getting done quick enough I will foil and bump the cook temp way up.

Wonder how the egg is set up for remdog and if he has doubled checked the dome thermometer in boiling water.

At sea level the thermometer should be at 212° at 4500' above sea level 209°.

The thermometer being of 15° or so won't make much difference in the end result.

You can sort of check your dome thermometer by putting a thermometer down into the dome throught the top vent.

GG

Angie2B · April 2008

Yes...Yes ....Tummy Up...that's it! :P

thirdeye · April 2008

It's like 200* for a couple of hours, then 225* to 240* for most of the cook. Although not important, this seems to help the ring.

Once out of the plateau I ramp up to 275* or less. This would be when cooking without foil.

When foiling, I follow the same procedure except when the flat hits 165* I foil with some added liquid and finish with a 250* pit temp or oven temp. Yes, oven temp....Mr Brisket does not know the difference. Heheeee.

I have taken the advice of others and started

some more juice at the end of the plateau or before foiling. I have only done about 5 this way, but I'm liking it so far.

Mike in Abita · April 2008

I use liquid for the flat only. If I'm doing the whole packer then I only foil, usually later in the cook. Anywhere from 180 and above. Sometimes I let it go the whole way to 195-200 if my fire is steady. If I have a hot fire I'll wrap it to preserve some of the natural juice. Don't want it too dry.

Here is what I have on the Cow Lickin Chile.

Cow Lickin’ Chili by John Hall aka "egret"

Ingredients :

Olive Oil
1.5 lb. ground Chuck
1 lb. Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded and chopped fine)
1 Tbs. Garlic (minced)
1 (28 oz.) can Diced Tomatoes and liquid
1 (15 oz.) can Diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto, Dark Kidney, or Black Beans (drained)
3 Tbs. Chili Powder
1 Tbs. Ancho Chile Powder
1.5 Tbs. ground Cumin
1 tsp. Cocoa Powder
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. Tabasco Sauce
1 tsp. dried Oregano
3 Tbs. DP Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks

Preparation:

Preheat your Egg to 350° with inverted plate setter (legs up).
Add 2 or 3 fist-sized chunks of wood to coals.
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
Close lid and cook for about 1 hour, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and sauté onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes.
Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees.
Remove bay leaves, dried chiles, correct seasoning and serve

I have also used ,y Maverick to check the dome temp. Fits nicely in the BGE thermo hole.

thirdeye · April 2008

On a standard cook, you should be monitoring the temp in the flat, not the point. The additional fat in the point can throw the temp off causing you to overcook the flat OR even worse if your probe was in a fat pocket, you may get a false low reading.

Grandpas Grub · April 2008

Nice smoke ring.

Was this piece injected? That sure looks moist - I have gotten some moist brisket but nothing like what I am seeing in the picture.

Kent

Grandpas Grub · April 2008

Thanks, Mike for the information and recipe. Cold down here today and I am thinking a nice pot of chili will hit the spot this afternoon.

Kent

Grandpas Grub · April 2008

Thanks, Mike for the information and recipe. Cold down here today and I am thinking a nice pot of chili will hit the spot this afternoon.

Kent

thirdeye · April 2008

Yeah, I pretty much inject all briskets. It can get messy, but you learn to take it slowly. I do them in a tub because juice will squirt out when you least expect it. I shoot them until they can't take any more.

I like to buy the whole choice ones, which also helps in the moisture department. I also rest quite a while, up to 4 hours which lets all the moisture equalize really well. It seens leke cutting one too soon will let all the juices out at once, and the remainder will dry up right before your eyes. Here is the same one on the cooker. It pays to take a tape measure to the store. Heheeee.

usc1321 · April 2008

Can't go wrong with that recipe for chili. It was great and taste even better today.

:woohoo:

usc1321 · April 2008

Remdog....Okay I had the same question last week with my brisket. It got up to about 140 real quick within only a couple of hours. Just relax. As long as your dome thermometer is correct and you are low and slow. The brisket will hang up soon and take hours to get over the plateu. Good luck

remdog · April 2008

Jeff, that is exactly what happened--it's barely budged from 145 in the last 90 min. So that's a relief.

But now, my problem is I'm supposed to be carving her up in 3 hours---suggestions folks?

usc1321 · April 2008

Tough one. :S
Once it passes the plateu it finishes up rather quickly like the first few hours. The problem is it takes a few hours to get past the plateu. What are you cooking at? You could go up to about 250-270 to speed things up abit. If you rush too much the brisket will come out tough and not very good. Like the first 2 I tried.

plus you want to have it rest in a cooler wrapped in foil and towels for at least an hour. :huh:
Maybe someone else has a good idea. :huh:

Grandpas Grub · April 2008

Thanks, it is going to be on today or tomorrow, looks like we are in for another snow storm.

GG

Grandpas Grub · April 2008

Dang it Wayne, I forgot to ask you what you inject it with...

I have been working on the bark doneness in both butts and briskets. Sometimes I get it and then other times I miss. Always good but not as nice looking as yours.

Kent

Grandpas Grub · April 2008

3.5 hours is a pretty short time...

Hopefully you are fairly close to the end of the plateu period. When I had the same problem some folks on the forum told me to wait to get out of the plateu then wrap the brisket in foil and take the egg up to 350° dome. Pull at 195° and let it rest in the same foil or wrap another piece around what you already have. Wrap in towls or a blaket. Most folks say put in a cooler with some news paper and let it rest there.

I went out and bought some fleece blanket material and dedicated that to my egged food rest period. The material is about 6 to 7 foot long and the width as it came of the fabric bolt. I use the entire piece to wrap the meat and make sure I have the solid side of the AF facing down. I don't want the meat juices seaping out into the blanket.

This bundle is pretty large with the blanket. I take the bundle and put it in (a turned off) oven or sometimes leave it on the counter, it really doesn't matter. Thje meat will stay very hot for 3 to 4 hours and I have had the meat stay very warm for up to 6 hours.

When I was in your situation mine got to 195° and I pulled wrapped and blanketed. I stalled the guests for about 40 minutes and we served. The meat was very good but did dry out pretty quick. I knew the problem but I don't think the guests did or at least they were polite enough not to say anything.

From the comments it turned out great.

Let us know how this all turns out for you.

GG

thirdeye · April 2008

I'm off of the FAB-B and have not tried the other alternate one. My beef injection is simple enough...It started like this

2 cups water
1-1/2 t beef soup base (paste)
2 t au jus mix (Farmer Brothers, powdered)
1t Wooster

In July of '07 I decided to go stronger so went with this modification

2 cups canned beef broth
1-1/2 t beef soup base (paste)
1t Wooster
2t olive oil
MSG - optional

The broth and soup base seem to work better for me than the base and aujus. The addition of oil gives it some body and keeps the plunger lubricated too.

I decided not to stop using fine ground rub to avoid any streaking in the meat, I never knew when it would happen.

Grandpas Grub · April 2008

FAB-B - not sure what this is...

The second mix looks better.

Thanks for sharing. Kent

SOS BRISKET HELP NEEDED ASAP

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***SOS*** BRISKET HELP NEEDED ASAP

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SOS BRISKET HELP NEEDED ASAP