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CyberQII and Brisket help

2Fategghead
2Fategghead Posts: 9,624
edited November -0001 in EggHead Forum
I am planning to start my Brisket this evening and I want to control my cook with my CyberQII. The question is should I use the ramp mode feature or leave it off? Tim

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Comments

  • lowercasebill
    lowercasebill Posts: 5,218
    first , i have never made a brisket i liked and only done two.. not packers either,,, that said.. i used the cyber with the ramp and it expended the cook and the brisket was real dry.. next time i will run it up to temp and put in cooler. my advice to you is wait for someone else to reply :laugh:
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    I don't have the Cyber Q but I do use the Digi Q. I've always run with ramp off. I view it as a feature to use if your not going to be home when you think the target temp will hit. It will slowly lower the grid temp as the meat approaches target temp. This should hold your meat at the target temp vs. going over it. I would suspect this could make any meat dryer the longer its held at that temp. I would also think it would be worse with beef. Run with it off if your going to be home. Maybe this helps.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Yes, I will be home. I will go ramp off because when I get close to say 195* - 205* I will be checking often for doneness with my thermapen (using it like a fork checking for resistance)more so then internal temp which will already be at least 195*. Thanks Tim

    This is my first brisket cook and I think I should not expect perfection. I will try to get my first brisket cook under my belt and kinda learn from it.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    Something else you may want to consider. I wrap mine in HD foil when it reaches 170 and finish it the rest of the way. I've had better success that way.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Foil it at 170* and start checking at 195*-205* for the fork test?
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    I've never really done the fork test. I just always have a polder stuck in it to monitor. I foil at 170 and pull at 195-200. Make sure to slice it against the grain.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I cleaned out the large and loaded it with fresh lump ready to light at midnight tonight. I was going to start it last night but I decided to let it rest 24 with mustard and rub all over it. Tim
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