Yet another first brisket, thanks JJ

Discussion in 'Beef' started by jetsknicks1, Mar 25, 2016.

  1. jetsknicks1

    jetsknicks1 Smoking Fanatic

    First off, thanks to Chef JJ for his patience and advice. 10# whole brisket that I trimmed and rubbed in SPOG then I wrapped it tight and in the fridge at 8:00. Looking at a 2:00am start and would love for it to be ready to serve at 4:00pm.
    Wish me luck. :biggrin:

    One stupid question. The point is on the bottom right corner of the top photo?
     
    Last edited: Mar 25, 2016
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Good luck! Enjoy!

    [​IMG]
     
  3. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks JP.
     
  4. jetsknicks1

    jetsknicks1 Smoking Fanatic

    1:45 and the brisket just hit the smoke. I'm heading back to bed and will get up in a couple hours to check on it.
     
  5. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Help! 7:45 and it's already at 176 IT. I put it in a pan covered in foil and turned the heat down. Looks like this thing is going to be done wayyyy early, how long will it hold wrapped in foil and towels in a cooler?
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    A brisket will get to the 165-175 range very quickly. However they tend to stall around there & could be there for hours.

    If you put it in a pan with a foil cover it will cook even faster. Take the cover off.

    In a cooler wrapped in foil & towels it will stay hot for 5 or 6 hours.

    Al
     
  7. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks Al. Just took the foil off and it's at 190 IT. I was so paranoid about it taking too long, I guess I panicked and started it too early. Good to know it will keep that long.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Test for and go by Tenderness. A therm probe should slide in with just slight resistance. IT is an indicator that things are going smoothly but is not the end all be all. I can get a Brisket IT to 200 in 90 minutes at 500°F but that don't mean its going to be Tender! Collagen breakdown and juiciness takes Time. It just happen to be fairly accurate that at a smoker temp of 200 to 250 the IT reaches 195 to 200 when enough Time has passed to make it tender. There is a reason they say go Low and Slow...JJ
     

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