Panic!!! Fast cooking brisket Panic!!!!!

johnny booze · Jun 3, 2017

Ok using a master built electric smoker. I cook for a living and thought getting a smoker for home would be fun. So I went out and got a 16 lb brisket and an 8lb pork butt. So started doing research for cook time and everything I read was about 20 hrs. Trimmed it up nice had to split the flap from the point it was just too big, put it in at 2 pm today. And here it is 540pm and I'm at 135 in the point. Dropped the temp to 200 and opened the damper full. People are coming over tomorrow at 2pm . Do I need to panic, or have a drink and calm the f down?

noboundaries · Jun 3, 2017

Just calm down. The temp from refrigerator (35F IT) to stall (150-165F IT) can happen in as little as 3-4 hours. At 200-225F, the stall can last 6 hours or more. The climb from the stall to done (165F to 200F IT - 205F IT) can also take 6 hours or more.

20 hours on a 16 lb brisket is a little long, but not by much. My 14-16 lb briskets always cook faster than my 8-10 lb butts. A 14 lb'er brisket I did the first of April at 225-250F took just under 17 hours. My butts at the same chamber temp take just as long or longer.

Better to be done early than late.

b-one · Jun 3, 2017

And you can store it foil and towel wrapped in a dry cooler it will keep hot for quite awhile. I even toss an old pillow in to add extra insulation.

myownidaho · Jun 3, 2017

Smoked meat holds well and reheats well. Whatever you do though, I highly recommend pouring the drink.

johnny booze · Jun 3, 2017

Ugg yeah I was in panic mode. It's 855pm and been stuck around 158 for 3 hrs.I also have the pork in there too and that's at 139. Think it was just a panic attack. Got it at 210 damper mostly closed. Gonna be a long night lol. Thanks for the advice. Your my forum Valium right now. Lol

johnny booze · Jun 3, 2017

Yep started doing that about an hour ago.lol. I've cooked a lot of prime rib in Alto shams where you put it in set time and temp and go away. I've cooked professionally for 25 yrs. Second time smoking. Kinda went balls out lol

natej · Jun 3, 2017

Ive held a brisket for 7 hours and upon opening up.. was still steamy and was nearly too hot to handle still

Even if it finishes super early, wrap it in foil and into a drinks cooler with towels to fill up the space.. it will still be piping hot when serving

johnny booze · Jun 3, 2017

Got parchment paper/ foil wrap waiting. @ 161 at 11pm. Gonna use the oven and a casualty blanket. If it's done early. Gonna slice and use juice to slowly reheat. Well after the 4 he rest period. I think smoker should come with Ativan

chilerelleno · Jun 3, 2017

Johnny Booze said:
Gonna use a casualty blanket and oven as a hold save all the au jus separate the fat. Just wish me luck. If I * up, well I * up. I'm ok with it. It's a learning experience.

Wow! Whoa Nelly, the use of the F word is a big no-no here.

I'm no prude by far, and cuss like a sailor sometimes, but rules are rules, lets keep it G Rated.
Heck, I was encourage to not even use the 'porn', as in food pRon.
Please and thank you.

johnny booze · Jun 3, 2017

I apologise worked in a kitchen for 25 yrs

chilerelleno · Jun 3, 2017

Johnny Booze said:
I apologise worked in a kitchen for 25 yrs

Cool man, I understand.
I'm a trucker, we tell foul jokes using language that makes the diesel mechanics blush.

Now can ya please edit the F words out of your post, please?

johnny booze · Jun 3, 2017

I will from now own thanks for pointing that out. I appreciate your input.and will be more careful with my speach in future post.

johnny booze · Jun 3, 2017

Sorry for my language with the F thing worked in kitchens for 25 yrs.

johnny booze · Jun 4, 2017

Sorry if I offended you

chilerelleno · Jun 4, 2017

Johnny,
ya see that little Pencil icon next to the Red Flag icon in the bottom left hand corner of each of your posts?
The Pencil is for Edits, click on it, then edit the offending words from your post.
It really isn't hard to do.

The Red Flag is for reporting ToS violations such as yours.
Perhaps do the Mods a favor and remove it yourself and save them the hassle.

Doing thus would put some sincerity into your multiple apologies.
Continuing to leave the post unedited makes you come off as insincere at best, and trollish at worst.

Thanks,
John

b-one · Jun 5, 2017

How was it?

chilerelleno · Jun 5, 2017

b-one said:
How was it?

I was wondering the same.

Panic!!! Fast cooking brisket Panic!!!!!

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