Too Big to flail

[ranch41]

We are having about 22 guests over for Thanksgiving tomorrow and wanted to do a brisket. So I bought the biggest brisket my local market had, which was 8#. After much calculating and fretting, I decided to get a smaller one, around 5#. The smallest one they had was another 8#. So after reading many threads about cooking briskets too large for the smoker I decided to drape the sides over my water pan. I started at 9:00 pm and hope to be resting them by 1:00 pm. Wish me luck!

 

[DanMcG]

Good luck!

 

[ranch41]

Thanks man. Three hours in and already at 153. I figure it will take about 12 to 15 hours. I have two 8#’s so what do you think? My target temp is 235 to 265.

 

[DanMcG]

My target temp is 235 to 265.

You're talking cooking temps right? I'm not a brisket guy but I'd be in the same range. final IT temp of the meat I'd shoot for 190°

 

[ranch41]

Yes, cooking temps 235-265 and IT 190. As you can see I have an Ok Joe and have to feed it every hour to 2 hours. I really didn’t trust the pellet types but from what I hear you just set the temp and it automatically feeds pellets to maintain temps. Maybe I should have gone that way but then I’d be missing out on a good night’s sleep before the fam gets here.

 

[mike243]

I would think a meat temp of 203-207 but use a probe when it hits 195 to see when it probes like butter,remember all cuts can be different and 210 isn't out of the range some times. 204 seems to be a sweet spot , good luck

 

[ranch41]

Thanks. From what I’ve been reading is to stick it in a couple of places as different parts will cook at different rates. My question is, assuming a bell curve where you work your way up, then hit the perfect cook, and then anything longer will start to detract, how will I know the whole brisket is done? OR am I overthinking it cause I think I fell asleep for 15 minutes since 6:45 yesterday morning?

 

[ranch41]

So about 6 hours in and I think I’m at the stall cause it’s been in the 150s for a couple hours.

PS- I have the Ok Joe with the half side propane burners and since the outside temp is about 40* I fired it up to add some more heat as I was having some trouble getting up to 265.

 

[gmc2003]

Your overthinking it, but that's understandable. Probe the flat in it's thickest parts. If by chance it gets a little overcooked it will still be tender - just a little bit crumbly. Undercooked brisket is worse in my opinion. Undercooked equals tough.

Chris

 

[ranch41]

Thanks. Almost 6 am here and 8.5 hrs. total time and my IT is 175. We are getting closer.. then I have to pop the turkey into the oven at 9:00.

Happy Thanksgiving

 

[gmc2003]

Back at ya, and enjoy your day.

Chris