Recent content by windlaker

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  1. windlaker

    Time Delay Brisket - The Results

    Thanks. I prefer the bite also...wife loves a crispy bark. She did agree that it was one of my best briskets, despite the bark.
  2. windlaker

    Time Delay Brisket - The Results

    Thanks everyone for all your help. I ended up using the method outlined in the attached YouTube link. • 16 pound brisket. Trimmed, kept it whole (flat and point together). Smoked it to 190˚ (about 9 hours). Oak wood, fire between 230˚ and 250˚. • Wrapped in butcher paper that was smeared...
  3. windlaker

    "Time Delay" Brisket

    I'm working on getting my oven down to 150˚. The Owners manual says I can do it...didn't work following the instructions. Tech Support says I can do it...didn't work following the instructions. They're getting another call today.
  4. windlaker

    "Time Delay" Brisket

    I read his post. Sounds like just what the doctor ordered. I do have a question. A few years ago I let it rest (wrapped in a towel, overnight). It was pretty tough. I was told by someone on this forum that if you let it rest too long it will get tough...something about the meat tightening...
  5. windlaker

    New York style bagels and brisket?

    Dan, You mentioned "my warming cabinet". What exactly do you mean? A "Real" warming cabinet...like a restaurant? I don't have one. Wrapped in towels? Set to a certain temperature?
  6. windlaker

    "Time Delay" Brisket

    I've done a few Briskets in the past, but I have a situation here I'm trying to solve. Having friends over for lunch...Noon, 1:00. I'd like to have the brisket ready to slice when they arrive. I'm thinking to smoke it the day before. Get it up to 200˚, then keep it in the oven overnight...
  7. windlaker

    Some Days....Brisket

    Yeah, I checked our oven a while ago...only goes to 170˚. And I know our will shut off as well. Got more stuff to figure out.
  8. windlaker

    Some Days....Brisket

    I checked out a post called "Brisket failures". There were a couple YouTube videos about putting the smoked brisket (to about 175º) in the oven at 150˚ for 10 hours or so. They claimed you "always get a perfect brisket this way. I think I may try that next time.
  9. windlaker

    Some Days....Brisket

    Yes...one on the grate, one in the flat.
  10. windlaker

    Some Days....Brisket

    Inkbird bluetooth thermometer. After this smoke, I verified the accuracy by putting the probes in boiling water. Both probes checked out OK.
  11. windlaker

    Some Days....Brisket

    I had a similar problem a few weeks ago. 16 pound brisket (before trimming the fat). It hit 205˚ in about 5 hours. (Fire/smoke never got above 255˚). Problem was it wasn't very juicy. It was OK, not great. My thought was to put it in the oven set to 205˚ for a few hours to let the fat...
  12. windlaker

    Is Your Costco Membership Worth It

    Absolutely is worth it. We buy the higher level membership (I forget what it's called...the card is in my car). It's about $125.00 a year (I think). Cash back feature. We get a check from Costco for about $100.00 a year (more if we buy tires that year)...we put that back towards our...
  13. windlaker

    Brisket problems

    No I did not. I never have (absolutely not saying I'm an expert here). I didn't know this was part of the equation.
  14. windlaker

    Brisket problems

    I'm liking this idea. Thanks.
  15. windlaker

    Brisket problems

    Good morning all, I smoked a brisket yesterday, and I had something happen that hasn't happened before. I'm not an expert by any means. I've done about 20 or so briskets. I started my smoke as normal. Point and flat were separated. Fire between 220 and 235 degrees. At 165 degrees, wrapped...
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