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any concerns with smoking a brisket to long?
I agree 100% with JIRodriguez - get it up to 200-205 deg then put it in foil and toss in a cooler with lots of rags or towels. I've had them still hot 7 hours later. It may be me, but I think the meat continues to get more tender the longer you foil - I've even started to do it for Boston Butts.- airs
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- Forum: Grilling Beef
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Beef Brisket / Smoker Size
Matt - Did you do the brisket this weekend - How did it turn-out? -
Beef Brisket / Smoker Size
I kept the water pan filled the entire time (only think I had to add water once). I applied sauce for the marinade and that was it - no mopping at all. The bark was excellent, but it was not as hard as some would like - that was from putting it in the foil - not the water pan. -
Beef Brisket / Smoker Size
Matt - Welcome aboard - lots, make that tons of advice on this forum - some very "seasoned" smokers on here. I'm far from an expert, but I got some great advice on here when I did my brisket. In addition to the "gameplan" I listed earlier in this post - I would say the main pointers I would... -
Beef Brisket / Smoker Size
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Beef Brisket / Smoker Size
Thanks to some great advice from TurnandBurn, the 10 lb Beef Brisket turned out fantastic! For anyone interested, here was the gameplan: Injected the brisket with a butter/Jeff's Rub mixture 48hrs prior to cooking. Marinated the brisket in a Jack Daniels type sauce for 24 hours. Used a... -
Beef Brisket.JPG
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Beef Brisket Cooked.JPG
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Beef Brisket All.JPG
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Beef Brisket / Smoker Size
Ok, for the record - just took it off the smoker (12 1/2 hrs) and it is resting comfortably in a towel lined cooler (or heater in this case!) Going to let it relax for 6 hours and then dig in for an early dinner. I'll post the results later as to it's final tenderness and juicyness. Thanks... -
Beef Brisket / Smoker Size
Another question - Meat Temp this morning has just hit 200 degrees - it's a 10lb beef brisket that I put on at 8:30 last night - that is only 12 hours - well short of the 15+ I was calculating (1.5 hrs/lb). I foiled it at 170 degrees. Is it possible this thing is really done? I'm 98% sure I... -
Beef Brisket / Smoker Size
Thanks for the info guys - I think I'll either cut a small piece off or bow it over. I just have a hard time cutting that baby in two - I'm sure it would cook a little quicker, but I'd be afraid of losing more juices. -
Beef Brisket / Smoker Size
Dutch - It's a Brinkman Red Bullet (electric). I could cut the Packer in half, but thought that might take some of the "fun" out of it or impact the final product. I was thinking that "bowing" the packer up in the middle would buy me a couple of inches until it shrunk down a little. Guess I... -
Beef Brisket / Smoker Size
Quick question - Getting ready to smoke my first Beef Brisket tonight - Got a 10 lb'er that is about two inches wider than my Brinkman Bullet Grill. Is there any problem with using a "Rib" Rack to raise the center of the Packer to get it to fit - at least until it shrinks a little? Thanks! -
Boston Butt - 4 lb.
Checked my Maverick and it checked out ok. I didn't even think that it could be the piece of meat. Again, they were very good, just thought little 4 pounders would have cooked quicker. Will definitely try the no foil route next time! Appreciate all of the help and look forward to many more... -
Boston Butt - 4 lb.
Thanks for the info Dave - I'll read it later today. I have the Maverick Dual Probe to determine the temp of the meat and chamber - usually put the Smoker Probe right next to the meat. I will be double checking that in some boiling water but I have done a Pork Tenderloin and a Pork Loin with... -
Boston Butt - 4 lb.
Dave - I love the bark as well - but doesn't the meat "dry" out not being foiled? My 4 lb butts just seemed to take a long time to get to 205 IT - 11 hours and only got to 187 before I pulled them off. Thanks Dave for the help. -
Boston Butt - 4 lb.
I pulled them at 187 The recipe I was following did not say to add any liquid - so that's a no. As for tightly wrapped - I may need to revisit - thought I did, but if it's that important I may to really look at that next time. I use the Maverick dual probe thermometer. I did notice the temps... -
Boston Butt - 4 lb.
Guys, Need some advice. Cooked two 4 lb Boston Butts. Turned out ok - a little dry and not as tender as I was expecting. Here's the box score: Rubbed and put on smoker at 8:30 am. Temp 230 (Brinkman Electric) 3:45 pm IT reached 160 Put both butts in foil pan and covered. Back in the... -
Georgia Smokin
Just got a smoker for Christmas - Learning a lot of smoking and kinds of meat cuts on this forum already. Wish I had read some more info before the first time I used it - lots of little "tricks" that I have to learn. From the Atlanta area and cooking Jeff's Pork Tenderloin recipe as I write...
