Brisket Failure on the Searwood

[PapaRed]

Searwood Brisket Failure



It’s a fairly long story, but it has a good ending.

I’ve used Webers for a long time – a Weber Performer, 18” and 22” WSM. I recently purchased a Searwood 600 and have enjoyed pizza, chicken, pork ribs and pork chops. I complained about lack of sear on the pork chops, but discovered that was caused by operator error. (There is no substitute however, for grilling on the Weber kettle!)

After many successful brisket cooks on my WSM’s, yesterday was my first attempt on the Searwood. A rather small (11 lb) brisket, trimmed to 8 pounds.
On the grill top shelf (fat cap up) with a water pan on the bottom shelf.
Smoke Boost started at 2:00 AM, temperature increased to 215ºF at 5:00 AM, 225ºF at 6:00 AM, then incrementally increased to 250º. The internal brisket at 31ºF starting had increased to 135º at 12:00 (after an 8 hrs cook).

My target for ~200º and probe tender by 2:00 PM (12 hr)
Wrapped, increased temperature to 300º - no joy
Placed in kitchen oven at 350º no joy. Brisket tough.

Guests arrived at 5:00 PM, prepared chicken on my trusty Weber kettle. No joy.
I figure brisket failure can be because:
1. The grill
2. The meat
3. The temp sensors
4. The cook
In a process of elimination. I’ve eliminated 1 through 3.
The Searwood performs as advertised (great smoke on Smoke Boost).
Today I used 2 independent temp probes to verify fault #1 and #3.
Any suggestions you might provide for fault #4?

 

[912smoker]

Sorry it didn't turn out as planned but need more info.
Too many people cook to time instead of tenderness.

What grade of meat?
Select, Choce, Prime?
What was the final IT?
What it "probe tender " all over?
How long in the oven @ 350?
How long was the rest before slicing?
Any pics of the finished product?

Keith

 

[voyager 663rd]

I've had success on a 'high heat' brisket--325-350 to about 170 internal then wrap for 2-3 hours--till fork tender and NOT by time/temp

a 5-6 hr smoke you can start in the morning.

 

[PapaRed]

I did miss some useful info.....
The grade was choice, from Costco
The last IT shown (I gave up checking once in the oven) was 135ºF - after 14 hours at temperatures from 180ºF to 300ºF on the Searwood.
It was probe tender in several places (flat and point) to about 1 1/2 inches
How long in the oven? For probably an hour. At this point, I gave up. Wife will make pot roast out of it.
I typically do not cook to temperature - I use 1.5 hour per pound cook time plus 3 hour rest for planning purposes only. I insert a temp probe in the flat just to monitor internal temp.
"Done" is determined by probe resistance and "jiggle".

 

[sandyut]

I would say starting at such a low temp is not necessary. I would suggest 275 straight though till probe tender. 8lb brisket should not take 12 hours.

 

[chopsaw]

@PapaRed
This is where I settled in using the SmokeFire . If you read through from the top I describe the process , starting on the smoker , then finishing in the oven . Also look at post 66 after you read through the first part .
I've replicated this 5 times in a row . Awesome results everytime , and done when I wanted it done .
That Searwood should be a brisket smoking machine . You just need to spend some time using it .

Brisket on the SmokeFire

I bought a 13 pound brisket early last week to grind . Went back on my normal day to check prices ( Gordon's food service ) they had 3 or 4 small briskets at $3.75 a pound so I grabbed one . Trimmed out at 5 1/2 pounds . It's really flexible to start , so that's good . I mixed up an injection of...

www.smokingmeatforums.com

 

[normanaj]

The last IT shown (I gave up checking once in the oven) was 135ºF - after 14 hours at temperatures from 180The last IT shown (I gave up checking once in the oven) was 135ºF - after 14 hours at temperatures from 180ºF to 300ºF on the Searwood.ºF to 300ºF on the Searwood.

That sticks out like a sore thumb to me. Either I'm missing something here but 135℉ IT after 14 hours doesn't seem right.

Did it ever achieve an IT temp above 135℉ at any point during the cook? Sounds like it should be in the dumpster to me.

 

[PapaRed]

Thanks for the info. As much as I enjoy a good pot roast, the brisket went back into the oven set at 350ºF. I will pull it at 207º internal temp and allow cooling on the countertop. It will come out acceptable or as a treat for my neighbor's dog.

 

[Fueling Around]

#4
Meat above 130° for at least 2 hours is pasteurized and generally safe if it didn't take a long time to get there. You tried cooking at too low of temp imho.
Don't have a Searwood.
I do own a pellet pooper and run it much different than you and others. I don't like the smoke mode as it produces clouds of cigarette smoke (white and billowy).
I get mine to temp around 275 ish and add the meat along with a pellet tube to produce thin smoke for the flavor. Last cook was a rack of ribs so I omitted the smoke tube as the pooper alone makes it smoky enough for my wife on thin cuts.

 

[schlotz]

Hmm... starting IT was 31º. Was this brisket originally frozen then thawed prior to taking the temp?

 

[gmc2003]

Did you slice it with or against the grain? Makes a huge difference in tenderness.


Chris

 

[mike243]

Well I have ran my PB for 3-4 hours on lowest setting to get some smoke and no cigarette smell lmao, if you put you probes in different spots and ck temp close to sensor then different positions on the grates you will get a better understanding of your pit. A internal sensor is a great thing to have to see how temps progress. 31 is pretty low as I run my fridge 36-39 so meat is typically in that range. Some meat takes longer than others even though same weight, when I am 5 or so of what I want I test for tenderness, your step up temps will be fine but remember lower temps longer times, better to be late than tough so a long rest is always preferable vs missed dinner time.

 

[mike243]

also trimming all of the fat off your at the mercy of inter muscular fat and not all beef have plenty of fat, I prefer to leave a good amount that renders off and bastes the meat, I typically cook fat up and if it doesn’t render after about 3/4 of the cook flip it, and it can be trimmed/saved when you pull it

 

[PapaRed]

The brisket was purchased at Costco, placed in the refrigerator for two nights, and then on the cooker. Was it ever frozen? Who knows?
Asking for advice places one in danger of receiving many conflicting comments irrespective of the problem statement.
In a perfect world, brisket preparation and cook on a pellet grill instructions would be ideal. But, we aren't in a perfect world. A newbie must be able to sort out what is appropriate procedure for a stick burner, or a pellet pooper or a WSM, or.....
Yes, I know there many ways to skin a cat, so pick yer style.

Rant mode OFF.