Brisket thoughts

[phathead69]

Starting with pics
Trimmed and seasoned each side. Into smoker at 730 pm



Here we are at 4.5 hours in
I know the devil is in details. This was 12 to13 lb untrimmed. Pulled from freezer Tuesday and into fridge. By Friday evening flat really thawed and point while flexiable I could tell still somewhat froze. So ran in the 230 to 250 range in the stick burner till 12;30am. Point in the 130 range pending where I checked. So this is where I try my new plan. I wrap in foil add little bit of stock and put in ECB. Control Setting is where I have pre checked and get 220 chking with the Maverick . I take maverick remote to night stand and go to bed, 1am and ECB reading 165. I figure just adding the foil in cold , lid open etc it just hasn't caught up. Fall asleep and wake up 5am. It's still showing 165F. So I get up and insert probe into point 155 160. Turn up the ECB and back to bed till 7am. Get up and the ECB is 225ish no change in the meat temp. Start fire and get coal bed in stick burner at 215 to 240 in unwrap and put brisket in. Lost some IT I'm sure to unwrapping. Here it is 11am point IT172, flat IT184.5. Still probes tough.

So am I just paying the price for not being fully thawed? I don't see any problem with it at 130ish to 155-160 overnight do you? At this rate I'm looking at 20 hour brisket.
My thoughts were watch tv get some smoke on it get some sleep and wake to a almost or mostly done brisket. Didn't work

 

[txgunlover]

It's hard when they're frozen in my opinion, but I struggle with them... I'm doing one tonight myself, but it's fridge temp.

 

[mike243]

Crank temp up and put the heat to it, it will turn out fine, lots pf folks cook hotnfast

 

[chef jimmyj]

First, it's safe to eat. When you foil, the pressure brings internal moisture to the surface. Unwrap and you get a dramatic IT drop from Evaporative Cooling. The slow IT rise overall, was caused by the Low starting temp of the meat. Some folks like to let meat warm on the counter a couple of hours. Not a big deal with intact meat but can be risky with injected or ground meat...JJ

 

[phathead69]

JJ. Yep. I've done some briskets and butts and they have always been up to temp. Poor planning and game plan change has bit me in the rear.

 

[phathead69]

And finished 12;30 the nxt day. Probed tender 198 to 203 all over.

 

[phathead69]

Flat was tender but little dry. Point was tender and moist. And here's supper. Sauted onions and mushrooms with touch of teriyaki. Home smoked cheese and grilled corn.
Pieces cut and vac sealed. Flat for chilie or something similar. Point chunk to moms. Chunk for more sammies and small piece frozen.

 

[hardcookin]

I like probe tender in the thickest part of the flat. My thoughts are it could have been done a few degrees more.
This smoke was a good learning experience for you...not to mention the meal looks good.
Point worthy

 

[texomakid]

I just finished a brisket with great results. Cooked it in the Yoder set on 220 for the 1st 14 hours or so then I turned it up to 250 to finish it off. 19 hours total and it was very good. Pulled it when temps were dancing in the 200 range. Separated the point from the flat. Wrapped the flat in foil and cooked it about 45 more minutes. Prepped and made burnt ends out of the point. It was nothing less than a great cook.

 

[SmokinAl]

Sometimes they just do that to you.
I've found that doing them at 270-280 really speeds up the cook time.
But if I'm doing an all nighter I use the WSM/Guru and set it at around 210-215.
Then in the morning it is usually around 165 IT, and then I either wrap it, or crank up the temp to finish it off.
However your brisket sure looks good from here!!
Al

 

[phathead69]

I just finished a brisket with great results. Cooked it in the Yoder set on 220 for the 1st 14 hours or so then I turned it up to 250 to finish it off. 19 hours total and it was very good. Pulled it when temps were dancing in the 200 range. Separated the point from the flat. Wrapped the flat in foil and cooked it about 45 more minutes. Prepped and made burnt ends out of the point. It was nothing less than a great cook.
View attachment 395281

Tex that looks good.

Sometimes they just do that to you.
I've found that doing them at 270-280 really speeds up the cook time.
But if I'm doing an all nighter I use the WSM/Guru and set it at around 210-215.
Then in the morning it is usually around 165 IT, and then I either wrap it, or crank up the temp to finish it off.
However your brisket sure looks good from here!!
Al

Thanks AL. I do wonder if one other thing could be. I pulled probe tender and juice rolled out then wrapped and cooler. May have took it little to far and overcooked in cooler. Either way like hardcook said it was learning but still ediable qith room to improve

 

[Bearcarver]

Looks Mighty Tasty from the Den!!
Wouldn't have to hold a gun to my head to get me to eat some, but maybe to stop eating it.
I Like it !!

Bear

 

[phathead69]

Thank u sir

Looks Mighty Tasty from the Den!!
Wouldn't have to hold a gun to my head to get me to eat some, but maybe to stop eating it.
I Like it !!

Bear

Thank you sir