First Brisket in my modified MES. Wish me luck!

[patinlouisiana]

Fixing to start a long journey from old raw meat to deliciousness.
Started out with 14 lb prime trimmed down to 10 lbs. Salt & pepper only.
(injected with beef stock a day ago while still in the vacuum wrapper)

 

[oldsmokerdude]

Off to a good start. Good luck and let us know how it turns out!!!

 

[73saint]

I’m tuned in...looks good so far!!

 

[patinlouisiana]

I appears to be climbing about 14 degrees an hour so I assume when it only climbs about 5 degrees it has hit the stall?
Thoughts?

 

[patinlouisiana]

Should I be concerned? My Auber says t is holding steady at 225.
My Meater+ says the ambient Temp is 212. Taylor #1 reads 234.
Taylor #2 reads 208 and the redicheck reads 210. average of 218.
Should I bump up the Auber to 232 or am I overthinking again?

 

[tallbm]

Should I be concerned? My Auber says t is holding steady at 225.
My Meater+ says the ambient Temp is 212. Taylor #1 reads 234.
Taylor #2 reads 208 and the redicheck reads 210. average of 218.
Should I bump up the Auber to 232 or am I overthinking again?

I'd bump it up... mostly because the brisket doesn't care what temp it is cooked at and temps that low will take foreeeeeeeeeever.

What you are seeing seems fairly typical though. There are hotter and colder parts of the smoker and with a big hunk of meat and/or pans the heat and airflow can get directed to where temps read that way. It is about par for the course :)

 

[patinlouisiana]

Half way home. Stalled around 160. pulled it out & wrapped it up. Back in the heat till probe tender and I hope it is around 200 F and 9AM ;-)

 

[patinlouisiana]

11:00 readings

 

[patinlouisiana]

OK guys & gals, my brisket finished early at 6:30. It is still wrapped and resting in a heavy cooler. it is at 196 F @ 7 AM.
How long can I leave it in these?
Is there a minimum temperature?
Eating is around noon or 1 PM.

 

[tallbm]

OK guys & gals, my brisket finished early at 6:30. It is still wrapped and resting in a heavy cooler. it is at 196 F @ 7 AM.
How long can I leave it in these?
Is there a minimum temperature?
Eating is around noon or 1 PM.

I don't know how you have it stored in the cooler and I never use a cooler BUT I do double foil wrap and then wrap in 3 bath towels and set on the counter.

The 3 towel on a counter method keeps my briskets piping hot and ready to serve for 5 hours no problem.
I would imagine that if you have your brisket tightly packed in the cooler with towels so there isn't any space around the brisket and the cooler walls that it would last to 1pm no problem.

I hope this info helps! :)

 

[schlotz]

How did you determine your brisket was done?

 

[patinlouisiana]

How did you determine your brisket was done?

When the internal temp hit 195 I started probing with an ice pick. When it felt like there was no resistance I called it done.

 

[patinlouisiana]

Well the consensus is my brisket passed with flying colors. Slices, chopped & burnt ends.

 

[tallbm]

Well the consensus is my brisket passed with flying colors. Slices, chopped & burnt ends.

Nice! Looks like you had it all and it came out well. Congrats! :)

 

[uncle eddie]

Your burnt ends are looking awesome - Big Like

The brisket looks great too - but the burnt ends are my fave!

 

[patinlouisiana]

The burnt ends didn't last long at all.

 

[73saint]

The burnt ends didn't last long at all.

They rarely do. Yours looked great!