Question For Brisket Temp Probers

[Displaced Texan]

What kind of warming drawer are you using?

Viking. The setting for medium to well done is 2, and I had it just below that. It's possible that is too hot, I'll have to put. a probe in there and measure the temp.

 

[TNJAKE]

Viking. The setting for medium to well done is 2, and I had it just below that. It's possible that is too hot, I'll have to put. a probe in there and measure the temp.

View attachment 507737

I assume the heating element is directly below the brisket?

 

[Displaced Texan]

I assume the heating element is directly below the brisket?

Correct. You may be on to something here. Hells bells, I probably need to have it in there fat side down, duh....

Insert face smack emoji <here>

Edit: Although the brisket 3 weeks ago I held in there at setting 2 with fat side up....I think.

Gawd....lol

 

[TNJAKE]

If the bottom of your brisket didn't look burnt when you pulled it off the smoker then your warming drawer is definitely to blame

 

[Displaced Texan]

TNJAKE I think that is a big part of the issue. Now, just so everyone doesn't think I'm a monumental idiot, I did read the manual for that warmer, and attached is what it says. Well, after warming it up on Setting 2, medium, both my Inkbird and ThermPro are reading right around 160. Well, hell, I'll experiment now and see what gives me 140°.

 

[Displaced Texan]

If the bottom of your brisket didn't look burnt when you pulled it off the smoker then your warming drawer is definitely to blame

Yep. So much for the manual. I now have it set just above 1 and it is holding around 140°.

I swear, at Setting 2, the temp inside the drawer was probably hitting close to 180° after the heating element would shut off before coming back down and then reheating again.

 

[schlotz]

So, did I miss somewhere in this discussion on the process you went through from the point it was pulled from the smoker until it got in the drawer? If pulled and it was probed tender, did it rest open on the counter for 10 minutes or so to ensure the cooking had stopped before putting in the warmer box? Has the bottom temp of the warmer box been verified with a calibrated therm?

 

[schlotz]

Just saw your comment on the box temp. Over a long rest period that swing may not be too good. Maybe a double folded towel on the bottom then the brisket? Still would be interested in the bottom temp and how much that swings.

 

[Displaced Texan]

So, did I miss somewhere in this discussion on the process you went through from the point it was pulled from the smoker until it got in the drawer? If pulled and it was probed tender, did it rest open on the counter for 10 minutes or so to ensure the cooking had stopped before putting in the warment box? Has the bottom temp of the warmer box been verified with a calibrated therm?

Hi schlotz, yes I did describe it above I think, but a quick recap. Pulled tender and rested about an hour maybe then into the warming drawer.

I'm finding that is where the error occurred most likely. I now have my instant read ThermPro+ and Inkbird in there. I had it set way too high, but as I noted above also, that was according to the manual.

Stupid on my part to not have done this temp check inside the drawer prior to now. I feel like an idiot.

 

[Displaced Texan]

Just saw your comment on the box temp. Over a long rest period that swing may not be too good. Maybe a double folded towel on the bottom then the brisket? Still would be interested in the bottom temp and how much that swings.

I had it wrapped in a towel and butcher paper. I have a little metal rack akin to an oven rack that I will start placing the brisket on so it isn't directly on the warming drawer pan directly over the heating element.

All good learning here. This warming drawer usage is new to me on this so, some trial and error, obviously.

 

[Displaced Texan]

schlotz the heating element kicked on 7 minutes ago and just shut off. The probes were directly on the warming drawer bottom and, surprisingly, no big temp spikes.

 

[tallbm]

Yes, temps were 250-275 across the pit the whole time.

That is the inside, non fat side. Never have had these issues with that getting hard and crumbly like this. I always do fat side up as well.

Guessing in my desire to be able to hold overnight and serve the following day is where it is drying out. It felt very tender when I pulled it, ITs were around 205-210 best I could tell.

Brutal honesty here.
I would abandon holding overnight.
I pull my brisket and tightly double wrap in foil and then warp in 3 towels to slice and serve 4-5 hours afterwards.

If serving next day I would still slice and place back into the foil (as I do anyhow) and then tightly wrap and put in the fridge. Next day I would just warm up in the oven before serving.
Brisket has ZERO issues reheating and tastes even better the next day!

I honestly feel holding that long is more complicated than actually properly cooking the brisket hahaha.

As you can tell with the Point, the next day it has no issues. You can expect that from a sliced and tightly wrapped brisket reheated in foil in the oven the next day :)

I would suggest you try this with a pork butt to save some money and get some practice. A pork butt will slice, refrigerate, and reheat with no problems the same way... then you can shred it all aftewards if you like :)

Just to leave you with how simple my process is, and it always comes out amazing, I do this.

• smoke naked the entire time (no wrapping, no spritzing, no mopping, nothing)
• smoker at 275F
• I apply smoke the whole time using my AMNPS tray using 100% mesquite pellets (mesquite can't be beat with beef and is never too strong in the AMNPS)
• put temp probe (3 of them) in thickest, yet center most portion of the flat muscle at 198-200F I check for tenderness
• pull when it passes the tenderness stabbing ALL OVER with a wooden kabob skewer
• tightly double wrap in foil, then tightly wrap in 3 bath towels and rest for 4-5 hours
• Slice and return to foil and serve OR let it cool down and tightly wrap in the foil and put in the fridge
• Eat more the next day and every day after until it is gone, it taste more amazing the days following and reheats with no problem in the microwave. I've also reheated in the oven while completely wrapped in foil
• Lesson Learned on Reheating: A sliced brisket reheated has always been better than a whole brisket reheated and sliced. Same with vac sealing brisket. Sliced and sealed is 10X better than a whole brisket vac sealed, reheated and sliced (these are my experiences)

I hope all of this helps and shows you that I don't do anything magical at all and produce brisket that is out of this world! :D

 

[Displaced Texan]

Brutal honesty here.
I would abandon holding overnight.
I pull my brisket and tightly double wrap in foil and then warp in 3 towels to slice and serve 4-5 hours afterwards.

If serving next day I would still slice and place back into the foil (as I do anyhow) and then tightly wrap and put in the fridge. Next day I would just warm up in the oven before serving.
Brisket has ZERO issues reheating and tastes even better the next day!

I honestly feel holding that long is more complicated than actually properly cooking the brisket hahaha.

As you can tell with the Point, the next day it has no issues. You can expect that from a sliced and tightly wrapped brisket reheated in foil in the oven the next day :)

I would suggest you try this with a pork butt to save some money and get some practice. A pork butt will slice, refrigerate, and reheat with no problems the same way... then you can shred it all aftewards if you like :)

Just to leave you with how simple my process is, and it always comes out amazing, I do this.

• smoke naked the entire time (no wrapping, no spritzing, no mopping, nothing)
• smoker at 275F
• I apply smoke the whole time using my AMNPS tray using 100% mesquite pellets (mesquite can't be beat with beef and is never too strong in the AMNPS)
• put temp probe (3 of them) in thickest, yet center most portion of the flat muscle at 198-200F I check for tenderness
• pull when it passes the tenderness stabbing ALL OVER with a wooden kabob skewer
• tightly double wrap in foil, then tightly wrap in 3 bath towels and rest for 4-5 hours
• Slice and return to foil and serve OR let it cool down and tightly wrap in the foil and put in the fridge
• Eat more the next day and every day after until it is gone, it taste more amazing the days following and reheats with no problem in the microwave. I've also reheated in the oven while completely wrapped in foil
• Lesson Learned on Reheating: A sliced brisket reheated has always been better than a whole brisket reheated and sliced. Same with vac sealing brisket. Sliced and sealed is 10X better than a whole brisket vac sealed, reheated and sliced (these are my experiences)

I hope all of this helps and shows you that I don't do anything magical at all and produce brisket that is out of this world! :D

Yep, my inclination was to toss in the fridge overnight. Worked well a couple weeks ago even though I was setting the warming drawer too high, it was for much less time. Not sure why I thought holding in the warming drawer that long was a good idea, even if it was at the correct setting.

Interesting on slicing the whole thing after resting. I have read the people in the camp of that will dry it out, but obviously that doesn't create a problem for you.

And, I appreciate the brutal honesty. I know how to do good brisket, I have posted some here previously. This experimentation with longer holding times is what has been maddening. I'll gather my chi and try again when I can.

 

[MJB05615]

You got some excellent advice here. I learned a lot too. LOL. I vac seal leftover sliced Brisket, but I add Au Jus to the bag before I seal it. I got the idea on here several months ago. Makes it more juicy when you thaw and reheat at a later date. And it does always taste much better the next day or later after it's cooked.

 

[Displaced Texan]

I know this thread has long gotten away from what I originally asked, but it really comes down to not wanting to have to tend to a fire ALL night to cook and properly rest brisket and serve it up anytime from 11 am to 2-3 pm. Most people don't want to come over for barbecue at 8 or 9 pm.

I think I have an advantage having an actual warming drawer if I just use the goofy thing correctly lol.

Edit: I know this is not a new concept haha.

 

[tallbm]

I know this thread has long gotten away from what I originally asked, but it really comes down to not wanting to have to tend to a fire ALL night to cook and properly rest brisket and serve it up anytime from 11 am to 2-3 pm. Most people don't want to come over for barbecue at 8 or 9 pm.

I think I have an advantage having an actual warming drawer if I just use the goofy thing correctly lol.

Edit: I know this is not a new concept haha.

Yeah that tending a smoke all night suuuuucks.
It's one of the main reasons I rock an electric smoker with the AMNPS tray... I also rewired the smoker and use a PID controller so I can do any smoke known to man and sleep overnight on the long ones. Let it work for me, not me work for it :D

You'll get it sorted out, you are making great brisket to begin with which is most of the battle :)

 

[Fueling Around]

Fat is insulation from heat when cooking, so on an uptight smoker like a WSM or a drum, it's best to have the fat down most of the cook. On a reverse flow cooker heat is above the meat on the way to the stack, so many people cook fat side up.

Maybe you need to switch to fat side down.

You could be right. I have a traditional offset. Never ran into this issue, but yes, I may try fat side down.

I think* it has to do with how I am resting it etc, but I am open to suggestions.

*Worth what you paid it for it lol.

@thirdeye may be on to something that I do as well.
I had a traditional offset. I flipped and rotated my brisket to keep from overcooking due to concentrated cooking effects. Some call them hot spots, but they may not be necessarily "hot", but the direct IR from the firebox sure can be brutal on naked meat.

When I "wrap" it is in a foil pan covered tightly with foil. I want to keep the juices.

I know this thread has long gotten away from what I originally asked, but it really comes down to not wanting to have to tend to a fire ALL night to cook and properly rest brisket and serve it up anytime from 11 am to 2-3 pm. Most people don't want to come over for barbecue at 8 or 9 pm.

I think I have an advantage having an actual warming drawer if I just use the goofy thing correctly lol.

Edit: I know this is not a new concept haha.

I think the warming drawer on your Viking (jealous by the way) is your down fall in planning the event.
Screw that overnight crap. Smoke the brisket a week before the event doing a nice leisure day prep.
Rest, cool, slice and back to foil pan.
Sliced brisket In a foil pan reheats nicely in the oven. A bit of added beef broth or stock to get 1/2" of liquid works for me. I am not a bark zealot, especially on brisket.

 

[texomakid]

I know ya'll got this covered and I'm sure Displaced Texan is going to get it dialed in but the only thing I'll add (and it's been said already by many) is I have learned through many briskets (good & bad) to keep the fat side toward the heat. That step has improved my results a LOT. I also lean heavy on temperature probes for almost everything I cook (including brisket)

I was taught as a young lad (and I used to believe it myself) by cooking a brisket with the fat side up would make it a more moist brisket in the middle. My own experience has proved this to be false (at least the way I cook them it has.)

Don't give up! Heck, go buy another select or choice brisket, cover that sucker in Kosher salt & black pepper and throw it into the cooker! Let's go! Let's eat! :)

 

[Displaced Texan]

I know ya'll got this covered and I'm sure Displaced Texan is going to get it dialed in but the only thing I'll add (and it's been said already by many) is I have learned through many briskets (good & bad) to keep the fat side toward the heat. That step has improved my results a LOT. I also lean heavy on temperature probes for almost everything I cook (including brisket)

I was taught as a young lad (and I used to believe it myself) by cooking a brisket with the fat side up would make it a more moist brisket in the middle. My own experience has proved this to be false (at least the way I cook them it has.)

Don't give up! Heck, go buy another select or choice brisket, cover that sucker in Kosher salt & black pepper and throw it into the cooker! Let's go! Let's eat! :)

Thanks. I'll definitely try fat side down sometime, although I really think this drying and over cooking has happened in my overnight holding in the warming drawer at too high of a temperature.

 

[Displaced Texan]

So, today, I have had the brisket in the drawer. Initially ran the temp up high to get the meat above 140°. Have been holding it down at the 140°-150° setting for a few hours or so. Just sliced off some flat down near the point and it was damn good. Still rendering some fat I guess. The point is, well, hard to screw up. It's damn tasty and juicy.