- May 30, 2021
- 4
- 1
22" Weber Smokey Mountain.
I have been smoking briskets for the past 5 or 6 years on the three major summer holidays, and pork butts scattered throughout the year. I'm always changing a few things and tweaking, trying to get better bark or get through the stall easier, seasonings, etc.
-This time hear the things that I changed
I added gasket material along the rim of the top and the door. It took quite a while to actually find the spot or I didn't choke off the fire, but once I got it it literally stayed at 225 all night long.
-I bought the Costco brisket back in January and kept it in the freezer until about a month ago when I transferred it to the refrigerator and let it wet age in the cryovac. I think this is probably the biggest issue that changed the meat enough that I didn't realize how quickly it was cooking.
-I also separated the flat from the point before cooking. The flat was on the top rack, the point was on the bottom. I did have a bowl of water just above the coals. This also may have been a big contributor.
-I put the brisket on last night about 9:00 p.m. at about 11:00 p.m. It was at a steady 230 degrees.
-I was up a couple times last night to check the temperature of the grill. I have a thermal pro TP20, but one probe was broke so I was only monitoring the air temperature. This obviously was a problem.
The thing is is it by 8:00 a.m. the flat was at 215°, and totally dried out. The point was around 205 and a little better, I'm sure because of the fat content.
The thing that gets me, is this obviously blew through any stall and was done in less than 12 hours. Do you guys think that any one particular thing caused this? Other than not having a thermometer in it Wet aging? Separating the flat and point? The tighter seal from the new gaskets?
That was an expensive lesson, help me narrow it down.
I have been smoking briskets for the past 5 or 6 years on the three major summer holidays, and pork butts scattered throughout the year. I'm always changing a few things and tweaking, trying to get better bark or get through the stall easier, seasonings, etc.
-This time hear the things that I changed
I added gasket material along the rim of the top and the door. It took quite a while to actually find the spot or I didn't choke off the fire, but once I got it it literally stayed at 225 all night long.
-I bought the Costco brisket back in January and kept it in the freezer until about a month ago when I transferred it to the refrigerator and let it wet age in the cryovac. I think this is probably the biggest issue that changed the meat enough that I didn't realize how quickly it was cooking.
-I also separated the flat from the point before cooking. The flat was on the top rack, the point was on the bottom. I did have a bowl of water just above the coals. This also may have been a big contributor.
-I put the brisket on last night about 9:00 p.m. at about 11:00 p.m. It was at a steady 230 degrees.
-I was up a couple times last night to check the temperature of the grill. I have a thermal pro TP20, but one probe was broke so I was only monitoring the air temperature. This obviously was a problem.
The thing is is it by 8:00 a.m. the flat was at 215°, and totally dried out. The point was around 205 and a little better, I'm sure because of the fat content.
The thing that gets me, is this obviously blew through any stall and was done in less than 12 hours. Do you guys think that any one particular thing caused this? Other than not having a thermometer in it Wet aging? Separating the flat and point? The tighter seal from the new gaskets?
That was an expensive lesson, help me narrow it down.