Big Brisket question - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-10-2007, 01:06 PM   #1
Wizard of Que
 
bknox's Avatar


 
Join Date: Aug 2007
Location: Cicero, IL
Posts: 1,704
Big Brisket question

I have a 10.5 lb. brisket on the cooker and have managed to keep the temp somewhere between 216 degress and 230 ish degrees. I am using an unmodified Chargriller and a side smoker box.

First off the cut was labeled "Bola De Res". I bought it at my nearest local market where I trust the meat and it is a Spanish Market. Maybe someone can translate this for me. I was told it was a brisket but it is rounder than what I have traditionally purchased.

What I am planning on doing is when it is done, wrapping it in foil and placing it in a cooler to rest for an hour.

Anyway what internal temp am I shooting for. My old meat thermometer says 170 is done. Is this the internal temp I need. I know with pork butt the 'done temp' is 160 ish but normally when I cook a butt the temp is higher as the meat is in the heat for so long.

I quess what I am asking is do I take it out at 170 degrees or do I shoot for longer times and possibly higher temps.

Also should I be basting it?

If none of this makes sense feel free to ask questions. I have a while before I reach 170.
__________________

__________________
Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
Find Us on Facebookhttps://www.facebook.com/knoxspice
bknox is offline   Reply With Quote
Old 09-10-2007, 01:38 PM   #2
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
While I am still the new kid on the block by most standards, but here is what I would do personally...

Once the meat hits 165, I personally would double wrap it in foil with about a cup or so of apple juice. Then, monitor it until it hits about 190. Remove from the heat, wrap tightly in plastic wrap and then let it rest for 1 to 3 hours.

Save the drippings from the foil wrap to dribble over the slices when you are cutting.

-Chiles

Always learning...
__________________

__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles is offline   Reply With Quote
Old 09-10-2007, 01:56 PM   #3
Wizard of Que
 
bknox's Avatar


 
Join Date: Aug 2007
Location: Cicero, IL
Posts: 1,704
That sounds like a plan. I would not have thought of apple juice with beef. You are suggesting apple juice for beef? I am game especially if you do it this way.
__________________
Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
Find Us on Facebookhttps://www.facebook.com/knoxspice
bknox is offline   Reply With Quote
Old 09-10-2007, 02:25 PM   #4
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
I was told to use apple juice by an old pro and can say that I was really happy with the results. One and a half cups is just enough to keep the meat moist and mix with the natural flavorings to produce a sweet broth inside the foil. By the way, that is why I double or even tripple wrap, I don't want any of that juice getting away becuase I am going to use it for re-heating.

Remember, I am a newby, and am learning as I go, but this advice certainly worked really well for me.

-Chiles
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles is offline   Reply With Quote
Old 09-10-2007, 02:30 PM   #5
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Big Brisket question

Quote:
Originally Posted by bknox
I have a 10.5 lb. brisket on the cooker and have managed to keep the temp somewhere between 216 degress and 230 ish degrees. I am using an unmodified Chargriller and a side smoker box.

First off the cut was labeled "Bola De Res". I bought it at my nearest local market where I trust the meat and it is a Spanish Market. Maybe someone can translate this for me. I was told it was a brisket but it is rounder than what I have traditionally purchased.

What I am planning on doing is when it is done, wrapping it in foil and placing it in a cooler to rest for an hour.

Anyway what internal temp am I shooting for. My old meat thermometer says 170 is done. Is this the internal temp I need. I know with pork butt the 'done temp' is 160 ish but normally when I cook a butt the temp is higher as the meat is in the heat for so long.

I quess what I am asking is do I take it out at 170 degrees or do I shoot for longer times and possibly higher temps.

Also should I be basting it?

If none of this makes sense feel free to ask questions. I have a while before I reach 170.
Bola De Res translates into Ball of Animal.

Post a pic of the meat out of the wrapper Bryan so we can see what it is.

If it is a brisket you can cook it two ways. #1 Cook between 225-250*, any lower is not necessary and you'll be cooking it forever and will take a chance or drying it out. Cook until you get an internal temp of 185* and try to slide a thermometer probe into the meat in several different spots. If it slides in with little resistance, double wrap it in foil and let rest 1-2 hours then open the foil and let cool for 15-20 minutes before slicing and slice against the grain. If there is resistance when inserting the probe, continue to cook and check every 5 degrees until you can insert the probe and it goes in like butter. Method #2, cook unfoiled until you get an internal temp of 165*, then foil and continue to cook following the same instructions above. Good luck, hope this helps!

PS, adding liquid is perfectly fine and a matter of choice. I don't do it because IMO it turns the brisket into more of a pot roast versus BBQ.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 09-10-2007, 02:53 PM   #6
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Quote:
Originally Posted by bknox
That sounds like a plan. I would not have thought of apple juice with beef. You are suggesting apple juice for beef? I am game especially if you do it this way.
I like Dr. Pepper. It's a Texas thang. Where's Wheeler when you need him?

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 09-10-2007, 02:58 PM   #7
Wizard of Que
 
bknox's Avatar


 
Join Date: Aug 2007
Location: Cicero, IL
Posts: 1,704
Here is what I am cooking Larry.


I have only lived in the Cicero area since last October and quickly realized I should learn Spanish. Most of the markets I like are all Spanish but the guys at the meat couter generally do not speak English and the cuts are different than I was used to where we used to live.

Anyway, it does not look like the briskets I am used to but hopefully will be just as good. It is more of a "Ball" than the thick on one end cut I normally would call 'Brisket'.

"Ball of animal" soumds like the last rabbit I hit.

I think I am going to pass on the apple juice for now although I think it would be excellent with pork and think I have seen other BBQ Central members do this with butts.
__________________
Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
Find Us on Facebookhttps://www.facebook.com/knoxspice
bknox is offline   Reply With Quote
Old 09-10-2007, 03:07 PM   #8
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Holy cripes...that don't look like no brisket to me!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 09-10-2007, 03:11 PM   #9
Wizard of Que
 
bknox's Avatar


 
Join Date: Aug 2007
Location: Cicero, IL
Posts: 1,704
How about it!!

It was in a thick plastic shrink bag and I thought maybe it would look more like a brisket when I unwrapped it. I was wrong.
__________________
Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
Find Us on Facebookhttps://www.facebook.com/knoxspice
bknox is offline   Reply With Quote
Old 09-10-2007, 03:13 PM   #10
Wizard of Que
 
bknox's Avatar


 
Join Date: Aug 2007
Location: Cicero, IL
Posts: 1,704
Should I be basting this beast?
__________________

__________________
Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
Find Us on Facebookhttps://www.facebook.com/knoxspice
bknox is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.