Captain Morgan
Chef Extraordinaire
hang in there TX! You'll pull it out...and you've got the Corona's to kee[ you company!
txpgapro said:Finally got the briskets on after some troubles. Took awhile for the peanut oil rub down to burn off. Then the smoker probe on my new Maverick ET-73 quit working. I believe that the wire got crushed closing the door. What good is a round wire conductor when it is gonna get flattened by a steel door? Now I have to send it back and I hope that they warranty it. I need to purchase a couple of 6 footers anyway, but I but the Maverick primarily for this cook. Switched probes for the night so I will not be monitoring the meat. Got so much meat on the racks I don't believe that the smoke and heat is circulating properly around the briskets. There seems to be about 20* difference in the bottom and the top racks. Now it's started pouring rain again. My all night is not started out good at all. At least the Corona's are cold!
john pen said:... Anyone ever smoke the big scallops wrapped in bacon ?
Kloset BBQR said:jminion said:[quote="Kloset BBQR":1zbwk8h9]
I don't have much more experience than you on the briskets but two secrets I learned were 1) cook at very low temps 190-200. Anything above 210 and you risk boiling the juices out and 2)cook all the way through at least to 180-185 or until the brisket is kind of like a meat jello consistency (all wiggly)
that way the fat has rendered into the meat.
I've heard this stated before but have never found it to be true, you are not going to boil juices out of the brisket because the science of it doesn't work that way. The moisture in the cells are released as they break down, most of that happening during the stall from internal temps of 160 to 175 degree.
The other problem I see if with this method of cooking is if your pit temps are 190 to 200 it takes a very long time to get the internal to your finish temp, the longer it takes the easier it is to dry out the exterior portions of the brisket.
Try raising your pit temps to 225 to 235 and repeat your cook, pull at 185 to 190 internal, wrap and let it set in a dry cooler for a few hours.
Jim
Then welcome to the Forum!glock73110 said:now im cornfused
Woodman said:Glock, it can be done either way. The trick is to keep trying until you decide what produces the best product in a manner that you can live with. I actually was over at Kloset's house after he cooked that brisket for 22 hour's I think. It was great brisket, but he looked like death warmed over! Am I right Dallas? Now, I've cooked some briskets I consider just as good for 12-14 hours at 230-250 degrees. I differ from Jim in that, I foil mine at a lower temp and allow it to rise to the "magic" 185 range in the foil before resting. For a competition, I would probably only want to take it to 180 before resting for maximum sliceability factor! You can actually let it get above 200 and have a great eating piece of meat. In fact, if you are planning on chopping it, I would recommend it!
ps. never, never, never take the brisket out of the juices! leave the leftovers in the foil sitting in the coagulated juices for reheating. That stuff is called demi glace and is the nectar of the Gods!