April 30, 20205 yr Thoughts on time and temp for a smaller brisket (4.5 lbs)? Wife comes home from Bristol Farms all excited that she got a brisket on sale for $11/lb. Me: Anyway, trimmed and ready, but I prefer a long slow cook. If I toss it on tonight at 225 (electric smoker so temp will stay consistent- deal with it), is 18 hours too long? 8 hours MAX, prob more like 6 or 7. Got a temp probe? Just keep an eye on it starting at around hour 5 and start tender probe testing around 190 or so.
April 30, 20205 yr Damn, @Dr Fear with the triple post for emphasis! Yes, I have a probe. I'll start it first thing in the am. Go maybe 8-10 hrs.
April 30, 20205 yr Using the 1.5 hrs per pound est, it’s probably less than 7 hours. I’d also guess it’s the flat without much fat, so the stall may be brief. I’d be watching as early as 5 hours in
April 30, 20205 yr Forgot to post these from last week, got a raw brisket from a local place that was selling extras (Heim in Fort Worth), I did a horrible job of managing the fire overnight and the flat suffered.
April 30, 20205 yr 3 minutes ago, luke duke said: Please fire your interior decorator. That yellow tile in the kitchen is easily the worst thing inside the house when we bought it a few years ago, but I'm really not keen on spending thousands of dollars on a new countertop.
April 30, 20205 yr 4 hours ago, Dr Fear said: 4 hours ago, Sbbruin said: Thoughts on time and temp for a smaller brisket (4.5 lbs)? Wife comes home from Bristol Farms all excited that she got a brisket on sale for $11/lb. Me: Anyway, trimmed and ready, but I prefer a long slow cook. If I toss it on tonight at 225 (electric smoker so temp will stay consistent- deal with it), is 18 hours too long? Read more 8 hours MAX, prob more like 6 or 7. Got a temp probe? Just keep an eye on it starting at around hour 5 and start tender probe testing around 190 or so. Got to agree on the 6-7 hours max and watch closely from hour 5 on. 18 hrs will ruin it unless you like really funky jerky.
April 30, 20205 yr 4 hours ago, Sbbruin said: Damn, @Dr Fear with the triple post for emphasis! Yes, I have a probe. I'll start it first thing in the am. Go maybe 8-10 hrs. No shit, triple post and he's right back up to 18 hours. Dang just thought of something... where the hell is Champkind? Haven't seen anything from him in a while. Edited April 30, 20205 yr by SHOOTER12
April 30, 20205 yr No shit, triple post and he's right back up to 18 hours. Dang just thought of something... where the hell is Champkind? Haven't seen anything from him in a while.Hmmm....
May 1, 20205 yr No shit, triple post and he's right back up to 18 hours. Dang just thought of something... where the hell is Champkind? Haven't seen anything from him in a while.Laying low since he cost a lot of people a lot of money and is getting sued and other shit.
May 1, 20205 yr Laying low since he cost a lot of people a lot of money and is getting sued and other shit. His investors are suing him?
May 1, 20205 yr His investors are suing him?No. Companies he took loans out with and can’t pay back. Loans he didn’t disclose to his investors.
May 1, 20205 yr No. Companies he took loans out with and can’t pay back. Loans he didn’t disclose to his investors. Gotcha. Personal guarantees are a bitch.
May 1, 20205 yr 8 hours ago, Ldogg53 said: No. Companies he took loans out with and can’t pay back. Loans he didn’t disclose to his investors. That guy made some bad business decisions? I’m shocked. Shocked I tell ya.
May 1, 20205 yr 14 hours ago, Ldogg53 said: Laying low since he cost a lot of people a lot of money and is getting sued and other shit.
May 1, 20205 yr Back to brisket - I managed to find Prime brisket at my Costco today at $2.79 / pound. Based upon the dire predictions about the price and availability of beef, I feel like I won the lottery (small scratch off prize, but won the lottery nonetheless).
May 1, 20205 yr 24 minutes ago, Jerry Callo said: Back to brisket - I managed to find Prime brisket at my Costco today at $2.79 / pound. Based upon the dire predictions about the price and availability of beef, I feel like I won the lottery (small scratch off prize, but won the lottery nonetheless). Hope you bought out the entire store, and then lit briskets on fire with hundred dollar bills on your way out the door!
May 1, 20205 yr I've hit the stall at 160. Been sitting at 160 for an hour. Do I wrap it to get it over the hump or wait it out? Want to be able to serve in about 4-4.5 hrs, so pulling in 3 to 3.5 hrs Edited May 1, 20205 yr by Sbbruin
May 1, 20205 yr 3 minutes ago, Dr Fear said: How long has it been on? You can alway kick the temp up to 275. been on about 5 hrs
May 2, 20205 yr Can't get it past 190. OK to pull and wrap? Want to give it a resting period, but can't wait to get the last 5 degrees
May 2, 20205 yr Can't get it past 190. OK to pull and wrap? Want to give it a resting period, but can't wait to get the last 5 degreesYou probe for tenderness?
May 2, 20205 yr 3 minutes ago, Dr Fear said: 5 minutes ago, Sbbruin said: Can't get it past 190. OK to pull and wrap? Want to give it a resting period, but can't wait to get the last 5 degrees You probe for tenderness? Yep, seems pretty good.
May 2, 20205 yr Yep, seems pretty good.In the flat too? Pull it if that is the case. Sounds a bit low though. I am still mad at myself for pulling the last one early, flat was not great.
May 2, 20205 yr Anyone have any ideas for sides? Doing a brisket tomorrow and I always do beans, potato salad, mac n cheese and/or collard greens. Still going to do beans and probably mac n cheese, just want to try something different. Or maybe a different spin on something
May 2, 20205 yr Anyone have any ideas for sides? Doing a brisket tomorrow and I always do beans, potato salad, mac n cheese and/or collard greens. Still going to do beans and probably mac n cheese, just want to try something different. Or maybe a different spin on something Cream corn is our go-to
May 2, 20205 yr I almost never pull before 203* anymoreI've gotten of the opinion that way more people pull too early rather than late.
May 2, 20205 yr 42 minutes ago, Dr Fear said: 50 minutes ago, Sbbruin said: Yep, seems pretty good. In the flat too? Pull it if that is the case. Sounds a bit low though. I am still mad at myself for pulling the last one early, flat was not great. It’s only a 4.5 pounder, so not really sure if it’s all flat or all point, but pretty sure not both
May 2, 20205 yr 1 hour ago, NateHitch said: Anyone have any ideas for sides? Doing a brisket tomorrow and I always do beans, potato salad, mac n cheese and/or collard greens. Still going to do beans and probably mac n cheese, just want to try something different. Or maybe a different spin on something Cornbread salad is a crowd pleaser and one that people don't have very often. Double the "dressing" part on just about any recipe you find. Edited May 2, 20205 yr by squib
May 2, 20205 yr 2 hours ago, NateHitch said: Anyone have any ideas for sides? Doing a brisket tomorrow and I always do beans, potato salad, mac n cheese and/or collard greens. Still going to do beans and probably mac n cheese, just want to try something different. Or maybe a different spin on something https://www.homesicktexan.com/2015/08/green-chile-corn-pudding.html
May 2, 20205 yr In the flat too? Pull it if that is the case. Sounds a bit low though. I am still mad at myself for pulling the last one early, flat was not great. Well, it was dry as fuck, despite pulling at 190. Taste was good, nice and tender, just not juicy. Ribs were good though, but I have those pretty wired. But I ate barbecue, so it was good. Fam liked it.
May 2, 20205 yr Well, it was dry as fuck, despite pulling at 190. Taste was good, nice and tender, just not juicy. Ribs were good though, but I have those pretty wired. But I ate barbecue, so it was good. Fam liked it.I think you pulled it too early.
May 2, 20205 yr 5 minutes ago, Dr Fear said: 8 minutes ago, Sbbruin said: Well, it was dry as fuck, despite pulling at 190. Taste was good, nice and tender, just not juicy. Ribs were good though, but I have those pretty wired. But I ate barbecue, so it was good. Fam liked it. I think you pulled it too early. Wouldn’t that run counter to being dry? Seems like dryness means I left it on too long
May 2, 20205 yr Wouldn’t that run counter to being dry? Seems like dryness means I left it on too longThat is the weird part, and probably makes it so tough to cook. Narrow window to get it right.
May 2, 20205 yr 14 minutes ago, Dr Fear said: 30 minutes ago, Sbbruin said: Wouldn’t that run counter to being dry? Seems like dryness means I left it on too long That is the weird part, and probably makes it so tough to cook. Narrow window to get it right. And why I don’t cook brisket much. I have pork butt and ribs nailed. But have never made a brisket I’m proud of. I think it requires old school offset smoke . Or a metal turkey pan with liquid smoke. Maybe I should just stick with sushi.
May 2, 20205 yr Well, it was dry as fuck, despite pulling at 190. Taste was good, nice and tender, just not juicy. Ribs were good though, but I have those pretty wired. But I ate barbecue, so it was good. Fam liked it.Not every picture should be shared. You pulled it too soon.
May 2, 20205 yr 24 minutes ago, luke duke said: Not every picture should be shared. You pulled it too soon. Agreed. I shared so I can learn. One thing I understand is my brisket game needs work. I didn’t have time to let it cook longer.
May 2, 20205 yr I've gotten of the opinion that way more people pull too early rather than late.That’s what she said. And you pulled too soon. Listen to Lurch.
May 2, 20205 yr 3 hours ago, Sbbruin said: I didn’t have time to let it cook longer. you can't rush them. my guess is you now know that
May 2, 20205 yr 30 minutes ago, strangulation! said: you can't rush them. my guess is you now know that
May 2, 20205 yr And why I don’t cook brisket much. I have pork butt and ribs nailed. But have never made a brisket I’m proud of. I think it requires old school offset smoke . Or a metal turkey pan with liquid smoke. Maybe I should just stick with sushi. What are you cooking on?
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