Brisket Questions

bayamosmokes · May 29, 2010, 02:43:43 PM

I just started a 7.5lb whole brisket about an hour ago in my OBS. A couple of questions.

1. Where should i insert my maverick food probe? in the skinnier flat section or in the thicker point?

2. When determining the final temperature. Should i remove the brisket after the flat reaches 190 - 195 degrees or do i have to get the
thicker area up to 190 - 195 degree?

Thank you in advance for your suggestions.

FLBentRider · May 29, 2010, 03:56:46 PM

Quote from: bayamosmokes on May 29, 2010, 02:43:43 PM
I just started a 7.5lb whole brisket about an hour ago in my OBS. A couple of questions.

1. Where should i insert my maverick food probe? in the skinnier flat section or in the thicker point?

2. When determining the final temperature. Should i remove the brisket after the flat reaches 190 - 195 degrees or do i have to get the
thicker area up to 190 - 195 degree?

Thank you in advance for your suggestions.

1. In the middle. Some people separate the flat from the point.

2. I would pull it when the flat reaches the desired temp. You could chop the point and put it back in the smoker to make burnt ends.

I can't get a whole packer here without a special order. All they carry is flats.

bayamosmokes · May 29, 2010, 04:07:07 PM

FLBentRider,

Thank you for your quick response. I was thinking when the flat reached the right temp i would maybe remove the point and put it back in. If I do this should I then bring the point up to 190 degrees?

I am luck to have a really nice meat shop here. I ordered this brisket and picked it up this morning. It was beautiful. Hopefully I wont ruin it.

When I smoke my butts, I normally spray the butt with apple juice. Do you think that would work with a brisket? If not apple juice what else would you recommend I spray the brisket with?

FLBentRider · May 29, 2010, 04:21:53 PM

That will work putting the point back in. 190F is good.

I don't spray butts or briskets, but if that's what you do, go for it.

DTAggie · May 29, 2010, 07:58:14 PM

FLB has you set uo on temp. I never spray either.

classicrockgriller · May 29, 2010, 09:25:44 PM

Spray if you want, just don't do it in the last cple of hrs so you can have a good Bark.

bayamosmokes · May 30, 2010, 06:59:40 AM

An Update:

At 4:15 this morning my maverick started beeping and got me out of bed. Normally when I smoke overnight I have a hard time sleeping but not last night. I hadn't checked on it all night and never sprayed it with anything so was worried about what i would find. IT had reached 190 and it looked great :) Took it out and FTC for 4 hours. Just sliced her up. I was so into my project that I forgot to take pictures. :(

I thought it would take longer so my timing was way off. Was hoping to take it out of FTC and start slicing at 1pm for lunch. Wasn't sure how long i could FTC so I sliced after 4 hours. Now I have it wrapped in foil and in the fridge. Any suggestions on how I should warm it up?

Also the thinnest part of the flat was a little dry at the bottom. Besides that, it looks and taste great. Thank you again to everyone on this forum for their constant support.

DTAggie · May 30, 2010, 07:20:17 AM

No pics, didn't happen?

bayamosmokes · May 30, 2010, 09:04:39 AM

Here you go for all of those doubters. I opened up the foil and decided to take a couple of pics.
This was a great idea because it gave me an excuse to eat a couple of slices. ;D

DTAggie · May 31, 2010, 01:59:57 PM

So how was it?

bayamosmokes · June 01, 2010, 08:12:46 AM

It was good. Having a brisket sandwich for lunch ;D

classicrockgriller · June 01, 2010, 08:44:33 AM

What was the total cook time? (24 hrs?)

It might would have benefited from a little juice during FTC.

Brisket looks good.

TestRocket · June 01, 2010, 08:54:11 AM

I'll be on lunch break in less than an hour, brisket sandwich sure sounds good to me!

calis72 · June 02, 2010, 06:27:47 AM

Quote from: bayamosmokes on May 30, 2010, 06:59:40 AM
Wasn't sure how long i could FTC so I sliced after 4 hours.

Question for the experts - how long can you safely keep your food 'FTC'ing?

FLBentRider · June 02, 2010, 06:31:55 AM

Quote from: calis72 on June 02, 2010, 06:27:47 AM
Quote from: bayamosmokes on May 30, 2010, 06:59:40 AM
Wasn't sure how long i could FTC so I sliced after 4 hours.

Question for the experts - how long can you safely keep your food 'FTC'ing?

It depends on the insulation of the cooler to some degree. You should be safe as long as the temp is over 140F. I do not always sample the temp after FTC.

That said, I have kept a cooler full of butts up to 7 hours with no ill effects.

The more there is in the cooler the longer it will go, they kind of keep each other warm.

I use an igloo "5 Day" cooler. I routinely FTC for 4 hours or more.