Doing brisket number 2 tonight but first a couple questions.
It's about a 4-5 lbs flat. What's the best place to put it on a 4 rack dbs?
Also, what's the ideal cabinet temperature for doing brisket? I got the Maverik E73 so I figure I should make use of the dual probes.
My first brisket took about 19 hrs to hit 190 so Im prepared for the long haul (fridge full of beer ;D)
Thanks
Not on the bottom and not on the top.
Either second rack from bottom or third.
If you are in for the long haul and more drinking time
I'd choose the 3rd.
You most likely will get quite a few different answers, but I would also select the second or third rack position from the bottom. Keeps it in a more even temperature zone.
Temperature, I typically use 210 deg as the oven temp target. I set the temperature set point to max and let the box pre-warm to 260 deg before putting in the meat. I leave the set point to max until the box recovers up to 210 deg. Then I stop dropping the set temp by 10 or 20 deg until the box stabalizes at 210. This usually takes several hours.
I use second from top on an OBS. I use CT* of 225 to 230. Never had one that small take more than about 8 hours to reach IT of 190*+
8hrs eh? That'll be 4 am here. Ouch.
So I've got my Maverick set up, probe is just below the brisket on 2nd rack from top. Oven temp is set to 220. Cab temp on the digital is reading about 219 and jumping up and down. The maverik is all over the place from about 190 to 245. Brisket has only been on for 3.5 hrs. The temp swings seem to be settling down now but there's still quite a range from low to high. Is this normal for the BDS?
The maverick is usually pretty steady. The BDS temp will run up and down for a while.
That is kinda normal till all the cool is knocked off.
They will all come together soon.
Based on where you have your Brisket (2nd rack from top) the BDS temp might read higher than the maverick probe.
Might be longer than 8 hrs ...depends on how old your cow was. ;D
THANKS CRG.
I set my Mav CT for 200 low and 230high. It's beepin at least once or twice an hour and dipping to about 195 than back up again. What do you set your Mav's to? I'd rather not hear it beep so much.
I use a low of 150F, high of 275F
Patience Grasshoppa! It's going your way! All's well with the world!
Thanks guys. It's been in for about 10hrs now. Meet temp is at 168. Cab temp is still bouncing around but not as bad as before. I had to bring the oven temp to 230 because it got a little cold and rainy out. 22 more deg to go!
Has anyone just done a brisket without using foil or wet mops?
Quote from: StickyDan on June 10, 2010, 11:01:32 AM
Thanks guys. It's been in for about 10hrs now. Meet temp is at 168. Cab temp is still bouncing around but not as bad as before. I had to bring the oven temp to 230 because it got a little cold and rainy out. 22 more deg to go!
Has anyone just done a brisket without using foil or wet mops?
Yes. No mops, no foil. just brisket, rub, smoke and heat.
I have done all mine that way.
Yep
Do use mop pretty often though.
Never foil.
Cool, what about FTCing? If so, how long?
Another Maverik question. Do you keep the meat probe in one spot or do you poke it around to check the done-ness of other parts?
What about rotating? do you just toss it in and wait till it's ready or do you rotate the rack?
Quote from: StickyDan on June 10, 2010, 11:01:32 AM
Has anyone just done a brisket without using foil or wet mops?
Yep
No foil here, might spritz if the bark is lookin a little to dry.
I always FTC brisket at least an hr.
I keep the probe in one spot and when its gettin close I use my Thermopen to check the rest of the brisket.
If I have a full load I will rotate, if its just one I try to keep that hunk of beef in the top third of my smoker where the heat is more even.
Your on the home stretch now, cant wait to see the finished product.
I prett much do it the way OU does.
Ok, so some parts of the Brisket read 190, some 185 and some 193. I wrapped in foil with some AJ and I'm gonna FTC till dinner time. I couldn't help try a little corner piece. It was a little dry but very tasty.
I'd say you are in great shape.
Well CRG, I wish I could say i was in great shape but I'm a little dissapointed. The brisket tasted great but that's about all I can say. It was very dry. Like I mean really dry. This piece did not have a fat cap on it and it was just the point. The only part that was moist was the one close to the line of fat running down the middle and even that was dryer than I would liked. So my question is, was it dry because it did not have all the fat or did I simply over cook it?
probably both.
It was probably what they call a flat.
The point (on top) has a lot of fat in it.
The Flat the longer thinner piece sometimes doesn't have enough fat in it for a L O N G cook.
Some lay fat on top, some put bacon on it.
But, all is not lost. it will make some great pulled or chopped beef sammies.
If I accidently over cook one, then it is chopped beef. ;D
What CRG said
Although, not what you wanted for the first try, some try to do the overdone bit, so they can make the dish called Burnt Ends. It's not something I do much, I'll do other things, but, some guys love it. Pachanga did a tutorial - link to it follows
http://forum.bradleysmoker.com/index.php?topic=14065.0
Bummer.
I was really hoping you were goin to knock you socks off with your first brisket.
All is not lost you can still make many a good thing outta what you got.
You could chop it and add to some baked beans, thats always good.
Better luck next time.
Sorry but just wanted to clarify something....as I understand it from reading here, FTC stands for Foil, Towel and Cooler....so you would finish off your brisket by wrapping it in foil then a towel then putting it in a cooler for an hour? Is this right and why do you do this?
thanks.
Quote from: Smokin Elvis on June 12, 2010, 07:15:32 AM
Sorry but just wanted to clarify something....as I understand it from reading here, FTC stands for Foil, Towel and Cooler....so you would finish off your brisket by wrapping it in foil then a towel then putting it in a cooler for an hour? Is this right and why do you do this?
thanks.
FTC is a resting and staging method.
It accomplishes two tasks.
1. Allows the meat to stay at the target IT for a while and "coast" down in temp, allowing the meat to "rest"
2. Allows you to defer pulling/slicing/serving time by 3 to 6 hours, in case you get done early.
I've gone up to 8 hours using extra towels and have had great success.
I have been letting mine rest for about 30 minutes in foil and then eating. Guess the cooler method makes alot of sense if you are serving later.
Also, can anyone tell me where you buy the metal Bubba pucks? I am assuming that you buy 2 and end your smoke with these so as not to leave 2 bisquettes in the mechanism? Is there a reason not to leave them in the mechanism? I imagine they would absorb moisture there and not smoke well next time.
thanks.
You would need three if you don't want the last wooden puck sitting on the burner frying to a crisp.
Where do you get them?
thanks.
http://www.yardandpool.com/Bubba-Pucks-Bradley-Smoker-Woodsaver-p/bubbapuck-P.htm (http://www.yardandpool.com/Bubba-Pucks-Bradley-Smoker-Woodsaver-p/bubbapuck-P.htm)
Here's one place.
Thanks. Those oughta work.