Hey guys, been awhile since Ive done a brisket. I have two 7lb briskets going, out them in about 5 hours ago and theyre sitttin at 155 it already. Cabinet temp is around 208. These were suppose to be for tomorrow so I was expecting about 12-15 hour time frame. Could they actually be cooking that quick? If so and they get done way early Im planning on the FTC but if I need to reheat them, what temp and for how long? Sorry to sound like a rookie but needing some guidance, thanx, Mike
Lots of variables here. First is, with what what are you measuring temps in the smoker and the meat temp? Second is, 7 pound briskets what cuts are they? Are they full packer briskets or are they just flats or points?
Either way, something doesn't add up here.
Ive got a digital probe hangin down thru the vent, and its reading about 150 near the top rack. I guess the briskets are flats, bought at wal mart. They seem to be stalled now around 155. Its been awhile since Ive done a brisket, what IT amd I looking for?
I pull mine (to be sliced) at 185o and FTC for a couple of hours. If you want to pull/shred, let them go to 200o.
Quote from: mhiykmeel63 on September 21, 2012, 07:07:25 PM
Ive got a digital probe hangin down thru the vent, and its reading about 150 near the top rack. I guess the briskets are flats, bought at wal mart. They seem to be stalled now around 155. Its been awhile since Ive done a brisket, what IT amd I looking for?
You have 2 briskets(I'm guessing flats although WalMart also sells just points) at 7 pounds each. You have a digital probe hanging down through the top vent reading 150 near the top rack. I'm assuming that is the IT of the briskets. What are you relying on for the temp in the tower? Briskets will have a stall, maybe two, just like a pork butt. IT depends on what you're looking for. Slicing for me is 180. Wanna do pulled brisket? Go closer to 195-200.
Sorry, Paul types faster and says less than me.
Lol, thanx guys. Dinner is supposed to be 430 tomorrow afternoon and they are still in the 150range. Any suggestions for reheating?Im getting ready to transfer them into the oven for better temp control
With briskets and butts, I generally don't see a stall until the internal temperature at the thickest part hits around 160 - 165°F. When you get a chance, check your probe for accuracy. It is best to use the Boiling Water Test (http://www.virtualweberbullet.com/thermotest.html).
If you need to reheat, tightly foil each piece separately (do not slice). Prior to sealing add some beef broth or chicken broth. I reheat at 350°F. The FDA says to reheat foods to 165°F, but I generally reheat to around 150°F. Remove from the oven, keep foiled, and let rest for 15 - 30 minutes, slice and serve.
Or you can reheat this way: Onion Sauce for Brisket (http://forum.bradleysmoker.com/index.php?topic=10096.msg108792#msg108792); start at step #4.
Thanx for the info. The temps seemed to straighten out, I just pulled the first brisket when the IT hit 180 and did the FTC trick. Other one is in the 170 area. So far its been 17 hours since they went in.