Brisket

Water101 · February 24, 2012, 02:17:03 PM

Hey,

About to try my 1st Brisket. I've done the rub and just waiting to bring the meat to room temperature. Got 3 full Briskets 2 are 9.5 LBS and 1 is 7.5 LBS. I was planning on 5 hours or so of smoke which will take me to about 11:00 tonight. Could I pull the Briskets out and cover in the fridge over night and finish tomorrow or should I leave them in the smoker all night or place in the oven to continue all night, I figure on about 14 hours for the 2 Briskets and about 11 hours for the one.
Also which spot in the BDS is the coolest, I figure I'll put the smaller one there to try and keep cook times similar. Is a rotation and mop every couple of hours a good approach.

Thanks
Water

TedEbear · February 24, 2012, 03:02:20 PM

Once you start cooking don't stop. The meat has only so much time to get past the danger zone of 140*F after you take it out of the fridge to avoid potential food poisoning.

I leave my smoker going all night for long smoking sessions. I have a Maverick ET-732 wireless thermometer and I set the high alarm to go off if the chamber temp reaches 250 degrees, indicating a fire. I have the meat alarm temps set for 150*F low (failed heating element) and a high of 180-200*F to let me know when whatever I'm smoking is ready to take out. I did my first brisket last weekend. It turned out really well.

The coolest spot in the chamber would be the one furthest away from the heating element. Some people like to rotate the racks a few times and others like to spritz a little apple juice or something on them while they're cooking. I don't. Once the door is closed I leave it that way until the smoke part is finished and then I dump the spent pucks, fill the bowl with fresh water and close the door until it is finished.

Also, since you're cooking 3 briskets at the same time it will really be a lot of meat in there sucking up the heat. Normally figure on 1.5-2 hours per lb. With yours I would guess at least 2 hours per lb. With my 5 lb brisket I kept the chamber temp at 225*F and it took around 9 hours to reach 180*F, when I pulled it out and did a FTC for 3 more hours.

I'd like to hear more about your brisket prep. How long did you leave the rub on before starting the smoke and did you age them in the fridge at all? I aged mine for 2 weeks and added the rub the last two days before starting the cooking part.

Water101 · February 24, 2012, 03:39:33 PM

I had mine seasoned for a few hours and did not age it, it came from a good meat house that ages them for 14 days.

I will leave it closed while it smokes and clean up the bowl and v hole before I go to bed for a few hours. I'll check it in the morning and leave it to cook. I guess I can expect about 18 to 20 hours which is OK.

When you carve it do you separate the 2 muscles so you can cut against the gain on both.

Water101 · February 24, 2012, 03:51:54 PM

How long would you smoke for 5 hours or the whole time. I am using a mix of Mesquite, Hickory and Pecan

mikecorn.1 · February 24, 2012, 03:57:46 PM

Quote from: Water101 on February 24, 2012, 03:51:54 PM
How long would you smoke for 5 hours or the whole time. I am using a mix of Mesquite, Hickory and Pecan

Most go 4 hrs tops for smoke. 5 wouldn't hurt. But I wouldn't go the whole time.

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Water101 · February 24, 2012, 04:08:24 PM

Perfect thanks

Water101 · February 24, 2012, 04:45:45 PM

What would be a good mop sauce for the brisket and when should it be done??

KyNola · February 24, 2012, 08:34:51 PM

W101, 4 hours of smoke will be plenty. After the smoke period you can and should certainly move them to your house oven which frankly is a good idea. Your Bradley is essentially cooking with a 500 watt lightbulb. That much meat in the tower is going to take the Bradley a long time to cook. Set your house oven to 225 and let those briskets rock.

My friend TedEbear and I occasionally may disagree on proper safe food temps but in this case I agree with him.

Good catch and nice advice Ted.

hal4uk · February 24, 2012, 09:10:58 PM

Quote from: KyNola on February 24, 2012, 08:34:51 PM
W101, 4 hours of smoke will be plenty. After the smoke period you can and should certainly move them to your house oven which frankly is a good idea. Your Bradley is essentially cooking with a 500 watt lightbulb. That much meat in the tower is going to take the Bradley a long time to cook. Set your house oven to 225 and let those briskets rock.

My friend TedEbear and I occasionally may disagree on proper safe food temps but in this case I agree with him.

Good catch and nice advice Ted.

I'd also "stick with rules" as far as the "danger zone", but, bringing the surface of the meat to cooking temps asap is the most important thing. A healthy animal, properly slaughtered and brought to market will not contain any significant amount of bacteria inside the meat. Let's say you thaw some meat on the counter, and it sits there a little too long. Dangerous bacteria WILL begin to form on the surface, but will be killed when tossed in a hot smoker. Of course the temp will drop quick in a Bradley, but as it recovers, the heat will attack the surface first. That will kill the dangerous bacteria, but stick with the "rules" anyway. Just be aware that it is the surface of the meat that is most prone to danger, and it is also the surface of the meat that will be subject to the hottest and most prolonged heat which will save your butt if you're slightly in error.

Modern processes (inforced by LAW) require SOPs, HACCP plans and more. There is little realistic danger hiding inside the meat. The real dangers are "user-induced" and (first and foremost) pertain to surface bacteria.

That said, it ain't just the exposure to oxygen. Many bacteria can thrive in an oxygen starved environment (like inside the meat). However, meats obtained in any "common" fashion will not have any significant bacteria to grow on the inside (unless you seriously abuse it first).

I'm not saying any of this to suggest you be careless, just follow the rules. The danger zone is 40-140 degrees. Just try minimize the time any meat is in that zone, and --- I ain't one of our resident sausage makers --- but, just ask 'em if that ain't the time/place to be EXTRA careful. OBVIOUSLY, if you're gonna grind meat, the initial surface condition is of utmost importance.

Water101 · February 25, 2012, 04:45:35 AM

I left it in the smoker over night, I'll probably just leave it in there. Food safety is the utmost importants, just wasn't sure how quick the surface would reheat if chilled all night.

Looks like about another 3 hours for 1 or 2 and about 5 for the last one.

Thanks

Habanero Smoker · February 25, 2012, 01:22:26 PM

I'm just seeing this post.

Here is how one member smokes/cooks multiple briskets:

Brisket Pachanga

Ka Honu · February 25, 2012, 07:51:47 PM

Quote from: Habanero Smoker on February 25, 2012, 01:22:26 PM... how one member smokes/cooks multiple briskets:

Brisket Pachanga

Don't mean to correct Hab but I'd have said, "one expert brisket smoker"... Pachanga knows his stuff.

Habanero Smoker · February 26, 2012, 01:49:26 AM

Quote from: Ka Honu on February 25, 2012, 07:51:47 PM
Quote from: Habanero Smoker on February 25, 2012, 01:22:26 PM... how one member smokes/cooks multiple briskets:

Brisket Pachanga

Don't mean to correct Hab but I'd have said, "one expert brisket smoker"... Pachanga knows his stuff.

You are right. My statement needed to be corrected. Thanks!