First time a charm using factory control, second attempt with Auber not so great

Dean405 · July 19, 2011, 08:04:33 PM

Ok... first time I cooked a brisket using the factory oven control set to 220F and it came out good. Not sure I remember the exact internal temperature that I cooked it to, but I am thinking it was 165F.

Then my Auber arrived and I gave it another attempt.....

I set the auber to 220F degrees and right away I noticed that the oven control (i have a digital smoker) was showing more like 268F. I dropped a K thermocouple in the oven and the temperature of the Auber and the temperature of the K thermocouple temperature probe were dead on. This would mean that I actually cooked my first brisket at a actual temperature that was much lower than 220F. Right?

Well, I cooked the second brisket to 190 F internal and controlled the smoker oven with the Auber to 220F. The brisket was way over done,

What should I do? Lower the temperature of the oven or not cook it to 190F? My neighbor is the one that told me to cook to 190F if I wanted tender brisket, but I am thinking the issue is that I cooked it to too high of an internal temperature.

Comments from experienced brisket chefs would be appreciated.

macsfire · July 19, 2011, 08:36:13 PM

I haven't cooked very much as of yet. I am new at this game, but I have also ordered a pid. The last brisket that I cooked was a small one about 3 lb.s, it took me 12 hr.s to cook to a IT of 190 but it was still tender. It should have taken about 6 hr.'s, I had my DBS set on 220 temp. The first one I cooked to a IT of 175. and was not as tender. I found that marinating the night before seem to help. Every thing that I have read says's to cook to a IT of 190 are higher. But than again it is all in what you like. They say that the fiber's break down at 190 which is suppose make it more tender.

Habanero Smoker · July 20, 2011, 02:03:18 AM

Hi Dean405;

Welcome to the forum. I generally will take my briskets to around 185°F; sometimes higher - sometimes lower. I don't use temperature by itself; I also use the fork test so that I can get the brisket out at a point where it will be at a texture that I like. The fork test is when you can insert and remove a fork without resistance in the thickest part of the flat. If you want to pull your brisket, then it is when you can insert the fork and twist it easily.

More information would be helpful.

Such as which type of probe did you get with the Auber - the wall mount or free hanging probe?

Where did you mount the Auber probe?

What type of brisket were you cooking; whole, flat, trimmed/untrimmed?

When you say it was way over done, do you mean it was dry, or was it tough?

Dean405 · July 20, 2011, 05:00:06 AM

Thanks Habanero Smoker

Which type of probe did you get with the Auber - the wall mount or free hanging probe?
I used a wall mount

Where did you mount the Auber probe?
Installed just below the top shelf per Auber's instructions.

What type of brisket were you cooking; whole, flat, trimmed/untrimmed?
I am not sure I know what a flat brisket is. I used a whole brisket, fat side up and I trimmed it very little.

When you say it was way over done, do you mean it was dry, or was it tough?
It was tender, but the outside 1/8" layer was very dark and dry. Just seemed to be over coooked or maybe cooked at too high of a temperature. This was only an issue on the lean edges of the meat. I trimmed the fat off after I cooked it, so the fact edges did not have the brown 1/8" layer.

richardvoyageur · July 20, 2011, 09:06:06 AM

Quote from: Dean405 on July 20, 2011, 05:00:06 AM
Thanks Habanero Smoker

Which type of probe did you get with the Auber - the wall mount or free hanging probe?
I used a wall mount

Where did you mount the Auber probe?
Installed just below the top shelf per Auber's instructions.

What type of brisket were you cooking; whole, flat, trimmed/untrimmed?
I am not sure I know what a flat brisket is. I used a whole brisket, fat side up and I trimmed it very little.

When you say it was way over done, do you mean it was dry, or was it tough?
It was tender, but the outside 1/8" layer was very dark and dry. Just seemed to be over coooked or maybe cooked at too high of a temperature. This was only an issue on the lean edges of the meat. I trimmed the fat off after I cooked it, so the fact edges did not have the brown 1/8" layer.

If I'm wrong I'm sure someone will correct me if I'm wrong but I'm pretty sure you normally want your thermometer near the bottom shelf, not the top. You could have actually had some higher temps lower down there where the brisket was (assuming you had it a bit lower and not on top)

muebe · July 20, 2011, 09:20:05 AM

The wall mount cabinet temp probe is not the best one to have. A free-hanging one is better because you can drop it below the lowest rack of meat. That is where you need to take the temp readings from. Sounds like you were not getting the right temp readings due where you were taking the readings. I would give Auberins a call or e-mail and explain to them you are having trouble with your wall mounted probe getting proper readings. I am sure they will send you a dangler free of charge. Their customer service is top notch! Then use it to take temps below your lowest rack of meat ;D

macsfire · July 20, 2011, 12:37:56 PM

The brisket that I cooked to 175 IT was a trimmed brisket. It was a little on the dry side, My wife didn't think it was quiet done. I have not received my pid yet, but the probe that I am getting is a free hanging one. I think the reason that my last brisket took so long to cook, is because my heating element went out of my smoker, so I took it back and got a new smoker from cabelas and this was the first time I cooked in it and I think the temp control is off a few degrees. I set it at 220 but think it was cooking at 180 or 190 instead. This one reason I ordered the pid.

Habanero Smoker · July 20, 2011, 12:55:48 PM

It does seem like it may have been exposed to temperatures that were too high.

A whole brisket or packer has two main muscles. The point, which is located at the thickest part of the brisket, and the flat. They are separated by a thick vein of fat that you can easily see when you turn the brisket fat side down. In my area, more often then not I can only find the flats. Untrimmed flats can range for 4.5 - 7 pounds.

macsfire · July 20, 2011, 02:58:07 PM

Is it best to buy the untrimmed to aquire a good brisket. to get this I have to buy the whole brisket. That's a lot of meat for the two of us.

Dean405 · July 20, 2011, 07:20:57 PM

I just ordered the other probe. I didnt ask them to provide a free probe. I ordered the through the wall probe on my own. I can pay for my own mistakes.

macsfire · July 20, 2011, 08:50:14 PM

So I guess you are saying buy a point cut if you can find it, are go ahead and get the packer, for a more tender brisket.

Habanero Smoker · July 21, 2011, 01:48:34 AM

Quote from: macsfire on July 20, 2011, 08:50:14 PM
So I guess you are saying buy a point cut if you can find it, are go ahead and get the packer, for a more tender brisket.

You are misunderstanding my post, it was in reply to Dean405. I was clarifying for Dean what a flat was. Generally I can only find the flats in my area, or the fatty, tough select grade packers from Wal-Mart (I will never puchase another one from that place). I have had good luck with them; as long as they are over 4.5 pounds and untrimmed. With flats I keep the cabinet temperature to 212°, and cook them to about 185°F. If you want to cook flats higher, I would suggest that you cook it at 212°F until the internal temperature hits 180° - 185°F, then raise the cabinet temperature to 225°F - 250°F.

I've never seen a point sold separately without being corned beef, it's just too fatty for me, unless you want to make burnt ends out of it.

macsfire · July 22, 2011, 07:37:54 AM

well I got my pid and right now I am smoking a brisket point that was trimmed so I hope it isn't to fat. For back up I am also smoking a pork butt. So I guess we wil find out.

OU812 · July 22, 2011, 07:52:18 AM

Quote from: macsfire on July 22, 2011, 07:37:54 AM
well I got my pid and right now I am smoking a brisket point that was trimmed so I hope it isn't to fat. For back up I am also smoking a pork butt. So I guess we wil find out.

That point makes for some great pulled beef, cook it just like a butt.

macsfire · July 22, 2011, 10:15:35 PM

well the Brisket turned out real good, not to fat and very moist. the pork butt also turned out good. I didn't pull the brisket, just sliced it. the better half was happy and that's what counts. the Brisket took about 7 hr.s and the pork about 12 hr.s but it was on the top rack.