brisket help

dtjim · March 10, 2013, 06:06:06 PM

I just got done adding a second element and a circulation fan and wanna try a brisket. I bought a 5.5 lb from the butcher. Anybody have an idea how long it will take to smoke and what temps to shoot for and what opening for the vent. Going to use pachangas recipe. How many hours of smoke does everybody use. I read through pachangas posts but im a little confused as to temps and vent position. he says he sets the temp for 225 but it never gets that hot. With my dual elements getting to temp shouldnt be a problem so what should i set the pid for

beefmann · March 10, 2013, 06:23:47 PM

your on the right track box temp and pachangas recipe is good the fan and additional 500 watts does help.. id do 3 hours of smoke of hickory or misquete and take to 195 to 200 if you wanna pull it, if not 150- 155 IT vent 1/2 to full open...im thinking 3 to 6 hours total

dtjim · March 10, 2013, 06:40:31 PM

what do you mean by if i wanna pull it. Sorry for the dumb question but i really know nothing about cooking meat. what will the meat be like at 155 IT? everything i read says to cook to 190 to 200

classicrockgriller · March 10, 2013, 07:10:33 PM

At 5.5 lbs it sounds like you have a Brisket flat.

That is a Packer Brisket with the Point (top piece) removed.

You need to cook it low and slow or you will dry it out.

Set the brisket about middle of smoker and set PID to 225*

On a Flat I would only finish to 180* to 185*.

That is for slicing.

If you want to pull the meat and have shreds of meat then
cook to 200/205* IT.

Ka Honu · March 10, 2013, 07:22:35 PM

What classicrockgriller said. Also, be careful with a flat since one end may be noticeably thinner than the other. If so, measure the internal temp at the thinner end to avoid overcooking.

Pachanga · March 10, 2013, 08:03:51 PM

I agree with Ka Honu which is not unusual. Classicrockgriller is on the mark as normal.

If you read that my temp never reaches 225 in the chamber, I wrote it wrong. It may take a while to get there but it does get there. It takes a long while if the Bradley is loaded; overnight. I do try to stay no higher than 225 or as low as 210 after the chamber reaches temp; not to say higher temps don't work as I know some who use them with great results. 225 is my typical marker. Keep in mind that those chamber temps are measured at the lowest rack that cradles the brisket and measured at the front or side of the rack.

I have an unmodified 6 rack digital using a heat deflector to even out and push the heat forward. With the dual elements, you may need to move the flat to the third rack from the bottom. The heat is too harsh on the bottom rack for my methods, so I start on the second. Having never used a modified model, I am just guessing that you need to be on the second, third or in-between with an inverted rack.

Good luck and slow smoking,

Pachanga

dtjim · March 10, 2013, 08:24:40 PM

thanks for the replies, very helpful. Ill post some pics after i unpackage it maybe someone can tell me for sure what i have. Pachanga if i read your write up correctly i just trim all the fat to about a 1/4 inch and cut away the brown stuff???? Could anyone give me a guesstimate how long it might take for my 5.5 LBer. Id like to time it to have for dinner instead of a midnight snack lol

dtjim · March 10, 2013, 08:27:48 PM

classic rock i didnt know there were different IT's for the way im gonna cut it. Originally i was gonna slice some and pull some. If i gotta pick one im thinking maybe pulled. Would pulled be better for sammichs and stuff. I saw a recipe somewhere for tacos i think that was pulled also

classicrockgriller · March 10, 2013, 08:34:19 PM

The ain't nothin better than a sliced brisket sandwich on a
butter toasted bun with pickles and onions and maybe a dab
of Good BBQ sauce.

Go for the IT of the sliced. That way you shouldn't over cook it.
Then some of the more cooked ends, you can chop them up and
add a sauce or make you some tacos.

dtjim · March 10, 2013, 08:40:19 PM

ya good idea on the overcooking, i do tend to overcook stuff. Ill just have to do another one and try for pulled

Pachanga · March 10, 2013, 08:42:01 PM

1/4 inch is about right. After it renders down, it will be edible with the bark and lean. Some may not find this acceptable so they separate it at the plate. I don't go too crazy anymore. I do most of my trimming by eyeballing at the store. If I mess up and the cap is too thick after smoking, I trim it on the cutting board. I add the bark back to the plate or save any trimmings for chopped sandwiches. I say chopped but it usually gets pulsed two or three times in a food processor.

Again, I agree with CRG on the sliced over pulled.

Pachanga

dtjim · March 10, 2013, 08:45:36 PM

looking at it in the package it looks like it may be trimmed to about a 1/4 already, trying to figure out how to add a pic

dtjim · March 10, 2013, 08:46:26 PM

dtjim · March 10, 2013, 08:59:11 PM

dtjim · March 10, 2013, 09:00:43 PM

brisket help

beefmann