Any problems with doing a brisket really slow?

[freakaccident]

Due to timing I am going to need my brisket to cook for close 18 hours.  It's a 7 pounder.  I am planning on 4 hours of smoke and 14 hours after that at 195*.  I figured with the cabinet temp at 195* instead of 225* I might be ok. Too long?

[GusRobin]

I think so, but what do I know : )
Throw in a couple of 8 lb butts and it would probably take 18 hrs. at 225*

[devo]

Your brisket probably won,t go over the set temp but be careful it don,t dry out on you. Add lots of beef stock to it and you should be fine

[beefmann]

if you  are  only doping 7 lb brisket im thinking closer to 10 to 14 hours including the  4 hour smoke time... Though i would have a box temp of 225 and monitor the IT till it hits 195 when it gets done  it gets  done. I have had a 10 lb brisket take 11 hours to finish while others took 16 hours total... Again go by Internal temp

[Ka Honu]

beefmann's got the "textbook" answer but I see the OP's point and am guessing it would be a good "work-around" for those times when you can't be there the whole time the brisket is cooking (after the smoke phase) and want to make sure it doesn't get done before you return.  I lean towards devo's solution - watch the moisture and it ought to work.

I'd probably inject the night before, smoke normally, then move to the oven^* at the lower temp and rack it over a pan of liquid.  If it cooks fast to "normal," you should be okay.  If it cooks slow, you can always boat and/or raise the temp later.


^* I often use the house oven after smoking because I get better temp control than I do in my "stock" OBS.

[freakaccident]

I'm running an Auber PID so temp control isn't an issue.  The brisket has been on for about 3 hours during the smoke phase and is already at IT 158*.  Cooking very fast but it should slow down with the smoke generator off.

[Tenpoint5]

I'm running an Auber PID so temp control isn't an issue.  The brisket has been on for about 3 hours during the smoke phase and is already at IT 158*.  Cooking very fast but it should slow down with the smoke generator off.

Sounds like your probe is in a fat pocket. I would suggest repositioning the probe.

[freakaccident]

I moved it and it is dropping some now.  154 at the moment.  Thanks!

[freakaccident]

So far not so good.   >:(  Shortly after moving the probe in the brisket I noticed on my maverick that the inside temp of the Bradley wasn't recovering.  Luckily I had a spare element.  Not fun changing an element in the dark in a big 150* smokey box.  Temps are rising in the box again.

[beefmann]

sounds like your doing well. if your concerned about  the  meat drying out you  can wrap it in foil ass some broth or  apple juice .. wrap it tightly shut and place back in the smoker to finish it  will help  with  keeping in  moisture

[freakaccident]

sounds like your doing well. if your concerned about  the  meat drying out you  can wrap it in foil ass some broth or  apple juice .. wrap it tightly shut and place back in the smoker to finish it  will help  with  keeping in  moisture

I'm currently spraying it with apple juice every couple of hours or so.  I may try the foil a a bit later though.

[freakaccident]

After 5.6 hours.  I turned off the smoke generator.  I know I said 4 hours on smoke but the biscuits didn't seem to be advancing fast enough without manually advancing them.  I wish I had counted how many I dumped in there so I would know how much it actually got. 

[freakaccident]

AND now I have a probe problem!!   >:( >:( >:(  The meat is reading 199* and the darn smoker is only at 185*.  BAH!!  That is my Maverick meat probe.  Im using the Auber meat probe to monitor the cabinet temp because the cabinet probe for the Auber quit working.  So now I need two new probes.

Nothing left to do but keep the smoker at 185* and let it ride. 

[Saber 4]

My probe was reading off recently and I found a post that said it could be related to water or humidity getting in where the wire goes into the probe and they suggested putting it in the oven at 350 for a little while to cure the problem. I did it with mine and it was reading right again in about 20 minutes so maybe it will work for you in time to keep you going or just use an instant read thermometer if you have one handy. Hope this helps.

[freakaccident]

My probe was reading off recently and I found a post that said it could be related to water or humidity getting in where the wire goes into the probe and they suggested putting it in the oven at 350 for a little while to cure the problem. I did it with mine and it was reading right again in about 20 minutes so maybe it will work for you in time to keep you going or just use an instant read thermometer if you have one handy. Hope this helps.

I think I will just keep it at 185* and see what happens in the morning.  It can't go over 185* unless something else breaks on me.

I will try the oven trick to see if that fixes the probe although not tonight.  Thanks for the tip.  I guess putting the probe in boiling water would be an easy way to test it's accuracy.    It's likely after all of the apple juice spray some could have seeped down in there.