first time brisket

manfromplaid · February 28, 2015, 07:31:52 PM

I know this topic is brought up a lot but I do need a little bit more info on cook temps. I read a lot of older posts and saw that cooking time can be all over the place.going to put my just under 14 lb packer in the smoker sunday eve for Monday supper. my question is can I start my cook at 200 for the overnight portion and raise to 225 in the morning. I hope to not have a finished brisket early in the day. my plan is to start around 9 pm. I am using the pachanga brisket method except I am going to let it soak up the rub overnight..
thanks jeff

pensrock · March 01, 2015, 06:02:53 AM

I see no problem by cooking at 200 overnight. But I would make sure to empty and refill the water bowl before letting the go overnight once the smoking part is finished. You would not want it to build up used pucks and grease and possibly cause a fire without it being watched. If it gets done before dinner you can FTC for several hours and keep it hot for serving. I would rather it be done a little early than have a crowd waiting for dinner. :)

beefmann · March 01, 2015, 06:22:30 AM

another item to be concerned with on long cooks is the meat drying out, doing over night cooks can help with getting the meat done in time, If the mead is left in the smoker to keep warm it will dry out and become tough,

best thing to do is start it at 200 like you have indicated then bump it to 225, when you bump it to 225 pull the brisket wrap it in foil add in a cup or so of apple juice or cider,, or some other flavoured drink to keep the meat juicy and wrap it up tight, then continue to cook till done,

just my two cents

manfromplaid · March 01, 2015, 07:25:16 AM

still giving myself 21 hrs to do this cook so will use the crutch if I need it. going to stay up till the smoke ends an replace water tray with foil tray for more volume. got that all in the plan was just concerned about starting lower temp then bumbing.. thanks for the reply will post pics later
jeff

TedEbear · March 01, 2015, 07:39:19 AM

Those little 9x13 disposable aluminum pans fit in the bottom of the Bradley pretty well and hold a lot of water. I replaced my water bowl with one of those. You still might want to refill it with fresh water one or two times during your smoke session.

Remember, the rule of thumb is 1.5-2 hours per lb. If you're starting out at 200*F you'll probably be on the high end of the time estimate. Don't panic when it hits the stall and rush it through. That's when the magic happens and it may sit there for hours with barely any rise in IT.

manfromplaid · March 01, 2015, 07:04:44 PM

. A couple racks of peanuts to get started.

. And into the smoker you go

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TedEbear · March 02, 2015, 04:40:23 AM

So, how are things coming along? Does it appear like it will be finished by dinner tonight? Remember, it is good to finish a few hours early so the brisket can "relax" and let the juices redistribute throughout. Don't forget the pics. :)

manfromplaid · March 02, 2015, 05:58:39 AM

06:30 here I did my check bumped temp to 225 IT is 154 and rising . the meat sat at 146-150 for almost 4 hrs would that be considered a stall and will I get another one. I think I am ok on my times and will be able to ftc for at least a couple hrs.

TedEbear · March 02, 2015, 09:06:22 AM

The stall temp for mine, whether I'm smoking a brisket or pork butt, is around 160*F. If it seems like it will not be done on time you can wrap it in foil with a little apple juice and it'll speed things up. Don't be tempted to increase the chamber temp up to 250 or higher because the result will not be as tender.

manfromplaid · March 02, 2015, 09:51:20 AM

Temp over 170 looking good

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Smoker John · March 02, 2015, 03:06:21 PM

That is looking mighty fine

manfromplaid · March 02, 2015, 05:33:11 PM

I think i will do that again. Moist cut with fork tender juices made great gravy for the smashed spud. Kudos from family and friends. Got all the info from this site how great is that

. Sliced pencil thick pull apart num num num

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iceman · March 02, 2015, 08:21:18 PM

Great job! :P :)

ragweed · March 03, 2015, 03:46:30 AM

That last picture did it, Jeff! Now I've got to get a brisket no matter how expensive they are here! Looks fabulous. Great job!!

manfromplaid · March 03, 2015, 06:43:51 AM

the price on these is a real kicker :o this brisket was 13.5 lbs/6.15 kg and was only AA/select grade. lucky for me it was on sale so down from 5.55 per lb to 3.88 which is is very pricey for a hunk of meat that not to long ago nobody wanted. for my next one I will find AAA/choice. it was good

first time brisket

beefmann