Brisket

[Gizmo]

After 4 hours of smoke, I pull the brisket out of the bradley and place it into a foil pan with about 1/8 inch of apple juice and or some Jack Daniels, mist the brisket with AJ and then cover with foil and place in the oven at 200 deg.  Monitor the internal temperature of the brisket until it reaches your desired set point.  From that point you can drop the temperature down to "hold" the meat until you are ready to serve or reach a more tender state (i.e. falling apart).  I actually use my house convection oven with a meat probe and it will automatically go to a hold temperature of 150 degrees after the desired probe temp is reached.  The foil boat will help retain moisture in the meat and tenderize it as well.   

[tturaider]

thanks thats awesome. im gona have to try that out.

thanks

[tturaider]

Giz, one more question what is the internal temp that you look for?

tturaider

[tturaider]

Sorry on a brisket that is.

[Gizmo]

180 to 185 degrees.

[tturaider]

thaks giz!

one last question if the brisket is too large to fit on the race is it ok to let it touch the sides or should i cut it ane put it on two racks.

tturaider

[Gizmo]

I would never allow any food surface to touch the sides of the Smoke Box.  Surface touches can lead to the fat draining down the sides, collecting in the bottom of the box and then possibly catching fire and at a minimum, making a mess to clean up.  I cut the brisket at the point where the meat thickness changes so the flat part is fairly uniform in thickness and the other is somewhat of a ball (mostly a fat cap).

[tturaider]

thanks once again giz :) :)

i am having trouble getting the temp above 200 with a 16# brisket in the box.  the temp slider is all the way over, smoke damper is closed, and smoke gen goin. any suggestions???

[Gizmo]

Back the slider off just a touch.  Is the heating element glowing?

[tturaider]

yes it is a bright red

[West Coast Kansan]

See Gizmos question and ...
please open the dampner on the top.  The moisture trapped inside the smoke tower will absorb your heat keeping the temps down.  It is also in the process of damaging your smoke generator.  Air is intended to move though the smoke generator fins and out through the vent in the top of the tower.

Keep the damper vent open enough that you DO NOT see any smoke escape at the small gap between the smoke tower and the smoke generator.  

A 16 pound brisket will take time to come up to temp. It is a nice big piece of meat that will absorb heat for a long time before the heat goes into the tower.   ;)

[Gizmo]

Are you going by the door temp guage or a Digital probe?  The door temp guage is not very accurate.  I would now suspect that the meat mass is absorbing the heat and the box temp may be higher if measured next to the meat.  You should be good as the bright glow of the heat element is usually a good sign it is working correctly.

[tturaider]

just usin the one on the door.  i will open the damper and maybe that will help.  i was wondering if that size of meat was the prob.

thanks
tturaider

ill let yall know how it comes out!! :)

[Gizmo]

Take some pics if you can.  Good luck.

[tturaider]

will do when i get it out!

thanks again
tturaider