Originally posted by Smart
View Post
Give or take how long should this one take?
-
Last one I cooked couple weeks ago was 10lbs and was on for about 13 hours and never would get above 190ish. Thought I was over cooking it and was dry as hell.
Give or take how long should this one take? -
I have a small word document write-up I have shared with many TBH folks through the years if you want it. Its very basic and is written to help beginners and others if they want it....but it works for me. I don't do anything special....very straight forward. Foil or butcher paper. Just PM your email address....
Comment
-
Some say 1-1.5 hours per pound at 225 degrees. So 14-20 hours give or take. Depends on the brisket but I've never pulled one under 200. Usually 203-208. Good luck.Originally posted by HUNTIN HARD View PostComment
-
Originally posted by HUNTIN HARD View Post
My opinion ...its sounds like a secondary stall or your fire is just not hot enough. ( I'm a 250-275 guy). I've seen it a few times. I hate to put a time on anything, because its done when its done internally. I do know that its not done at 190. The collagen and muscles fibers just start breaking down when it hits 185-190. If they are not broken down completely, it will be tough and dry. The breakdown not only makes the brisket tender, it makes it juicy/moist. I personally would have turned up the heat a bit and helped push it through if it was wrapped.Last edited by Smart; 04-15-2022, 05:27 PM.Comment
-
-
never listen to a skinny chef. Thats my best advice.Comment
-
Im a fat side down these days and rarely wrap......it'll be ready when it's readyComment
-
Need your help. Brisket
Originally posted by Tom View Post
Funny you say this. My new BBQ shirt I wore last weekend when we cooked for 200 folks at Todd-Ty729’s crawfish and BBQ riot. [emoji41][emoji12][emoji23]
Comment
-
So would it be ok to put on now?Comment
-
Trimmed brisket looks fine...to me. That thin stuff will render down and be a non factor.Comment
-
-
Looks pretty good to me!Originally posted by RobinHood View PostStick burner here, so I can’t help much with the pellet.
But I’ll smoke at 275° till the stall which is usually around meat IT of 165°. Then wrap and start probing around 190°. I’ve had briskets ready to pull at this temp, and I’ve had some first get ready to pull at close to 210°. Every brisket is different. I’m a big believer in long rests. (6-7 hrs). But before putting in the cooler to rest, I’ll set it on the shelf and let the IT temp drop to about 180° otherwise it’ll keep cooking in the cooler and get overdone. Before I rest it, I’ll wrap it back up tight then wrap a towel around it, and set it in a small styrofoam cooler with not a lot of air space. You’d be surprised how long it’ll stay warm.
Sent from my iPhone using TapatalkComment
-
Rub liberally with Kosher salt and Restaurant cut black pepper. Smoker to 225 and put it fat side up. Cook till 165 and wrap in butcher paper till 202-203 at the point. Pull it and rest in cooler for minimum 1 hour. Will be perfect. All about temp not time. No spritz. This is based on pellet cooker.Last edited by Electrican; 04-15-2022, 06:02 PM.Comment
-
Well wish me luckAttached FilesComment
-
-
Good luck bud.
I’d move that probe a little to the right. You want it right where the point begins.
Well, that’s how I do it anyway, and maybe that’s where your point begins. Hard to tell by that pic.
But I’ve learned that everybody cooks different and if it works for you, then go for it. I’ve seen so many arguments on the Facebook BBQ groups that I’m on because some think their way is the only way to do it.
Main this is to learn YOUR pit and improve on every piece of meat you cook.
Sent from my iPhone using TapatalkComment
Comment