Cooking second brisket

[Thomassen]

My son-in-law asked for brisket for his birthday. Started my cook at 7:00 am with a 10.5 lb prime brisket from Costco ($2.99 a pound (Such a deal!. Hung by the flat end. Point was barely above coals. At 3 hours I'm in the stall. flat isa t 160 degrees. The point is at 174 degrees. Dinner is at 6:00. Plan on wrapping at 180 degrees. Planning on using a faux cambro to hold temp. How long can I keep meet in their and be safe? Will prewar camber with hot water for 30 minutes, place a towel in the bottom, put the butcher paper wrapped brisket in an aluminum pan, and then cover with another towel. Will this be good for 3-4 hours if needed? Thanks, in advance.

[Frozen Smoke]

You should be safe for several hours at least. Good luck with the cook!

[ecowper]

I typically never pre-warm my faux cambro. I just wrap the brisket tightly in foil, stick a meat probe in it, then wrap in towels and then into the cambro. It’s a standard red igloo, nothing fancy like a yeti, or whatever. I have easily held the brisket above 170F for four hours that way.

[Thomassen]

The point on my brisket cooked way faster than the flat. I believe I trimmed away to much of the fat that separated those two muscles, leaving out of the point exposed to more heat. After 7 hours the point was at 206 and the flat at 176. I pulled the brisket, unwrapped its cut off the point and wrapped it in foil and then put in my faux cambro. I then rewrapped the flat and put it back on the grate. Now at 180 degrees. Will keep you posted. Sorry, no pics.

[Spinaker]

I always hang my briskets with the point side up. This allows for more time in the smoke. Or better yet, I have gone to separating the brisket when I am cooking the PBC. As you have found, they cook at different rates. You also have the added benefit of getting more bark in to you cook!

Let us know how everything turns out. I always shoot for at lest 2 hours in the cambro. I have gone up too 6 before, with out issue. The longer the better as long as it stays above 165 F.

[Santamarina]

I don’t have a PBC, but I’ve recommended to a buddy with one that he should split the flat and point for this very reason. It’s a successful plan for that smoker.

[Spinaker]

Yeah, it is the best way to go. Santamarina

[hogdog6]

I too preheat my cooler and have held for 6 hours. You should be good.

[Thomassen]

Dinner is over and everyone was satisfied. It was good, but not as good as the first one I cooked a few weeks ago. Using a baseball metaphor, it was a stand up double. As mentioned, I separated the point from the flat before the end of the cook as the point was done and the flat needed another hour or so. Tempos held nicely in the cambro (3+ hours).

The point was nice and juicy as was much of the flat. The flat was dryer toward the end. I know it is the leaner part of the brisket, but the one I cooked before was pretty darn perfect, point and flat. I think I took off to much fat in the trimming. When purchased, I looked for a brisket where the flat was thick. I was so wrapped up in that search that did not look at the marbling. The first brisket I cooked was 13 1/2 pounds before trimming. This was 17.3 pounds. It hung so far that it was almost touching the coals and almost did not fit on the grate after wrapping.

So, I'm learning. Means I need to cook another one to stay focused. :-)

[HawkerXP]

I also hang point up and double hook. With those long briskets I’ve used another (3rd) hook to kind of tilt the meat to get it away from the coals.
As always, cook to probe tender.

[Santamarina]

Having learned the hard way years ago with removing too much fat from a boneless pork shoulder, I tend to keep more fat than the average guy (more than a 1/4”). I’ve never had anyone complain about more fat. After a long smoke a bit of fat is absolutely delicious. I’d rather have some extra fat than dry meat.

[jecucolo]

One thing I do when hanging a brisket is I place the hooks lower so when I place it on th rebar the top folds down. This lifts the meat from the coals. It’s made a big difference.

[fzxdoc]

The prime flats that I've smoked are almost always probe tender around 190 to 195°F.

Good call to separate and finish up the flat, Thomassen . Even if it was a bit dry, it chops nicely and tastes great in sammies, chili, etc. for leftovers.

Thanks for writing about your cook.

Kathryn

[Thomassen]

You're welcome. I chopped up the leftovers that were a bit on the dry side and added them to the left over (Franklin style) beans. Had some for lunch today. Delish.