I copied this post from the Show Us What You're Cookin' thread, not because I want to show it off, but because I thought maybe the cook timings I posted would help some who want to cook a brisket on their kettle/SnS.
6lb super floppy Angus brisket flat today on the kettle. Sassafras and black cherry wood, Oakridge Black Ops seasoning. This pic is about 4.5hrs in, during the stall at 160F, fat cap up. I flipped it over right after this to bark up the non-fat cap side before wrapping in another few hrs.
And here it is in its glory (I guess). Got this one done in 11hrs total (9 on cooker, 2 cambro)
Here's my timeline for this cook: Average cooker temp ~250. Hit 280 for maybe 30 mins during the stall
8am: on the grate when the kettle was only at 90F & heating up
11am (or little past): Brisket at ~156 and slowing, approaching the stall
12:30ish: in the stall at 163-167 until maybe 2-2:30pm
3:30: Wrapped at an IT of 178
5pm (roughly): Hit 203 IT. Dropped kettle temp to ~170 to mimic cambro
6pm: Kettle finally dropped down to ~170, spent an hour around 190, 180 heading down
7pm: brought in & unwrapped top
7:15: sliced while at 171 IT.
What would I do different? I took this one to 203, held it there while the kettle cooled to ~170 for a 2hr power cambro. It was almost fall-apart, but not quite. The slices held together but not by much. This further reinforces to me that 195-198 max IT is plenty for my preferences. This cook @250 was slightly hotter than my typical 225-240. I cranked it during the stall to about 275, hitting 280 for about half an hour during the stall.
Results: SUPER tender, and this wasn't wet aged. Just an "Angus" brisket flat, but super wobbly in the cryovac. I like the Oakridge Black Ops rub, but not as well as BBBR. My wife & son liked the Black Ops better. If this were the only rub I'd tried I'd say it was awesome. But as of now I give it 3rd place in my list of tried rubs.
6lb super floppy Angus brisket flat today on the kettle. Sassafras and black cherry wood, Oakridge Black Ops seasoning. This pic is about 4.5hrs in, during the stall at 160F, fat cap up. I flipped it over right after this to bark up the non-fat cap side before wrapping in another few hrs.
And here it is in its glory (I guess). Got this one done in 11hrs total (9 on cooker, 2 cambro)
Here's my timeline for this cook: Average cooker temp ~250. Hit 280 for maybe 30 mins during the stall
8am: on the grate when the kettle was only at 90F & heating up
11am (or little past): Brisket at ~156 and slowing, approaching the stall
12:30ish: in the stall at 163-167 until maybe 2-2:30pm
3:30: Wrapped at an IT of 178
5pm (roughly): Hit 203 IT. Dropped kettle temp to ~170 to mimic cambro
6pm: Kettle finally dropped down to ~170, spent an hour around 190, 180 heading down
7pm: brought in & unwrapped top
7:15: sliced while at 171 IT.
What would I do different? I took this one to 203, held it there while the kettle cooled to ~170 for a 2hr power cambro. It was almost fall-apart, but not quite. The slices held together but not by much. This further reinforces to me that 195-198 max IT is plenty for my preferences. This cook @250 was slightly hotter than my typical 225-240. I cranked it during the stall to about 275, hitting 280 for about half an hour during the stall.
Results: SUPER tender, and this wasn't wet aged. Just an "Angus" brisket flat, but super wobbly in the cryovac. I like the Oakridge Black Ops rub, but not as well as BBBR. My wife & son liked the Black Ops better. If this were the only rub I'd tried I'd say it was awesome. But as of now I give it 3rd place in my list of tried rubs.
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