I recently picked up a used KBQ C-60, and for my first cook went for what I couldn't do on the 30" electric Masterbuilt I have been using for the last many years - a full packer brisket. I got a 17.5 lbs Prime grade brisket from Costco, meaning the after-trim weight was probably around 15 lbs.
I expected a cook time of roughly 14 hours, if not more, given the size. That is not what happened. I'll go into details below, but I pulled the brisket off of the smoker after 7.5 hours with the point at 208F and the flat at 197F. This post is in hopes of someone being able to help me determine what happened, so that I have some idea of what variable to change for my next cook.
Details:​​​​​​
I expected a cook time of roughly 14 hours, if not more, given the size. That is not what happened. I'll go into details below, but I pulled the brisket off of the smoker after 7.5 hours with the point at 208F and the flat at 197F. This post is in hopes of someone being able to help me determine what happened, so that I have some idea of what variable to change for my next cook.
Details:​​​​​​
- Inspiration: Mad Scientist BBQ on YouTube, specifically his "beef tallow method" that he recently popularized.
- Brisket: Prime grade full packer brisket.17.5 lbs pre-trim, ~15 lbs post-trim
- Trimming: Took the fat cap down to ~1/4", cut off thin parts, got a roughly aerodynamic shape
- Seasoning: 50/50 kosher salt and rough ground black pepper. I was going for Central Texas style.
- Orientation: Fat cap up, point towards the back/heat source.
- KBQ Temp: Started at 225F (fluctuated between 216F and 232F on the included thermometer) for the first 4 hours, turned it up to 250 (between 242F and 262F) after that as I wasn't seeing much fat render
- I used an air probe with a Thermoworks Smoke to verify the temp in front of and behind the brisket, and the included thermometer was accurate within ~ +/- 5 degrees. It was around 5 degrees warmer between the brisket and heat source, and around 5 degrees cooler between the brisket and the door.
- Spraying: After 3 hours, I sprayed with 50% cheap beer and 50% apple cider vinegar each time I added wood, which was every ~30 minutes. I did my best to only hit the exposed meat and avoid the fat, with extra attention to the areas that looked dry.
- Wrapping: Nope! Never got to it. I had planned to wrap in butcher paper once the fat had rendered, and I had a good color and bark. The color and bark were on track, and the fat on the point was just starting to render after 7.5 hours. I was expecting to wrap in the following hour or two, but checked the temp and found that the brisket was done.
- Anything else in the smoker?: A water pan on the bottom, and a tray of wagyu beef tallow above the brisket
- Cook time: I had planned to start testing the temperature of the brisket more regularly as I got closer to wrapping, and after wrapping to check for doneness by both temp and feel. I was hoping to use a probe thermometer for the entire cook, but the probes for my Thermoworks Smoke wouldn't fit through the corner holes. From what little I tested throughout the cook, there was no stall. As mentioned, after 7.5 hours, the point was past the expected finish temp at 208F, and the flat was a bit under the finish temp at 197F. Probing the point felt perfect, hardly any resistance, and the flat felt tough with little bend or give.
- Rest: I had planned for a long rest, 10 to 12 hours in a 160F warming oven (the oven wouldn't go lower). The brisket was meant for a get together with 12 people, so I had to have it ready at a certain time. Because the brisket finished very early, I had to change my plans. I let the brisket cool to ~170F then rested it for 12 hours. I then refrigerated it for 6 hours, and brought it back up to temp with a 170F oven for 3 hours.
- Results: Overall fantastic, but not without its problems. The flat was very dry and quite tough, and there was very little fat render both on top and between the two muscles in the point. The point was fantastic and still very moist (as expected), and it had a great looking smoke ring. Despite its dryness, the flat still had great flavor. The gathering had many other food options to choose from, but the brisket was gone at the end.
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