So, after not doing one for a while, I got my hands on a nice looking Costco brisket this weekend. Good sized, maybe 10-11 lbs. Fired up the KBQ to about 240ish and off I went.
Three hours later, I'm at the stall. Three hours. How did that happen? Full disclosure, it's wrapped now and still cooking so I don't know how it will turn out. But I'm confused. I know people say the KBQ cooks fast, but has anyone else seen a brisket go so fast on one?
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I find cooking at 250’ish that brisket will hit 155 in 3-4 hours, general rule of thumb. I rarely wrap, and only late in the cook, so mine take another 8+ hours :-)
I find cooking at 250’ish that brisket will hit 155 in 3-4 hours, general rule of thumb. I rarely wrap, and only late in the cook, so mine take another 8+ hours :-)
Yeah when I hit 150 after three hours I considered not wrapping. I've never done a brisket without wrapping and was curious. But then I figured, with my luck, it would go in the other direction and would end up taking way too long so I threw it in some foil...
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