Well I've been using your website for the last couple of years and I finally took the plunge and became a member, I figured it was the least I could do considering I practically live on the website spring through fall.
-
-
Never really done the social media thing before. Is this where you ask questions as I have one. I have a 14lb whole packer that I have divided into 2 halves I am hoping this will cut down the time required to reach 203 separately for each halve. I approximate about an hour per pound, I am estimating this should be ready in about 7 hours. Am I crazy? -
Welcome from Colorado! As far as your brisket-halving question goes, I guess it depends on just how you cut it. Cook time is heavily influenced by the meat's thickness ... so if the two halves are both still as thick as they were before they were cut, then total cooking time should be about the same as for the whole packer. FWIW, I've never heard of anyone cutting briskets down to shorten cooking time ... but that doesn't mean it's not done.
I'm sure that one or more of our brisket gurus will be along to offer some helpful advice ... meanwhile as I said before ... welcome!Comment
-
They are not at all equal in thickness. I was planning on using my smoke dual probe thermometer with the meat probe in one half and the grill probe stuck in the other half and use my bbq guru to regulate the temp. Thanks for the response. Looks like if I want it done 6pmish I should think of it as a whole instead of halves and throw it in the smoker around 4AM?Comment
-
Welcome to fun and learning! You've come to the place to ask questions, give answers, post pictures! MBMorgan is right that thickness has the majority of the time influence. But, there are other ways to get the Brisket done.
1st, recognize that 203F is a guide, but not THE answer. Probe-tender is what I use (when the instant-read thermometer slides into the meat like butter). That can happen as early as 190-195F!
2nd, understand that evaporation of moisture is REMOVING heat from your hunk of meat. So, trapping the moisture can speed up the rise toward 203F!
So, now here are two options: Cook warmer than 225F. I read about wonderful Brisket in a PBC cooked at 270F! Wrap the brisket once you have a bark that you can live with. This retains moisture and will speed up the finish.
The one one thing that I would say is NOT optional is the rest in a Cambro or warm oven. 2-hours minimum and up to four are vital for the gelatin to become pervasive in the muscle!
My best guess is that you will need 10-12 hours cooking and 2-4 hours rest at 225F without a wrap.Comment
-
Probe tender I like that. I have always let it come alll the way up to 203. I do do the texas crutch when it starts to stall. I imagine the flat wil be done sooner as it is not as thick and I can let the point roll until probe tender. Do you suggest starting to check it with my insta read around 190? I will be using the faux cambro method to hold the meat until the feast.Comment
-
Welcome to The Pit, we are happy to have you here!
I have a few things for you to check out. This will help you get around, think of it as small homework assignment post for new members, it contains a few how-tos and please-dos.
Thank you for the support! If you have any questions, please don’t hesitate to ask. Make sure to jump right in on the fun. This is a a great place to hang out!
-Spinaker
Comment
-
Welcome to the Pit!Comment
-
I will absolutely check in multiple spots. My idea of halving the brisket to cut cooking time came from Meatheads explanation of roast and how the radiation of heat can work from all sides. I also remember reading some place on this website I believe huskee suggested that he cut his brisket into manageable 5lb hunks, I could just be imagining it.Comment
-
I suppose the real question is when should I put this bad larry in the smoker if I'm hoping to serve it around 6pm?Comment
-
Welcome to The Pit Greg. This is what I would do. I would allow 14 hours for the cook and 2 to 3 hours for the hold. If it's done early, hold in the cambro until the meat's temp drops to around 145* - 150*. Then hold in your oven at minimum temp until time to serve.Comment
-
Thank you I slap it in the smoker at midnight tonight and it should be ready for the crutch in the morning. Then in the cambro and if need be the oven. What temperature would I set the oven at if I need to?Comment
-
Nice I am now a man with a plan. I'll send pictures they might even be facing the right direction.Comment
-
Welcome to The Pit. Good luck with that brisket!Comment
-
Huntington Beach welcomes you Sir! Pretty snazzy advice above that won't steer you wrong. Sounds like a plan. I look forward to the pics. Remember, plenty of water.. then switch.Comment
Comment