Brisket for tomorrow night - Vote for Low & Slow or Hot & Fast!

[realdocBBQ]

Well...??

How's it coming???

[STEbbq]

Jim as he realizes he forgot to inject the meat at midnight.

[jfmorris]

Just about, haha…

[jfmorris]

Ok you guys need an update….

I woke up this morning about 7:30am and turned on my phone to see a pit temp of 194, and a brisket temp of 147. So, bathrobe and slippers on, and out to see where the patio umbrella had blown over into the yard and the kamado was pretty wet - good thing I put the Smoke inside a gallon zip lock bag!

The morning consisted of gradual top and bottom vent adjustments until over a couple of hours I reached the 260’s where it is now. I’m trying to learn the vents on the SNS Kamado and not rely on a fan every time. Brisket temp is now about 165. When it hits 170 in the flat, likely within the hour, I’ll go out there with foil and my Thermapen and check things out, and wrap until the finish.

Also happy to report that the top vent gasket I replaced yesterday as well as the RTV around the bottom vent seem to have helped a lot with smoke leakage.

[xrodbob]

Curious why you decided to wait until 170. If it's been at 165 for a bit already maybe you've entered the stall and should just wrap right away, especially if you lost a bit of time during the early morn due to the temp drop

I find the stall temp varies when I cook and thus i have to judge when the temp vs. time slope flattens vs. hitting a particular target.

[jfmorris]

xrodbob I don’t crutch to get through the stall. On this brisket it stalled around 150 for hours. I do it once I am past the stall and have really good bark, mostly to avoid drying out the flat and speed up the last couple of hours of the cook.

[jfmorris]

Ok folks, happy to report this brisket cook went well and is history. Brisket hit 170+ around 2:00, wrapped in foil, and it was done and probing like buttah about 4. Total cook time right at 16 hours. Moved it to a pan in a 170f oven to hold until the Christmas party here at 6 - a potluck, and the only other meat were some chicken wings and chili. 41 folks WIPED it out!

Brisket right before wrapping…



Ready for carving….



My plate…



And when I went back a few minutes later…



I will likely do a hot and fast brisket one day, as I’ve done butts that way, but the results here were outstanding… I do think the injection with beef broth helped the flat a lot. I pumped a measuring cup of broth into the flat in about a dozen places, and will try and remember to do that next time.

[STEbbq]

Well, now I am definitely wearing my nocut gloves over the holidays.

[jfmorris]

STEbbq yeah it was weird I was sitting there having sliced all the flat and was pondering lifting it off the point to slice it, and somehow ran my left hand across the blade without realizing it. Feels fine now with just a bandaid. Think brisket juice has healing properties? 😂 I didn’t open this up to pour alcohol in the wound…

[Purc]

jfmorris Brisket juices, I think, do have healing powers. Right after we moved to DFW, my wife suffered a heart attack and while still in the hospital they fed her brisket for lunch while she was on a heart healthy diet. Your brisket looks great.

[fzxdoc]

Nice job, as always, Jim. Looks like you ended up with Jim White 's recommended cook method after all--started slow and ended fast with plenty of time to faux cambro.

Kathryn

[PNWBrandon]

Great looking cook!

[Duanessmokedmeats]

😋😋😋