Usually if people freak out over brisket, it's over the stall. Last time I made brisket, I freaked out on account of an absence of stall. Needed to faux cambro the hell out of the meat, since it inexplicably didn't stall out.
The issue of course, is gauging cooking time when preparing for an event. By using the crutch and the cambro, applied correctly and as required, you give yourself a nice window you can aim for when it comes getting the meat off the smoker and onto the table. Still, my time calculations take the stall into account, and having the thing come off five hours early, without using a crutch, is bad news all around.
I suspect the reason for the misfire is that I'm using smaller packers. For reasons having to do, I understand, with this year's state of the meat industry, cows are being killed younger, which means smaller everything, including briskets. Can't get anything larger than 10 lbs for love or money. My last 2 were 8 lbs and change.
Any thoughts on the exact opposite problem that everyone else has when making brisket?
PS: I <3 brisket.
The issue of course, is gauging cooking time when preparing for an event. By using the crutch and the cambro, applied correctly and as required, you give yourself a nice window you can aim for when it comes getting the meat off the smoker and onto the table. Still, my time calculations take the stall into account, and having the thing come off five hours early, without using a crutch, is bad news all around.
I suspect the reason for the misfire is that I'm using smaller packers. For reasons having to do, I understand, with this year's state of the meat industry, cows are being killed younger, which means smaller everything, including briskets. Can't get anything larger than 10 lbs for love or money. My last 2 were 8 lbs and change.
Any thoughts on the exact opposite problem that everyone else has when making brisket?
PS: I <3 brisket.
Comment