Just finished up the trimming and injecting on my first ever brisket. Going on the Mak 1 Star early AM for dinner tomorrow night. I plan to crutch and will use BBBR. Based on various things I have read, I think i am going to set the Mak to 250 for the cook.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Congrats. I'm sure you will do fine. Just remember to cook to doneness not temp.
Absolutely, temp will be my guide but not a hard and fast rule. My plan on crutching is to make sure I am happy with the bark even if I have to hang out in the stall for longer and then really pay attention to the feel of the meat.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Sounds like a good plan, you'll be fine. Can't wait to see photos of the finished product!
Thanks Henrik. I just got everything on the smoker. My only worry is if I put it on too early or too late for dinner tomorrow. Seems like cook times can be all over the place.
Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
Well, looks like I finished earlier than planned. Once I wrapped, it really took off. I got around 200 on my Mak probe and used the Thermapen to probe a few spots and it had the butter feel I have read about. The Thermapen read a few degrees higher in the same spot where I had the Mak probe placed so I have to keep that in mind for future cooks. The thin end of the flat was not quite as tender feeling and it was certainly a higher temp but not surprised since it is really thin on this particular brisket. I'm all wrapped up in towels and placed in my Faux Cambro. Do you think I can reasonably hold for 5 hours or so or should I move to the oven on warm mode at some point?
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Keep watching the IT if you have a leave-in probe you can use. Otherwise check it at the 4-hr Point. Once the temp drops to about 140-150F put it in the oven on a "warm" setting, or as low as it will go (170F is typical). It will taste great and that flat should taste juicy.
Well, everything turned out great. I ending up holding for about 5 hours. I took out of the cambro at about 30 minutes before serving and it was still at 165. It was almost 140 when I started slicing. It was super tender, very juicy (even in the flat) and passed the pull test. The picture doesn't do it justice but the juices were just dripping and running everywhere, I was really surprised. For the first time out, everything came together. I only hope I can repeat it! Here are the final results:
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