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Brisket

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  • Pirate
    Former Member
    • May 2015
    • 1
    • St. Marks Fla

    Brisket

    I don't know if I have learned a new trick or not but this week I have cooked 4 perfect briskets in a row. It started because I forgot to set my alarm the 1st time. I hit the stall at 150 and wrapped it and went to bed, didn't wake till the next morning and it had cooled to 100 degrees,cussed a little and fired everything back off and no stall this time,took it off at 203,let it cool before slicing and it was perfect, so I did the next 3 the same way and fixen to put another on. Using it in my Philly's and French Dips too and it is working well.
  • Mike Nilsen
    Club Member
    • Feb 2016
    • 79
    • Houston, TX

    #2
    Photos or it doesn't count. lol

    I'm sure those who stress and struggle with briskets, racking their brains, staying up for 24 hours in a row, etc wont like the fact that you've invented lazy brisket.

    Comment


    • EdF
      EdF commented
      Editing a comment
      Hate to sound a sour note, but how long did it sit between 100 and 140? Danger zone over 2 hours I've heard.

    • Pirate
      Pirate commented
      Editing a comment
      I had stoked the fire @ 11:30 and was back down at 6:30,could not have been more than a couple of hours.
  • FireMan
    Charter Member
    • Jul 2015
    • 8213
    • Bottom of Winnebago

    #3
    Agree with Mike, what briskets? Didn't happen. Nothin to talk about here, nope, notta.

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 5555
      • Huntington Beach, Ca. Surf City USA.
      • 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

        Erik S.

      #4
      EdF info good catch that why we shock to below 90 ASAP then race to below 41° However he took it to 203°.

      Comment


      • EdF
        EdF commented
        Editing a comment
        Yeah, my derangement - sorry!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        EdF Better safe than sorry.
    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      #5
      Technically it may have broke the "rules", but wrapped at a temp high enough to be pretty sanitary and reheated to 203 while still wrapped with virtually no chance for recomtamination is a realistically a very safe cook.

      Suspect that the success of the cook was because it spent a whole lot of time in the temp range (above 160) that starts to melt connective tissue. "Done" for brisket type cooks is a combination of time and temp, not just ending temp! Same reason a faux cambro hold is so helpful. Very slow cool down extends the time above the 150-160F. range. Pirate just snuck that "hold" into the middle of the cook while he slept in. 😁

      Comment


      • Pirate
        Pirate commented
        Editing a comment
        And they are double wrapped and tight.
    • Mike Nilsen
      Club Member
      • Feb 2016
      • 79
      • Houston, TX

      #6
      Hahahaa, he hit the pause button. I've had a lot of sleepless nights over the years, never knew I just take a "time out".


      zzzzzz.....coffee....ok, "time in!"

      Comment

      Announcement

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      2021 Meat-Up In Memphis Canceled

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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