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.
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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.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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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.
EdF info good catch that why we shock to below 90 ASAP then race to below 41° However he took it to 203°.
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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. 😁
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