Brisket

[Pirate]

And they are double wrapped and tight.

[Pirate]

I had stoked the fire @ 11:30 and was back down at 6:30,could not have been more than a couple of hours.

[Mike Nilsen]

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!"

[HorseDoctor]

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. 😁

[HouseHomey]

EdF Better safe than sorry.

[EdF]

Yeah, my derangement - sorry!

[HouseHomey]

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

[FireMan]

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

[EdF]

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

[Mike Nilsen]

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.

[Pirate]

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.