I'm perplexed. I have read the Brisket 'book-length' post a dozen times. I have done the calculations. I made all the preparations. And it cooked way too fast, and then in 19 degree cold!!
So... I'm asking for thoughts, feedback, comments. I have to do this again for Christmas dinner and I want it to be more predictable!
I bought a whole packer at Costco. It was 17+ pounds, Prime Beef. about 6-7" thick at the point+Flat end. about 1.5" thick at the thin end.
I have a RecTec 680. I set it at 225, using BBQ's Delight Pecan/Cherry mix. (outside temp: 19 degrees F). No wind.
It was ready to cook in 20 mins.
I trimed and salted the brisket Wed night at 8:PM. I let it sit in the fridge, with just loose foil on top of it, until Thursday at 8:PM. I then used the Big Bad Beef rub and put it on the RecTec at 8:40 PM Thursday night.
It was 140 when I went to bed at 1:AM.
My Maverick told me the smoker was at 219 - 225 all night, and I did not see it exceed 235.
I figured it would hit the stall and be at maybe 160 by 9:AM when I awoke, but instead, it was at 185 at 9:AM! I immediately wrapped it in foil, tight, just like Meathead recommends, and put it back on.
I had expected it to cook until around 2 or 3:PM, when I could put it in the Faux Chambro and serve it at 5:30 PM for our family get together.
I had to pull it off at 11:30 AM(!) when it hit 205. It's in the Faux Chambro now, waiting anxiously for 5:30, but that makes it a 6 hour hold... and makes me really nervous (should I go get Kentucky Fried Chicken as a backup?).
I did note that when I pulled it off, it was floppier than a dead salmon, and had a ton of wabba wabba to it, so that makes me a little hopeful.
It's 2:15 PM, and currently at 178. (it went in at 205, 11:30 AM).
Anyway... I'm worried and frustrated that my estimate of 18-20 hours turned into 11.5 hours and leaves me worrying if the long hold will ruin it.
I welcome any feedback. Thanks!
So... I'm asking for thoughts, feedback, comments. I have to do this again for Christmas dinner and I want it to be more predictable!
I bought a whole packer at Costco. It was 17+ pounds, Prime Beef. about 6-7" thick at the point+Flat end. about 1.5" thick at the thin end.
I have a RecTec 680. I set it at 225, using BBQ's Delight Pecan/Cherry mix. (outside temp: 19 degrees F). No wind.
It was ready to cook in 20 mins.
I trimed and salted the brisket Wed night at 8:PM. I let it sit in the fridge, with just loose foil on top of it, until Thursday at 8:PM. I then used the Big Bad Beef rub and put it on the RecTec at 8:40 PM Thursday night.
It was 140 when I went to bed at 1:AM.
My Maverick told me the smoker was at 219 - 225 all night, and I did not see it exceed 235.
I figured it would hit the stall and be at maybe 160 by 9:AM when I awoke, but instead, it was at 185 at 9:AM! I immediately wrapped it in foil, tight, just like Meathead recommends, and put it back on.
I had expected it to cook until around 2 or 3:PM, when I could put it in the Faux Chambro and serve it at 5:30 PM for our family get together.
I had to pull it off at 11:30 AM(!) when it hit 205. It's in the Faux Chambro now, waiting anxiously for 5:30, but that makes it a 6 hour hold... and makes me really nervous (should I go get Kentucky Fried Chicken as a backup?).
I did note that when I pulled it off, it was floppier than a dead salmon, and had a ton of wabba wabba to it, so that makes me a little hopeful.
It's 2:15 PM, and currently at 178. (it went in at 205, 11:30 AM).
Anyway... I'm worried and frustrated that my estimate of 18-20 hours turned into 11.5 hours and leaves me worrying if the long hold will ruin it.
I welcome any feedback. Thanks!
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