Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Brisket help

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Bob's BBQ
    Club Member
    • Jan 2016
    • 498
    • Wisconsin

    Brisket help

    Cooking for my niece's wedding rehearsal dinner. Dinner is 6:00PM Friday. (2) 15# briskets and (6) 8# butts. All oak cook at 250 degrees. Going to start cooking at 3:00AM. Wasn't planning on crutching anything. Hoping on an hour or two hold in a cambro. Does this sound like enough time?
  • Huskee
    Administrator
    • May 2014
    • 15304
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Not for me. Butts seem to take roughly 16 hrs for me unwrapped, and you're allowing 15 total. But, my personal experience is that by the time it's been 16hrs, and the butts are at 195*, they don't need much cambro time.

    My advice, purely for 'better safe than sorry', is give it another 1-2hrs, or consider wrapping after the stall.

    Brisket, no clue, I never do nekkid briskets. Did one once and didn't care for it personally.

    Comment

    • Scout789
      Club Member
      • Jun 2018
      • 153
      • Texas Gulf Coast
      • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
        Grill: Lyfe Tyme 16" Diameter X 24" Long.
        Thermometer: Maverick ET-732 and XR50
        For smoking, I am a committed stick burner.
        For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

      #3
      I would start no later than midnight. The briskets will need to be at least 195 deg if not 200. If they finish early, you can always cambro a little longer. I'm a very nervous cooker when cooking for others. Good luck!

      Comment

      • CaptainMike
        Club Member
        • Nov 2015
        • 2540
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        #4
        My limited experience is the brisket will be fine in that timeframe, but wrap the butts at 160-170.

        Comment

        • smn1285
          Former Member
          • Feb 2017
          • 140
          • MD

          #5
          I would definitely put them on at midnight. You don’t wanna be rushed/stressed/sweating as 6pm quickly approaches. Get those things done and cambro them for several hours. They are safe in the cambro just don’tet them get below 140 the danger zone.

          Comment

          • Bob's BBQ
            Club Member
            • Jan 2016
            • 498
            • Wisconsin

            #6
            Thanks for the feedback folks. I'll add a couple of hours.

            Comment

            • dahcopilot
              Club Member
              • Jan 2018
              • 122
              • trent woods, nc

              #7
              having to keep them warm a few hours is easy and stressless

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3484
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #8
                For that amount of food, and good sized butts and briskets, I would give the meat 15-16 hours to cook, figure your hour of prep time before hand (getting rubs on, bringing smoker up to temp, etc), plus 2 hours cushion at the end (cambro hold, an hour of just in case, pulling, slicing, etc) .... I would say this is a 19 hour effort .... which means start at 11 PM, maybe even 10 PM ... don't want to have hungry guests drinking champagne wondering where the food is

                Comment

                • JoeSousa
                  Club Member
                  • Sep 2016
                  • 929
                  • Spokane, WA
                  • Weber 22" (4 of them)
                    Weber Ranch
                    Weber 26"
                    SNS Kettle
                    PK Grill (40+ years old)
                    Weber Jumbo Joe
                    Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
                    Slow n' Sear XL (2)
                    Slow n' Sear

                    http://completecarnivore.com is my site

                  #9
                  I have held briskets and pork butts for 6 hours wrapped in towels in a cooler. So definitely err on the side of being done early. A 10 PM-Midnight start should be fine. Much better to be done 4 hours early than 10 minutes late.

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2938
                    • Republic of Texas

                    #10
                    I always plan on 22-24 hours. that gives me 3-4 hours cambrio and a couple house wiggle room. on big cooks I figure 16-18 hours on brisket and butt. Lots of thermal mass in that cooker.

                    Comment

                    • Bob's BBQ
                      Club Member
                      • Jan 2016
                      • 498
                      • Wisconsin

                      #11
                      Thanks all! Had a great time with this cook. Started the fire at 1:00AM. Meat went on at 1:30. Did a nice job holding temp at 250 for the length of the cook. The briskets came off about 3:00PM and the shoulders between 2:00PM and 3:30PM. Held all in the cooler until 5:00. Also did some St. Louis cut ribs on the PK for a snack at noon. Unfortunately, I was so busy when the meat started to come off that I got no pictures of the finished product! One picture before the cook to see if everything would fit, and one of smoker in action. All came out great, fed 80 people, no brisket left, some left over pulled pork. Many smiles. My niece and her new husband were very happy and their wedding on Saturday was beautiful. I appreciate all the advice from the great folks in the Pit!!

                      Click image for larger version

Name:	IMG_1876.JPG
Views:	22
Size:	114.8 KB
ID:	561194

                      Click image for larger version

Name:	IMG_1879.JPG
Views:	21
Size:	108.5 KB
ID:	561195

                      Comment


                      • Steve R.
                        Steve R. commented
                        Editing a comment
                        I'm going to have to give it a shot sometime with the plastic wrap still on the meat. But how did you get the rub to stay on?

                      • Bob's BBQ
                        Bob's BBQ commented
                        Editing a comment
                        Holds in the flavor!!!
                    • Donw
                      Club Member
                      • Jul 2017
                      • 3302

                      #12
                      Congratulations for the successful cook, and to the new couple. You added a good memory to their special day.

                      Comment

                      • klflowers
                        Club Member
                        • Sep 2015
                        • 3481
                        • Tennessee

                        #13
                        Congrats on a successful day.

                        Comment

                        • Bob's BBQ
                          Club Member
                          • Jan 2016
                          • 498
                          • Wisconsin

                          #14
                          Forgot to mention - made some of Huskee 's BBQ sauce. It was one of the most complimented items on the menu. I really liked it on the pulled pork. Going to make another batch to sizzle on some ribs. Thanks Huskee for sharing the recipe!!

                          Comment


                          • Bob's BBQ
                            Bob's BBQ commented
                            Editing a comment
                            Yup - the sawsh recipe that folks were commenting on the other day.

                          • lostclusters
                            lostclusters commented
                            Editing a comment
                            Which one of his sauces did you make?

                          • Huskee
                            Huskee commented
                            Editing a comment
                            lostclusters Appears to be the Original Shawsh
                        • Henrik
                          Founding Member - Moderator Emeritus
                          • Jul 2014
                          • 4418
                          • Stockholm, Sweden

                          #15
                          Congrats on a successful cook! I love that chubby smoker, looks really cool!

                          Comment


                          • Bob's BBQ
                            Bob's BBQ commented
                            Editing a comment
                            Thanks Henrik - It was a good day.

                        Announcement

                        Collapse

                        Meat-Up in Memphis 2021

                        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                        Click here for details. (https://amazingribs.com/memphis)
                        See more
                        See less
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Meat-Up in Memphis

                        Spotlight

                        These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use our links when you buy things

                        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                        If you have a Weber Kettle, you need the Slow 'N' Sear

                        slow n sear
                        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                        Click here for our article on this breakthrough tool


                        The Good-One Is A Superb Grill And A Superb Smoker All In One

                        the good one grill
                        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                        Click here to read our complete review


                        Griddle And Deep Fryer In One

                        Pit Barrel Cooker Smoker
                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                        Click here to read our detailed review and to order


                        The Pit Barrel Cooker May Be Too Easy

                        Pit Barrel Cooker Smoker
                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them


                        The Undisputed Champion!

                        thermapen
                        The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                        Click here to read our comprehensive Platinum Medal review


                        Grilla Pellet Smoker proves good things come in small packages

                        Grilla pellet smoker
                        We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                        Click here for our review on this unique smoker


                        Delta by Nuke,
                        Stylish and Affordable
                        Gaucho Grill

                        Weber Genesis Grill
                        Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                        Click here to read our complete review


                        Genesis II E-335
                        A Versatile Gasser That Does It All!

                        Weber Genesis Grill
                        Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                        Click here to read our complete review


                        GrillGrates Take Gas Grills To The Infrared Zone

                        grill grates
                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special


                        Is This Superb Charcoal Grill A Kamado Killer?

                        PK 360 grill
                        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                        Click here to read our detailed review of the PK 360

                        Click here to order directly and get an exclusive AmazingRibs.com deal


                        Our Favorite Backyard Smoker

                        kareubequ bbq smoker

                        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                        Click here for our review of this superb smoker


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                        masterbuilt gas smoker
                        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                        Click here to read our detailed review


                        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                        maverick PT55 thermometer
                        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                        Click here to read our complete review


                        Track Up To Six Temperatures At Once

                        Grilla pellet smoker
                        FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                        Click here for our review of this unique device


                        The Cool Kettle With The Hinged Hood We Always Wanted

                        NK-22-Ck Grill
                        Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                        Click here for more about what makes this grill special


                        Finally, A Great Portable Pellet Smoker

                        Green Mountain Davey Crockett Grill
                        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                        Click here to read our detailed review and to order