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 audible

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • HJS
    HJS
    Club Member
    • Jun 2016
    • 125
    • Elmhurst
    • Real Name: Hunter
      Hometown: Lexington, KY
      Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
      Weber Smokey Mountain 22.5"
      Weber Performed Premium with Slow N Sear
      Pit Barrel Cooker

    Brisket audible

    I got the talk from my wife that we are having people over for dinner and the meal needed to be done on time no matter what. Well, I've pretty much mastered timing on my WSM. I usually start that the night before at 8 p.m. However, I totally underestimated how quickly this brisket is cooking on my new PBC. I watched Noah's video online thinking that it would take 8 hours. So I got up at 4:45 and by the time I got finished fumbling around with coffee I got the brisket on at around 5:30am. That gives me 8 hours to cook with a 4-Hour rest in a lot of breathing room. However it's only 7 a.m. and my brisket is at 129 right now.

    Rather than wrap at 165 like it suggests, should I wrap at 180 or something? Or should I wrap it 165, plan on getting it done and then having an 8-hour rest or more. I don't want it to be mush when it's time to serve.

    PBC temp started at 320. I haven't touched it and it's down and stable at 273 right now. Kinda thinking I don't want to touch it anymore and let it ride. Another option is to do what Jerod doesd and at 165 I could check the bark quality, put it on the grate, flip it, then wrap it when ready.

    What's y'all's advice on this one?
  • smn1285
    Former Member
    • Feb 2017
    • 140
    • MD

    #2
    Maybe don’t wrap at all? Let it cook through the stall and that will lengthen the cook time a bit and build better bark. I think some folks on here might also suggest once it’s done to wrap it and put it in a 179 degree oven. I have also cambro’d a Brisket for close to 6 hours no problem.

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 5247
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #3
      You're probably going to hit a stall soon, if you haven't already. I don't know the size or thickness of your brisket, but according to the information contained in this PBC Cook Times post, at 275°F PBC temp, you may be done in 6 or so hours. Give it a few hours in the faux cambro after that, and it should be perfect.

      To wrap or not is your choice. It usually gets a good set bark on it at about 180ish, so you could wrap it then if you want to speed things up.

      Good call to let the PBC perk along at it's steady 270ish temps. That's where mine likes to roll too. I find it will pretty much stay there until I lift the lid to check on temp if/when I want to wrap. After opening the lid at that point, the temps drop down a bit and I may have to fiddle with them.

      Have fun with that cook!

      Kathryn

      Comment

      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1528
        • Northern Mn

        #4
        I don't wrap but I do pan at about 165 or 170. I do not cover the pan as this allows the bark to continue forming. I also add a good dark beer to the bottom of the pan to mingle with the juices you are going to catch.

        You will have some fantastic au jus with this method.

        Comment

        • HJS
          HJS
          Club Member
          • Jun 2016
          • 125
          • Elmhurst
          • Real Name: Hunter
            Hometown: Lexington, KY
            Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
            Weber Smokey Mountain 22.5"
            Weber Performed Premium with Slow N Sear
            Pit Barrel Cooker

          #5
          Thanks everyone. I'll take your advice and we will see how it goes. If it stalls a lot I'll wrap but if not I'll let it go to see how the bark goes and maybe wrap at 180 like doc said.

          First mistake is doing your first brisket cook on a newish cooker with people coming over before you've had a chance to figure out how your cooker handles a piece of meat. Especially brisket.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5927
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            You got it! I wait until 180ish put in pan on top of a grate add a little splash and cover. We don't mind a soft crust.

            Comment

            • HJS
              HJS
              Club Member
              • Jun 2016
              • 125
              • Elmhurst
              • Real Name: Hunter
                Hometown: Lexington, KY
                Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
                Weber Smokey Mountain 22.5"
                Weber Performed Premium with Slow N Sear
                Pit Barrel Cooker

              #7
              Ok right on schedule now. Much Ado for nothing I guess. It stalled at 144 and 160 and I decided to wrap then because the bark was good enough and it had been there at 160 for 1.5 hours.

              But while I'm at it, how do you guys firm up the bark in a PBC after it's done? If I put it back in for say 10 minutes do I need to let it rest again?

              Comment

              • Polarbear777
                Club Member
                • Sep 2016
                • 1784

                #8
                To finish I like the fat flash. Heat up fat/oil until about 375F. Then slowly pour over the brisket to fry the bark. Has to be somewhere it can safely drain and won’t make a mess (rack on a sheet pan works).

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5247
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks)
                    Weber Summit S650 Gas Grill
                    Weber Kettle Premium 22"
                    Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                    Camp Chef Somerset IV 4-burner outdoor gas range


                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard control unit in addition to that in the Extreme BBQ Package
                    Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Fireboard Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Thermapen MK5 (pink)
                    Thermoworks Thermapen MK4 (pink too)
                    Thermoworks Temp Test 2 Smart Thermometer
                    Thermoworks Extra Big and Loud Timer
                    Thermoworks Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer
                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker
                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic 8" Chef's Knife
                    Shun Classic 6" Chef's Knife
                    Shun Classic Gokujo Boning and Fillet Knife
                    Shun Classic 3 1/2 inch Paring Knife

                  #9
                  Usually when I pull at 180 to wrap the bark is set so nicely that nothing needs to be done with it.

                  Earlier than that, a quick trip under the broiler or on a super hot gasser works.

                  Kathryn

                  Comment


                  • JGo37
                    JGo37 commented
                    Editing a comment
                    Darn it Kathryn. This morning I was thinking I'll never really need a gasser other than my fold-up two burner for camping.

                    That was this morning... (MCS aaaaaaaaaaaaaAAAAAARRRRRRRRRRGH!!)

                    I wish Blackstone made a grate for their 26". sigh... I guess it's not really built for dual-purpose like the next size up. (too much coffee - I digress... sorry)
                • JGo37
                  Club Member
                  • Apr 2018
                  • 1577
                  • the LOU
                  • Cookers:

                    22" Blackstone Griddle, with stand & hood
                    CharGriller Portable Firebox - so modified you'll BLOL
                    Kitchenaid #810 Charcoal Grill - highly modified
                    Weber BI-code Black Performer w/Igniter
                    Weber DE-code Red Limited - 'Lucille'

                    Accessories:

                    Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
                    BBQ Dragon kettle shelves - 2
                    Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
                    Fyre Dragon Kettle Ribbin' Ring
                    Fyre Dragon Kettle 2-Zone Smokin' Sheet
                    OneGrill Rotisserie for the Kitchenaid
                    Smokenator
                    Smoking Tubes: 2x12" & 1x6"
                    SnS
                    Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

                    My Helpers:

                    Anova 900W Sous Vide Cooker w/Radios
                    Instant Pot 6Q Duo
                    Nesco Tabletop Roaster
                    & the PIT!

                  #10
                  You know HJS , these 'cook' running narratives are really valuable. The insight into what you're thinking as you go through the cook resonates with a lot of us, and it's rare when we can learn from someone else's experience, but that's exactly what happens.

                  GREAT narrative - thanks for the setup, the prep thoughts, the worry, and the pending success. I'm looking forward to what you think when you're finished.

                  Comment

                  • HJS
                    HJS
                    Club Member
                    • Jun 2016
                    • 125
                    • Elmhurst
                    • Real Name: Hunter
                      Hometown: Lexington, KY
                      Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
                      Weber Smokey Mountain 22.5"
                      Weber Performed Premium with Slow N Sear
                      Pit Barrel Cooker

                    #11
                    Final result. I wrapped at 160 as stated above. I went to the grocery store. When I got back it was 194 and got to 203 at about 12:10pm. Again. Amazed that the PBC cooked it so fast.

                    I followed docs advise, kept it in a cambro in the foil once finished, took it out at 5:15. Broiler turned on for 5 minutes a side, then 5 minutes to slice. In the meantime I grilled some asparagus and the guests brought some pasta salad. I also made a pie as well. Made fresh...right from the darn can (to quote JB!) Lol!

                    Again. I got super brownie points from the in laws and my wife! I love being a member here. You not only saved my dinner, but also the in laws and saved a fight with my wife. That's worth it's weight in gold.

                    Click image for larger version  Name:	IMG_20180929_173355.jpg Views:	1 Size:	3.44 MB ID:	572458
                    Click image for larger version  Name:	00000IMG_00000_BURST20180929160751360_COVER.jpg Views:	1 Size:	2.87 MB ID:	572459
                    My wife made the heart with the extra crust...Tasted great!
                    Last edited by HJS; September 29, 2018, 05:44 PM.

                    Comment


                    • fzxdoc
                      fzxdoc commented
                      Editing a comment
                      Wow, that's a beauty of a brisket, HJS . Congratulations! Looks tender and juicy, and the smoke ring is eye-popping. What a beauty.

                      Pie is always nice, even if the filling comes from "the darn can". Looks like a delicious meal, all in all.

                      Kathryn
                      Last edited by fzxdoc; September 30, 2018, 07:27 AM.

                    • JGo37
                      JGo37 commented
                      Editing a comment
                      You're not giving yourself enough credit. BBQ is like managing baseball. The players still have to play, regardless the info, the cook still does the cooking!

                    • Henrik
                      Henrik commented
                      Editing a comment
                      That's a killer brisket! And a gorgeous pie. That must have been a great dinner, well done!
                  • Santamarina
                    Club Member
                    • Aug 2018
                    • 810
                    • Wildomar, CA

                    #12
                    Great end to your story. Now you’ve got data for the next time.

                    Personally, I never wrap any cut of meat at the stall. Let it push through and only wrap when the bark is set and the right color (sometimes I never wrap). The smoke tells me when to wrap, not a thermometer.

                    Comment

                    • jecucolo
                      Club Member
                      • Nov 2015
                      • 1263
                      • Schertz Texas
                      • Pit Barrel Cooker
                        Slow 'n Sear for 22" Kettle
                        Weber 22" Kettle (Craiglist)
                        Slow 'n Sear for 22" Kettle
                        Weber Rapid Fire Chimney
                        Maverick ET-732
                        Kingsford Original Charcoal
                        Kingsford Competition Charcoal
                        Anova Sous Vide

                      #13
                      I cooked a brisket for a party and here are my stats

                      12 # Prime Brisket Trimed
                      Dry Brine for 4 days
                      BBBR applied the night before
                      1:30am Wake up put brisket in freezer
                      Start PBC using 10-10-10 method
                      PBC Rocked at 275* start to finish
                      2:10 hang brisket
                      5:00 stall begins at 150*point/155 flat
                      8:30 stall ends 167*point/175* flat
                      9:15 crutch 170*point/185*flat
                      10:00 cambro 195 both
                      1:30 pm serve meal
                      2:00 answer how to cook brisket questions
                      9:00 receive text on epic brisket from guest
                      10:00 go to sleep knowing I brought a little joy into the world
                      Last edited by jecucolo; September 30, 2018, 01:05 AM.

                      Comment


                      • fzxdoc
                        fzxdoc commented
                        Editing a comment
                        You deserved those happy thoughts at bedtime, jecucolo . Looks like you had the perfect brisket cook on the PBC. Hearty congrats!

                        PBC briskets are sooooo delicious.

                        Kathryn

                    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