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Smoked Brisket with every half hour temperature captured

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    Smoked Brisket with every half hour temperature captured

    Updated Finished Product, Rested in Cooler overnight then reheated to 150F
    Click image for larger version  Name:	IMG_7715.JPG Views:	1 Size:	3.72 MB ID:	638482Click image for larger version  Name:	IMG_7707.JPG Views:	1 Size:	3.85 MB ID:	638483





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    I've done a Wagyu Brisket, cut into half, point end (3710gram) . I record every half hour temp as below:
    The whole process I tried to maintain at 275, with variation though.

    Start 50F
    0.5 hr 71F
    1.0 hr 89F
    1.5 hr 107F
    2.0 hr 125F
    2.5 hr 140F Start to spray apple juice & water mixture
    3.0 hr 149F
    3.5 hr 158F
    4.0 hr 160F
    4.5 hr 167F
    5.0 hr 169F
    5.5 hr 170F
    6.0 hr 172F
    6.5 hr 178F Wrapped and put into electric oven
    7.0 hr 183F
    7.5 hr 196F
    8.0 hr 203F


    This is the beginning
    Click image for larger version  Name:	IMG_5878.JPG Views:	1 Size:	2.50 MB ID:	638087


    This is at 2hours
    Click image for larger version  Name:	IMG_1529.JPG Views:	1 Size:	2.96 MB ID:	638088


    This is at 4.5 hours
    Click image for larger version  Name:	IMG_9765.JPG Views:	1 Size:	2.92 MB ID:	638089


    This is at 6.5 hours
    Click image for larger version  Name:	IMG_8341.JPG Views:	1 Size:	2.72 MB ID:	638090


    6.5 hours before wrapping
    Click image for larger version  Name:	IMG_1020.JPG Views:	1 Size:	2.54 MB ID:	638091


    now I left it in a cooler and will check tomorrow.
    Last edited by Cloud_Lnn; February 19, 2019, 10:50 PM.

    #2
    Good documentation, what type of smoker did you cook it on?

    Comment


    • Cloud_Lnn
      Cloud_Lnn commented
      Editing a comment
      I use just regular offset smoker, not too many choice from China. The smoker was leftover from export orders to US

    #3
    Very nice. I’m curious about the type of smoker also?

    Comment


      #4
      8 hours start to finish is pretty darned good! I may have to start cooking my brisket a little hotter. Last one ran at 225F for 18 hours! It was a 16.6 lb (7.5 kg) full packer though. That said, I start right out of the refrigerator, so mine are typically starting at 35F or around that.

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        Henrik I will definitely set the Party Q to 275 next time I put a brisket (or butt) on the kettle, versus 225. If I use the offset, I am all over the place depending on fire management effort...

      • Troutman
        Troutman commented
        Editing a comment
        Yea 275* is my go to as well. Even thinking about 300* on my next one. Did one a few weeks ago that was for pastrami and about the same size as the one above and got it done in a little over 6.5 hours in my pellet cooker.

      • Santamarina
        Santamarina commented
        Editing a comment
        I’m a 250°-275°F brisket cooker. Full packers are done in less than 10 hours, and are still deliciously moist and tender.

      #5
      I'll bet if you had wrapped at the 4 hour mark Cloud_Lnn, you would have cut at least 1 hour off your total cook, it was in a slow stall at that juncture. Just a suggestion.

      Comment


        #6
        Good lookin' hunk o' meat.

        Comment


          #7
          Really nice lookin brisket point!

          Comment


            #8
            Wow, the result really looks good !! You mentioned you are in China ??

            Comment


            • Cloud_Lnn
              Cloud_Lnn commented
              Editing a comment
              Yes, this one is my most successful brisket ever since. and yes I am in China.

            #9
            Lovely!

            Comment


              #10
              Wow , That brisket point looks good !!

              Comment


                #11
                I think you wrapped at the perfect time. The color on the bark looked excellent. Nice data logging.

                Comment


                  #12
                  That's a beautiful brisket.

                  Comment

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