Dude don't sweat it. With all those hours of smoke it ain't going to grow much bacteria if it drops below 140. Just drop it in the warm oven when the guests get there. Next time consider cooking at 300-325f and get some sleep. Most of my briskets are done in under 6 hours.
Don't sweat it. 210 for an 18 pound brisket isn't the end of the world. I predict your guests will love it. Remember Meathead's motto: "Cooking for others is an act of love and the most important part of the meal is not what's on the plate, but who's in the chairs around the table". Relax and enjoy the day with your friends.
BBQ is like sex. When it's good it's really good. And when it's bad, it's still pretty good!
Crazy night for sure. I'm sure the cook will be fine. Surely can't control those guest. If they complain about anything, just tell them to suffer in silence!
There are cooks where everything goes perfect and the final product is just ok. Others where everything goes off the rails and it is excellent. You will be just fine.
My last brisket cook did pretty much the same as yours. Got everything set temp-wise, went to church, and came back to a 350 degree cooker and a 210 degree brisket. Was one of t h.g.h e best I have cooked.
Apologies for the late post. Got into the Tito's and got a little sloppy. So someone help me here....Is a prime brisket really that much more forgiving than choice? I cooked a number of choice in previous years and even when I thought I nailed the cook it was not great. I cook my first Prime on memorial day....can't get the brisket to temp, not a good cook, yet the brisket was very good and my guests loved it.
Yesterday I think I overcooked the shit out of this thing, done way too early etc. etc and I cook THE BEST BRISKET I HAVE EVER COOKED!!! IT WAS AWSOME!!! There are two variables that I think played a role in this, Prime Brisket, as stated above and This website.
On this site I learned about Faux Cambro's, I learned about wrapping and holding (Texas crutch), I learned about good quality thermometers, I learned about food temp and safety, I learned about quality temp controllers, I learned about quality charcoal......Come to think of it I learned about Prime Brisket here too.
So Thank you, to the Pit, to the Pit Members, and to Meathead. I pulled off yesterdays cook because of the knowledge and encouragement of this site and its members!!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 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 Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
It looks delicious, congrats! I've been following this journey since yesterday morning. Happy to read your post/see your finished pics with my morning coffee. So, would you recommend Creekstone prime briskets to others? Was thinking of using them for my next cook.
Your brisket came out looking fantastic. Kudos. To be honest, from you post title I thought your end result was going to be like my last brisket cook.....a complete disaster. Glad it came out well. Meat looks very moist.
Glad things turned out, especially for your guests. Yea prime and better briskets are a little more forgiving because they have so much more inter muscular fat. That speeds up the cook and gives you a wider window of success.
As a critique and not being picky but picture number two above appears to be cut with the grain instead of against it. Pay attention to that, it can make the difference between a tender slice and a chewy one.
The comment above about placing in an oven is false. I regularly oven cambro mine at 170* and shut off the heat after 1 hour to let it ramp down. I double wrap in foil so no loss of moisture from the dry heat. Works as well as any false cambro I’ve used.
Finally, relax, up your heat a little to cut time and you’ll be a pro after this. They’ll be asking when you’re going to open your bbq restaurant!!👍
Thank for the advice an yes I did mess up the slice when I got to the point. I just kept slicing in the same direction as the flat. Live an learn. I will hit it with the heat next time, and while I appreciate the restaurant vote of confidence, I think I have a long way to go! Thanks again!!
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