Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Brisket temp dropped over night,.. should I bring it back up?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket temp dropped over night,.. should I bring it back up?

    I have some additional info in here about pit controller error incase anyone has experienced the same issue that I have just experienced.
    I put a brisket on the Green Egg last night around 9:00PM (injected with beef broth) and had the pit temp set at 225 using a pit controller (cyberQ) and the brisket came to 155 internal and stalled for just an hour of so and then moved up to 170.
    I then changed the controller to track the internal meat temp on probe1 for a 203 degrees setting, about 12:30 am. I checked on it several times through out the night and it was right at the 203 temp. When I woke around 6 am or so i noticed that the grill temp had dropped to about 170 or so and the meat was at about 180 <>. I initially thought that the lump must have run out. When I checked the controller I could see that it was not calling for fan so the controller had stopped tracking properly.
    I pulled the meat (Texas crutched) to the side to make sure that the lump was in good shape. I changed the controller to track the pit temp to get the fire going again and to get the meat temp back up as it had only been 9+- hours of cooking.
    I now have gotten the meat temp back up to 208 now, (a little over I know, ran past the 203 I wanted) and am wondering how much longer I should leave the meat on to make up for the lost time at temp.

    Side note:
    I was thinking of pulling the foil off the brisket and putting it back on the green egg to get the bark a little crustier than normal. Kinda drying the outer edge out a bit. Any thoughts on this?
    Also wanted to ask about the recipe here about brisket hitting the temp that you want (190-203) and then pulling and putting in chest wrapped for 2-3 hours. Is there any mention about how long to keep the brisket at the temp BEFORE Pulling into chest? I ask because it would seem that the meats tenderness would also depend on how long the meat stayed at the desired temp instead of just that it reached that temp.
    Thanks for any input on how to salvage this low temped brisket.
    Phil

    #2
    Once mine hit 203-ish they immediately go to rest. Ideally i want a slow drop in temp over a couple hours and slice around the 150-165 internal mark.

    I have cooked to 203, refrigerated, reheated, went over my 165 internal and hit 195. The point was mushy, flat barely had enough integrity to stay together. It was all getting chopped, so no worries on that, but not ideal.

    Comment


      #3
      Did your brisket hit 203 or just the controller was set at 203? Confused a little at that part of your story.
      Either way, I'm leaning toward thinking if your brisket stayed at a temp of 180 for several hrs you'll be plenty fine. It's often not that meat needs to reach 200+/-, but more so that the time it takes to get there is where the magic happens, then the cambro hold amplifies the softening.

      I have done only maybe 4 briskets, unlike Jerod Broussard who does that many each week! But, I have regularly taken them to the 200 range, and once there or within an hour or so of getting there (200-205) held wrapped in a faux cambro for at least 3hrs. Two of them I held for muuuuuch longer- one held for about 6hrs in a cambro and 180* oven back ' n forth (to keep the meat around 160-170), and another went 24hrs total between cook time and cambro/oven time. The two longer-held ones were a little mushier or crumblier, but still juicy and delicious enough that I didn't think I ruined them. The one I held less, more the normal timeframe, was better from what I recall.

      Comment


        #4
        Thanks for the additional info, I just logged back in preparing for another attempt a a brisket and noticed I had these messages waiting on me.

        Comment

        Announcement

        Collapse
        No announcement yet.
        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":""}
        Yes
        Rubs Promo

        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 To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        The Pit Barrel Cooker May Be Too Easy


        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


        Is This Superb Charcoal Grill A Kamado Killer?


        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



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        GrillGrates Take Gas Grills To The Infrared†Zone


        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved 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


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker