I need some advice I am cooking some brisket tomorrow it’s only the second time I have attempted it, it has come from the butchers rolled it’s around 3.7 pounds and I currently have it dry brining do I cook it rolled or open it up and cook it flat ? I assume this would reduce cooking time and give more surface area to take on flavor ?
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Agree, lay that sucker flat. And don't trim too much fat cap from the fat cap side! Even a small brisket can still take 10-12hrs. Plan accordingly.
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To crutch or not depends on how big a hurry you're in. You may want to wait to crutch when it reaches 170° to 180° when the bark is set more to your liking. That's my preference with briskets.
Kathryn
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Awesome thank you so if it was to crutch at 150-170 would you then unwrap at some point to re firm up the bark ? And once it’s hot around 203 and is lovely and wobbly tender would you then rest it ? And if so do you do this wrapped or just on a block/plate ?
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JustinT depends. Are you wrapping with paper or foil?
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
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My toys:
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Pit Barrel Cooker (which rocks), named Pretty Baby
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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
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Grill Grates: six 19.25 panels for exact fit for Summit S650
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Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
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Justin, after you wrap at 170 to 180° depending on when the bark looks good to you, leave it wrapped until it's nice and probe tender. Leave it wrapped and put it into an oven at the lowest setting, no higher than 170° for 2 to 3 hours to let it finish up. This step is called faux-cambro, and is quite often agreed to be an essential step in making a brisket.
Instead of an oven, you can store it in an insulated cooler that you've warmed up with hot tap water. When the foil-wrapped meat is ready to go in, dump out the water. Wrap the meat in large towels that you've warmed up in the dryer. (I just saw that warm towel tip here on the Pit yesterday, thanks to Hulagn1971 ). Place the foil-wrapped meat and towels in the insulated cooler, carefully insert the probe so as not to pierce the underside of the foil, and leave it there for 2-3 hours. As long as the meat stays hotter than 140°, it will be safe. Most people say their meat stays much hotter than that during this step.
After the 2-3 hours in the cambro, open the meat and slice only what you will be serving for that meal. Don't slice the whole brisket or it will have a tendency to dry out.
I don't re-firm the bark. When pulled and wrapped at 170-180° it stays pretty firm throughout the rest of the cook and the faux-cambro step. You can be the judge of that when you unwrap it after the faux-cambro step.
Have fun with your cook. Let us know how it turns out.
KathrynLast edited by fzxdoc; April 5, 2020, 07:22 AM.
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Thank you so much for your help Kathryn it has been much appreciated I took my brisket off around two hours ago now and have had it in the warmer above my oven as my oven even on the lowest setting was increasing the brisket temp when it was at around 194F.
It’s currently at around 184F and I’m thinking about serving in around half an hour or so what do you usually do with leftovers do you re wrap it in the same foil with the juices or move to some new foil and leave to cool before chilling.
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