Hey Y’all, I’m new to the forum and the Pitmaster club, but have used Meathead and the kick ass resources on AmazingRibs for years to get into the BBQ game. I’m going to use a friend’s Traeger this weekend to smoke brisket, since I currently live in an apartment with strict rules on using my charcoal smoker. I’ve studied the method pretty closely and had good results using it in the past. But I’m wondering if I am crazy to Try and transport the brisket back to my indoor oven once it approaches the stall and no longer will need smoke. This is partially because I don’t want to hang out in their backyard for 16 hours. The time line (post-dry brine etc) would look like: 1) 5:30pm- brisket on at 225 f with smoke. 2) 830pm? -At 150 f internal, tightly wrap in foil for the crutch and place in insulated cooler 3) 9pm? drive back to apartment (12 min drive) and place in oven at 225 f for the rest of the cook. 4) 7am? When done, remove from oven, place back in insulated cooler for the cool down (4hours) and hold temp until lunch. Any thoughts or suggestions? If this sounds dumb let me know!
Announcement
Collapse
No announcement yet.
Smoked Brisket Technique Question
Collapse
X
-
Administrator
- May 2014
- 18988
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome! You won't have much smoke flavor using pellets and wrapping that early, but that could be what you're going for if you like the smoke flavor to be delicate. I'd suggest wrapping after the stall, at about 7-8hrs in, to ensure you have a good bark buildup and max smoke adherence.
Usually, and this could just be me and the size briskets I use and how I trim them, but they tend to take 12 maybe 13 hrs total, and that includes 1-2hrs of 'faux cambro' hold time. If you're serving for lunch, and you want to cook at your buddy's and not stay there too long this sure seems to make the timing quite difficult in this particular case, since likely you don't want to start at 11pm and stay there until 7am. I can't help with your timing there. Sometimes briskets will take longer, if it's a real big one, say 19-21lbs, but usually 12-13hrs is what they take me, from a 4lb flat to a 17lb packer. If you wrap as early as you say, you probably will get her done in closer to 10hrs, ballpark, if you're sure your cook temp is actually 225. Something to keep in mind though is if you cook them too long or even hold them too long, they can and likely will get quite crumbly and be more difficult to slice. There's a relatively brief happy point at which they're tender and yet still sliceable.
- Likes 5
-
Club Member
- Apr 2016
- 18055
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Welcome to The Pit.
Personally, I'd leave it in the Traeger until I was ready to leave. Then I'd wrap and transport. If you take it off and cambro it, it will start to slowly loose temp. While not terrible, you'd have to gain back any lost temp before it could get done. That might lead to the flat turning out dryer. I hope someone else with more brisket experieeeence will chime in. Jerod Broussard ??
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
-
First is 225 the best smoking temp for the Traeger? Some pellet grills do best at 190-200. Some one with a Traeger can answer this. Second I never wrap until I have hit the stall and even left it. Usually 170, with smoke all the time. Then I use butcher paper to wrap and finish till probe tender. Depending on the grade this could be from 187-203. When I wrap I take the temp up to 275 as it is wrapped and has a layer of moisture around it. Good luck and enjoy your brisket.Last edited by mountainsmoker; May 6, 2020, 04:29 PM.
- Likes 1
Comment
-
I don’t own one, but my experience eating barbecue from friends with pellet smokers is that they don’t have a very strong smoke profile. Definitely leave it in the pit longer.
Also, I never wrap brisket until AFTER the stall. It takes at least that long to develop bark and smoke flavor.
As others have said, a little hotter will help too. I do my brisket at ~250°F and finish a whole packer in 9-10 hours - even without wrapping until after the stall!
The rest of your plan is solid. Once it’s wrapped it can finish cooking in the kitchen oven no problem. You can even rest it there by setting your oven to "warm" (which is usually around 170°F).Last edited by Santamarina; May 6, 2020, 08:20 PM.
- Likes 1
Comment
-
Thanks everyone! This is super helpful. Sounds like consensus is to wrap after the stall and leave it on the smoker as long as possible. Sounds like y’all tend to smoke it a little hotter, at 250-275. Is this better for the bark and does that temp drastically affect the tenderness? I’ve only ever tried it at 225 and I’m a little manic about keeping it low because I’m always worried about Brisket-dryness.
Comment
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Aaron Franklin, who is a BBQ god, cooks brisket at 275F. Meathead, who is also a BBQ god, cooks brisket at 225F. Nobody ever complained about either of their brisket outcomes. My take is that anywhere in that range is fine. The temp is less important than consistency, humid cook chamber, good meat, smoke, dry brine ..... once I figured all that out, I started running my cooks at 240-260 and not worrying about the temp too much.
- Likes 3
Comment
-
Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
-
Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Lots of good advice above. I admittedly didn't look too closely at the timeline, but I wouldn't be afraid to use that method. I would wait until after it has stalled for some time to develop bark before wrapping, though.
- Likes 1
Comment
-
Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
I've finished brisket in the oven before, after wrapping in foil - which I did around 170F or so, after the stall. In the 4 hours you are at your friends (5 to 9?), you won't get past the stall, but take it as far as you can, and the hotter temp will get it farther along for sure. You might want to run the oven a little cooler in the 225 to 250 timeframe, once you get home, but it would be best to be able to do a 1-2 hour hold after it reaches your IT of 205ish, before serving.
Comment
-
I have cooked about 30-40 briskets in my Trager so far and have found that 225 until it hits around 170 usually wont give me the nice dark color I am looking for. I usually run 250-275 until I get the color I want which is usually about 6-7 hours. I also smoke it fat side down with the point facing to the right. Seems to be a hot spot in the right front of my Traeger which is why I place the point to the right. I then wrap in tightly in a couple layers of butcher paper until it hits about 200 which is usually about 3-4 hour later. You could do this in your oven of course. Probe for tenderness then faux cambro for at least an hour and slice. Anyway that's what seems to work the best with my Trager.
- Likes 2
Comment
-
Club Member
- Sep 2017
- 82
- Cambridge, Maryland, USA
-
Weber Kettle grill
275 gallon oil drum whole pig cooker - gas or charcoal
Thermopen Mk4
Thermoworks Smoke
Thermoworks Chef Alarm
I've done several briskets by your planned method with excellent results (no complaints!). If you're going to wrap in foil, I'd suggest using a hotter oven (300 - 400) to finish the cooking. Faux cambro holding for 1-2 hours is very important, so gauge your time accordingly.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment