Question about injecting

[someAZdude]

8 hours including the cooler time? I am also going to try to make some of the stuffed portabello mushrooms I found on this site.

Hey Fish, are you using a sig generator or something? Every time I look at your posts it seems like your images are different. Pretty cool.

I guess I should add that I was planning to cook it at about 250

[Fishawn]

I was intending to cook it to temp of 190 and pull it off. I purchased some foil pans and was going to wrap it in that and then cut the point and put it back on when I put the flat in the cooler lined with towels. I am wanting to slice it BTW. I was planning on leaving it right in the foil pan and going straight to the cooler. Does this sound right? Also, what I am asking about is the approximate time it will take to get the beast to temp so that I know what time I have to get started. 190 is when I want to pull it right? I have done a couple of briskets now and they turned out good but I am trying to improve my cooks and also to try new things which adds a bunch of variables to now consider. I am open to trying whatever you guys suggest in order to learn and enjoy :D

8 hours including the cooler time? I am also going to try to make some of the stuffed portabello mushrooms I found on this site.

I have taken them from foiled pan to cooler & covered with towels with no problems, your towels may get a bit messy, but no biggie..... Also, you can keep your probe in while in the cooler to monitor temps if you want. Your cook time will also be directly affected by your cooker temp.



Hey Fish, are you using a sig generator or something? Every time I look at your posts it seems like your images are different. Pretty cool.

No, I'm just strange

[L20A]

It all goes by the temp. & how hot the cook temp is. I would say 190 is the minimum temp. I usually go to 195 or 200, depending on how it feels when I poke it with the thermapen. The probe should go in with no resistance. I don't think you can nail down a time for when it is done. Depends on thickness of meat, etc.

[Richtee]

The 8 hours should be plenty of time I'd THINK...but you can even allow 10...the cooler is what saves your butt when it's done 3 hours early... and will have no problem keeping it too hot to cut. Sooo START early, and have the cooler ready

[someAZdude]

The 8 hours should be plenty of time I'd THINK...but you can even allow 10...the cooler is what saves your butt when it's done 3 hours early... and will have no problem keeping it too hot to cut. Sooo START early, and have the cooler ready

Thanks man. That's what I was looking to hear. I want that cushion of time for fudge factor.

[Richtee]

Thanks man. That's what I was looking to hear. I want that cushion of time for fudge factor.

"The cooler is your friend"

Go GIT 'EM!

[someAZdude]

So, yeah, the brisket is done and nobody is coming until 6 Is it going to hold in the cooler until then? I am so stressed today. It all started off so good. Got up early. Injected the meat and let it sit on the counter. Fired up the coals. Got the smoker to a steady temp. Put brisket on at 7. At 10 I put a probe in and it showed 155. So I pull it and stick it in a foil pan (2) and they don't fit side by side on my wsm 18.5 I had to crunch the pans and rewrap them a few times. Got them back on and all was good. Then, at 12 the temp spikes in the smoker out of nowhere. went up 100 degrees! I closed all vents (they weren't open much and there was hardly any wind) and waited. Brisket continued to rise as I got the temp down and so here I am at 1:30 with a cooked brisket for dinner at 6. Seriously. Stressed.

[Richtee]

Relax. DO NOT OPEN COOLER. Yer good.

[someAZdude]

OK, but I was going to make burnt ends from the point. You think I'd be good to pull that out quickly around 3? so I can cut it up and put it back on?

BTW dude, you are my hero today!

[Richtee]

Sure...untill then got a couple bricks/stones? Warm them up and drop on top of the towels after ya pull the point. Or... is the point already seperated? If so..just grab it... :{)

[someAZdude]

I cooked them separate and they are wrapped separately in foil in the cooler with a beach towel under and one over.

[Richtee]

I cooked them separate and they are wrapped separately in foil in the cooler with a beach towel under and one over.

No sweat... pull it out an hour and a half before and do the dice thing and go for the ends. Give them more rub too :{) They can hit the cooler if ready early too

[Richtee]

Hmmm.. might even be fun to get the grill going for a quick sear on the ends at serving time... INTERESTING...

[someAZdude]

Cool Rich. Thanks a ton for dropping my stress level. I thank you, my friends thank you and my family thanks you LOL!

[Richtee]

Cool Rich. Thanks a ton for dropping my stress level. I thank you, my friends thank you and my family thanks you LOL!

Eh... thank Smoked-Meat. I learned here too, yanno.

Biggest PITA is cooking for a deal. Stress X10. I been thru many, and many have held my hand too.

Again..it's what we do. Don't forget pix!