At 3 hours in, I'm already at 160 degrees. Not sure what I should do as far as wrapping goes at this point. It seems a little early to wrap. Any suggestions?
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Originally posted by cymbals View PostAt 3 hours in, I'm already at 160 degrees. Not sure what I should do as far as wrapping goes at this point. It seems a little early to wrap. Any suggestions?
You could wrap it anywhere between 165° and 170°.
Or put it in a foil pan, and cover that with foil.
Keep the temp probe in it, and I'd take the IT to about 200°.
Then remove & rest it awhile.
Or leave it in & covered, and turn your heat down to 160°.
The meat will think it's in a cooler, resting. (Meat isn't very bright)
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by cymbals View PostWell my brisket seems to have stalled at 167 degrees. I have the smoker set at 225. I'm not sure what to do. Any ideas?CUHS Metal Shop Reverse Flow
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Originally posted by cymbals View PostWell my brisket seems to have stalled at 167 degrees. I have the smoker set at 225. I'm not sure what to do. Any ideas?
Dave's right, but I wouldn't wait too long.
If I'm calculating that right, it only went up 7° in 4 hours.
Wouldn't hurt to jack it up to 260° at this point.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostIf I'm calculating that right, it only went up 7° in 4 hours.
FWIW I don't smoke anything at 225°. 240ish is kind of a bottom end for me. In fact lower temps will increase the tendency to dry out the final product especially with something like a brisket flat that doesn't have much fat to begin with.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Thanks guys, yes I'm sure I need to be patient. I did wrap it in foil, of course I tasted the burnt ends, awesome! The only other thermometer I have is a quick read which I have found to be pretty inaccurate. I upped the heat to 230. I'm sure it will be okay. Thanks for all of the help.
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Originally posted by cymbals View PostI tasted the burnt ends, awesome!
Originally posted by Capt Dan View PostIf I am making burnt ends, I'll take the point out of the pan, and cube it on a cutting board, add some rub to it, and put these cubes into another pan and back on the smoker for at least 30-45 minutes. Take them off, toss in some thinned BBQ sauce, add a lil more rub, and back in the pan and into the pit for another 30-60 minutes, depending on the texture you want..Then rest them to for at least 30 minutes.
Brisket TutorialCUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Originally posted by DDave View PostHmm . . . do you have another thermo that you can use to verify your smoker temp?
FWIW I don't smoke anything at 225°. 240ish is kind of a bottom end for me. In fact lower temps will increase the tendency to dry out the final product especially with something like a brisket flat that doesn't have much fat to begin with.
Agree Dave!!!
I like to keep it low to get more smoke on some things, and then sometimes jack it up after foiling to get it done.
But you're right, if you don't watch out, lower & longer can dry some things out---Like Brisket Flats, CSRs, Pork Loins, etc.
I shouldn't have, but I took for granted that Cymbals Therm was working OK, since it went from Ambient to 160° in 3 hours. But then the 7° in 4 hours didn't seem to fit.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by DDave View Post
BearLast edited by Bearcarver; 05-29-2016, 05:40 PM.Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostYeah, I didn't include Burnt Ends, because this is a Step by Step of a Brisket Flat.
Bear
I just pointed it out because it appears there was some confusion about what burnt ends actually are when it comes to brisket.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
-
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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