August 24, 20233 yr 1 minute ago, Toastrel said: I tend to go under 200 for a couple of hours longer. I think because I just like to smell it cooking all day. I do them overnight. Usually 15 hourish for a big boy.
August 24, 20233 yr 1 minute ago, Boogyman said: I find 225 perfect imo. I am speaking of the temp of the smoker, not the meat (just on case we are on different wavelengths there). I go to 203 as well. At 225 I can put it on around 7 PM and the meat is done around 10ish, give or take. I tend to start partying at about 2ish, so that gives me time to cook everything else we are having without having to worry about the brisket, as it's done and resting. I'm probably just being overly paranoid about drying out the flat. If I were doing just point by itself, I could set it higher and be done much quicker. Then again I wonder if the longer cook time at 205 becomes counter-productive due to all the evaporation pre-wrap. I also use a pellet tray for cold smoking that gives me a bit more flexibility in dropping temps. I'll have to experiment a bit more next summer with different temps and methods, I've barely had enough time this summer with everything going.
August 24, 20233 yr Just now, we_gotta_believe said: I'm probably just being overly paranoid about drying out the flat. If I were doing just point by itself, I could set it higher and be done much quicker. Then again I wonder if the longer cook time at 205 becomes counter-productive due to all the evaporation pre-wrap. I also use a pellet tray for cold smoking that gives me a bit more flexibility in dropping temps. I'll have to experiment a bit more next summer with different temps and methods, I've barely had enough time this summer with everything going. Without knowing the exact science, I find keeping a consistent temp gives better results. Set it, don't open the lid, just leave it alone until done.
August 24, 20233 yr 3 minutes ago, Boogyman said: Without knowing the exact science, I find keeping a consistent temp gives better results. Set it, don't open the lid, just leave it alone until done. Ok now for wood, what do you prefer to use for brisket? I like using fruit woods for pork and poultry but for beef I go with these jack daniels oak barrel chips mixed in with a bit of mesquite chips, like a 3:1 ratio. https://www.tractorsupply.com/tsc/product/jack-daniels-whiskey-barrel-smoking-chips-1749-1584455 I've also seen these crown royal ones recently but haven't tried them yet. https://www.tractorsupply.com/tsc/product/crown-royal-whiskey-barrel-2-pack-chips-crchips2pk-2095419
August 24, 20233 yr 5 minutes ago, we_gotta_believe said: Ok now for wood, what do you prefer to use for brisket? I like using fruit woods for pork and poultry but for beef I go with these jack daniels oak barrel chips mixed in with a bit of mesquite chips, like a 3:1 ratio. https://www.tractorsupply.com/tsc/product/jack-daniels-whiskey-barrel-smoking-chips-1749-1584455 I've also seen these crown royal ones recently but haven't tried them yet. https://www.tractorsupply.com/tsc/product/crown-royal-whiskey-barrel-2-pack-chips-crchips2pk-2095419 I use a blended wood for everything. I don't really notice a difference if I'm honest.
August 24, 20233 yr 4 minutes ago, vikas83 said: Just order BBQ from a restaurant you poors. Boring. Trash sauces. Sugary rubs. That's three reasons anyway.
August 24, 20233 yr 10 minutes ago, vikas83 said: Just order BBQ from a restaurant you poors. Cooking is fun, I'd still do it even if I had "hire a private chef" money. Driving, on the other hand, can get boring as F for anything over an hour. I hate it.
August 24, 20233 yr 1 minute ago, we_gotta_believe said: Cooking is fun, I'd still do it even if I had "hire a private chef" money. Me too. Teaching my daughter how to make alfredo sauce tonight. We did stuffed shells last week (she like Italian/American type dishes).
August 24, 20233 yr 4 hours ago, we_gotta_believe said: I'm probably just being overly paranoid about drying out the flat. If I were doing just point by itself, I could set it higher and be done much quicker. Then again I wonder if the longer cook time at 205 becomes counter-productive due to all the evaporation pre-wrap. I also use a pellet tray for cold smoking that gives me a bit more flexibility in dropping temps. I'll have to experiment a bit more next summer with different temps and methods, I've barely had enough time this summer with everything going. 4 hours ago, Boogyman said: Without knowing the exact science, I find keeping a consistent temp gives better results. Set it, don't open the lid, just leave it alone until done. 5 hours at 300-325 competition brisket......
August 24, 20233 yr 4 hours ago, vikas83 said: Just order BBQ from a restaurant you poors. I make better BBQ than the restaurants.....
August 24, 20233 yr 6 minutes ago, BFit said: 5 hours at 300-325 competition brisket...... So then does a higher-temp, short cook time actually produce a moister result because of less evaporation? I assume that's wrapped pre-stall, right?
August 24, 20233 yr Also I'm assuming you're injecting and the bark is probably a bit mushy. Any thoughts on hitting the surface with a torch to crisp it up a bit?
August 24, 20233 yr 5 minutes ago, we_gotta_believe said: So then does a higher-temp, short cook time actually produce a moister result because of less evaporation? I assume that's wrapped pre-stall, right? Biggest thing the higher temp does is allow you to not have to pull an all nighter at a competition 4 minutes ago, we_gotta_believe said: Also I'm assuming you're injecting and the bark is probably a bit mushy. Any thoughts on hitting the surface with a torch to crisp it up a bit? Yes, this was from a test we did with 2 different injections and seasoning on 2 briskets. It's smoked untill the rub is set and the color is a dark red color then wrapped in foil with tallow, beef stock and some more rub. It's also trimmed to all hell. Comes down to maybe 6 lbs after trimming. Apparently, judges don't want a thick dark bark. We've been trying to dial in the thin, red but still flavorful bark. If I do a brisket for a party or anything non competition, I'll do it normal. Less trim, 275, spg, butcher paper. In my mind though, if you're not wrapping your brisket, you're leaving flavor and moisture on the table.
August 24, 20233 yr 7 minutes ago, BFit said: Biggest thing the higher temp does is allow you to not have to pull an all nighter at a competition Yes, this was from a test we did with 2 different injections and seasoning on 2 briskets. It's smoked untill the rub is set and the color is a dark red color then wrapped in foil with tallow, beef stock and some more rub. It's also trimmed to all hell. Comes down to maybe 6 lbs after trimming. Apparently, judges don't want a thick dark bark. We've been trying to dial in the thin, red but still flavorful bark. Geez, almost a braised stew at that point. Looks amazing though, I bet it tasted like it too. Quote If I do a brisket for a party or anything non competition, I'll do it normal. Less trim, 275, spg, butcher paper. In my mind though, if you're not wrapping your brisket, you're leaving flavor and moisture on the table. Yea the only time I would consider not wrapping is if it were a point alone. Just not enough fat on a flat otherwise, even with primes.
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