Big Swole
is one Smokin' Farker
- Joined
- Jul 3, 2016
- Location
- Atlanta, Ga
The last brisket I cook last weekend never seemed to tender up to "probe tender". Yet, the internal temps were that of a brisket that should be completely done.
Here's the info on the cook:
-Brisket was a "Choice", trimmed, about 10-11 lbs.
-Cooker was my Old Country Wrangler (short offset)
-Brisket was point end toward the firebox
-Brisket was closest to the stack, with a Butt along side near the point, and a rack of ribs about them on the top rack.
-Wood was Hickory / Cherry.
- Grate level temps near the flat I tried to keep near 225-250, with the dial thermometer in the door (located above the grate level (factory location) seemed to always show a bit higher temps (250-300).
-Water/Apple juice in pan below the food for moisture with two wood splits used as tuning plates near the firebox end (I know, weird but I don't have plates yet).
-small water can on the maid grate near fire box end as well for moisture.
Brisket temps came up slowly like normal and hit the stall and I let it push through ( I wanted to try to do the whole thing Unwrapped for maximum smoke taste and good bark).
Here's were I am confused and not sure what to have done. The Point was up to 200-205* WAY faster than I expected and the Flat was still in the 160-170* range.
I went ahead and let it ride. It was getting near 3AM (started late...put it on at 6PM that night) and I was getting impatient. The Flat FINALLY got to 200-203 and I pulled it. Approx. 9 hours total cook time.
I poured about a 1/3 can of beef broth in the foil before closing it up BTW.
I let it vent for 8-10 mins. and then Re-wrapped it. Put it in a cooler and covered with towels. It rested / held in that cooler for 6-8 hours I guess before I finally decided to get it out and slice it.
The Point was pretty tender but not the best I've had or done. The FLAT just NEVER tendered up. What did I do wrong? What SHOULD I have done different?
Biggest question - People say, "It's done when it's done. Don't worry Temps and go by feel". So...SHOULD HAVE LET IT STAY ON THE SMOKER UNTIL PROBE TENDER????? Or, are there just some cooks / briskets that will never tender up?
I am just afraid to leave it on and ruin it. Or should I have foiled during the stall??
Here are a few pics.
The first few Flat slices were tough and only a few in the middle would bend like it should for this bend test pic. Smoke ring wasn't great either (of course I know it's not really about smoke).
Here's the info on the cook:
-Brisket was a "Choice", trimmed, about 10-11 lbs.
-Cooker was my Old Country Wrangler (short offset)
-Brisket was point end toward the firebox
-Brisket was closest to the stack, with a Butt along side near the point, and a rack of ribs about them on the top rack.
-Wood was Hickory / Cherry.
- Grate level temps near the flat I tried to keep near 225-250, with the dial thermometer in the door (located above the grate level (factory location) seemed to always show a bit higher temps (250-300).
-Water/Apple juice in pan below the food for moisture with two wood splits used as tuning plates near the firebox end (I know, weird but I don't have plates yet).
-small water can on the maid grate near fire box end as well for moisture.
Brisket temps came up slowly like normal and hit the stall and I let it push through ( I wanted to try to do the whole thing Unwrapped for maximum smoke taste and good bark).
Here's were I am confused and not sure what to have done. The Point was up to 200-205* WAY faster than I expected and the Flat was still in the 160-170* range.
I went ahead and let it ride. It was getting near 3AM (started late...put it on at 6PM that night) and I was getting impatient. The Flat FINALLY got to 200-203 and I pulled it. Approx. 9 hours total cook time.
I poured about a 1/3 can of beef broth in the foil before closing it up BTW.
I let it vent for 8-10 mins. and then Re-wrapped it. Put it in a cooler and covered with towels. It rested / held in that cooler for 6-8 hours I guess before I finally decided to get it out and slice it.
The Point was pretty tender but not the best I've had or done. The FLAT just NEVER tendered up. What did I do wrong? What SHOULD I have done different?
Biggest question - People say, "It's done when it's done. Don't worry Temps and go by feel". So...SHOULD HAVE LET IT STAY ON THE SMOKER UNTIL PROBE TENDER????? Or, are there just some cooks / briskets that will never tender up?
I am just afraid to leave it on and ruin it. Or should I have foiled during the stall??
Here are a few pics.
The first few Flat slices were tough and only a few in the middle would bend like it should for this bend test pic. Smoke ring wasn't great either (of course I know it's not really about smoke).
