Gentlemen:

This is Thurs evening ( 4/20/04).

Early Sat ( 5/1/04) morning, about 3-4 AM, I will light off the fire in my
Hondo New Braunfels's (having
installed all the web site mods I could find

What's happening - I'm cooking a 10 lb full cut brisket and two 5 lb flats.
Dry rubs on all. Since I haven't cooked a large piece of beef like the full
cut before, I'm concerned I may run out of time, (or fuel) until it's
finished.

As any of you with this kind of smoker know, it is reallly fussy temp and
fuel wise.

I'm going to attempt to keep this whole thing at 250 or so and add 1 large
chunk of hickory every 1/2 hour four the first 4 hours.

I'm using about 50/50 lump charcoal and briquettes.

OK - the questions are -

1 Should I leave all the beef in for the same length of time or take the
flats out first?
2 I am considering removing the small point from the large cut after it is
done, and then re-cooking it a few hours at a later date for a "burnt ends"
result.
3 Is mopping a worthwhile effort considering the length of time ( 12 hrs
plus )?
4 I've heard that removing the brisket after four hours, wrapping it in
aluminum foil, and the cooking in the oven for more time is also
preferable.
5 Any oppionions???

Bill

On Fri, 30 Apr 2004 02:02:27 GMT, "Maltby"
wrote:

Gentlemen:

This is Thurs evening ( 4/20/04).

No such day/date.

I'm using about 50/50 lump charcoal and briquettes.

I hope you dont' plan on adding fresh briquettes to an already
stoked fire with meat in there...

You can do that with lump, but briquettes need to burn off those
chemicals before you can put food in there.

-sw

Steve Wertz wrote:
On Fri, 30 Apr 2004 02:02:27 GMT, "Maltby"
wrote:

Gentlemen:

This is Thurs evening ( 4/20/04).

No such day/date.

I'm using about 50/50 lump charcoal and briquettes.

I hope you dont' plan on adding fresh briquettes to an already
stoked fire with meat in there...

You can do that with lump, but briquettes need to burn off those
chemicals before you can put food in there.

-sw


Briquettes need to be tossed in the trash or the fireplace. They're not
intended for use in cooking food.

TFM®

Maltby wrote:
1 Should I leave all the beef in for the same length of time or take the
flats out first?

I imagine the flats will reach temp faster than the full cut. Are you
using a probe thermometer?

2 I am considering removing the small point from the large cut after it is
done, and then re-cooking it a few hours at a later date for a "burnt ends"
result.

Good idea.

3 Is mopping a worthwhile effort considering the length of time ( 12 hrs
plus )?

For the full cut, I'd let it be. Do the flats have some kind of fat cap
on them?

4 I've heard that removing the brisket after four hours, wrapping it in
aluminum foil, and the cooking in the oven for more time is also
preferable.

Sure, if you like steamed meat.

5 Any oppionions???

Use a spellchecker ;-)

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

4 I've heard that removing the brisket after four hours, wrapping it in
aluminum foil, and the cooking in the oven for more time is also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that I have
done brisket, it was pretty good overall. But, it was dry in some areas.
What do you recommend for avoiding dry brisket?

Scott

Bubba Unix Dude wrote:
That brings up a good question that I have myself. The two times that
I have done brisket, it was pretty good overall. But, it was dry in
some areas. What do you recommend for avoiding dry brisket?

Scott, tell us about the type of brisket cut, weight and how you 'Q'd it, so
that we can get a better idea of how to answer.
Dave

Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping
it in aluminum foil, and the cooking in the oven for more time is
also preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that
I have done brisket, it was pretty good overall. But, it was dry in
some areas. What do you recommend for avoiding dry brisket?

Scott

Dry brisket results from overcooking. Do not cook brisket by time or
temperature, it's done when it passes the fork test.

Jack Curry

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Bubba Unix Dude wrote:
That brings up a good question that I have myself. The two times that
I have done brisket, it was pretty good overall. But, it was dry in
some areas. What do you recommend for avoiding dry brisket?

Scott, tell us about the type of brisket cut, weight and how you 'Q'd it,
so
that we can get a better idea of how to answer.
Dave



It was a full brisket, about 10-12 lbs in size, packer cut (the point and
flat together). The last time I did brisket was on my new WSM at about 225
to 250 degrees for several hours. Took it off once it reached 190 degrees
internally.

Hope that info helps.

Scott

In article , "Jack
Curry" Jack-Curry deletethis @cfl.rr.com wrote:

Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping
it in aluminum foil, and the cooking in the oven for more time is
also preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that
I have done brisket, it was pretty good overall. But, it was dry in
some areas. What do you recommend for avoiding dry brisket?

Scott

Dry brisket results from overcooking. Do not cook brisket by time or
temperature, it's done when it passes the fork test.

I've yet to have a dry brisket come off my K since I've started
cooking 'em fat side down. Jack is absolutely right, however- some
briskets are done at 190, others are already toast at 190.
A 5 degree difference in internal temp can mean the diff betwixt juicy
and shoeleather.

monroe(after 180 start checking)

Bubba Unix Dude wrote:

Took it off once it
reached 190 degrees internally.

Where was the temp. measured, in the flat or point?
Dave

Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping it in
aluminum foil, and the cooking in the oven for more time is also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that I
have
done brisket, it was pretty good overall. But, it was dry in some areas.
What do you recommend for avoiding dry brisket?

Scott


#1, do *not* trim any fat prior to cooking.

#2, Cook hotter than 220. Go for 300 on brisket.

#3, Toss the thermometer. Use the fork.

#4, Use the fork Luke!

TFM®

Bubba Unix Dude wrote:
"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Bubba Unix Dude wrote:
That brings up a good question that I have myself. The two times that
I have done brisket, it was pretty good overall. But, it was dry in
some areas. What do you recommend for avoiding dry brisket?

Scott, tell us about the type of brisket cut, weight and how you 'Q'd it,
so
that we can get a better idea of how to answer.
Dave



It was a full brisket, about 10-12 lbs in size, packer cut (the point and
flat together). The last time I did brisket was on my new WSM at about 225
to 250 degrees for several hours. Took it off once it reached 190 degrees
internally.

Hope that info helps.


It helps immensely. You cooked it at too low a temp and you went for a
certain temp instead of just taking it off when it was done.

Sorry, but there's no other answer for you. Brisket does not cook by the
book as pig parts do.
2 identical (in appearance) briskets may be hours apart even on the same
cooker.

Use the Fork!


TFM®

Scott

"TFM®" wrote in message
om...
Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping it
in
aluminum foil, and the cooking in the oven for more time is also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that I
have
done brisket, it was pretty good overall. But, it was dry in some areas.
What do you recommend for avoiding dry brisket?

Scott


#1, do *not* trim any fat prior to cooking.

#2, Cook hotter than 220. Go for 300 on brisket.

#3, Toss the thermometer. Use the fork.

#4, Use the fork Luke!

TFM®



300 degrees for brisket? Please forgive me for my apparent ignorance, but
doesn't that seem to be a little high for slow cooking and bbq in general? I
thought the philosophy is to go low and slow which translates to about 225
to 250 degrees. This allows time for the breakdown of collagen connective
tissues. I would figure having the heat at 300 degrees would get away from
the collagen break down process for brisket.

Please correct me if I wrong...

Thanks,

Scott

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Bubba Unix Dude wrote:

Took it off once it
reached 190 degrees internally.

Where was the temp. measured, in the flat or point?
Dave



Dave,

Good and obvious question.

I forget exactly, but it was definitely one over the other, which will make
a difference.

when cooking a full brisket (flat and point together), it seems that at some
point it would make sense to cut the two parts in half due to different
thickness between the two and therefore different finishing times.

Any thoughts on this?

Scott

"Bubba Unix Dude" wrote in message
...

"TFM®" wrote in message
om...
Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping it
in
aluminum foil, and the cooking in the oven for more time is also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that
I
have
done brisket, it was pretty good overall. But, it was dry in some
areas.
What do you recommend for avoiding dry brisket?

Scott


#1, do *not* trim any fat prior to cooking.

#2, Cook hotter than 220. Go for 300 on brisket.

#3, Toss the thermometer. Use the fork.

#4, Use the fork Luke!

TFM®



300 degrees for brisket? Please forgive me for my apparent ignorance, but
doesn't that seem to be a little high for slow cooking and bbq in general?
I
thought the philosophy is to go low and slow which translates to about 225
to 250 degrees. This allows time for the breakdown of collagen connective
tissues. I would figure having the heat at 300 degrees would get away from
the collagen break down process for brisket.

Please correct me if I wrong...

Thanks,

Scott


You ain't entirely wrong, but you ain't entirely right either. There are as
many ways to cook a brisket as there are briskets or cooks. I cook butts,
briskets, ribs and chicken every day (well almost) and run my pits above
300° as high as 400° a lot of times. It is justa matter of preference.
There are folks that will say there is only one way cook BBQ. Low and
Slow. Well son it ain't so. What I am saying is you don't have to start
yesterday or the day before to eat smoke cooked meat today.
--
Big Jim

www.lazyq.com