Recipe in the FAQ calls for 12hours at about 210, then baste, wrap in
foil return to smoker with air vents closed for another 3-4 hours. I've
got a 14 lb brisket, do I cook for 16 hours?

"bk" wrote in message
...
Recipe in the FAQ calls for 12hours at about 210, then baste, wrap in foil
return to smoker with air vents closed for another 3-4 hours. I've got a
14 lb brisket, do I cook for 16 hours?

Cook it until it is done. I usually cook at 250 to 275 for about 12 to 14
hours. That size could easily take 16 to 18 hours. Stick a fork in it and
you can tell if it is done by giving the fork a twist.

"bk" wrote in message
...
Recipe in the FAQ calls for 12hours at about 210, then baste, wrap in foil
return to smoker with air vents closed for another 3-4 hours. I've got a
14 lb brisket, do I cook for 16 hours?

Cook it until it is done. I usually cook at 250 to 275 for about 12 to 14
hours. That size could easily take 16 to 18 hours. Stick a fork in it and
you can tell if it is done by giving the fork a twist.

bk wrote:
Recipe in the FAQ calls for 12hours at about 210, then baste, wrap in
foil return to smoker with air vents closed for another 3-4 hours. I've
got a 14 lb brisket, do I cook for 16 hours?

IMHO; 210 too cold, better 240 - 260. Also, unless you can hold the temp
of your cooker rock steady for the entire cook time, I suggest you
consider it done at an internal temp of 195, then place in an ice chest
(minus ice) where it will keep until the next day if you have too,
otherwise remove after 2 hours and serve.

Place newspaper (helps keep plastic cooler from warping)on the bottom of
the cooler, wrap brisket in foil, loosely lay towels on top of brisket
to reduce air space and brisket should hold at a safe temp until the
next day if you so desire. Be aware that the brisket will continue to
cook and might be too soft after 24 hours, if so, pull brisket at 190
the next time if you want to hold it for 24 hours. But I doubt it would
be so soft that you won't enjoy it so no risk taken if removed at 195
the first time.
--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

"Piedmont" wrote in message
...
bk wrote:
Recipe in the FAQ calls for 12hours at about 210, then baste, wrap in
foil return to smoker with air vents closed for another 3-4 hours. I've
got a 14 lb brisket, do I cook for 16 hours?

IMHO; 210 too cold, better 240 - 260. Also, unless you can hold the temp
of your cooker rock steady for the entire cook time, I suggest you
consider it done at an internal temp of 195, then place in an ice chest
(minus ice) where it will keep until the next day if you have too,
otherwise remove after 2 hours and serve.

Place newspaper (helps keep plastic cooler from warping)on the bottom of
the cooler, wrap brisket in foil, loosely lay towels on top of brisket
to reduce air space and brisket should hold at a safe temp until the
next day if you so desire. Be aware that the brisket will continue to
cook and might be too soft after 24 hours, if so, pull brisket at 190
the next time if you want to hold it for 24 hours. But I doubt it would
be so soft that you won't enjoy it so no risk taken if removed at 195
the first time.
--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Respectfully beg to differ. Ed's correct, a brisket is done when it passes
the fork test, not when it reaches any particular temperature. Every
brisket is different. Some pass the fork test at 180, some at 195, but you
can't rely on temperature.

I do agree, however that a cooking temp of 210 is low for brisket. 250 -
300 is right.

Jack Curry

On Thu, 23 Dec 2004 08:21:18 -0500, "Jack Curry" Jack
wrote:


"Piedmont" wrote in message
...
bk wrote:
Recipe in the FAQ calls for 12hours at about 210, then baste, wrap in
foil return to smoker with air vents closed for another 3-4 hours. I've
got a 14 lb brisket, do I cook for 16 hours?

IMHO; 210 too cold, better 240 - 260. Also, unless you can hold the temp
of your cooker rock steady for the entire cook time, I suggest you
consider it done at an internal temp of 195, then place in an ice chest
(minus ice) where it will keep until the next day if you have too,
otherwise remove after 2 hours and serve.

Place newspaper (helps keep plastic cooler from warping)on the bottom of
the cooler, wrap brisket in foil, loosely lay towels on top of brisket
to reduce air space and brisket should hold at a safe temp until the
next day if you so desire. Be aware that the brisket will continue to
cook and might be too soft after 24 hours, if so, pull brisket at 190
the next time if you want to hold it for 24 hours. But I doubt it would
be so soft that you won't enjoy it so no risk taken if removed at 195
the first time.
--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Respectfully beg to differ. Ed's correct, a brisket is done when it passes
the fork test, not when it reaches any particular temperature. Every
brisket is different. Some pass the fork test at 180, some at 195, but you
can't rely on temperature.

I do agree, however that a cooking temp of 210 is low for brisket. 250 -
300 is right.

Jack Curry

The same applies to the 'toothpick' test on ribs. I looked after a
bunch of racks on a K9 that was double racked, at Q school and the
difference in when they were done was amazing.

Harry

On Thu, 23 Dec 2004 08:21:18 -0500, "Jack Curry" Jack
wrote:


"Piedmont" wrote in message
...
bk wrote:
Recipe in the FAQ calls for 12hours at about 210, then baste, wrap in
foil return to smoker with air vents closed for another 3-4 hours. I've
got a 14 lb brisket, do I cook for 16 hours?

IMHO; 210 too cold, better 240 - 260. Also, unless you can hold the temp
of your cooker rock steady for the entire cook time, I suggest you
consider it done at an internal temp of 195, then place in an ice chest
(minus ice) where it will keep until the next day if you have too,
otherwise remove after 2 hours and serve.

Place newspaper (helps keep plastic cooler from warping)on the bottom of
the cooler, wrap brisket in foil, loosely lay towels on top of brisket
to reduce air space and brisket should hold at a safe temp until the
next day if you so desire. Be aware that the brisket will continue to
cook and might be too soft after 24 hours, if so, pull brisket at 190
the next time if you want to hold it for 24 hours. But I doubt it would
be so soft that you won't enjoy it so no risk taken if removed at 195
the first time.
--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Respectfully beg to differ. Ed's correct, a brisket is done when it passes
the fork test, not when it reaches any particular temperature. Every
brisket is different. Some pass the fork test at 180, some at 195, but you
can't rely on temperature.

I do agree, however that a cooking temp of 210 is low for brisket. 250 -
300 is right.

Jack Curry

The same applies to the 'toothpick' test on ribs. I looked after a
bunch of racks on a K9 that was double racked, at Q school and the
difference in when they were done was amazing.

Harry

Harry Demidavicius wrote:

SNIP
The same applies to the 'toothpick' test on ribs. I looked after a
bunch of racks on a K9 that was double racked, at Q school and the
difference in when they were done was amazing.

Harry


Harry,
Please explain the "toothpick" test! Never heard of it.

--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Secret experiments to make females obsolete gone awry! or Men,,,are you
feeling a little bitchy today?
http://story.news.yahoo.com/news?tmp.../intersex_fish

On Fri, 24 Dec 2004 11:04:50 -0600, Piedmont wrote:

Harry Demidavicius wrote:

SNIP
The same applies to the 'toothpick' test on ribs. I looked after a
bunch of racks on a K9 that was double racked, at Q school and the
difference in when they were done was amazing.

Harry


Harry,
Please explain the "toothpick" test! Never heard of it.

Sure, Mike. David Mowrer [Smoking-away-again-in-Porkaritaville]
showed me. You have a rack of ribs on the grille finishing - we'd
reduced them to 4 rib chunks to maximize the use of valuable real
estate - *lightly* [1/8th" or so deep], stick a tooth pick into the
inside rib of your choice and lift. If the rack moves, then you're
not done yet. The toothpick should exit without the meat moving.

Merry Christmas!

Harry