Ed Pawlowski wrote:
>
> On 9/15/2014 5:34 PM, sf wrote:
>
> >>> Thinking I'll try a brisket this week. Is it wrapped and cooked
> >>> longer with a slurry too?
> >>
> >> prepare for a long cooking time 18-20 hours.
> >> Janet US
> >
> > Holy cow! That's more than double the times I've been reading. I
> > wasn't going to make a huge one, just 4-5 lbs.
> >
> >
> You mean a flat? Different than doing packer cut. Flats are trimmed
> and can easily be dried out. Sometimes they are larded to prevent drying.
>
> I do packer cuts trimmed a bit and smoke at 250 to 275 for 10 to 12
> hours. Flat will probably be half that.

Drying out is definitely an issue with just a flat. Some folks top with
bacon to baste it a bit. I never do small briskets, or small anything.
If I'm going to manage the smoker all day I'm going to fill it up, then
portion, vac bag and freeze the extra for future use. Making BBQ is not
something you do for a quick meal, but pulling BBQ from the freezer and
reheating is.

For a full large packer cut brisket I find the smoke/cook times are more
like the noted 18-20 hours at 275. Time isn't as important as temp
though on a brisket, you need to install your Polder type probe
thermometer and monitor the temp. The temperature will rise steadily
until it gets somewhere around 190F then it will plateau and hold at
that temp for some time. This is the time the collagen is breaking down
and the brisket is becoming tender.

When the temperature begins to rise again it's time to check it with a
fork twist and remove it from the smoker. Wrapping in foil and a towel
and putting it in a cooler will let you hold it ready to slice and serve
for a couple hours if needed. Since the brisket won't absorb any smoke
after a few hours you don't need to keep adding smoking wood, and you
can get away with moving the brisket to an oven at the same 275 for the
remainder of the cook.

If you're going to cook in a "slurry" that isn't BBQ it's braising. A
valid cooking method for sure, but not at all BBQ. In BBQ some people
use a "mop" which would be like the "slurry" but applied periodically
with a brush or mop during the cook, and usually after the first few
hours so it doesn't interfere with smoke absorption. The only time foil
is ever valid in BBQ is when the cook is over and you need to hold the
meat at serving temperature in a cooler.