On Mon, 15 Sep 2014 21:17:09 -0500, "Pete C." >
wrote:

>
> 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.

Okay, but now I'm confused. Apparently there are diverging opinions
on this subject.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.