I've been doing brisket lately at 225 degrees F (convection smoker temp-
accurate). I've found lately that with a meat temp of 185 degrees (with an
accurate thermometer), the flat is coming out dry. Even at 175 degrees,
it's dry if I foil it to preserve heat, insulate it in a towel and stick it
in an Igloo. Last time I tried 168, and it was a bit underdone when I took
it off (by the fork twist method) but by the time it sat in foil in a towel
in an Igloo for a few hours, the flat was slightly overcooked when we
finally got around to eating it. So my question is, assuming that it;s
going to be foiled and insulated for a few hours prior to eating, at what
temperature should I take it off? I know I'm getting closer, but somehow,
it just seems wrong to take it off below 160 degrees, because I've never
seen such a low temperature documented anywhere. The problem is that it
keeps cooking in the foil, even though no heat is being applied. Anyone
have this problem in the past? Oh, the point was perfect, by the way. The
temp readings, however, were taken in the flat around the geometric center.

"Craig Winchell" > wrote in message
...
> I've been doing brisket lately at 225 degrees F (convection smoker temp-
> accurate). I've found lately that with a meat temp of 185 degrees (with
> an accurate thermometer), the flat is coming out dry. Even at 175
> degrees, it's dry if I foil it to preserve heat, insulate it in a towel
> and stick it in an Igloo. Last time I tried 168, and it was a bit
> underdone when I took it off (by the fork twist method) but by the time it
> sat in foil in a towel in an Igloo for a few hours, the flat was slightly
> overcooked when we finally got around to eating it. So my question is,
> assuming that it;s going to be foiled and insulated for a few hours prior
> to eating, at what temperature should I take it off? I know I'm getting
> closer, but somehow, it just seems wrong to take it off below 160 degrees,
> because I've never seen such a low temperature documented anywhere. The
> problem is that it keeps cooking in the foil, even though no heat is being
> applied. Anyone have this problem in the past? Oh, the point was
> perfect, by the way. The temp readings, however, were taken in the flat
> around the geometric center.
>

Packer cut? Does not seem right.. I'd guess that cooking at 225 is causing
the problem by just taking to long to get to temperature, thus drying the
meat. Crank up the heat to 250 to even 300. I've never see a brisket that
was considered "done" at 170. Don't trim the flat down to naked either.
You need some fat to keep things moist.

"Edwin Pawlowski" > wrote in message
et...
>
> "Craig Winchell" > wrote in message
> ...
>> I've been doing brisket lately at 225 degrees F (convection smoker temp-
>> accurate). I've found lately that with a meat temp of 185 degrees (with
>> an accurate thermometer), the flat is coming out dry. Even at 175
>> degrees, it's dry if I foil it to preserve heat, insulate it in a towel
>> and stick it in an Igloo. Last time I tried 168, and it was a bit
>> underdone when I took it off (by the fork twist method) but by the time
>> it sat in foil in a towel in an Igloo for a few hours, the flat was
>> slightly overcooked when we finally got around to eating it. So my
>> question is, assuming that it;s going to be foiled and insulated for a
>> few hours prior to eating, at what temperature should I take it off? I
>> know I'm getting closer, but somehow, it just seems wrong to take it off
>> below 160 degrees, because I've never seen such a low temperature
>> documented anywhere. The problem is that it keeps cooking in the foil,
>> even though no heat is being applied. Anyone have this problem in the
>> past? Oh, the point was perfect, by the way. The temp readings,
>> however, were taken in the flat around the geometric center.
>>
>
> Packer cut? Does not seem right.. I'd guess that cooking at 225 is
> causing the problem by just taking to long to get to temperature, thus
> drying the meat. Crank up the heat to 250 to even 300. I've never see a
> brisket that was considered "done" at 170. Don't trim the flat down to
> naked either. You need some fat to keep things moist.

Yes, a packer cut, yes, I leave a layer of fat, around 1/4". a 12 lb
brisket gets done somewhere around 12 hours at 225 degrees in my smoker, and
that's far less time than I've seen in the literature. Yet, the set
temperature corresponds accurately to an oven thermometer set randomly on a
rack, and being that it's a commercial smoker oven, one would expect it that
way, being that it's well insulated with a good convection system. Bottom
line is that I'm dealing with from slightly less to slightly more than 1
hour per lb. It takes maybe a half hour more to get up to 175 from 165, and
if I were shooting for 185, it would take about another half hour again. As
I say, I believe the residual cooking that takes place in the well insulated
foil-wrapped brisket off the heat to be the culprit to my overcooked
brisket. I think that all in all, I'm pretty comfortable in the 175-180
range if I'm slicing the thing for eating straight from the smoker. By the
way, everything takes far less time with the convection smoker than with my
offset. I attribute it to better, more even heating.

Craig Winchell

>
>

Craig Winchell wrote:

> "Edwin Pawlowski" > wrote in message
> et...
>
>>"Craig Winchell" > wrote in message
...
>>
>>>I've been doing brisket lately at 225 degrees F (convection smoker temp-
>>>accurate). I've found lately that with a meat temp of 185 degrees (with
>>>an accurate thermometer), the flat is coming out dry. Even at 175
>>>degrees, it's dry if I foil it to preserve heat, insulate it in a towel
>>>and stick it in an Igloo. Last time I tried 168, and it was a bit
>>>underdone when I took it off (by the fork twist method) but by the time
>>>it sat in foil in a towel in an Igloo for a few hours, the flat was
>>>slightly overcooked when we finally got around to eating it. So my
>>>question is, assuming that it;s going to be foiled and insulated for a
>>>few hours prior to eating, at what temperature should I take it off? I
>>>know I'm getting closer, but somehow, it just seems wrong to take it off
>>>below 160 degrees, because I've never seen such a low temperature
>>>documented anywhere. The problem is that it keeps cooking in the foil,
>>>even though no heat is being applied. Anyone have this problem in the
>>>past? Oh, the point was perfect, by the way. The temp readings,
>>>however, were taken in the flat around the geometric center.
>>>
>>
>>Packer cut? Does not seem right.. I'd guess that cooking at 225 is
>>causing the problem by just taking to long to get to temperature, thus
>>drying the meat. Crank up the heat to 250 to even 300. I've never see a
>>brisket that was considered "done" at 170. Don't trim the flat down to
>>naked either. You need some fat to keep things moist.
>
>
> Yes, a packer cut, yes, I leave a layer of fat, around 1/4". a 12 lb
> brisket gets done somewhere around 12 hours at 225 degrees in my smoker, and
> that's far less time than I've seen in the literature. Yet, the set
> temperature corresponds accurately to an oven thermometer set randomly on a
> rack, and being that it's a commercial smoker oven, one would expect it that
> way, being that it's well insulated with a good convection system. Bottom
> line is that I'm dealing with from slightly less to slightly more than 1
> hour per lb. It takes maybe a half hour more to get up to 175 from 165, and
> if I were shooting for 185, it would take about another half hour again. As
> I say, I believe the residual cooking that takes place in the well insulated
> foil-wrapped brisket off the heat to be the culprit to my overcooked
> brisket. I think that all in all, I'm pretty comfortable in the 175-180
> range if I'm slicing the thing for eating straight from the smoker. By the
> way, everything takes far less time with the convection smoker than with my
> offset. I attribute it to better, more even heating.
>
> Craig Winchell

I think the key here is that this is a convection system. I think the way the
air is forced around the meat is drying it out.

GWE

"Grant Erwin" > wrote in message
>
> I think the key here is that this is a convection system. I think the way
> the
> air is forced around the meat is drying it out.
>
> GWE

Yes, I didn't catch that the first time. Blowing all the moisture out.

On Feb 24, 7:26 pm, "Craig Winchell" > wrote:
> I've been doing brisket lately at 225 degrees F (convection smoker temp-
> accurate). I've found lately that with a meat temp of 185 degrees (with an
> accurate thermometer), the flat is coming out dry. Even at 175 degrees,
> it's dry if I foil it to preserve heat, insulate it in a towel and stick it
> in an Igloo. Last time I tried 168, and it was a bit underdone when I took
> it off (by the fork twist method) but by the time it sat in foil in a towel
> in an Igloo for a few hours, the flat was slightly overcooked when we
> finally got around to eating it. So my question is, assuming that it;s
> going to be foiled and insulated for a few hours prior to eating, at what
> temperature should I take it off? I know I'm getting closer, but somehow,
> it just seems wrong to take it off below 160 degrees, because I've never
> seen such a low temperature documented anywhere. The problem is that it
> keeps cooking in the foil, even though no heat is being applied. Anyone
> have this problem in the past? Oh, the point was perfect, by the way. The
> temp readings, however, were taken in the flat around the geometric center.

Craig, do you wrap the meat at any time whilst still cooking? I would
try that after 165 degrees in tightly sealed foil til meat reaches
185. We do that outside on our smoker. The meat can only absorb so
much smoke and by then it surely has the flavor. With the convection,
you may want to wrap sooner.
Good Luck, Nan & Rich

On Feb 24, 6:26*pm, "Craig Winchell" > wrote:
> I've been doing brisket lately at 225 degrees F (convection smoker temp-
> accurate). *I've found lately that with a meat temp of 185 degrees (with an
> accurate thermometer), the flat is coming out dry. *Even at 175 degrees,
> it's dry if I foil it to preserve heat, insulate it in a towel and stick it
> in an Igloo. *Last time I *tried 168, and it was a bit underdone when I took
> it off (by the fork twist method) but by the time it sat in foil in a towel
> in an Igloo for a few hours, the flat was slightly overcooked when we
> finally got around to eating it. *So my question is, assuming that it;s
> going to be foiled and insulated for a few hours prior to eating, at what
> temperature should I take it off? *I know I'm getting closer, but somehow,
> it just seems wrong to take it off below 160 degrees, because I've never
> seen such a low temperature documented anywhere. *The problem is that it
> keeps cooking in the foil, even though no heat is being applied. *Anyone
> have this problem in the past? *Oh, the point was perfect, by the way. *The
> temp readings, however, were taken in the flat around the geometric center..

The answwer can be found he http://www.theqjoint.com/forum/showthread.php?t=38

Fatboy wrote:
> On Feb 24, 6:26 pm, "Craig Winchell" > wrote:
>> I've been doing brisket lately at 225 degrees F (convection smoker
>> temp- accurate). I've found lately that with a meat temp of 185
>> degrees (with an accurate thermometer), the flat is coming out dry.
>> Even at 175 degrees, it's dry if I foil it to preserve heat,
>> insulate it in a towel and stick it in an Igloo. Last time I tried
>> 168, and it was a bit underdone when I took it off (by the fork
>> twist method) but by the time it sat in foil in a towel in an Igloo
>> for a few hours, the flat was slightly overcooked when we finally
>> got around to eating it. So my question is, assuming that it;s going
>> to be foiled and insulated for a few hours prior to eating, at what
>> temperature should I take it off? I know I'm getting closer, but
>> somehow, it just seems wrong to take it off below 160 degrees,
>> because I've never seen such a low temperature documented anywhere.
>> The problem is that it keeps cooking in the foil, even though no
>> heat is being applied. Anyone have this problem in the past? Oh, the
>> point was perfect, by the way. The temp readings, however, were
>> taken in the flat around the geometric center.
>
> The answwer can be found he
> http://www.theqjoint.com/forum/showthread.php?t=38

Please don't promote your forum/blog/website here. If you have an answer,
post it here; but don't use this NG as a pathway to your site.

In article <tbHwj.962$JU3.853@trndny04>,
says...
> Fatboy wrote:
> > On Feb 24, 6:26 pm, "Craig Winchell" > wrote:
> >> I've been doing brisket lately at 225 degrees F (convection smoker
> >> temp- accurate). I've found lately that with a meat temp of 185
> >> degrees (with an accurate thermometer), the flat is coming out dry.
> >> Even at 175 degrees, it's dry if I foil it to preserve heat,
> >> insulate it in a towel and stick it in an Igloo. Last time I tried
> >> 168, and it was a bit underdone when I took it off (by the fork
> >> twist method) but by the time it sat in foil in a towel in an Igloo
> >> for a few hours, the flat was slightly overcooked when we finally
> >> got around to eating it. So my question is, assuming that it;s going
> >> to be foiled and insulated for a few hours prior to eating, at what
> >> temperature should I take it off? I know I'm getting closer, but
> >> somehow, it just seems wrong to take it off below 160 degrees,
> >> because I've never seen such a low temperature documented anywhere.
> >> The problem is that it keeps cooking in the foil, even though no
> >> heat is being applied. Anyone have this problem in the past? Oh, the
> >> point was perfect, by the way. The temp readings, however, were
> >> taken in the flat around the geometric center.
>

<snipospam>


>
> Please don't promote your forum/blog/website here. If you have an answer,
> post it here; but don't use this NG as a pathway to your site.

Spamming is the only way the googlegoobers know. BTW, no need
to help them with his spamming. please snip the payload.

Bill

Bill wrote:
> In article <tbHwj.962$JU3.853@trndny04>,
> says...
>> Fatboy wrote:
>>> On Feb 24, 6:26 pm, "Craig Winchell" > wrote:
>>>> I've been doing brisket lately at 225 degrees F (convection smoker
>>>> temp- accurate). I've found lately that with a meat temp of 185
>>>> degrees (with an accurate thermometer), the flat is coming out dry.
>>>> Even at 175 degrees, it's dry if I foil it to preserve heat,
>>>> insulate it in a towel and stick it in an Igloo. Last time I tried
>>>> 168, and it was a bit underdone when I took it off (by the fork
>>>> twist method) but by the time it sat in foil in a towel in an Igloo
>>>> for a few hours, the flat was slightly overcooked when we finally
>>>> got around to eating it. So my question is, assuming that it;s
>>>> going to be foiled and insulated for a few hours prior to eating,
>>>> at what temperature should I take it off? I know I'm getting
>>>> closer, but somehow, it just seems wrong to take it off below 160
>>>> degrees, because I've never seen such a low temperature documented
>>>> anywhere. The problem is that it keeps cooking in the foil, even
>>>> though no heat is being applied. Anyone have this problem in the
>>>> past? Oh, the point was perfect, by the way. The temp readings,
>>>> however, were taken in the flat around the geometric center.
>>
>
> <snipospam>
>
>
>>
>> Please don't promote your forum/blog/website here. If you have an
>> answer, post it here; but don't use this NG as a pathway to your
>> site.
>
> Spamming is the only way the googlegoobers know. BTW, no need
> to help them with his spamming. please snip the payload.

Or I can just kill-file you. Bye.

Denny Wheeler wrote:
> On Mon, 25 Feb 2008 22:21:13 GMT, "Dave Bugg" >
> wrote:
>
>> Please don't promote your forum/blog/website here. If you have an
>> answer, post it here; but don't use this NG as a pathway to your
>> site.
>
> Dave, I don't know if what's on that page is 'the' answer, but it does
> look like a good way to do brisket. Didn't see any obnoxious ads, nor
> did I have to do anything other than click the link.
>
> I'm thinkin' we might cut FatBoy some slack--QJoint looks like a legit
> good site whose contents are on topic here.
> (obviously only my opinion)

The objection I had was posting the 'you can find the answer here at this
website which is in desperate need for participants'. If he wants to put the
website in his sig line, no big deal. But if he wants to answer a question,
then I think he should just answer it on this NG.
--
Dave
www.davebbq.com

On 26-Feb-2008, "Dave Bugg" > wrote:

> Denny Wheeler wrote:
> > On Mon, 25 Feb 2008 22:21:13 GMT, "Dave Bugg" >
> > wrote:
> >
> >> Please don't promote your forum/blog/website here. If you have an
> >> answer, post it here; but don't use this NG as a pathway to your
> >> site.
> >
> > Dave, I don't know if what's on that page is 'the' answer, but it does
> > look like a good way to do brisket. Didn't see any obnoxious ads, nor
> > did I have to do anything other than click the link.
> >
> > I'm thinkin' we might cut FatBoy some slack--QJoint looks like a legit
> > good site whose contents are on topic here.
> > (obviously only my opinion)
>
> The objection I had was posting the 'you can find the answer here at this
> website which is in desperate need for participants'. If he wants to put
> the
> website in his sig line, no big deal. But if he wants to answer a
> question,
> then I think he should just answer it on this NG.
> --
> Dave

FWIW, I find links irritating except for reference purposes. We have a
perfectly good binary forum in the form of ABF and of course the variety
of specialized food forums which are all encouraged to use ABF for their
media display. A few folks do an outstanding job of sharing pertinent
content on ABF, often including a link to additional media relating to
the same subject.

Too many recent posters have blatently enticed members of this forum
to participate in other sites serving the same or similar purpose. Some
posts included absolutely nothing of value to this group while offering
unimaginable delights elsewhere.

--
Brick(Who doesn't need billboards to figure out what to buy)

Dave Bugg wrote:

> Bill wrote:

> > Spamming is the only way the googlegoobers know. BTW, no need
> > to help them with his spamming. please snip the payload.
>
> Or I can just kill-file you. Bye.

Hmm. I actually agree with Bill. If someone is spamming, why quote the
spam links?




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> Dave Bugg wrote:
>
>> Bill wrote:
>
>>> Spamming is the only way the googlegoobers know. BTW, no need
>>> to help them with his spamming. please snip the payload.
>>
>> Or I can just kill-file you. Bye.
>
> Hmm. I actually agree with Bill. If someone is spamming, why quote the
> spam links?

Didn't much pay attention.

Dave Bugg wrote:

> Default User wrote:
> > Dave Bugg wrote:
> >
> > > Bill wrote:
> >
> > > > Spamming is the only way the googlegoobers know. BTW, no need
> > > > to help them with his spamming. please snip the payload.
> > >
> > > Or I can just kill-file you. Bye.
> >
> > Hmm. I actually agree with Bill. If someone is spamming, why quote
> > the spam links?
>
> Didn't much pay attention.

Fair enough, but I think then it's an overreaction to jump on Bill and
plonk him. You know how I love to plonk people, so *I* think it was
marginal, then . . .





Birna

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)