I am doing my first brisket this morning, and am beginning to worry. I put
it into the WSM at 9:30, brought the dome temp up to 220 (actually it peaked
at 250, but I dampered down the bottom intakes to nearly nothing). Using the
Minion method for the coals.

2.5 hours later the brisket is at 150 internal. I was shooting for 165
internal after reading other postings and websites, but they all took 8+
hours. Am I doing something wrong? I will probably hit my target in the next
hour or so.

-JasonW

"JasonW" > wrote in message
news:OGfOb.75306$5V2.86654@attbi_s53...
> I am doing my first brisket this morning, and am beginning to worry. I put
> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
peaked
> at 250, but I dampered down the bottom intakes to nearly nothing). Using
the
> Minion method for the coals.
>
> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> internal after reading other postings and websites, but they all took 8+
> hours. Am I doing something wrong? I will probably hit my target in the
next
> hour or so.
>
> -JasonW
>
>
No, I don't think so, other than the fact that a brisket needs to go to
185° - 200° and not the165° you mentioned (unless you want some serious jaw
exercise). Test for doneness by sticking a fork in the flat and twisting,
not by temperature. When the fork twists easily, it's done. You didn't
mention the size of the brisket in your post. Small ones cook faster (duh).
Jack Curry

On Sat, 17 Jan 2004 19:33:42 GMT, "Jack Curry" <Jack-Curry deletethis
@cfl.rr.com> wrote:

>"JasonW" > wrote in message
>news:OGfOb.75306$5V2.86654@attbi_s53...
>> I am doing my first brisket this morning, and am beginning to worry. I put
>> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
>peaked
>> at 250, but I dampered down the bottom intakes to nearly nothing). Using
>the
>> Minion method for the coals.
>>
>> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
>> internal after reading other postings and websites, but they all took 8+
>> hours. Am I doing something wrong? I will probably hit my target in the
>next
>> hour or so.
>>
>> -JasonW
>>
>>
>No, I don't think so, other than the fact that a brisket needs to go to
>185° - 200° and not the165° you mentioned (unless you want some serious jaw
>exercise). Test for doneness by sticking a fork in the flat and twisting,
>not by temperature. When the fork twists easily, it's done. You didn't
>mention the size of the brisket in your post. Small ones cook faster (duh).
>Jack Curry
>


I know when I talk about brisket, I mean a packer cut brisket. At
least 10 pounds, more like 12 to 15.

If your brisket is smaller, has been injected, brined or corned, it
will also take less time. Time is just a guide, and temperature is a
better way to judge. The fork-twist is a much better way, but you
have to open the lid to make that test, letting your heat escape and
adding an extra oxygen supply to the fire.

Another thing, you haven't reached your "plateau" temperature yet at
150 or even 165 where the collegen (connective tissue) begins to break
down. Your temperature will stall for several hours in this
temperature region (usually around 160 to maybe 165+)

Like Jack said, 165 for brisket will be some chewey brisket.

BOB

"BOB" > wrote in message
...
> On Sat, 17 Jan 2004 19:33:42 GMT, "Jack Curry" <Jack-Curry deletethis
> @cfl.rr.com> wrote:
>
> >"JasonW" > wrote in message
> >news:OGfOb.75306$5V2.86654@attbi_s53...
> >> I am doing my first brisket this morning, and am beginning to worry. I
put
> >> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
> >peaked
> >> at 250, but I dampered down the bottom intakes to nearly nothing).
Using
> >the
> >> Minion method for the coals.
> >>
> >> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> >> internal after reading other postings and websites, but they all took
8+
> >> hours. Am I doing something wrong? I will probably hit my target in the
> >next
> >> hour or so.
> >>
> >> -JasonW
> >>
> >>
> >No, I don't think so, other than the fact that a brisket needs to go to
> >185° - 200° and not the165° you mentioned (unless you want some serious
jaw
> >exercise). Test for doneness by sticking a fork in the flat and
twisting,
> >not by temperature. When the fork twists easily, it's done. You didn't
> >mention the size of the brisket in your post. Small ones cook faster
(duh).
> >Jack Curry
> >
>
>
> I know when I talk about brisket, I mean a packer cut brisket. At
> least 10 pounds, more like 12 to 15.
>
> If your brisket is smaller, has been injected, brined or corned, it
> will also take less time. Time is just a guide, and temperature is a
> better way to judge. The fork-twist is a much better way, but you
> have to open the lid to make that test, letting your heat escape and
> adding an extra oxygen supply to the fire.
>
> Another thing, you haven't reached your "plateau" temperature yet at
> 150 or even 165 where the collegen (connective tissue) begins to break
> down. Your temperature will stall for several hours in this
> temperature region (usually around 160 to maybe 165+)
>
> Like Jack said, 165 for brisket will be some chewey brisket.
>
> BOB


It does seem to have leveled off at 156, so I will up the thermometer alarm
to 188. This is a small brisket, only 5.26 pounds, but that's all I could
find locally.

Thanks for the input guys!

-JasonW

"JasonW" > wrote in message
news:OGfOb.75306$5V2.86654@attbi_s53...
> I am doing my first brisket this morning, and am beginning to worry. I put
> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
peaked
> at 250, but I dampered down the bottom intakes to nearly nothing). Using
the
> Minion method for the coals.
>
> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> internal after reading other postings and websites, but they all took 8+
> hours. Am I doing something wrong? I will probably hit my target in the
next
> hour or so.
>
> -JasonW
>
>

I'd suggest you put a cold beer in your right hand so you stop wringing them
(your hands). Meat cooked over low heat tends to hang at a temp that's
below finished temp for quite a while. As you've read here, brisket is done
when you can easily twirl a fork in it and shred some meat off. Good luck
and enjoy dinner.

Jack

JasonW wrote:
> I am doing my first brisket this morning, and am beginning to worry. I put
> it into the WSM at 9:30, brought the dome temp up to 220 (actually it peaked
> at 250, but I dampered down the bottom intakes to nearly nothing). Using the
> Minion method for the coals.
>
> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> internal after reading other postings and websites, but they all took 8+
> hours. Am I doing something wrong? I will probably hit my target in the next
> hour or so.
>

Your not doing anything wrong YET. I say yet, cause if you take it off
at 165, your taking it off too early. Brisket should be taken off
around 185 or so. It will 'hang' at 165 for what may seem like a long
time. Don't worry about it and just let it cook. At 165, the collagen
is breaking down to get your brisket tender and delicious.

I have heard of brisket taking 12 hours or more. Let us know how it
came out.

Happy Q'en,
BBQ

> -JasonW
>
>

bbq wrote:
> JasonW wrote:
>> I am doing my first brisket this morning, and am beginning to worry.
>> I put it into the WSM at 9:30, brought the dome temp up to 220
>> (actually it peaked at 250, but I dampered down the bottom intakes
>> to nearly nothing). Using the Minion method for the coals.
>>

One last thing, don't fret higher temps up to 275, heck many like to keep
the temps up around 250 to 275 the whole time. Spikes over that dont do any
damage either.
--

"JasonW" > wrote in message
news:OGfOb.75306$5V2.86654@attbi_s53...
> I am doing my first brisket this morning, and am beginning to worry. I put
> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
peaked
> at 250, but I dampered down the bottom intakes to nearly nothing). Using
the
> Minion method for the coals.
>
> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> internal after reading other postings and websites, but they all took 8+
> hours. Am I doing something wrong? I will probably hit my target in the
next
> hour or so.
>
> -JasonW



You may have been a bit dyslexic in your reading of other postings. Most
will claim 195 is the magic #, but I'll settle for 190.

165 is just plain punishment.

TFM®

"BOB" > wrote in message
...
> On Sat, 17 Jan 2004 19:33:42 GMT, "Jack Curry" <Jack-Curry deletethis
> @cfl.rr.com> wrote:
>
> >"JasonW" > wrote in message
> >news:OGfOb.75306$5V2.86654@attbi_s53...
> >> I am doing my first brisket this morning, and am beginning to worry. I
put
> >> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
> >peaked
> >> at 250, but I dampered down the bottom intakes to nearly nothing).
Using
> >the
> >> Minion method for the coals.
> >>
> >> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> >> internal after reading other postings and websites, but they all took
8+
> >> hours. Am I doing something wrong? I will probably hit my target in the
> >next
> >> hour or so.
> >>
> >> -JasonW
> >>
> >>
> >No, I don't think so, other than the fact that a brisket needs to go to
> >185° - 200° and not the165° you mentioned (unless you want some serious
jaw
> >exercise). Test for doneness by sticking a fork in the flat and
twisting,
> >not by temperature. When the fork twists easily, it's done. You didn't
> >mention the size of the brisket in your post. Small ones cook faster
(duh).
> >Jack Curry
> >
>
>
> I know when I talk about brisket, I mean a packer cut brisket. At
> least 10 pounds, more like 12 to 15.
>
> If your brisket is smaller, has been injected, brined or corned, it
> will also take less time. Time is just a guide, and temperature is a
> better way to judge. The fork-twist is a much better way, but you
> have to open the lid to make that test, letting your heat escape and
> adding an extra oxygen supply to the fire.
>
> Another thing, you haven't reached your "plateau" temperature yet at
> 150 or even 165 where the collegen (connective tissue) begins to break
> down. Your temperature will stall for several hours in this
> temperature region (usually around 160 to maybe 165+)
>
> Like Jack said, 165 for brisket will be some chewey brisket.
>
> BOB
>


C'mon now BOB, clue him in correctly..........First you guesstimate* the
time it will take to cook the thing in the pit.

Second, you don't open the pit (save for adding fire) until 30 minutes
before you think it'll be done.

*Then* you start the probing and poking.............and tasting.

If the man probed his meat and it was 165, he was merely jumping the gun.



*Guesstimation: verb; Educated guess based on experience.

**Dumb Luck: See "blind pig" and "acorn".



TFM®

"bbq" > wrote

> I have heard of brisket taking 12 hours or more. Let us know how it
> came out.


I used to laugh at folks cooking brisket that long. Then I got a tough one.
It spent 8 hours in the smoke on the cooker between 250 and 300, then when
midnight rolled around and I *had* to go to bed, I put it in the oven,
uncovered in a skillet at 150 for another 7 hours.

It was a 9 pounder. It was the best damn brisket I've ever eaten.

TFM®, who *has* cooked damn good brisket in 6 hours.

"bbq" > wrote in message
news:Y8jOb.88408$xy6.160569@attbi_s02...
>
>
> JasonW wrote:
> > I am doing my first brisket this morning, and am beginning to worry. I
put
> > it into the WSM at 9:30, brought the dome temp up to 220 (actually it
peaked
> > at 250, but I dampered down the bottom intakes to nearly nothing). Using
the
> > Minion method for the coals.
> >
> > 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> > internal after reading other postings and websites, but they all took 8+
> > hours. Am I doing something wrong? I will probably hit my target in the
next
> > hour or so.
> >
>
> Your not doing anything wrong YET. I say yet, cause if you take it off
> at 165, your taking it off too early. Brisket should be taken off
> around 185 or so. It will 'hang' at 165 for what may seem like a long
> time. Don't worry about it and just let it cook. At 165, the collagen
> is breaking down to get your brisket tender and delicious.
>
> I have heard of brisket taking 12 hours or more. Let us know how it
> came out.
>
> Happy Q'en,
> BBQ
>


Thanks to all who contributed! It turned out quite well. I had to pull it
out at 8 hours and 167 degrees and finish it off in the oven because company
had already arrived and were hungry. I got it up to 188 and let it rest a
bit before carving. Good stuff.
I had never heard of the "hang" time before. But now that I know to expect
it, I won't worry.

-JasonW

On Sun, 18 Jan 2004 01:48:13 GMT, "TFM®" >
wrote:

>
>"JasonW" > wrote in message
>news:OGfOb.75306$5V2.86654@attbi_s53...
>> I am doing my first brisket this morning, and am beginning to worry. I put
>> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
>peaked
>> at 250, but I dampered down the bottom intakes to nearly nothing). Using
>the
>> Minion method for the coals.
>>
>> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
>> internal after reading other postings and websites, but they all took 8+
>> hours. Am I doing something wrong? I will probably hit my target in the
>next
>> hour or so.
>>
>> -JasonW
>
>
>
>You may have been a bit dyslexic in your reading of other postings. Most
>will claim 195 is the magic #, but I'll settle for 190.
>
>165 is just plain punishment.
>
>TFM®
>
I learned the hard way too. I was hosting an rfc 'cook-in' several
years ago and the bloody thing hung up - I thought I was going crazy.
I had to go fight for space in the oven to finish off because I had
used up my time window on the K. A house full of knowledgeable cooks
[not necessarily BBQers], and I 'had' to get into trouble.

Harry

Harry Demidavicius wrote:
> On Sun, 18 Jan 2004 01:48:13 GMT, "TFM®" >
> wrote:
>
>>
>> "JasonW" > wrote in message
>> news:OGfOb.75306$5V2.86654@attbi_s53...
>>> I am doing my first brisket this morning, and am beginning to
>>> worry. I put it into the WSM at 9:30, brought the dome temp up to
>>> 220 (actually it peaked at 250, but I dampered down the bottom
>>> intakes to nearly nothing). Using the Minion method for the coals.
>>>
>>> 2.5 hours later the brisket is at 150 internal. I was shooting for
>>> 165 internal after reading other postings and websites, but they
>>> all took 8+ hours. Am I doing something wrong? I will probably hit
>>> my target in the next hour or so.
>>>
>>> -JasonW
>>
>>
>>
>> You may have been a bit dyslexic in your reading of other postings.
>> Most will claim 195 is the magic #, but I'll settle for 190.
>>
>> 165 is just plain punishment.
>>
>> TFM®
>>
> I learned the hard way too. I was hosting an rfc 'cook-in' several
> years ago and the bloody thing hung up - I thought I was going crazy.
> I had to go fight for space in the oven to finish off because I had
> used up my time window on the K. A house full of knowledgeable cooks
> [not necessarily BBQers], and I 'had' to get into trouble.
>
> Harry

Murphy's Law? As if it hasn't plagued all of us at one time or another.
Don't ya hate it? Hey Harry, have you seen the plus side of zero lately?
It's warmin' up in Florida after a vicious cold snap that got us down into
the high 30s for a few nights. Brrr.
Jack Curry

"Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote in message
om...
> Harry Demidavicius wrote:
> > On Sun, 18 Jan 2004 01:48:13 GMT, "TFM®" >
> > wrote:
> >
> >>
> >> "JasonW" > wrote in message
> >> news:OGfOb.75306$5V2.86654@attbi_s53...
> >>> I am doing my first brisket this morning, and am beginning to
> >>> worry. I put it into the WSM at 9:30, brought the dome temp up to
> >>> 220 (actually it peaked at 250, but I dampered down the bottom
> >>> intakes to nearly nothing). Using the Minion method for the coals.
> >>>
> >>> 2.5 hours later the brisket is at 150 internal. I was shooting for
> >>> 165 internal after reading other postings and websites, but they
> >>> all took 8+ hours. Am I doing something wrong? I will probably hit
> >>> my target in the next hour or so.
> >>>
> >>> -JasonW
> >>
> >>
> >>
> >> You may have been a bit dyslexic in your reading of other postings.
> >> Most will claim 195 is the magic #, but I'll settle for 190.
> >>
> >> 165 is just plain punishment.
> >>
> >> TFM®
> >>
> > I learned the hard way too. I was hosting an rfc 'cook-in' several
> > years ago and the bloody thing hung up - I thought I was going crazy.
> > I had to go fight for space in the oven to finish off because I had
> > used up my time window on the K. A house full of knowledgeable cooks
> > [not necessarily BBQers], and I 'had' to get into trouble.
> >
> > Harry
>
> Murphy's Law? As if it hasn't plagued all of us at one time or another.
> Don't ya hate it? Hey Harry, have you seen the plus side of zero lately?
> It's warmin' up in Florida after a vicious cold snap that got us down into
> the high 30s for a few nights. Brrr.
> Jack Curry
>
Damn, Jack I've been sittin' outside drinkin' beer and it's hovered around
50 here all day. I'm absolutely freezing to death.
Jack ( somewhere south of Houston)

On Sun, 18 Jan 2004 14:00:40 GMT, "Jack Curry" <Jack-Curry deletethis
@cfl.rr.com> wrote:

>Harry Demidavicius wrote:
>> On Sun, 18 Jan 2004 01:48:13 GMT, "TFM®" >
>> wrote:
>>
>>>
>>> "JasonW" > wrote in message
>>> news:OGfOb.75306$5V2.86654@attbi_s53...
>>>> I am doing my first brisket this morning, and am beginning to
>>>> worry. I put it into the WSM at 9:30, brought the dome temp up to
>>>> 220 (actually it peaked at 250, but I dampered down the bottom
>>>> intakes to nearly nothing). Using the Minion method for the coals.
>>>>
>>>> 2.5 hours later the brisket is at 150 internal. I was shooting for
>>>> 165 internal after reading other postings and websites, but they
>>>> all took 8+ hours. Am I doing something wrong? I will probably hit
>>>> my target in the next hour or so.
>>>>
>>>> -JasonW
>>>
>>>
>>>
>>> You may have been a bit dyslexic in your reading of other postings.
>>> Most will claim 195 is the magic #, but I'll settle for 190.
>>>
>>> 165 is just plain punishment.
>>>
>>> TFM®
>>>
>> I learned the hard way too. I was hosting an rfc 'cook-in' several
>> years ago and the bloody thing hung up - I thought I was going crazy.
>> I had to go fight for space in the oven to finish off because I had
>> used up my time window on the K. A house full of knowledgeable cooks
>> [not necessarily BBQers], and I 'had' to get into trouble.
>>
>> Harry
>
>Murphy's Law? As if it hasn't plagued all of us at one time or another.
>Don't ya hate it? Hey Harry, have you seen the plus side of zero lately?
>It's warmin' up in Florida after a vicious cold snap that got us down into
>the high 30s for a few nights. Brrr.
>Jack Curry
>
We've been on the plus side of zero most of the time here, Jack. A
crappy week just after Christmas and into New Year's; a little below
zero some nights, but daytime has been sweater weather . . . The
East Coast has been hit by the "Alberta Clipper" and their Weather
going as far South as your World has been the Shits. Enjoy :0(

Harry

> "Jack Sloan" wrote:

>Damn, Jack I've been sittin' outside drinkin' beer and it's hovered around
>50 here all day. I'm absolutely freezing to death.
>Jack ( somewhere south of Houston)

Yeah, winter is hell, ain't it? It barely broke 70 here today (SoCal) , after
several days in the low 80's.
OB: barbecue- I've got a few meatloaves on the WSM, smelling great, should be
done in 20-30 minutes.

Jim.

"Jim" > wrote in message
...
> > "Jack Sloan" wrote:
>
> >Damn, Jack I've been sittin' outside drinkin' beer and it's hovered
around
> >50 here all day. I'm absolutely freezing to death.
> >Jack ( somewhere south of Houston)
>
> Yeah, winter is hell, ain't it? It barely broke 70 here today (SoCal) ,
after
> several days in the low 80's.
> OB: barbecue- I've got a few meatloaves on the WSM, smelling great, should
be
> done in 20-30 minutes.
>
> Jim

BTW what we were doin' out here in the freezin' 50 degree weather is
watchin' a big osprey eat a really big speckeled trout he caught. He was
sittin' in a dead oak up high. . fish flapped for 20 minutes or so while
bein' eaten. I like that kinda stuff.
Jack

On Sun, 18 Jan 2004 19:26:18 -0600, "Jack Sloan" >
wrote:

> BTW what we were doin' out here in the freezin' 50 degree weather is
>watchin' a big osprey eat a really big speckeled trout he caught. He was
>sittin' in a dead oak up high. . fish flapped for 20 minutes or so while
>bein' eaten. I like that kinda stuff.

You may like that kind of stuff, Jack, but in the interests of your
health, you really ought to cook your trout.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"

Life's a bitch. It barely got to 72° here in Tampa today.
Like to froze my ass off on the way to the booze store.

M&M