2nd smoke - need a test run before Christmas brisket is attempted!

[71Rcode]

Guys, thanks again for all the great input on my failed first smoke last week. (dry ribs). I'm hoping you can mentor me toward hero status Christmas day, where my wife promised the family (20 people) that I'd be preparing brisket for everyone.

I'd like to smoke something tomorrow (Sunday 12/20 or Monday 12/21) to test my skills for the brisket. I'll be in a better position this time as my two Thermoworks ChefAlarms arrived today (YES!), one for the meat and one for the smoker interior temps.

What do you recommend? Some slab of beef/pork where I can monitor the temps, ideally. What do you think? Thanks in advance!

 

[old sarge]

I would go with a pork butt.  It will take some time - 1 to 1 1/2 hours per lb. And that includes the stall. Prowl around the pork area for recipes, brine, rubs etc. Nothing like getting a good 10 to 14 hour smoke under your belt to build confidence. Also use the search feature for what you want to cook and problem solvers.

 

[jcboxlot]

+1 on the in bone boston butt.  Not a picnic, the boston.


20 people?  Thats a lot of rolls!  But they will like it.

If you try the boston butt, I wouldnt worry about the temp in the box, just set it and forget it.

230 degrees, temp the meat to 190 internal to finish.

Many recipes to search for more specifics on pulled pork boston butt on this site. 

Keep us posted.

 

[old sarge]

OK, I just read your original post. Doing brisket for Christmas?  Then I would recommend test smoking a brisket and taking notes:  weight, smoker temp, rubs, etc. If it turns out well, repeat. If not so well, adjust.  Butt and brisket are two different animals (no pun intended) but if brisket is for dinner, then I would do the test run with brisket. Disclaimer:  I have never done brisket.  I am a pork fanatic. Good luck.

 

[71Rcode]

Thanks, guys. Yeah... I agree. I need to test a brisket. Would appreciate any thoughts on that. Will pick up something tomorrow.

 

[BedouinBob]

Go the brined and injected route. The recipe is in the beef section. I would stay simple on the rub, salt, pepper, and garlic to keep the beef flavor coming through.

 

[71Rcode]

Gents, I have a 13.5 lb packer brisket (USDA Choice) trimmed, rubbed and wrapped in the refrigerator ready to drop into the smoker tomorrow afternoon (Dec 24). Couple of questions for the experts as this is my first brisket.

• The brisket is 18" long - she's about 3" too long to fit in #2. Should I cut it in half? Or just cut the 3" or so off the flat end?
  
• Would you agree that I should put the brisket on the second to the top shelf? And should I place it in straight in or sideways? (planning on fat side up)
  
• Apple juice, water or beer in the tin pan touching the firebox? (I'm going to use 6oz of Hickory)
  
• I'm planning on setting the smoker at 225 and spritzing the meat after a few hours (when the bark is strong) with apple juice every hour or so (thinking 3-4x for spritzing). What do you think?
  
• I'm also planning on foiling the brisket when the internal brisket temp hits 165 - and then pulling the brisket when the internal temps hit 205, dropping it in a clean/dry/room temp cooler. Any issues with this plan?

Thanks again for all the help.

 

[SuperDave]

1) If I made a cut, it would probably be 4" off the flat for insured air flow.
3)Water.
4) No spritzing required.  Opening the door that many times will be to the meats detriment.
5)Start toothpick testing your meat at 195 and remove to rest when the toothpick effortlessly goes in and out of the meat. 

 

[71Rcode]

Thanks, Dave. I appreciate it! Will report back on my progress. Going to take my oldest deer hunting in the morning and I'll get the brisket started in the afternoon when we get back.

 

[DivotMaker]

71 - you can put the brisket in diagonally, and let it curl up on the ends.  It will shrink pretty fast, and you'll find it fits fine when you open the door later!  I've done several full packers in the #2 like that.  Cram it in, it shrinks.

 

[Walt]

I agree with DM, place it diagonally & dont worry if it touches the door initially. Also, no spritzing or foil needed. I cooked two 12 pounders last weekend in my #2. Good luck.

 

[capsfan]

Don't Spritz the water pan does that for you.  I do like to foil I think it speeds up the cook by powering through the stall. Checkout http://amazingribs.com/tips_and_technique/the_stall.html.  Add your apple juice or beer to the wrap.  Don't forget to allow time to sit in a cooler and rest.  I like two hours, but at least one. Good luck. Merry Christmas

 

[NDKoze]

I never foil, because I do NOT want it to power through the stall. The stall is where the magic happens and I don't want to push through this magic time.

Also, I would take out at 190 verses 195.

Definitely skip the spritzing. Totally unnecessary in these well insulated and moisture deprived smokers.

Good luck and Merry Christmas!

 

[DivotMaker]

I never foil, because I do NOT want it to power through the stall. The stall is where the magic happens and I don't want to push through this magic time.

Also, I would take out at 190 verses 195.

Definitely skip the spritzing. Totally unnecessary in these well insulated and moisture deprived smokers.

Good luck and Merry Christmas!

+1!!

 

[71Rcode]

Thanks, guys. Cranked it up 45 minutes ago and set the temp on the #2 at 225. My ChefAlarm regulating the temp inside the smoker has already hit 245 degrees and then after I dialed it back to 220 and waited awhile before dialing back to 225, she hit 252...which worries me a bit and tells me a bit more about what happened to my dry ribs two weeks ago.

I bumped the #2 back down to 220 degrees and the red power light went off. She's bumping back up to the mid 240s before the power shuts off. BTW, I crammed the brisket in there diagonally. Good call on that one.

(the reason I'd like to go with foil is I can't have another experience with the meat drying out...at least not on Christmas day  :-\ )

 

[DivotMaker]

Temp swings, on the stock controller, to 240-245 are not out of range.  It will also drop below 225.  Just set it on 225 and relax.  You really don't have to constantly monitor the box temps...it'll just make you crazy.  The only thing you need to really worry about is internal temp of the meat. 

 

[71Rcode]

Thanks, Divot. Just noticed you responded. Thanks man. I've been editing my prior post with updates. The #2 hit 252 a minute ago (temp is set at 225). Pretty big swing. I dialed it back to 220 and will hopefully keep things under 245 on the upper swings.

 

[DivotMaker]

Don't sweat it too much.  Temps can swing that much, but they'll "average out" to the right temp.  That's one reason BBQ nerds, like me, love the Auber...no swings!  Fortunately, you're smoking a brisket.  They're pretty resilient, and the swings won't hurt.  Just watch then internal temp to 190, and you'll be fine!

 

[71Rcode]

Cool. And so you recommend I pull the brisket and wrap it when the internal temp hits 190? I've been paying a lot of attention to this guy's writeup, which he recommends pulling at 205.

http://virtualweberbullet.com/brisketselect.html

"In order to be tender, a brisket must be cooked to an internal temperature of 200-205°F. The reason for this, according to McGee, is that the conversion of collagen to gelatin doesn't even begin until meat reaches an internal temperature of 140°F, and is most efficient as internal temps approach 212°F. "Low and slow" barbecuing at 225-250°F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin. While some moisture will be driven out of the brisket as it reaches these high internal temps, the gelatin makes up for it and keeps the meat moist. Of course, the fat layer on the brisket also helps maintain moisture in the meat during cooking, too. 205°F is a very popular finished temperature for tender brisket and is the temp I recommend. I've tried a variety of temps over the years and 205°F gives me the most consistent results"

 

[DivotMaker]

190-195 will yield the best results, in our moist/oxygen-deprived smokers.  Going that high on brisket will give you a dry brisket.  I usually pull between 190-195, double-wrap in HD foil, and rest for at least an hour.  The "carry over" cooking, while wrapped, takes it up another 5°.  Stick to the recipes/tips on here, and you'll have great results in your SI!  Almost 38,000 posters can't be wrong!