coupl'a briskeys

[jdwoods]

Hey Guys,

I got two ~12 lb PRIME packers today. I trimmed them and rubbed them and am planning on throwing them in the numero dos (Model #2 for the uninitiated) tonight.

Cook plan: going in around 11:30PM tonight, take em out when they reach ~194-198 IT, double wrap in heavy foil and let rest on the counter, after 3-4 hours rest fridge. One will be served on Saturday night around 6PM. How best to reheat? Should I reheat sliced or whole? Oven temp 200?

Got a few other questions:

Thermometer in both flats?

Will the smoke take longer with two?

Should put more wood chunk in?

Fat up on both? Fat up on top, fat down on bottom? Help me here.

Do you guys want pics of the finished product?

Thanks in advance!

 

[SuperDave]

Got a few other questions:

Thermometer in both flats?
Best if you can do it.

Will the smoke take longer with two?
Yes and no.  Top piece will take longer, generally speaking.

Should put more wood chunk in?
No, wood quantity based on time, not weight.

Fat up on both? Fat up on top, fat down on bottom? Help me here.
Ford & Chevy thing. 
Do you guys want pics of the finished product?
Absolutely!

 

[DivotMaker]

That's a load in a #2!  The top one will definitely cook slower.  I'd go fat cap down on both, and rotate the 2 halfway through the smoke.  Pics?  Oh yeah!!

 

[gregbooras]

Got a few other questions:

Thermometer in both flats?
Best if you can do it.

Will the smoke take longer with two?
Yes and no.  Top piece will take longer, generally speaking.

Should put more wood chunk in?
No, wood quantity based on time, not weight.

Fat up on both? Fat up on top, fat down on bottom? Help me here.
Ford & Chevy thing. 
Do you guys want pics of the finished product?
Absolutely!

+1

Greg

 

[SconnieQ]

I'd go fat cap down on both, and rotate the 2 halfway through the smoke.

Interesting. Are you a fat cap down guy? To protect the bottom from heat? I'm a fat cap up gal. Not sure if it matters that much with the SIs though. The heat source is not as direct or intense as other smokers.

 

[jdwoods]

Thanks for the input and support. I expected the fat cap answers.

Anybody have any input on the cook and reheat plan?

Cook plan: going in around 11:30PM tonight, take em out when they reach ~194-198 IT, double wrap in heavy foil and let rest on the counter, after 3-4 hours rest fridge. One will be served on Saturday night around 6PM. How best to reheat? Should I reheat sliced or whole? Oven temp 200?

 

[mizzoufan]

Personally, I'd reheat whole if you're doing another large dinner.  If you're just doing leftovers for a few people, reheating slices works too.  When reheating whole, just wrap up tight (double foil or even plastic wrap and double foil) and toss it in the oven.  For slices, you can use the same method or put in a shallow pan with lid and an ounce or two of broth/beer/whatever.

 

[jdwoods]

Ok. That was quick. 9 hours by my count.

Sent at 225, the briskets are now at It 190 and 198. What should I do? Currently still in smoker lowered to 200.

Did I wreck the briskets?

 

[SuperDave]

I'd get them out RIGHT NOW!

 

[jdwoods]

Can always count on SuperDave to swoop in with that last minute advice. Thanks.

So, guys... I got a problem.

When I realized the temps were 190+, I decided not to panic. I turned the unit down to 200. Flipped the briskets. Re-inserted the probes.

Bottom one was definitely hotter. 190+. I decided use my thermapen to check it. Did a couple pokes and got readings between 186-194.

When I used the thermapen on the top guy, it was giving me readings between 175-185. I put the bottom probe in the flat of the top guy. HERES THE PROBLEM: one probe says 230 (flat) and the other probe says 176 (point).

Don't think theres much to do other than simply opening the unit periodically and probing with the pen.

Any input is greatly appreciated.

 

[SuperDave]

Close enough now to forget about the thermometers.  Start doing your toothpick tests. 

 

[jdwoods]

Pulled. Wrapped in foil, then towel, then cooler. They're sitting together now, chilling out for a couple hours...

I realized I made a mistake and I am not sure if it affected the cook:

When prepping the smoker, I lined the bottom of the smoker with the heavy duty foil, but did not poke the hole for the drip tray. Unfortunately, I am not home so I can't really say what it looks like down there, but I suspect that covering that little hole had a couple unintended consequences: the box may have been hotter, the fat didn't drip out and insulated the bottom of the box, but also, the covered hole prevented the smoky smelly oil from escaping the box.

Anybody else made that mistake? Am I screwed?

Thanks.

 

[SuperDave]

I'm interested to hear what kind of burn you had on the wood.  The concerns you mentioned wouldn't have caused me much thought but I would worry if there was enough oxygen to make a clean smoke.  If your smoke flavor is bitter, I'd say the lack of circulation was a big cause, not the grease in the bottom.

 

[jdwoods]

Wood remnants look fine. Rested the meat and now its in the fridge. Really hope its not bitter or "off-tasting".

Check out the pics.

 

[DivotMaker]

JD, "been there, done that" on the no-pokey hole in the foil!  Haven't made that mistake again.  It does effect the cook, as it's not just the drain hole - it's also the air hole!

I joined the party late, but I knew there was no way your briskies were done at 9 hours.  Best I've ever had was 1 hr/pound, so knew you had another 3 hours.  This is one reason I suggested rotating top to bottom, halfway through.  You might have evened-out the cook, and also might have seen that you didn't poke that hole!

Let us know what the end results are.

 

[jdwoods]

Okay. If it is being served tomorrow, I still have time to do some salvage work. Is there anything I can do?

 

[SuperDave]

Tell us about the taste test.  What did you find? 

 

[jdwoods]

I would characterize what happened as a disaster.

The brisket was still tasty. The smokiness was not as pronounced and, strangely, it was slightly bitter.

Somehow, the cook was affected. I don't know what happened, but these briskets cooked fast. The one brisket that stayed in longer was a bit dry.

 

[DivotMaker]

OK, JD...  Back to the "basics."  Don't try to overreach your, or your smokers', capabilities just yet.  Sounds like you really tried to push the limits of the #2, and it didn't work out.  It happens...let's move on now and learn from it!  That's what this is all about!

Next time, keep it a little simpler with only one brisket.  I just can't believe those were really "done" in less than 1 lb per hour, but OK.  Had to be a packed house in that #2! 

All I'm saying is to not try to over-do it, and work within the capabilities of your equipment.  2 big packers in a #3 is no problem, but not the #2.  Just the fact that you could fit ONE in there whole is a feat!