What’s on the Grill

Got a procedural question for you boys and girl pit masters. Got a 16 pound brisket I’m doing this weekend. I’ve read and been told everything ranging from 8-10 hours to 15-16 hours. I have a need to be done by time for Monday and need to work backwards from that. It be getting smoke in the offset smoker that I posted a couple posts ago.

Thoughts?? And go.
 
iblive said:
Got a procedural question for you boys and girl pit masters. Got a 16 pound brisket I’m doing this weekend. I’ve read and been told everything ranging from 8-10 hours to 15-16 hours. I have a need to be done by time for Monday and need to work backwards from that. It be getting smoke in the offset smoker that I posted a couple posts ago.

Thoughts?? And go.
Click to expand...
Yeah, that's gonna take a while, just assume it's going to be a longer cook. I never go by time, always by temperature, so make sure you got your probes handy, for whatever various reasons sometimes some hunks of meat take longer than others...DO NOT skip the resting period! The longer the better! We wrap them up and put them in a warmed yeti cooler at least overnight. Just gotta be sure that it doesn't drop down into that "danger zone" temperature range. This can help alleviate time restrictions by just making sure to git er done the day before, then the next day at chow time all you gotta do is take it out of the still hot cooler and unwrap and slice and serve.

tl;dr:
It's better to have it done and resting, even if it's overnight and into the next day, as long as it stays warmed, than it is to get stuck pressed for time....and that rest period is seriously all-important to brisket...try not to shortchange it...

That's about all I can think of for now, except to be sure and enjoy yourself!
 
iblive said:
Got a procedural question for you boys and girl pit masters. Got a 16 pound brisket I’m doing this weekend. I’ve read and been told everything ranging from 8-10 hours to 15-16 hours. I have a need to be done by time for Monday and need to work backwards from that. It be getting smoke in the offset smoker that I posted a couple posts ago.

Thoughts?? And go.
Click to expand...

mcblink said:
Yeah, that's gonna take a while, just assume it's going to be a longer cook. I never go by time, always by temperature, so make sure you got your probes handy, for whatever various reasons sometimes some hunks of meat take longer than others...DO NOT skip the resting period! The longer the better! We wrap them up and put them in a warmed yeti cooler at least overnight. Just gotta be sure that it doesn't drop down into that "danger zone" temperature range. This can help alleviate time restrictions by just making sure to git er done the day before, then the next day at chow time all you gotta do is take it out of the still hot cooler and unwrap and slice and serve.

tl;dr:
It's better to have it done and resting, even if it's overnight and into the next day, as long as it stays warmed, than it is to get stuck pressed for time....and that rest period is seriously all-important to brisket...try not to shortchange it...

That's about all I can think of for now, except to be sure and enjoy yourself!
Click to expand...
I’ve never done a full brisket…I don’t have the mouths to feed for one…but I often do a ”fake pastrami” from a decent sized corned beef flat. I have to echo @mcblink in that the “rest” is super important for larger cuts of beef especially. Doesn’t matter wether it’s been done “low and slow”, or “hot and fast”.
I did this 4-ish lb sirloin roast over the fire, on a rotisserie, last Sunday…
1662157568782.jpeg
I didn’t post it because I never took any more pictures…anywho, I let it rest for what I thought was a proper period. When it was done, it was pretty darned good all the way through.
 
Oh, another thing is what's called "the stall"...
You might be familiar with that point in cook where the temperature stops going up for a weirdly long amount of time.... and then starts going again. If you're not familiar with that, it can be worrisome the first time if you don't know what's happening lol

Just wait it out, don't make the fire any warmer than it has to be. Low and slow is the name of the game here, for maximum Limp Brisket
 
mcblink said:
Oh, another thing is what's called "the stall"...
You might be familiar with that point in cook where the temperature stops going up for a weirdly long amount of time.... and then starts going again. If you're not familiar with that, it can be worrisome the first time if you don't know what's happening lol

Just wait it out, don't make the fire any warmer than it has to be. Low and slow is the name of the game here, for maximum Limp Brisket
Click to expand...
Yeah! ”The stall” sucks sometimes! One of the worst that I ran into was doing a large “fake pastrami” cook…what should have been about a 10 hour cook turned out to be a full 12 hours…plus resting time…

edit: Now I’m getting the urge for fake pastrami Reubens….gonna hafta dig through the freezer next week ;)
 
mcblink said:
Oh, another thing is what's called "the stall"...
You might be familiar with that point in cook where the temperature stops going up for a weirdly long amount of time.... and then starts going again. If you're not familiar with that, it can be worrisome the first time if you don't know what's happening lol

Just wait it out, don't make the fire any warmer than it has to be. Low and slow is the name of the game here, for maximum Limp Brisket
Click to expand...
I know of the stall. So am prepared.

And isn’t limp brisket the name of a band??
 
MmmmmmmmmMountain Man Breakfast…..it’s what’s for dinner!
1662332251503.jpeg
Diggin the Dutch Oven cooking over the fire! It works super-well!
1662332398968.jpeg
Sausage, bacon, onions, hash brown potatoes, 10 eggs, and cheese! Don’t die from this…you’re gonna want more…
1662332524114.jpeg
 
Yesterday, I did a half rack of St. Louis style ribs. My really cheap second hand offset smoker doesn't work well, so I use it as a charcoal grill for now. After we do the patio and landscaping next spring, I'll look into something better. Also put an ear of fresh local corn in the grill, then added some Apfel Rotkohl to the dish when it was finished. It came out quite nice.


Ribs_09032022_02.jpg



Ribs_09032022_01.jpg
 
steveb63 said:
First time you say?

Looks like you have your method down.

Sure wish I still lived in N.E. Illinois, I'd be inviting myself to dinner right now!

Nice work sir, top shelf.
Click to expand...
About like everything I do first time. Research. Research. Research. Check with a former coworker on how he’s done them. You Tube. Pretty much, sometimes I can overthink things. But in this instance. It all worked out really well. And for the record. The former coworker nailed it as for cooking time. Was done. Had it in the cooler resting for about three hours.
 
iblive said:
About like everything I do first time. Research. Research. Research. Check with a former coworker on how he’s done them. You Tube. Pretty much, sometimes I can overthink things. But in this instance. It all worked out really well. And for the record. The former coworker nailed it as for cooking time. Was done. Had it in the cooler resting for about three hours.
Click to expand...
Looks great and delicious
 
You must log in or register to reply here.
Back
Top