Help

[amazingglass]

I need to know the recommend time and temp for a 12 Lb brisket.
Olk Joe pit/ Oak/ with rub.
Any help, would be helpful.
My wife said if it does not come out this time any better than the last 50 times were getting a divorce!!!!

[vinman]

I need to know the recommend time and temp for a 12 Lb brisket.
Olk Joe pit/ Oak/ with rub.
Any help, would be helpful.
My wife said if it does not come out this time any better than the last 50 times were getting a divorce!!!!


I don't think I want to touch this one if there is a marriage at stake :shock:

Let's just say that IF it were me, I'd put it into a pit that's at about 220*
Then I'd allow at least 1.5 hours per pound. I'd also foil it tightly at about 160*
I've only done less than 20 briskets though (all in the 12-15# range). I'm sure the real experts will be along soon for some "expert" advice. They'll also want to see pictures I'm sure.

[amazingglass]

I sure hope this one is not dried and with a 1/2 thick smoke ring and taste like eating smoked oak bark.
I put it on at 2:00 and without foil at 220*
Thanks
Mike Stewart

[wood_is_good]

It's gonna be on for a while if you started at 2:00 in the afternoon. Vinman has some good advice there :D

[vinman]

It's gonna be on for a while if you started at 2:00 in the afternoon. Vinman has some good advice there :D


It wasn't advice...I said if it were me :lol:
Don't want his wife mad at me :shock:

Welcome to the forum though Mike!

[HoosierTrooper]

220 at 2 in the afternoon. 12 lb'er. Angry wife DEMANDING results. Man this is like watching a train wreck about to happen.

[vinman]

220 at 2 in the afternoon. 12 lb'er. Angry wife DEMANDING results. Man this is like watching a train wreck about to happen.

Maybe it's going to be a breakfast brisket?
Brisket and hashbrowns or a meat omlette...hungry now...must eat.

[HFD26]

Rub it down; Place a remote thermometer probe in the brisket: put it in the pit at about 225; don't open the pit until the internal temp of the brisket gets to 165 degrees; open the pit and wrap it in heavy duty foil; close the pit and continue at about 225 until the brisket reaches an internal temp of about 190 to 195; remove it from the pit and let it rest about an hour before slicing. That's the way I do it. Good luck.

[amazingglass]

Does Brisket and eggs go together??
I might be riding the train to divorce court , but I'll have plenty to naw on if it turns out like the other ones.

Ok Thanks HFD !! I worked at 1202 Washington in the 70"s 485** payroll #
I was a little confused about the fuil think but it is clear now.
Mike

Mike

[dilley340]

12 lbs. is a lot of brisket for two people! :shock: Perhaps you could cut that thing up into three pieces, giving more surface area for cooking. Not a perfect solution, but it might speed things up a bit.

Where ya at and what's the weather doin'?

[HoosierTrooper]

Maybe it's going to be a breakfast brisket?
Brisket and hashbrowns or a meat omlette...hungry now...must eat.
3 eggs over easy, heavy on the salt and pepper on a pile of brisket. Hashbrowns and toast with real butter. Damn, just heard another artery slam shut...

[HoosierTrooper]

Does Brisket and eggs go together??
I might be riding the train to divorce court , but I'll have plenty to naw on if it turns out like the other ones.

Mike
That's an optimistic way to look at it. Oh and yes brisket and eggs are great.

[amazingglass]

Angleton, TX / Rain from 3:00 to 8:00 this morning but cloudy now.
BBE don't sound to bad in 18 Hrs !
Mike

P.S Any one know where I can get a remote thermometer??

[dilley340]

Once it hits 160º - 165º or so, it's going to stay there for a while. Don't panic and just let it do it's thing. The temps will start to climb again after the collegen renders. Did I get that right fellers? :?

[DaHorns]

You trying to cook this for today or for tomorrow? If its for tomorrow, I'd rubit down with wooster and your rub and let it sit overnight, put it on the pit tomorrow morning around 4-5a and cook it at @ 225* until it reaches 165-170* then wrap it up in foil tightly until it reached 195-200*, pull the brisket and leave wrapped then let it rest for 1.5-2 hours before slicing. The last thing to do is ENJOY.......you should be in good shape after that!! Good luck, snap some pictures of it and share if you can, we LOVE pics!!!!

[bigwheel]

Trim it up severely..splash it with Lea n Perrins wooster sauce and cook it in the smoke @ 250-260 fat side up till it hits 170 in the flat. Prob have to give it an occasional spin on that Okie Joe so it cooks even. Wrap it with some hot sop (not much sop maybe a cup) till it hits 195. Take it off the pit..let it cool down..dump off the sop and slice the meat against the grain. Reassemble it like a jig saw puzzle and put it back in the foil and add some fresh hot sop (one cup should be plenty) sorta fluttering the slices so a little sop gets twixt each slice. Wrap it up tight and put it in the kewlish part of the pit till its time to eat. This is some purty good sop. Little touch of black coffee down hurt it a bit neither. This will give you a grand prize winner.

Walter Jettons BBQ Mop/Sop

1 ½ tablespoon Salt
1 ½ tablespoon Dry mustard
1 tablespoon Garlic powder
½ tablespoon Ground bay leaf
1 tablespoon Chili powder
1 ½ tablespoon Paprika
1 tablespoon Lu'siana Hot Sauce
1 pint Worcestershire Sauce
½ pint Vinegar
2 quart beef stock
½ pint Oil

bigwheel

[dilley340]

I've used a regular meat thermometer (you probably have in the house) with good results. Make sure the point is in the thickest part of the brisket.

[amazingglass]

Thanks Doug!
I wish I could have found this site years ago.
Thanks All that has offered help.
I'll keep you informed, court or not. :lol:

[amazingglass]

Meat is 120* at 5:34 PM so I might eat at 2:00Am pit is 210 + - 10*
Mike
P.S. Good looking Duster Doug. The LR Tail lite Bezel for a dodge aspen 73 i think is the same part number to the old 440 Hemi complete I know cause I orderd the bezel and was sent a full dressed hemi in crate.

[vinman]

Does Brisket and eggs go together??
I might be riding the train to divorce court , but I'll have plenty to naw on if it turns out like the other ones.

Ok Thanks HFD !! I worked at 1202 Washington in the 70"s 485** payroll #
I was a little confused about the fuil think but it is clear now.
Mike

Mike


Brisket even goes well with ice cream :roll:

[vinman]

Thanks Doug!
I wish I could have found this site years ago.
Thanks All that has offered help.
I'll keep you informed, court or not. :lol:


Just be glad you found it now.
If this thing comes out ok (I know it will) and the wife is still a bit optomistic, show her this post and she'll see that you did seek help.
Then she can be your picture taker (this is taken from another post where someone said that at first their wife was like "why are you taking pictures?" now she holds the camera). I'm telling ya...these guys like pictures.

[Bayou Black Iron]

These guys have you heading in the right direction 8) .

Find your favorite libation, sip for a while and just remember...it's done when it's done :D

Don't worry about the divorce. My wife's been threatening for years :oops: ...I've taken to leaving divorce Attorney cards on the counter and I'm still here :roll: :D

[HFD26]

Maverick ET-73 Redi-Chek Remote Smoker Thermometer: thegadgetsource.com

Try this site. You can keep an eye on both the pit temp. and the meat temp at the same time from inside your house.

[Oli]

If you can make it to Friendswood, I have one I finished earlier....
330' for 6 1/2 hours its resting now.

[amazingglass]

HFD just bought one off e-bay 25.00 delivered

Frendswood what is the address I'll swap you. heheheh

[cleglue]

I also have the ET-73 Maverick Remote Thermometer from The GadgeSource.com

Here is the link

The Maverick ET-73 (http://www.thegadgetsource.com/Merchant2/merchant.mvc?Session_ID=5b6fadb3da5a46a03218108712 1cdbf8&Screen=PROD&Product_Code=011502013733&Category_Code=BBQTHERMOMETERS&Product_Count=10)

[HoosierTrooper]

Amazon has the Maverick dual probe remote thermometer on sale for $39.99. Normally $79.99. Course she might get that also in the divorce if that brisket isn't up to snuff.

[M38A1]

One thing everyone has missed was his comment on 1/2" smoke ring and horribly smoke tasting.......

There's a trick to avoiding that 'oversmoke' you can get. Try to keep your smoke as 'clean' as possible. Heavy smoke is a result of too much fuel unable to burn at the current temperature of the firebox. To keep a fire clean, preheat the wood by placing the next logs for the firebox on TOP of the firebox if you can. If not, place them INSIDE around the edges. They will come up to a fairly high temperature in those locations and when you add them to the coal pile in the firebox, they light right up. Yes, there's smoke, but it's not of the variety of a locomotive chugging uphill with a heavy load. A light white/gray whispy smoke is the goal.

As for the rest, I pretty much do the same. Binder of some sort, rub, in the pit at 225*F until the internal temp is 165*F, remove and foil, place it back in and run it to 197*F internally. When 197 is hit, remove the brisket (foil, juice and all) and place the whole package in an igloo cooler for 90-120 minutes. Then I remove it, drain the juice in a pan, and slice across the grain placing the pencil width slices in the pan with the juice. Serve.

Good luck.

[vinman]

One thing everyone has missed was his comment on 1/2" smoke ring and horribly smoke tasting.......

There's a trick to avoiding that 'oversmoke' you can get. Try to keep your smoke as 'clean' as possible. Heavy smoke is a result of too much fuel unable to burn at the current temperature of the firebox. To keep a fire clean, preheat the wood by placing the next logs for the firebox on TOP of the firebox if you can. If not, place them INSIDE around the edges. They will come up to a fairly high temperature in those locations and when you add them to the coal pile in the firebox, they light right up. Yes, there's smoke, but it's not of the variety of a locomotive chugging uphill with a heavy load. A light white/gray whispy smoke is the goal.

As for the rest, I pretty much do the same. Binder of some sort, rub, in the pit at 225*F until the internal temp is 165*F, remove and foil, place it back in and run it to 197*F internally. When 197 is hit, remove the brisket (foil, juice and all) and place the whole package in an igloo cooler for 90-120 minutes. Then I remove it, drain the juice in a pan, and slice across the grain placing the pencil width slices in the pan with the juice. Serve.

Good luck.


Great advice on fire management M38!

[herper]

welcome to the forum. you will find great helphere if you can wade past our dementia. for great advice read Bills website for Texas BBQ RUB. just a friendly warning, watch out for Woodman, or anyone who has ever made Texanas top 20 misfit list.(yes I am a steady resident on the list) :twisted: :twisted: :twisted: :twisted: :twisted: :twisted: to see what kind of group your dealing with read the Qfest forum. best time you can have without any willing women
Herper

[amazingglass]

Thanks for all the help, I have another question.
Which is the proper way to controll the temp air inlet or smoke outlet.
At present Im using the smoke outlet.
Thanks
Mike

[amazingglass]

Just an update guys! 12:30 Pit 220 Birsket 160* Hungry as He@@
Out of beer!
Note to self: Start fire at 4:00Am to eat the same day.
Mike

[HoosierTrooper]

Thanks for all the help, I have another question.
Which is the proper way to controll the temp air inlet or smoke outlet.
At present Im using the smoke outlet.
Thanks
Mike
The general rule is to leave the smokestack open and control temp with the air intake.

[HoosierTrooper]

Just an update guys! 12:30 Pit 220 Birsket 160* Hungry as He@@
Out of beer!
Note to self: Start fire at 4:00Am to eat the same day.
Mike
Been there, done that. It wouldn't hurt things to up the temp some. Quite honestly I'm not sure where the 220 recomendation came from. 225 is the most commonly recomended but 235 works. So does 255. Some guys cook at even higher temps than 300. Once you foil it you can even put it in the oven and finish it. Now that might draw a sneer or get a rock thrown at you in some circles but more guys have done it than will admit it. 8) Main thing is to enjoy the experience and learn from it.

[amazingglass]

Ok Thanks
I'll adj it now by the intake.

So should I take it off at 195 Meat temp or go higher with both??

Mike

[Woodman]

Trim it up severely..splash it with Lea n Perrins wooster sauce and cook it in the smoke @ 250-260 fat side up till it hits 170 in the flat. Prob have to give it an occasional spin on that Okie Joe so it cooks even. Wrap it with some hot sop (not much sop maybe a cup) till it hits 195. Take it off the pit..let it cool down..dump off the sop and slice the meat against the grain. Reassemble it like a jig saw puzzle and put it back in the foil and add some fresh hot sop (one cup should be plenty) sorta fluttering the slices so a little sop gets twixt each slice. Wrap it up tight and put it in the kewlish part of the pit till its time to eat. This is some purty good sop. Little touch of black coffee down hurt it a bit neither. This will give you a grand prize winner.

Walter Jettons BBQ Mop/Sop

1 ½ tablespoon Salt
1 ½ tablespoon Dry mustard
1 tablespoon Garlic powder
½ tablespoon Ground bay leaf
1 tablespoon Chili powder
1 ½ tablespoon Paprika
1 tablespoon Lu'siana Hot Sauce
1 pint Worcestershire Sauce
½ pint Vinegar
2 quart beef stock
½ pint Oil

bigwheel

NOw i tried yer recipe, but the noodles in the soup got all mushy??????

[DaHorns]

I'd pull at 195* and let er rest for 1.5-2 hours, catch a catnap and get up and carve that baby up........

[rstcso]

A little late now, but here's one of the threads on fire management (http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=8891&highlight=fire+management). It's the same type of info M38A1 gave only has many more details and inputs from different people.

The advice to put it in the oven after you foiled it at 160* or so was good (while biting my tongue). After it's foiled, all you're doing is adding heat. I know it's too late now, since it's about time to be pulling it off the pit, but keep this in mind. Just set the oven to around 225 and get some sleep. If you have the Maverick thermometer, you can set an alarm to wake you when the internal temp get to 190*. You wouldn't want to oversleep and it turn to mush (if this happens, chop it and pretend that was your plan all along :wink: ).

I'm sure it turned out good, but if not, I know a couple of attorneys that handle divorces :roll: .

[amazingglass]

Ok at 3:00am took it off and let it sit for an hour.
Opened it up and cut a taste off the flat end and just stood there and
and tasted it for about 45:00 min, both wife and cook are verry happy.
Of corse you know now that 3 little dogs are very UNhappy to see that.
My neighbor does this cook off thing and has brought over the best brisket and ribs I have ever tasted, today I think I will treat him to the best I have ever cooked.

I want to thank all that gave me advice, seems I have been doing a lot of things wrong for a long time.
P.S. My wife said now I'm on the right track and she will eat it now as it can only get better.

Thanks
Mike Stewart

[dilley340]

Glad to hear that all's well. Sounds like this was pretty serious if she was waitin' up until 4:00 AM to taste the brisket! :shock:

Good job! :wink:

[HoosierTrooper]

Image of her in a bathrobe, one foot tapping the floor, arms crossed holding a rolling pin. Poor Mike with trembling hands and beads of sweat running down his forehead as he pulled that first little piece of brisket loose...

[amazingglass]

That was pretty much what it was like!!
But now I see the light>>

[vinman]

Glad to hear that all's well. Sounds like this was pretty serious if she was waitin' up until 4:00 AM to taste the brisket! :shock:

Good job! :wink:


She was probably up packing HIS bags for him :lol: :lol: :lol:
Glad it all came out well for ya though.

[david brace]

Ok at 3:00am took it off and let it sit for an hour.
Opened it up and cut a taste off the flat end and just stood there and
and tasted it for about 45:00 min, both wife and cook are verry happy.
Of corse you know now that 3 little dogs are very UNhappy to see that.
My neighbor does this cook off thing and has brought over the best brisket and ribs I have ever tasted, today I think I will treat him to the best I have ever cooked.

I want to thank all that gave me advice, seems I have been doing a lot of things wrong for a long time.
P.S. My wife said now I'm on the right track and she will eat it now as it can only get better.

Thanks
Mike Stewart
...success!!!

DB

[rstcso]

Whew! That was some ride :lol: . Glad it all worked out. Now you can get the retainer back from the divorce attorney so you can buy more meat... or maybe a new pit :wink: .

[TexLaw]

I've used a regular meat thermometer (you probably have in the house) with good results. Make sure the point is in the thickest part of the brisket.

Actually, make sure you put the probe in the thick part of the flat. The thickest part of the brisket usually is the point, and that'll mess you up. :wink:

I'm glad everything worked out, Mike!


TL

[dilley340]

Actually, make sure you put the probe in the thick part of the flat. The thickest part of the brisket usually is the point, and that'll mess you up. :wink:

I'm glad everything worked out, Mike!


TL

Good input TexLaw :wink: and something that I haven't thought about before until this. I have always just picked up flats. Mike's brisket was 12 lbs., so he was cooking both the point and flat I assume.

Do you separate the point from the flat after the flat has come to 160 º - 165º and time to foil? Two different thicknesses, two different cook times?

[amazingglass]

Ok now I sleep in the house,,jezzzz I don't rember it being this nice!! Anyway I'm confused now (put the probe in the fat)?????????
Please explain exactly where?? I thought in the thickest part of the meat.
Now that I'm out of the dog house are you yanking my chain?
Thanks
Mike Stewart

[Michiana Mark]

Mike, I hope no one is yanking your chain, now that your off it. Put the probe into the thickest part of the flat. From the skinny end, where the point begins, about 2/3 of the way to the thick end, the point, is a good place for your probe. Usually they over lap in that area a little. Hope this helps. Glad to see you made it back inside. I put cable in my extra garage just for that reason.

[TexLaw]

Do you separate the point from the flat after the flat has come to 160 º - 165º and time to foil? Two different thicknesses, two different cook times?

No, I don't separate the two until the flat is done and the whole brisket has rested. If I'm just going to chop the point right then, I don't really need to cook it any longer. If I just save the point from that cook, I vac pack it and toss it in the freezer until I want it.


TL

[Bowhnter2]

Actually, make sure you put the probe in the thick part of the flat. The thickest part of the brisket usually is the point, and that'll mess you up. :wink:
TL

I did not know that :o
Put this in the memory bank...cuz I think I was always in the point before. Details:!:

[TexLaw]

Yeah, those details will get you every time. :)


TL