Hooray! First brisket navigated
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Hooray! First brisket navigated
I feel very pleased with myself, having bought a big hunk of cow from the butcher the other day, rubbed it up, left it in the fridge, then smoked it all day.
I had trouble getting it (internally) above 170f, so ended up crutching it the rest of the way, but it turned out fine... nice tender meat, not dry, tasty cajun crust. Munched it up a treat, and had it in sandwiches with some homemade sauce for the rest of the week.
Any advice on getting it over 170?
It was about 2.4kg of beef.
I had trouble getting it (internally) above 170f, so ended up crutching it the rest of the way, but it turned out fine... nice tender meat, not dry, tasty cajun crust. Munched it up a treat, and had it in sandwiches with some homemade sauce for the rest of the week.
Any advice on getting it over 170?
It was about 2.4kg of beef.
irish_admiral- Charcoal Starter
- Number of posts : 31
Location : irish_admiral
Registration date : 2009-12-15
Re: Hooray! First brisket navigated
That had to be good
This is still on my to do lists,thanks for the tips
This is still on my to do lists,thanks for the tips
Re: Hooray! First brisket navigated
It's all about patience getting it over 170. It'll plateau anywhere between 160 and 170 and sit there for ages, you just have to bear with it and eventually it'll start to climb up to where it needs to go.
steveheyes- Burger Flipper
- Number of posts : 170
Age : 45
Location : Reading, Berks
Registration date : 2009-01-13
Re: Hooray! First brisket navigated
No Pictures??? Maybe it didn't really happen.
The best temperature will be around 195 and, yes, it does take a lot of patience to get there. You can figure at least 1 1/2 hours per pound of meat. It can stay at 165 or so for a good 3 hours, sometimes longer, before the internal temperature starts climing again.
The best temperature will be around 195 and, yes, it does take a lot of patience to get there. You can figure at least 1 1/2 hours per pound of meat. It can stay at 165 or so for a good 3 hours, sometimes longer, before the internal temperature starts climing again.
Mike_P_in_Tucson- Charcoal Starter
- Number of posts : 66
Location : Tucson, Arizona, USA
Registration date : 2009-06-09
Re: Hooray! First brisket navigated
Thanks for the advice guys - there are some pictures somewhere pre-cooking, but unfortunately it got eaten very fast afterwards!
So patience is key for the plateau? Any particular sort of charcoal work best? I'm using the Supergrill coconut shell stuff at the moment. Like to try and BBQ in as environmentally friendly a manner as possible...
So patience is key for the plateau? Any particular sort of charcoal work best? I'm using the Supergrill coconut shell stuff at the moment. Like to try and BBQ in as environmentally friendly a manner as possible...
irish_admiral- Charcoal Starter
- Number of posts : 31
Location : irish_admiral
Registration date : 2009-12-15
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