Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="p238shooter" data-source="post: 3113422" data-attributes="member: 24583"><p>I have had a 14.5lb brisket on since about 4PM, had to cut in half to fit into my Smoke-it #2 electric with 16 inch square racks, would not quite fit diagonal. I smoke everything at 225', my modified version of a Texas rub, hickory chunks small enough to fit in the tray. Set it and forget it smoking except for throwing in three or four small fresh chunks about two hours into the smoke to keep it going (it has very low airflow) because I like things smokier than most people. </p><p></p><p>Flat part hit the 172 stall early, larger end was about an hour behind. Temp started down on the flat, 168, so for me it tells me This chunk of meat is going to be a long stall. Still deciding to foil later or not, humidity is pretty high, so I might not. I like a lot of bark. Going to try something different that I have had great success with making fall off the bone 9 hour ribs. </p><p></p><p>I usually start poking for tenderness about 200 - 203 or so. When I think it is done, I am going to foil them and turn down to 175 and hold for a couple hours or more before resting in the cooler. I suspect it will not be much different than putting in a cooler for 3-4 or so hours still holding a hot temp, but we like to experiment, Ya Know? It might give me some additional "nap time" if I need it also. I hope it does not turn out too mushy. Is that an oxymoron, too mushy brisket? Ha Ha </p><p></p><p>I will post back tomorrow on my "Extended Stay" Brisket.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3113422, member: 24583"] I have had a 14.5lb brisket on since about 4PM, had to cut in half to fit into my Smoke-it #2 electric with 16 inch square racks, would not quite fit diagonal. I smoke everything at 225', my modified version of a Texas rub, hickory chunks small enough to fit in the tray. Set it and forget it smoking except for throwing in three or four small fresh chunks about two hours into the smoke to keep it going (it has very low airflow) because I like things smokier than most people. Flat part hit the 172 stall early, larger end was about an hour behind. Temp started down on the flat, 168, so for me it tells me This chunk of meat is going to be a long stall. Still deciding to foil later or not, humidity is pretty high, so I might not. I like a lot of bark. Going to try something different that I have had great success with making fall off the bone 9 hour ribs. I usually start poking for tenderness about 200 - 203 or so. When I think it is done, I am going to foil them and turn down to 175 and hold for a couple hours or more before resting in the cooler. I suspect it will not be much different than putting in a cooler for 3-4 or so hours still holding a hot temp, but we like to experiment, Ya Know? It might give me some additional "nap time" if I need it also. I hope it does not turn out too mushy. Is that an oxymoron, too mushy brisket? Ha Ha I will post back tomorrow on my "Extended Stay" Brisket. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Top
Bottom