20 lb Brisket

[Redoctapus]

well that cool you learned something on this smoke .if anything you might try spraying it with apple juice to keep moisture in the meat I you do it unwrapped again

Hello Ant,
I really appreciate your notes on this cook, Splendid?
The longest hold I have done is 4 hours wrapped in peach paper kept inside of my best air tight cooler.
I have to wonder what effects of a 12 hour rest in a heated environment of no known humiditymay have had on the final moisture content of your brisket.
Did you sample the brisket before the last 12 hours?

 

[ANT0407]

No. I didn't sample it but I wonder the same thing. I read somewhere that Aaron Franklin rests his briskets at his restaurant for 12 hours at around 160. That's why I wanted to try it. In theory if I pulled the brisket at 190 internal and rested it at 160-165 it shouldn't keep cooking and dry out. One thing I didnt mention is I did use some of the tallow that I made while smoking this brisket when I wrapped it to rest.

 

[Redoctapus]

No. I didn't sample it but I wonder the same thing. I read somewhere that Aaron Franklin rests his briskets at his restaurant for 12 hours at around 160. That's why I wanted to try it. In theory if I pulled the brisket at 190 internal and rested it at 160-165 it shouldn't keep cooking and dry out. One thing I didnt mention is I did use some of the tallow that I made while smoking this brisket when I wrapped it to rest.

At the restaurant where I work, we have combi-ovens and cook hold ovens with controled humidity, I wonder if Aaron Franklin has similar. Keep the faith! Every Smoke is an adventure!

 

[ANT0407]

At the restaurant where I work, we have combi-ovens and cook hold ovens with controled humidity, I wonder if Aaron Franklin has similar. Keep the faith! Every Smoke is an adventure!

Oh yeah, no faith lost here! It was good I just wanted better.

 

[ANT0407]

Gorgeously dark. When you rest in the machine, any water in the pan?

Yes I had water in the pan.

 

[Cowboy1955]

Yes I had water in the pan.

you did find fine in my book Ant
Everything falls into a learning curve and weather. I had my share in my lifetime
Roll that smoke

 

[Jimsmokes]

well that cool you learned something on this smoke .if anything you might try spraying it with apple juice to keep moisture in the meat I you do it unwrapped again

I spritz mine with bourbon and beef broth.
A dry flat sounds under cooked to me. I cook till probe tender ALL over and that's usually between 195-210. Only time I pull at 190 is when I'm going to vac seal and hold in a sous vide for 24+ hours.

 

[Redoctapus]

I spritz mine with bourbon and beef broth.
A dry flat sounds under cooked to me. I cook till probe tender ALL over and that's usually between 195-210. Only time I pull at 190 is when I'm going to vac seal and hold in a sous vide for 24+ hours.

Ant did a great job, with his reports I feel like I was there, but didn't get any IPS.

 

[ANT0407]

Ant did a great job, with his reports I feel like I was there, but didn't get any IPS.

Thanks man I'd share if you were here!

 

[SmokeNBones]

At 225 that is going to be a very long cook I'd say about a case and a half worth! Pace yourself. LoL

I love how owning a smoker is a license to drink. Worth...every...penny! I won't even smoke wings because it doesn't take long enough...

 

[ANT0407]

I love how owning a smoker is a license to drink. Worth...every...penny! I won't even smoke wings because it doesn't take long enough...

Whoever made up that rule is a genious!

 

[Redoctapus]

Whoever made up that rule is a genious!

I always need a timing device, as in 2-3 beers per log and spritz! No batteries needed... works with a crab pickin as well!

 

[ANT0407]

I always need a timing device, as in 2-3 beers per log and spritz! No batteries needed... works with a crab pickin as well!

Like I said,GENIOUS!

 

[mixed up]

that is the way to do it .I had a brisket smoke for 24 hrs it stalled just like yours and I just let it eat was the best brisket I ever did