First full brisket poll

[Steve In Pa]

Hey guys, I think I know where you are coming from on the toss the clock out thing. But in my case I’m still on the steep uphill side of the learning curve. So when cooking new meats and recipes I need a time guideline to start off with.
For example when I get around to doing chicken thighs, legs etc. I’ll need to know a time frame so I get things done reasonably close to dinner time.

 

[ANT0407]

Hey guys, I think I know where you are coming from on the toss the clock out thing. But in my case I’m still on the steep uphill side of the learning curve. So when cooking new meats and recipes I need a time guideline to start off with.
For example when I get around to doing chicken thighs, legs etc. I’ll need to know a time frame so I get things done reasonably close to dinner time.

Right, I agree. Knowing a general time is helpful. I just meant that the meat, and the smoker for that matter have minds of there own. They will both throw you curve balls and your meat will be done when it's done. I always start early if possible and either rest in a cooler with a towel, or in my oven set at its lowest temp until I'm ready to serve.

 

[Steve In Pa]

Right, I agree. Knowing a general time is helpful. I just meant that the meat, and the smoker for that matter have minds of there own. They will both throw you curve balls and your meat will be done when it's done. I always start early if possible and either rest in a cooler with a towel, or in my oven set at its lowest temp until I'm ready to serve.

Right on for that point. As I learn my smoker and get it’s nuances, it helps me get a handle on things. One thing I’ve figured out is I need to get the smoker heated up properly before starting. The warm up time is a little unsettled but once it hit’s target temp and settles a bit..it’s good to go.

 

[hankhill11]

Just a thought here, as i'm inexperienced and haven't done brisket yet...so, I dont know if there are rules on how long you can cooler a brisket, but I coolered a pork but for like 4 hours once and it was still very hot when we served it. I imagine if you finish early, regardless of how early, a giant brisket would stay hot if it were wrapped and coolered with towels in there. That said, if you get bark and all that, it might be not as nice.

 

[Dooch]

Hey guys, I think I know where you are coming from on the toss the clock out thing. But in my case I’m still on the steep uphill side of the learning curve. So when cooking new meats and recipes I need a time guideline to start off with.
For example when I get around to doing chicken thighs, legs etc. I’ll need to know a time frame so I get things done reasonably close to dinner time.

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[ANT0407]

Just a thought here, as i'm inexperienced and haven't done brisket yet...so, I dont know if there are rules on how long you can cooler a brisket, but I coolered a pork but for like 4 hours once and it was still very hot when we served it. I imagine if you finish early, regardless of how early, a giant brisket would stay hot if it were wrapped and coolered with towels in there. That said, if you get bark and all that, it might be not as nice.

When resting in a cooler for a long period of time I put a temp probe in keep an eye on the internal temp and make sure it's above 140. For long brisket rests I put them wrapped in the oven on its lowest setting which is 170 on mine. I've rested a brisket 12 hours in the oven that way and it was fantastic.

 

[pawpawjts]

Hey guys, I think I know where you are coming from on the toss the clock out thing. But in my case I’m still on the steep uphill side of the learning curve. So when cooking new meats and recipes I need a time guideline to start off with.
For example when I get around to doing chicken thighs, legs etc. I’ll need to know a time frame so I get things done reasonably close to dinner time.

Yep I know what you're saying. Ive did brisket several times I always use a temperature probe and I think I usually set my horizontal on 200 usually the internal temperature climbs pretty decent but it still takes about 5 hours or so because it just my wife and I so I don't cook a huge brisket. But on every one ive cooked the temperature stalls a little towards the end of the cook that Last 10 or so degrees takes forever it seems like and I learned make sure you slice it against the grain and I always let mine rest for a little while and I'm not saying you don't know what you're doing I just know I'm still learning myself and there is always some one who knows a little more that is the good thing about this forum.but good luck and let us know how it turns out. I'm getting a couple of racks of ribs ready right now ive got to get on

 

[nvhunter]

What type of smoker?

If I'm using my horizontal smoker Id start at mid night but check every 2 hours then wrap at 160 to 165. Id be looking at around 10 hour cook but would still have time if it took 12 to 14. I run 250 degrees and wrap in foil.

Im doing 2 full briskets and 2 pork buts Sunday night but in my copperhead 7. I'll start at 6pm and am hoping its done at 6am. Should wrap brisket about midnight. These are for xmas lunch for my employees at work. I know i can hold them till noon even if i take them off the smoker at 6 or 7 am.

 

[pawpawjts]

What type of smoker?

If I'm using my horizontal smoker Id start at mid night but check every 2 hours then wrap at 160 to 165. Id be looking at around 10 hour cook but would still have time if it took 12 to 14. I run 250 degrees and wrap in foil.

Im doing 2 full briskets and 2 pork buts Sunday night but in my copperhead 7. I'll start at 6pm and am hoping its done at 6am. Should wrap brisket about midnight. These are for xmas lunch for my employees at work. I know i can hold them till noon even if i take them off the smoker at 6 or 7 am.

Sounds good I'm sure it will be good and they'll enjoy it. Merry Christmas