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Originally posted by holdem:
My sister's birthday was over the weekend, so the family came over and after success with a 5lb and 6lb brisket I stepped up to a 10.5 lb piece.



Cooked it for just shy of 10 hours, up to 203 internal, never wrapped it. Wasn't quite as tender at the smaller ones that I cooked for 8ish hours, but was pretty close. The flavor might have been just a tad better though. And certainly the best smoke ring I have achieved.


I find the bigger the brisket the better for me. I tend to dry little ones out too much. I like to cook 15-16# versions
 
Posts: 4954 | Location: middle Tennessee | Registered: October 28, 2008Reply With QuoteReport This Post
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Originally posted by mark_a:

I find the bigger the brisket the better for me. I tend to dry little ones out too much. I like to cook 15-16# versions


How long do you cook them for? I was thinking of doing two smaller (5-7 lb each) ones next time I need more meat. I am scared of doing the overnight cook. Plus, I really, really like my sleep.
 
Posts: 1847 | Location: Orlando | Registered: April 22, 2007Reply With QuoteReport This Post
Character, above all else
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Originally posted by holdem: How long do you cook them for? I was thinking of doing two smaller (5-7 lb each) ones next time I need more meat. I am scared of doing the overnight cook. Plus, I really, really like my sleep.

I smoke to an internal temperature, not time. That said, on my Traeger at 225 degrees it's roughly 1 hr/lb for the 15-16lb packer cuts. I like to put mine on about 9:00 or 10:00pm and check them when I decide to get up the next morning, and only after I've had my first cup of coffee. That's plenty of time for me to get my much-needed beauty sleep. After you do it a few times you'll gain confidence in your smoker and sleep like a baby dreaming of the great brisket you'll be eating the next day.




"The Truth, when first uttered, is always considered heresy."
 
Posts: 2313 | Location: West of Fort Worth | Registered: March 05, 2008Reply With QuoteReport This Post
paradox in a box
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For smaller briskets the tenderness has a lot to do with which cut you have, the point or the flat. The flat is very lean and harder to keep moist. Usually when I see a brisket that’s not a whole packer it’s the flat. In any case I always cook an entire packer brisket. They are usually around 12 pounds after I trim them. If you are afraid of an overnight cook you can do it in the smoker for about six hours and then put it in the oven overnight to sleep for about another six. You can even go a little lower temperature in the oven to make sure it takes long enough for a good nights sleep. You can hold the brisket in a cooler wrapped in towels and foil for eight hours with no problem. So serving time is not an issue. The meat should probe like butter. I cook to feel not temp. My last brisket was only at about 195 and it was ready. Usually I’m closer to 205.

Holdem, as far as tenderness, it's hard to tell from the pic but you may have sliced in the wrong direction. Although the point and flat meat grain goes in opposite directions, so if you don't separate them you will always have some sliced in the wrong direction. I turn the meat at about the halfway point.






These go to eleven.
 
Posts: 11067 | Location: Westminster, MA | Registered: November 14, 2006Reply With QuoteReport This Post
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Originally posted by GT-40DOC:
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Originally posted by IndianaMike:
My Wife found one of her Marinade Recipe's and wanted to try and Kroger's Had Chuck Roast on sale so we picked one that we thought had some good Marbling. And we made a side of Bacon wrapped Onion Rings. Onion rings were good. Meat marinade was good But next time i am buying a better cut of meat


I think they call that rest a Texas Crutch', whatever it's called it really works to get the juices flowing in the meat.




I love to smoke and eat chuck roasts, but to do one, think low and slow like a brisket. If you just tried to "grill it", it will be big time tough.

I smoke my seasoned chuck roast for 2-3 hours @ 225F with hickory. Then wrap in double layer of foil and add 1/2 bottle of a yeasty beer. Close up well and back on the smoker @ 225F for another 3-4 hours. Remove and let it rest 1-2 hours. They literally will fall apart.
 
Posts: 3654 | Location: 1,960' up in Murphy, NC | Registered: January 29, 2008Reply With QuoteReport This Post
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Originally posted by Tailhook 84:
quote:
Originally posted by holdem: How long do you cook them for? I was thinking of doing two smaller (5-7 lb each) ones next time I need more meat. I am scared of doing the overnight cook. Plus, I really, really like my sleep.

I smoke to an internal temperature, not time. That said, on my Traeger at 225 degrees it's roughly 1 hr/lb for the 15-16lb packer cuts. I like to put mine on about 9:00 or 10:00pm and check them when I decide to get up the next morning, and only after I've had my first cup of coffee. That's plenty of time for me to get my much-needed beauty sleep. After you do it a few times you'll gain confidence in your smoker and sleep like a baby dreaming of the great brisket you'll be eating the next day.


This...
 
Posts: 4954 | Location: middle Tennessee | Registered: October 28, 2008Reply With QuoteReport This Post
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I did a 4 pound flat brisket on my Yoder Saturday and it was good but could have been jucier.

The cut wasn't the best (thinner on one end) so I had a temperature conflict on the 2 sides. Ended up pulling it off at 205 on one side and 200 on the other. Left it in the cooler for an hour.

If I am going to let it rest in a cooler for an hour do I need to take it up to 203? I have read that you can pull it off sooner if you are wrapping and resting in cooler since the temperature will rise up to 10 degrees.

Any other suggestions or do you think the small uneven cut is to blame?


.
 
Posts: 275 | Registered: January 26, 2006Reply With QuoteReport This Post
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Originally posted by frayedends:
For smaller briskets the tenderness has a lot to do with which cut you have, the point or the flat. The flat is very lean and harder to keep moist.

If you are afraid of an overnight cook you can do it in the smoker for about six hours and then put it in the oven overnight to sleep for about another six.

Holdem, as far as tenderness, it's hard to tell from the pic but you may have sliced in the wrong direction.

[/IMG]


I have only cooked 4 briskets. The first was a whole. I did not cook long enough or to proper temp. The next three were flat. I prefer the flat as I prefer a leaner cut. But no problems with moistness, it has been leaking out when I cut them.

I need to just pony up and buy that overnight controller / fan thing and then I can do a big one and sleep like a baby. But I like the tip of cooking some, storing, cooking more later.

Hmmmm, I am not sure, I sliced it the same way I have the other three flats.
 
Posts: 1847 | Location: Orlando | Registered: April 22, 2007Reply With QuoteReport This Post
Character, above all else
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Originally posted by holdem: Hmmmm, I am not sure, I sliced it the same way I have the other three flats.

Just as a refresher, here's a good video on how to cut a brisket (skip to 6:45). While trimming the brisket before the smoke, that's a good time to determine how you're ultimately going to cut the brisket starting at the corner of the flat. I've had great success by always cutting 90 degrees off the grain which puts your knife blade approximately 45 degrees off the corner you've determined to be the starting point.

When I first got my smoker I probably watched all of Aaron Franklin's videos to get smarter on smoking. Lot's of other video options out there as well.




"The Truth, when first uttered, is always considered heresy."
 
Posts: 2313 | Location: West of Fort Worth | Registered: March 05, 2008Reply With QuoteReport This Post
McNoob
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Restocked cherry and hickory today. Starting 3 briskets tomorrow morning at 3am.







"We've done four already, but now we're steady..."
 
Posts: 1315 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
Alienator
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Did another pork butt since they were $0.97/lb.





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Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 6297 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
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Also for brisket in particular, prevailing wisdom continues to evolve toward holding after cooking for a long time is not just possible, but preferable. I'm talking like 3-8 hours. Obviously you have to have something beyond just a simple cooler to maintain safe temps that long.

Also seen folks wrapping the still-paper wrapped brisket in plastic wrap for long holds to maintain moisture. May have to try that.

Finally, last brisket I cooked and one of our best ever I let temp drop to 180 before even starting any sort of controlled hold by putting in my cooler after reaching that temp. Let it rest another 2.5 hours from that point. Incredible. Theory is still get benefits of hold without the fibers continuing to break down at the higher temps straight off the cooker. I'm becoming a believer but not so much that I'm buying a commercial hold oven.



You only have integrity once. - imprezaguy02

 
Posts: 11259 | Location: Madison, MS | Registered: December 10, 2007Reply With QuoteReport This Post
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