Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1st timer on August 11, 2020, 08:21:30 AM
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Smoking another brisket (4lbs) using snake method but can't keep the heat at 250ish.
Started out at 300F and 20 mins later it's down to 240.
Dropping fast.
Bottom vent wide open, top quarter open.
Webber brickets with wood chips.
Any tips?
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Try reversing your vent setup.
Bottom 1/4 top wide open.
Less flow and cleaner smoke.
Also next time use wood chunks instead of chips.
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I used my torch to light up the brickets some more and opened the top vent 90%....as a test.
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What Kneab said, control the heat with the bottom vent first.
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Seems to be working better. Thanks for the tip.
When should I check the internal temp of the brisket?
I was aiming to wrap it at 190f and put it back In till it reaches 250 then shove it in a coller for an hour or so.
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Seems to be working better. Thanks for the tip.
When should I check the internal temp of the brisket?
I was aiming to wrap it at 190f and put it back In till it reaches 250 then shove it in a coller for an hour or so.
I’d wrap when you get good color (probably 155-165 if you check) and start checking for tenderness at 195. Temperature is a guide. Tenderness tells you when it’s done. I think 250 was meant to be 205.
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It's done when it is done, shoot for 205 internal not 250 and into the cooler, needs to be probe tender
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After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?
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I like the outside charred. When should I do this?
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After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?
Check out this post, it might help.
http://weberkettleclub.com/forums/index.php?topic=46229.0
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I personally don't wrap, I like the bark more pronounced, i remove once i think it's probe tender and has been above 198 but not higher than 205 internal, wrap and set in cooler to rest. There are many guys her who are better at brisket than me though
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After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?
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Ok, thanks for the tips guys.
Once it reaches 160 IT, I'll wrap it up, put it back in the smoker and pull it out at 200-205 IT and transfer it to the cooler for about 1-2 hours. Will post pics of the results.
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Ok, thanks for the tips guys.
Once it reaches 160 IT, I'll wrap it up, put it back in the smoker and pull it out at 200-205 IT and transfer it to the cooler for about 1-2 hours. Will post pics of the results.
don't forget that this is all supposed to be fun as well
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After wrapping it and putting back into the smoker, I should pull it out when it reaches 190 wrap it some more and put in the cooler?
Remove at 205 from the cooler?
*After you get the desired color, wrap with foil and place back in the kettle.
*When internal temp reaches 198 to 200 degrees, start probing with a toothpick about every 10-15 minutes. As others have said, do not go by temp alone, use the probe test. Tooth pick should slide into brisket like your testing a cake for doneness.
*Once probe tender, remove brisket from kettle and open foil up (do not remove brisket), let brisket cool to 190. This might only take 10-15 minutes with a brisket flat.
* After obtaining IT of 190 it's time for brisket to rest in a cooler (no ice). Place sealed foiled brisket in cooler with dish/bath towels. Let brisket rest for minimum of an one hour in cooler before slicing.
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Ok, thanks for the tips guys.
Once it reaches 160 IT, I'll wrap it up, put it back in the smoker and pull it out at 200-205 IT and transfer it to the cooler for about 1-2 hours. Will post pics of the results.
don't forget that this is all supposed to be fun as well
Lol...tell me about it. It's my 2nd brisket. 1st one was dry.
This one seems to be better. Stressed cause I have people coming over lol.
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@1st timer
How did your four pound brisket flat turn out yesterday?
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Tried posting pics but can't seem to.
Anyhow... At 160 I wrapped it with foil and put it back in the smoker.
I then removed it at 180 but probe tender (to my inexperienced knowledge) and wrapped it more with foil and let it rest in the cooler. I removed it from the cooler 45 mins later(I had hungry guests lol).
Brisket had nice color and tasted great. Nice smoke ring also but.... The marbled fat was a bit chewy. It was also nice and juicy. Had I not been pressured lol, I would have let reach 200 IT and let it rest for a full 2 hours.
That's what I get for putting it in the smoker at noon expecting it to be ready by 6 lol. Next time it goes in at 9 so it can have plenty of rest when it's done.
All in all.... A great learning experience. You guys helped a lot with all the input. Im sure I'll have more questions in the future so be nice lol.
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@1st timer
As others have stated, have FUN. I say drink a few beers too
I've been smoking and grilling on average three times a week for 34 years and I'm still learning!
If your just learning to BBQ, keep a journal of your first 20-30 cooks. I keep a sausage making journal, but that's a little more involved than BBQ.
Smoking small flats can be hit or miss IMHO. I'd suggest a 10-12 pound whole packer brisket (prime or choice) for your next brisket cook.
WKC is a great forum for learning. Lots of knowledgeable people here, that are more then willing to help out a newbie. We all have to start somewhere.
Cheers
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I must say, I was more comfortable this time around.
Got to control temps better and keep it steady.
Next time I'll give myself 3 extra hours.
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I must say, I was more comfortable this time around.
Got to control temps better and keep it steady.
Next time I'll give myself 3 extra hours.
Awesome, I bet you have more fun next time
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I must say, I was more comfortable this time around.
Got to control temps better and keep it steady.
Next time I'll give myself 3 extra hours.
The more you grill the more you'll gain confidence!
Controlling temp is always good, but if your kettle settles in at 260-280 let it ride at that temp.
Cheers
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Nothing beats experience. Nothing. You will have a lot more fun with a few more cooks under your belt.
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Another brisket ready to go this Saturday.
Gonna start her up at 8am...its 8 lbs so hoping it'll be ready for carving at 6ish.
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Another brisket ready to go this Saturday.
Gonna start her up at 8am...its 8 lbs so hoping it'll be ready for carving at 6ish.
Good luck!
Have fun and keep us posted.
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Looking forward to it. The only thing that concerns me with this piece is that one end is thick while the other is less than half the size. I put it thick side closer to heat I guess.
How can I post pics?
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Looking forward to it. The only thing that concerns me with this piece is that one end is thick while the other is less than half the size. I put it thick side closer to heat I guess.
How can I post pics?
I'm a picture guy and I've found that posting pics using the iPhone app is the easiest way for me. Could be the same on a non apple product, no experience there.
Good luck on the brisket!
-g
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Sounds like you may have gotten a whole brisket (flat and point) instead of just a flat this time. I wouldn’t say it really matters which side is closer to the heat it should all finish aka be probe tender at a similar time. I would just make sure to know what direction the grain goes on each to know how to slice them best.
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Yup it's the whole brisket. Can't wait lol.
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Well, the last one turned out great. Juicer and more tender at 260-270F. Wrapped it in foil at 160 and then removed it at 197. I let it drop to 190 then put it in the cooler for 2hours.
I have a feeling an extra hour of resting would've been better.
Does it make a difference if it's wrapped in foil or butcher paper?
I'll aim for 220 for the next one wich brings me to my following question.
I have an 18 pounder and from what I've experienced so far
with cooking /resting times, this bad boy will take approx 24 hrs. How do you manage a long smoke like that?
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My last brisket before wrapping.
The other pics are too large to attach. :'(
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I used my torch to char it a bit....after taking this pic.
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Well, the last one turned out great. Juicer and more tender at 260-270F. Wrapped it in foil at 160 and then removed it at 197. I let it drop to 190 then put it in the cooler for 2hours.
I have a feeling an extra hour of resting would've been better.
Does it make a difference if it's wrapped in foil or butcher paper?
I'll aim for 220 for the next one wich brings me to my following question.
I have an 18 pounder and from what I've experienced so far
with cooking /resting times, this bad boy will take approx 24 hrs. How do you manage a long smoke like that?
Easy you reload! ;D It sounds like you need a Smokey mountain smoker eh? When probing it should feel like butter when you push it in. I don't wrap so i am no help there.
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Well, the last one turned out great. Juicer and more tender at 260-270F. Wrapped it in foil at 160 and then removed it at 197. I let it drop to 190 then put it in the cooler for 2hours.
I have a feeling an extra hour of resting would've been better.
Does it make a difference if it's wrapped in foil or butcher paper?
I'll aim for 220 for the next one wich brings me to my following question.
I have an 18 pounder and from what I've experienced so far
with cooking /resting times, this bad boy will take approx 24 hrs. How do you manage a long smoke like that?
Foil and paper do produce different results. Foil will create more au jus and retain moisture. Your bark may get mushier with foil. Paper yields better, smokier bark, but may lack moisture. If I cook choice grade brisket, I use foil. If I cook prime grade, I’ll use paper. It’s a moisture consideration driving my decision.
I would not expect a 24 hour cook and rest. If you wrap and bump you temp up a bit, you’ll cut time off significantly. Most of my packer briskets in the 13-18 pound range take 12 hours or so, excluding the rest. Each one is different.
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Isn't lower and slower better?
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Well, the last one turned out great. Juicer and more tender at 260-270F. Wrapped it in foil at 160 and then removed it at 197. I let it drop to 190 then put it in the cooler for 2hours.
I have a feeling an extra hour of resting would've been better.
Does it make a difference if it's wrapped in foil or butcher paper?
I'll aim for 220 for the next one wich brings me to my following question.
I have an 18 pounder and from what I've experienced so far
with cooking /resting times, this bad boy will take approx 24 hrs. How do you manage a long smoke like that?
Don’t aim for an IT of 220 or you’ll have brisket that taste like a chuck roast. Probe tender is the best method. Most of the time I don’t even use a thermometer for IT.
An 18lb brisket will trim down to 14-16lbs. It might take 10-14 hours to cook. Each brisket is different. In the past I’ve cooked two briskets in the same WSM. The 16lber was done before the 12lb brisket.
If your concerned about time, run the pit at 275-300 degrees.
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Sorry, I meant smoker temp will be 220.
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Sorry, I meant smoker temp will be 220.
Bump your temp to 250 and it will cut your time some.
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Won't smoking it longer yield a more tender meat?
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Not necessarily. Don’t get so caught up in 220 or 225 for your smoker temp. You can cook at a higher temp and still get excellent results.
You’ll have more fun if you aim for a temp range. Say 240-270. As long as you are in the range just watch the smoke roll and enjoy.
Be sure to pick a good brisket. If it’s a full packer give if the bend test in the store. If it’s stiff and doesn’t bend much pick one that does. Then when you get home, trim it well. Get all the hard fat off and get the cap down to 1/4”. Then put your rub on and leave it on the counter while you get the smoker ready.
Main thing is probe tender. Some can be stubborn. Just wait for the probe to slide in like butter. Then you’ve rendered the fat and can give it a rest.
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Thanks for the tip.
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Not necessarily. Don’t get so caught up in 220 or 225 for your smoker temp. You can cook at a higher temp and still get excellent results.
You’ll have more fun if you aim for a temp range. Say 240-270. As long as you are in the range just watch the smoke roll and enjoy.
I'll second this advice. One of the learning experiences I had along the way is that it's easy to get caught up by the whole 225 degree temperature that's listed everywhere, and I did too when I started out. What I discovered was that for a given barbecue burning a given charcoal, with a reasonable vent opening that's not at an extreme end of the range so you have room to adjust more open or more closed, all in the particular environment it's in, there'll be a window or a range of temperatures it'll settle in and run at easily.
What I've found with my WSM with Weber briquettes or Royal Oak lump charcoal with the vents partway open is that it settles in and runs around 250 degrees. Getting it to run hotter than that can be done but the vents have to be wide open and it'll only go so high before it tops out. It eventually got up to 290 degrees for the last 25-30% of a hot and fast cook I did on it tonight with a prime rib roast but it was almost completely opened up to pick up the extra 40 degrees. Getting it down to 225 and having it stay at 255 without creeping back up or snuffing out the fire from shutting all the vents down too far has always been nightmare of watching it like a hawk and constantly adjusting the vents with that thing. Ever since I found it settles in and runs at 250 on its own once it's set up, I've been enjoying far better food with far less effort.
I guess what I'm saying is for your particular barbecue with the charcoal that you happen to use with your local climate that it's working in, there'll be a naturally occurring operating point, a sweet spot, that it'll settle into for long low and slow smoking. It might or might not be 220 or 225 degrees, but the important thing is to find out what is is and then let it run there when you're doing long smokes and it'll be much easier to let it run where it runs best and easiest.