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Posts posted by Dave Littlewood
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On 11/3/2019 at 6:22 PM, James17 said:
So whole brisket done this weekend. It was a whole brisket from English Steer beef. Looked pretty good
cooked it at 255 for 6 hours and then wrapped in pink butcher paper. After a further 6 hours it was still stuck at 177f. I decided to wrap over the paper with foil and within an hour it was done.
So do I need to improve how tight my wrap is, or maybe double wrap? At single wrap it was stuck at 177 for a few hours but as soon as I wrapped in foil it started climbing.
I ran the guru and iGrill side by side. They read 10f apart for about an hour and then we’re within a few Fahrenheit. So probably probe placement.
Ended up up looking like this. And was amazing.
Wow, looks amazing bark you got there. What was the mass of the brisket?
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HI, just joined the group!
I've just tried to do brisket on my Weber 57 using the snake method of charcoal.
I had to persuade my butcher to give me a flat brisket (was complaining that he wouldn't be able to sell the rest of if as I only took 1.5 kg??).
Used the Weber Bluetooth temp for meat and BBQ temps.
1 - I could only find some lump wood from the local petrol station - utter rubbish. Massive variation in the size of the lumps. Basically didn't burn well enough to burn round the snake so I had to manually re-stock the fire manually2 - I unwrapped the brisket when it got to 85C as I thought it wasn't getting to the magic 91C because it was sat in it's own juices - IDIOT. The internal temp dropped down to 75C so I re-wrapped it and then it got back up to 91C in about 30 minutes.
I'm about to but some Australian heat beads - give 'em a go as I usually use Weber.
Any tips on trying to get a good cut from a UK butcher? I'm not sure that the UK butchers use the same terminology as the USA for bracket, point and flat etc?
Also, what do you think is the minimum size to smoke a brisket? I got 1.1kg once I'd trimmed it and I think it was too small.
BRISKET Wouldn’t reach temp
in Help!
Posted · Edited by Dave Littlewood
This is the temperature chart for the one I did yesterday.
You can see that it stalled for only a short time as it was a small piece of meat.
It almost got to 91C and then I had to re-fuel and took the wrap off (foooooool), then I re-wrapped it and it got there OK.
It tasted OK but I didn't really get a good bark on it. Sorry but we ate it before I could get a photo!