James17 Posted October 28, 2019 Share Posted October 28, 2019 New member so hello everyone. I BBQ about 3 times a week and do a lot of ribs and pulled pork but have only done one brisket I just did my second brisket, a 5lb USDA cut of brisket that I spotted in Costco. It never got above 172f. I started the cook at 8:00am on my WSM at 225f using a BBQ guru cyber cloud, so BBQ temp was monitored the whole time and was about 25f above dome temp. Hit 150 in about 2 hours. I wrapped it in butcher paper after another 2 hours. Brisket stayed at 150 for 2 hours so I bumped the temp to 250 for a further 3 hours. Brisket got to 160. bumped to 270 and by the time it got to 11:00 pm (15hrs later) it was only at 172f. I reduced the temp to 225 and let it run overnight. 7:00 the next morning (23hrs cook time) and it was still at 172f probe was in the point and I did multiple checks with a thermapen that conformed 172f at multiple points. I took it off and obviously the flat was ruined and the point was very tender but the a bit dry in places. How can a brisket never get above 172f. Please help. 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted October 28, 2019 Share Posted October 28, 2019 Hi James, . I also have a WSM and have had meat take longer but it has always got to target temp either through wrapping (Foil) or time/temp adjustments. How have previous cooks been in the WSM? I know you said you had a BBQ guru running to maintain temp I was going to suggest a leak but that would've shown up. Maybe try and push temp to 275f for next cook that might get you closer to target quicker. Did you wrap the brisket tightly? I know if it is loose you won't get the same effect. I haven't tried brisket yet so I can't really speak from experience. Quote Link to comment Share on other sites More sharing options...
James17 Posted October 28, 2019 Author Share Posted October 28, 2019 Hi Hoogl thank you for the warm welcome. All previous cooks have gone great, with or without the guru. I did wrap it tight but i'm sure there is room for improvement, next time i'll foil and broth it I think as it was my fist time with butcher paper. But regardless a 23hr cook, a chunk of it at 270f should have gotten the temp above 172. I'm baffled by the whole thing. Ordered a whole brisket for the coming weekend to have another go so i'll update here. Weirdest experience. Quote Link to comment Share on other sites More sharing options...
hoogl Posted October 28, 2019 Share Posted October 28, 2019 Hi James, Feel free to throw in a pic or two of the cooks. 😋 I wouldn't imagine a 5lb brisket taking that long. I'll need to visit Costco and have a look I have been wanting to try Brisket for a while. Where did you get the new one from? best of luck with the new one. Quote Link to comment Share on other sites More sharing options...
James17 Posted October 28, 2019 Author Share Posted October 28, 2019 Costco in the UK don't seem to do whole brisket or boston butt. they have a rolled brisket (5lbs) which is a brisket cut in half and they trimmed all the fat off so won't be getting again. the pork shoulders are again rolled and about half a shoulder but great quality and good if you don't wan to do a whole shoulder. I get whole brisket and shoulders from my butcher. i placed the order yesterday for collection next week. Tom Hixson (can find on google) look like they do some amazing cuts from all over the world. I am yet to try as don't want to ruin a top end Snake rivers or wagu brisket. I'll wait till i have a few more cooked and done well. 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted October 29, 2019 Share Posted October 29, 2019 That's a shame they cut off all the fat. I know when I'm in the Glasgow Costco some of the butchers are still prepping meat. I'm not sure if they could trim it for you differently for another day. I spoke to my local butcher and he said he'd give it a bash but to order sat/mon as he gets his meat a tue. If it's not right he also gets it in a fri so gives him two chances which seamed reasonable. I don't blame you getting some practice in. i've looked at some of the online butchers and like you I'll wait till I'm more proficient. I look forward to pics from next weeks Brisket. Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 30, 2019 Share Posted October 30, 2019 On 10/28/2019 at 7:30 PM, James17 said: Costco in the UK don't seem to do whole brisket or boston butt. I go to Costco & Booker for all our meat.....I do fine the butchers at our local Bookers great....he will do Boston butts and Tri-tip....maybe worth a look?? Ice. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted October 30, 2019 Share Posted October 30, 2019 Have ordered quite a bit of meat from here in the past few months gridironmeat haven't tried a brisket from there, but based on the boston butt, pork belly and ribs i have got, very impressed with them. They will also sell you the flat end or point of the brisket if you don't want a whole one. Free delivery over £45 and if you ask him he will give you a 10% off code usually. Also he will always cut or trim the meat how you want. The meat is only delivered on a Thursday or Friday, by APC, very well packaged and surrounded by frozen containers so the meat has always arrived fresh to me. 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted October 30, 2019 Share Posted October 30, 2019 On 10/28/2019 at 7:29 AM, James17 said: New member so hello everyone. I BBQ about 3 times a week and do a lot of ribs and pulled pork but have only done one brisket I just did my second brisket, a 5lb USDA cut of brisket that I spotted in Costco. It never got above 172f. I started the cook at 8:00am on my WSM at 225f using a BBQ guru cyber cloud, so BBQ temp was monitored the whole time and was about 25f above dome temp. Hit 150 in about 2 hours. I wrapped it in butcher paper after another 2 hours. Brisket stayed at 150 for 2 hours so I bumped the temp to 250 for a further 3 hours. Brisket got to 160. bumped to 270 and by the time it got to 11:00 pm (15hrs later) it was only at 172f. I reduced the temp to 225 and let it run overnight. 7:00 the next morning (23hrs cook time) and it was still at 172f probe was in the point and I did multiple checks with a thermapen that conformed 172f at multiple points. I took it off and obviously the flat was ruined and the point was very tender but the a bit dry in places. How can a brisket never get above 172f. Please help. Hi James, something sounds amiss, check all of your equipment doesn't sound possible to cook a 5lb piece for 23 hours and it only got to 172, was your guru probe next to the meat? Quote Link to comment Share on other sites More sharing options...
James17 Posted October 30, 2019 Author Share Posted October 30, 2019 I know it’s crazy. Probe was about 2 inches away. Dome temp read about 20f lower than the probe so I don’t see there was an issue. New brisket goes on tomorrow with a Boston butt so should be fine. Quote Link to comment Share on other sites More sharing options...
Mick Posted October 31, 2019 Share Posted October 31, 2019 Definitely check the probe, they do break, do you have a inkbird type separate thermometer? Quote Link to comment Share on other sites More sharing options...
James17 Posted October 31, 2019 Author Share Posted October 31, 2019 I have a Weber iGrill and a therma pen so I’ll run the iGrill and guru probe together at the weekend to check. Also have a new guru probe on order Incase 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted October 31, 2019 Share Posted October 31, 2019 Probes can be susceptible to damage when washing. I did accidentally get too much water on my probes on my second cook using them (It read about 20C higher than the other probe), but a wee bake in the oven for 30 or so mins at a low temp fixed them. 2 Quote Link to comment Share on other sites More sharing options...
James17 Posted November 3, 2019 Author Share Posted November 3, 2019 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. 2 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted November 3, 2019 Share Posted November 3, 2019 That looks awesome. I'm glad you managed to get it up to temp. Have you previously tried double wrapping with paper? Though it doesn't look like the bark has been effected with the foil. Quote Link to comment Share on other sites More sharing options...
James17 Posted November 3, 2019 Author Share Posted November 3, 2019 No never double wrapped. I’ll try next time as I prefer the park you get with paper Quote Link to comment Share on other sites More sharing options...
Dave Littlewood Posted April 27, 2020 Share Posted April 27, 2020 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? Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 27, 2020 Share Posted April 27, 2020 im gonna have to bite the bullet soon and do a brisket....always fearful of turning it into shoe leather🤔👞🥾 Quote Link to comment Share on other sites More sharing options...
Dave Littlewood Posted April 27, 2020 Share Posted April 27, 2020 (edited) 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! Edited April 27, 2020 by Dave Littlewood 1 Quote Link to comment Share on other sites More sharing options...
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