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Old 07-23-2011, 01:22 PM   #11
nyer
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Dec 2007
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My brisket came out pretty good but it was a little tough in the middle. I cooked it for about 11 hrs. till it hit 185 and then I wrapped it in foil and towels and stuck it in a cooler for an hour. The temp dropped to 165 when I pulled it. Is the temp supposed to rise while it's in the cooler to finish it?

 
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Old 07-23-2011, 01:49 PM   #12
EdWort
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Quote:
Originally Posted by nyer View Post
My brisket came out pretty good but it was a little tough in the middle. I cooked it for about 11 hrs. till it hit 185 and then I wrapped it in foil and towels and stuck it in a cooler for an hour. The temp dropped to 165 when I pulled it. Is the temp supposed to rise while it's in the cooler to finish it?
The temp will rise if there is still meat to cook. At 185 the brisket is well done, so all it does is cool off at that point.

I leave my briskets on till 195 internal. They will cut nice and pull apart easily.

I only wrap and leave in a cooler when I'm taking it somewhere, and at that temp, it will stay hot to eat for a few hours.

 
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Old 07-23-2011, 02:32 PM   #13
cricky101
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Jan 2011
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I don't even start probing my brisket until about 180. Once the probe slides in and out in a couple spots really easily I pull it and wrap for a rest in the cooler. Sometimes it's done, sometimes it's not done until 205 or more.

I used to inject and use a lot of rub, but lately I've just used a light dusting of Montreal Steak Seasoning. It's pretty basic stuff with salt, pepper, garlic, onion, etc... I also usually use a couple chunks of mesquite so it's not too heavily smoked.
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Old 07-23-2011, 06:00 PM   #14
mrk305
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The last time I cooked one I did on search on HBT. I found a recipe where you slather it with plain yellow mustard and then add the seasonings. You won't taste the mustard when it is done. I have done a pork butt the same way since then. Awesome! It was a big brisket and it was cooked for about 20 hours.
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Old 07-23-2011, 06:16 PM   #15
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Here's the thread. Read down to Sawdustguy.

http://www.homebrewtalk.com/f172/brisket-211580/
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Old 07-31-2011, 10:48 PM   #16
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In the above: sawdustguy talks of smoke. Looking for 3 hrs of blue smoke compared to white.? What's the deference? And diff in taste profile?
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Old 08-01-2011, 03:31 AM   #17
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Originally Posted by churdbird View Post
In the above: sawdustguy talks of smoke. Looking for 3 hrs of blue smoke compared to white.? What's the deference? And diff in taste profile?
White smoke is acrid and crappy tasting smoke. What we are looking for is sweet blue. Is is a transparent light colored blue smoke. Thats what we are looking for.
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Old 08-01-2011, 02:03 PM   #18
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Agreed! How does one go about getting the Blue? I'm new to smoking and love my WSM but haven't came across any good "how to get good smoke" tips. I use chunks and don't soak.
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Old 08-01-2011, 07:56 PM   #19
marmonduke
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May 2011
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I usually don't get blue smoke until after about an hour or more after putting lit in with unlit and wood. Initial smoke from wood and charcoal is usually white and then shift blue once charcoal and wood burn down a bit. it's very light smoke and sometimes hard to see unless looking against a contrast background.

 
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Old 08-02-2011, 12:59 AM   #20
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Quote:
Originally Posted by marmonduke View Post
I usually don't get blue smoke until after about an hour or more after putting lit in with unlit and wood. Initial smoke from wood and charcoal is usually white and then shift blue once charcoal and wood burn down a bit. it's very light smoke and sometimes hard to see unless looking against a contrast background.
Now that's what I'm talking about. That's the smoke you want!!
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