Won't affect it one bit. If it's cryovac'ed, you can freeze it for years.Bought a brisket last week, but wasn't able to cook it immediately, so had to freeze it. Is that going to negatively affect it?
Won't affect it one bit. If it's cryovac'ed, you can freeze it for years.Bought a brisket last week, but wasn't able to cook it immediately, so had to freeze it. Is that going to negatively affect it?
First one I bought was 21+ pounds.What is the smallest packer you can buy?
Hi Everyone. I bought my old country wrangler about a month ago. Ive smoked two briskets on it and now I think i could use some advice.
I know part (most?) of the problem is the temp. I have a cheap thermometer that I stuck in the hole midway up the door. I have a much better one that I need to drill a hole for closer to the grate. I just havent drilled the hole yet. I can keep the temp steady, but I am basing my adjustments on the crappy thermometer that I dont think is accurate. So before I smoke anything else I'm going to make sure to install the new thermometer.
I also have had an issue with cooking fat side up - the underside gets dried and crispy. Should i flip the brisket or just cook fat side down? is this something that you guys have seen? is it because the temp is too hot inside the cook chamber?
The other main problem ive had is judging doneness. Can someone roughly detail how a brisket will feel at the various points of a smoke? does it get tender and then tighten up and then get tender again? basically if a brisket feels/looks dry on the smoker does it need to cook more to get tender or will it just keep drying out if left in the cooker?
thanks guys Im sure ill have more questions soon. I had a blast smoking the briskets ive done by the way. and they were both completely devoured by my family/friends, but they weren't quite good enough for me.
One problem here is that not all briskets are done at 205. Some might be spot on, but some might be undercooked while others might be overcooked at 205. use the probe test.The problem I was having was thinking I was drying it out then pulling it out too early. From what I've determined after reading through this thread was to be patient and let it get up to temp.... 205 internal temp. That's when the connective tissue breaks down and there is where you get your moistness. I always thought that it would get even drier if I left it on, so I would take it off too early.
Yes it does get firm then at about 205 IT it loosens up beautifully. Patience was what I was lacking with my brisket.
Regarding the crispness.... You may have your meat too close to the heat source, you may try raising the meat up inside your smoker, if your not looking for bark on your brisket you could wrap in foil at 160 IT. Or, since the fat cap isn't overly important for the moisture I would try fat cap down... Use it to my advantage kinda like a heat shield. I've read that people smoke brisket anywhere between 225-350 smoker temp both with good results as long as it reached 205 IT.
Gary, I will take pics on my next round. I wasn't even a member until after I finished my brisket. It came out so good I had to join and let yall know I couldn't have done if without this thread and the people sharing their knowledge.
xcoachx
One problem here is that not all briskets are done at 205. Some might be spot on, but some might be undercooked while others might be overcooked at 205. use the probe test.
All good coach.I agree 100% with this post.
Mine just happend to pass the test at 205 when I probed it..... But I waited till 205 is my point, I always took it off early because it just seemed to get firmer as it cooked and I was unaware that at the higher temp Internal temp is when the connective tissues start to break down adding moisture. I needed to be patient and trust the posts that I read here. Patience is the one overwhelming thing I needed to add to make my brisket successful. Patience is key.
And I probably shouldn't be so specific with the temp when I was describing when the connective tissue breaks down adding moisture like I did in my post. You are absolutely correct that not all brisket is the same and I humbly thank you for correcting me.
xcoachx