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  1. @fbov thanks for the input, I'm looking to find people's opinion on how long what you are calling phase 3 last, not when it is over. So for example and this is just being a rough example If the brisket is "like butta" at 1:00pm Is it overcooked @1:05pm? Is it overcooked @1:15pm? or 1:30pm? or has more leeway and can make it to 2:00pm until its overcooked? @Chasdev thanks, so what would you say is the time frame between minimum tenderness and max tenderness?
  2. I was shuffling through a bunch of websites and forums and couldn’t really find a thread that talked about the time frame when a brisket go from undercooked to overcooked. So I’m asking in the forum for people opinions, experiences, and gather some observational data. How long does a brisket stay perfect before it goes overcooked? Is it 5 minutes, 30 minutes, etc? I know cooking temps will play a major role in this time frame. I know brisket size also matters but let us remove that variable for this. 225-250*F - 250-275*F – 275-300*F – 300-325*F- I think many people including myself get nervous about overcooking and that cautiousness results in more undercooked briskets. (at least what I see in forums threads dating back to 2011)
  3. @holysmoke Everything went smoothly, brisket stayed at 145 for 6 hours in a cooled kamado ranging 160-180 dome temp. It kept its moisture fine, I assume as I realize I ended up undercooking the flat but the point was nice and moist. Only cut up the flat and half the point and threw the other half of the point at my friends oven @200 after 4 hours still was good. @fbov thanks for the input.
  4. @holysmoke thanks for the input. Going to skip foil this time just so I don't have to unwrap and rewrap again and keep it in the kamado since its sitting at 170 dome temp. Got IT to 147 before going into the kamado and after 45min it at 148.
  5. @holysmoke How much does IT change after putting it in the oven? Currently wrapped it in 2 hefty kitchen towels and butcher paper and got my kamado down to 170, which I would think will hold better moisture than the oven but at least its consistent so I am firing up the oven right now.
  6. Well I thought I was going to have a 11-12 hour cook and it got cut in half, thanks to my kamado going from 250 to 330 while I slept for the initial 3-4 hours of crust formation. Currently filling the cooler with hot water to heat it up but also have my kamado down to 180 degrees, just stroked the coals and its up to 190. Rest is at 150 currently and got 6 hours before I have to transport it. Any thoughts or suggestions? Never had such a big gap of 6 hours let alone if thats when people will eat. Even though I'm tempted for some brisket and eggs right now for how good that brisket came out. lol
  7. I'm on the FOGO camp. After doing some research when I first bought my Kong, it was between FOGO and JD. The reason I opted for FOGO is there was a couple of threads when I did my Google research that talked about a faint unfavorable smell that JD gives I also use RO or any chepo lump I can get for $10 for grilling and pizza night, to get it to burn fast and hot. Hate wasting good FOGO lumps for couple of burgers and brats that cook in 15 mins or so.
  8. Cooler liquid can offset some of the heat momentum and absorbing liquid that needs to settle into the rest of the moisture / evaporation sequence. Tin Foil also artificially increases IT having the effect of retaining more moisture and being more pot roasty. I read some pitmasters testing IT with and without foil. Essentially the tin foil will cook faster to 205 IT compared to an unwrapped or butcher wrapped but the flip side is the speed on resting is fast as well and I think resting is equally as important for tenderness/moistness.
  9. My few suggestions would be: Drop down to 250-265, that way you can develop that bark better. Use some wood. I use oak for my beef and pork cuts and maple or cherry for fish. Ditch the foil, ditch the broth. Use butcher paper only if your bark is set and you are still in the stall range temps. If the bark still need more to develop and you are coming out of the stall then leave unwrap. For rest, I'm not a fan of resting in a cooler and sealing it up keeps brisket at a higher temp. When my brisket is butter ready, then its time to cool it off so it absorbs moisture back into the meat fibers. If you need to hold it, rest it down to 155 and then put it in a cooler. I think a kitchen towel is enough to rest for 2-3 hours, maybe 4 hours if you are outside on a hot day. Holding in the cooler method is done more for competition cooking or pulling before the last part of the meat is about to finish, so you are finishing it in the cooler with higher holding temps so the last part of the flat becomes tender.
  10. I think because its a bigger kamado and running the same temp/fuel amount, it will take longer to get that bark to form. I would suggest increasing the temps until you calibrate the new kamado to your previous standards.
  11. hard to light, but will last longer burn more evenly than traditional lumps.
  12. Personally I think the fire is not big enough and when you keep vent slightly open you run the risk of snuffing out the fire. But the opposite will happen if you give it too much oxygen and the fire will keep climbing up in temps. Requires a lot of babysitting for that low of temps. A hotter smaller coal bed but the offset is length of cook time. Also personally, get the fire started near the bottom vent as oppose to middle or elsewhere. That way it captures all the air it comes in when it starting out.
  13. Agree, other than fish which I try to keep under 200, everything else falls into BBQ cooking and cooking at least at 250 up to 280 depending on the cut of meat or what I am cooking. Also I notice from people in other post that they try to overnight cook at <200 and end up snuffing the fire. I normally have the opposite effect of slowly increasing the temp above 200.
  14. re start it and get it back up to 250 since you are losing hours to get this ready.
  15. My guess from all your comments is you over cooked it and probably over dried it when you added the beef broth. When the grill is also kicking up to 300, it is very important the follow through of properly resting and holding brisket. The follow through after pulling off the grill is as critical as the 12 hour cook and even more so when the brisket is early. At 170, I would of probed the flat leave it and start spritzing every 30 mins. Though every 30min spritz with an overfilled firebox is not a good idea either since you going to keep increasing temps. It will increase cook time at the back end but being 7 hours early is undesirable too, so its a balance of understanding your brisket, your firebox, and you kamado. When you pulled off at 11am I would of pulled and rest for 10-15mins and do the feel test. Is it still feel like a brick or is there bend to the flat? Do a tender check with the probe, is buttery and velvety or is it tough? If the flat feels tough still and there no bend, then the flat is not done. Throw it back on and cook it back up and repeat test, this is more common for 16+# and has its own steps on to make sure you push through the 2nd stall. IF the brisket feels great and you are saying to yourself this looks good but I got 7 hours! Then let it rest....... get some clean kitchen towels, clean bath towels in a pinch. Cover the brisket up and let it rest for the next 3 hours. Don't go too crazy on covering it, 1 thick towel is enough. The rest should take about 2-4 hours from here putting you at about 2-3pm to be ready for slicing. The more your peak the quicker the rest will go. At this point you can throw it in the oven, cooler, or back on your kamado. Goal for oven and kamado is 150-200 as a holding temp. Each has its pros and cons and dependant on what has happend with your cook too. Good luck on your next one.
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