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24 Hour Brisket


Ron5850
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A few months ago I watched a video by John Setzler on a 24 hour brisket cook. And a few days ago I picked up a brisket and thought I would give it a try. Preheated the Big Joe to about 190°. I seasoned the brisket with Killer Hog Texas brisket rub. Place to brisket on the kamado at 11 a.m. checking the temperature periodically during the day since I don't have a type of temperature control system for my kamado. I have to say the Big Joe held the temperature at approximately 190 solidly for the entire cook.

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12 hours on the kamado. Time to wrap. At this point all I did was wrap the brisket in aluminum foil. I didn't even check the temperature for the stall.20200927_062432.thumb.jpg.874b25667aaa56d79e9ac7b5bc4a8e08.jpgTemperature at 4am when I got up to go to work. Holding strong.20200927_110911.thumb.jpg.fd9ceeeab6c346aa40cffe1e751cf1b1.jpg

11am. 24 hours into the cook. Pulled the brisket off the cooker. I was like a little kid on Christmas morning. I had to unwrap the brisket and took a peek, check the tenderness,and I also was interested in the temperature at that point. .....200° in the point  as well as the flat and extremely tender. I wrapped that bad boy backup and placed it in a cooler. I believe John recommended 1 to 2 hours in the cooler but I wasn't planning on eating it till 3 p.m.. so this brisket was actually in the cooler for approximately four hours. Which was probably too long. The flat at times fell apart as I was cutting it.20200927_152945.thumb.jpg.0f706a8e52d347c231cc7cb04f2c060b.jpg20200927_153241.thumb.jpg.7ec1f4f1224f2770aa3a1c74bc751804.jpg20200927_153453.thumb.jpg.bd0d33d371f226b356c553a715ab77c6.jpg20200927_161837.thumb.jpg.72b74d760c134d7d4f5c48d20d65beb5.jpgTh

This is how much lump was used in this 24 hour cook.

 

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27 minutes ago, adauria said:

I think I can answer my own question from the pics, but how was it?

 

-Andrew

It was a huge hit at the house. The only thing I felt is that it I put too much rub on the brisket. It was a little too peppery for my taste. Otherwise it was extremely tender and moist. It was not a hard cook and definitely will try it again.

Edited by Ron5850
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56 minutes ago, len440 said:

Just picked up a bag from ACE hardware only lump they had used it once before with good results.

It's one of my go-to charcoals. I'll normally order a few bags direct from Fogo when they have a sale.

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1 hour ago, Edward Cook said:

Beautiful brisket cook!  I've never cooked one that long but may have to try it now!

Thank you Ed. It was a Nice & Smooth cook. It would be even a easier cook if  you add a temperature control device. The next time I do a brisket I'm going to do it this way again.

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2 hours ago, SeaBrisket said:

Can some scientist explain how a brisket cooked at 190 reaches 200 IT?

It looks like his thermometer was at 180 at the beginning, and then crept up to just short of 200 overnight. It might have crept up a little more before the cook was finished.

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1 hour ago, len440 said:

Might be because the dome temp might be cooler than the radiant heat from  the deflector plates  making the grate temp higher than the dome temp. Just a guess

Possibly

7 minutes ago, Golf Griller said:

It looks like his thermometer was at 180 at the beginning, and then crept up to just short of 200 overnight. It might have crept up a little more before the cook was finished.

Possibly 

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