What ever you, don't panic.
You'll have plenty of jerky for the Super Bowl!
You'll have plenty of jerky for the Super Bowl!
food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
- Start date
Is it tender? Does the temp probe slide in and out easy? I know most go by temp but some also say to check the tenderness. From what I read it could be done anywhere from 190-200. Just something to think about.
I would leave the lid up for a bit, let the heat dissipate, and choke the air flow a bit to lower the temp down to a steady 200-225. Once it hits 200 internal temp, I would wrap it tightly in foil, then wrap the foil package very tightly in towels, then throw that package in my Yeti til noon.
Maybe I'm freaking out over nothing. Probe didn't slide in and out as easily as it should for 187*. Pulled the probe, stuck it back in at a different angle about 3/4" away from the original spot.
Now, it's reading 168*. Either way, I'm out of charcoal. I'm gonna reload it using a really "fat snake" instead of a "full bowl" like I usually do, and cross my fingers and hope for the best
Thoughts?
Now, it's reading 168*. Either way, I'm out of charcoal. I'm gonna reload it using a really "fat snake" instead of a "full bowl" like I usually do, and cross my fingers and hope for the best
Thoughts?
I'm assuming with a brisket that size, you're having guests over for lunch.
If it were me, I would wrap it in foil,fire up my oven to 225, tuck that package in there nice and cozy, and get a good night sleep while it finishes up.
I'm sure it has a wicked bark at this point, so wrapping it, letting it finish low and slow in the oven, and sleeping well will prep both you and the brisket for the shenanigans that are bound to ensue tomorrow.
If it were me, I would wrap it in foil,fire up my oven to 225, tuck that package in there nice and cozy, and get a good night sleep while it finishes up.
I'm sure it has a wicked bark at this point, so wrapping it, letting it finish low and slow in the oven, and sleeping well will prep both you and the brisket for the shenanigans that are bound to ensue tomorrow.
Weird, I usually have a really nice bark by the time it starts passing the stall. Maybe the bark didn't develop well due to the higher cooking temps.
The 168* is good, you have time to let it roll to perfection. Maybe the probe was in fat. Don't sweat it, it'll be fine.
I would check it in 2 hours just to make sure.
I would check it in 2 hours just to make sure.
Sleep is clutch, even while smoking a giant hunk of meat, IMHO. I usually wake up every few hours to stoke the fire, add more wood, etc., when I do overnight Q.t0mato said:Sleep is for the weak anyways.
When there is a big game on, you want to have the best brisket, but also not be too sleep deprived to enjoy slamming some brews, and enjoying the game with the friends/family.
I'm sure Mike will have both the best brisket, and the endurance to drink some halftime shots with the homies!
Thanks for all the help, boys!
Rajun Gardener, I'm hoping the probe was just stuck in fat. Thanks for your input, bud!
tctenten, I wouldn't put it past her
t0mato, you're just the kind of bad influence I need in my life, ha! (seriously, PM me your addy, dude)
TGCM, at the rate this is going, I might end up pulling an all-nighter!
BIG, FAT, FUCKIN' SNAKE IT IS, BOYS!
Thanks for all the help, but stick around, I'm not out of the woods just yet, hahaha
Cheers!
Rajun Gardener, I'm hoping the probe was just stuck in fat. Thanks for your input, bud!
tctenten, I wouldn't put it past her
t0mato, you're just the kind of bad influence I need in my life, ha! (seriously, PM me your addy, dude)
TGCM, at the rate this is going, I might end up pulling an all-nighter!
BIG, FAT, FUCKIN' SNAKE IT IS, BOYS!
Thanks for all the help, but stick around, I'm not out of the woods just yet, hahaha
Cheers!
I'm loving all of the overnight smoking going on right now! Nothing screams dedication to good Q, like stoking the fire at 3 AM in PJs, with 20 degree temperatures!