ot. cooking question

JayhawkWriter · Dec 14, 2018

Hey I know this might be better asked on tMB, but I am at work and can't access nude photos so I can't follow the rules over there. My question is I am cooking a brisket on my smoker this weekend. I normally set my smoker at 225 and cook the brisket to internal temp of 190 (takes 14-16 hrs) I live in Alaska now and am worried that the night temp (I usually cook the brisket overnight) might drop too low to allow the brisket to reach 190. Low tonight is supposed to be around 20. Anyone else cook a brisket in that low of a temperature and if so did you increase cooking temp? I've seen some forums state to cook at 250 but I don't want the brisket to dry out. I have a green mountain grill Daniel Boone grill with the thermal blanket so my temp stays pretty consistent. was just curious. Any thoughts.

this is my grill
https://greenmountaingrills.com/pro...MIhouX8omg3wIVvCCtBh0ofg1tEAAYASAAEgJbmvD_BwE

coryfly · Dec 14, 2018

I didn't realize you had to cook a brisket to that high a temp. I don't grill any food even close to that. Learn something new every day on these wonderful forums. Good luck!

toonces11 · Dec 14, 2018

JayhawkWriter said:
Hey I know this might be better asked on tMB, but I am at work and can't access nude photos so I can't follow the rules over there. My question is I am cooking a brisket on my smoker this weekend. I normally set my smoker at 225 and cook the brisket to internal temp of 190 (takes 14-16 hrs) I live in Alaska now and am worried that the night temp (I usually cook the brisket overnight) might drop too low to allow the brisket to reach 190. Low tonight is supposed to be around 20. Anyone else cook a brisket in that low of a temperature and if so did you increase cooking temp? I've seen some forums state to cook at 250 but I don't want the brisket to dry out. I have a green mountain grill Daniel Boone grill with the thermal blanket so my temp stays pretty consistent. was just curious. Any thoughts.

this is my grill
https://greenmountaingrills.com/pro...MIhouX8omg3wIVvCCtBh0ofg1tEAAYASAAEgJbmvD_BwE

Ive got the jim bowie. You really have to watch the temp if its windy in those temps---I dont have the blanket so i bumo it up 20 degrees and dont have much of an issue. I'd for sure wrap it for the middle portion of cooking if your going that long.

JayhawkWriter · Dec 14, 2018

coryfly said:
I didn't realize you had to cook a brisket to that high a temp. I don't grill any food even close to that. Learn something new every day on these wonderful forums. Good luck!

Yeah you need to cook it that high to break down the collagen. Takes about 3 hours at above 160 to break it down. which puts the brisket up to about 190.

JayhawkWriter · Dec 14, 2018

toonces11 said:
Ive got the jim bowie. You really have to watch the temp if its windy in those temps---I dont have the blanket so i bumo it up 20 degrees and dont have much of an issue. I'd for sure wrap it for the middle portion of cooking if your going that long.

I strongly recommend the blanket. Living near Wichita the wind would just howl through there and the blanket really helps keep the temp consistent. I have the WI-FI version of the Daniel Boone and I don't see much fluctuation in temp with the blanket.

LetsGoDuke301 · Dec 14, 2018

Place a couple of these bad boys about 2-3 feet from the smoker.

JayhawkWriter · Dec 14, 2018

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LetsGoDuke301 said:
Place a couple of these bad boys about 2-3 feet from the smoker.

bMORE607 · Dec 14, 2018

Fvck you OP for assuming people over here don’t want to see nudez.

Random UK Fan · Dec 15, 2018

bMORE607 said:
Fvck you OP for assuming people over here don’t want to see nudez.

Nominated for a “Postie”

Computer_Trophy_on_Diamond_Riser_-_small_angle_grande.JPG

della · Dec 15, 2018

JayhawkWriter said:
Hey I know this might be better asked on tMB, but I am at work and can't access nude photos so I can't follow the rules over there. My question is I am cooking a brisket on my smoker this weekend. I normally set my smoker at 225 and cook the brisket to internal temp of 190 (takes 14-16 hrs) I live in Alaska now and am worried that the night temp (I usually cook the brisket overnight) might drop too low to allow the brisket to reach 190. Low tonight is supposed to be around 20. Anyone else cook a brisket in that low of a temperature and if so did you increase cooking temp? I've seen some forums state to cook at 250 but I don't want the brisket to dry out. I have a green mountain grill Daniel Boone grill with the thermal blanket so my temp stays pretty consistent. was just curious. Any thoughts.

this is my grill
https://greenmountaingrills.com/pro...MIhouX8omg3wIVvCCtBh0ofg1tEAAYASAAEgJbmvD_BwE

I'm not a brisket expert, so I'll make that disclaimer first. But, I do know there are two major muscles in a brisket. The best cooking method is taking one of those muscles and making it burnt ends.

JayhawkWriter · Dec 15, 2018

Update: So 18 inches of snow derailed my plans to cook the brisket last night. Got it into the smoker tonight and i bumped the temp up to 245. Will post picks in the morning when its done (hopefully just in time for bears packers).

bMORE607 · Dec 15, 2018

JayhawkWriter said:
Update: So 18 inches of snow derailed my plans to cook the brisket last night. Got it into the smoker tonight and i bumped the temp up to 245. Will post picks in the morning when its done (hopefully just in time for bears packers).

The snow came because you didn’t post nudez.

tw3301 · Dec 15, 2018

JayhawkWriter said:
Update: So 18 inches of snow derailed my plans to cook the brisket last night. Got it into the smoker tonight and i bumped the temp up to 245. Will post picks in the morning when its done (hopefully just in time for bears packers).

Dude why do you live in Alaska?

JayhawkWriter · Dec 15, 2018

tw3301 said:
Dude why do you live in Alaska?

Ummm...No crime, no congestion, good paying job, great fishing, great scenery....I don't know its a tough call.

tw3301 · Dec 16, 2018

JayhawkWriter said:
Ummm...No crime, no congestion, good paying job, great fishing, great scenery....I don't know its a tough call.

It's freezing balls 90% of the time. I live in southern Ohio and can't stand the winter. Hats off to you, I couldn't do it.

GLR5555 · Dec 17, 2018

I cook brisket quite often and it has never taken 16-20 hours. I cook mine on an offset stick burner (Jambo Pit) that is insulated. I cook @275 degrees until I get an internal temp of 195. (normally 8-10 hours) I wrap at in internal temp of @165.

JayhawkWriter · Dec 17, 2018

GLR5555 said:
I cook brisket quite often and it has never taken 16-20 hours. I cook mine on an offset stick burner (Jambo Pit) that is insulated. I cook @275 degrees until I get an internal temp of 195. (normally 8-10 hours) I wrap at in internal temp of @165.

I cooked it for 14 hours. Came out amazing

edit cant seem to add photo from my phone

LetsGoDuke301 · Dec 17, 2018

JayhawkWriter said:
I cooked it for 14 hours. Came out amazing

edit cant seem to add photo from my phone

That link has your name. Might want to delete before our resident stalker gets it.

JayhawkWriter · Dec 17, 2018

LetsGoDuke301 said:
That link has your name. Might want to delete before our resident stalker gets it.

I deleted it. thanks

ot. cooking question

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