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12-24-2022, 05:42 AM
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Join Date: Jan 2022
Location: Airdire
Posts: 102
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Brisket help
Hey Guys,
I need help with a brisket in cooking. My Treager hopped stopped feeding pellets last night and my brisket cooled off from 145 to 85. Smoker is back up and running just not sure if it’s a loss
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12-24-2022, 05:55 AM
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Join Date: Apr 2022
Location: Regina
Posts: 108
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Looks like it was off the heat for less than 2 hours, I'd continue but use the texas crutch with a little liquid at the end to keep it moist as it may have dried out a little bit.
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12-24-2022, 06:17 AM
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Join Date: Apr 2010
Location: Communist Capital of Alberta
Posts: 3,804
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You'll be fine. Lunch may be a bit late is all.
Wrap in butcher paper at 145 instead of 155 if you want to speed it along.
That will also help it stay a little more moist.
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12-24-2022, 06:31 AM
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Join Date: Jul 2008
Location: calgary
Posts: 860
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Cooking
Cooking is an art, not a science. 
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12-24-2022, 08:38 AM
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Join Date: Aug 2014
Location: Gods Country
Posts: 681
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Almost impossible to ruin a brisket... unless you cook too quick. Enjoy the extra couple of hours/beer.
I am never in a hurry to finish a brisket, as low and slow as I can. so I would just slowly get it back up to temp and carry on.
Good luck and enjoy!
DR
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12-24-2022, 08:38 AM
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Join Date: Jan 2022
Location: Airdire
Posts: 102
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Thanks guys. Nice to have some reassurance
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12-24-2022, 09:41 AM
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AO Sponsor
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Join Date: Jun 2013
Location: Airdrie, AB and Part Time BC
Posts: 3,033
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I had the same thing happen once where a smoker crapped out mid cook and did not catch it for a couple hours. It was stressful as heck with buddies all coming over and no time to redo a new brisket and in the end everyone was still happy. I won’t say it was perfect, but still a good 90 percent of what I would call amazing. All in all, the boys enjoyed it even though I was crying in my beer…
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12-24-2022, 01:11 PM
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Join Date: Aug 2008
Location: Leslieville
Posts: 2,520
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A friend of mine in Texas who is a very good BBQ’er starts his briskets on mesquite to get some smoke on them and finishes cooking the brisket in the oven. I’ve ate at a lot of bbq joints and Mark’s is as good as any.
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12-24-2022, 05:27 PM
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Join Date: Jul 2009
Location: GP AB
Posts: 16,292
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Quote:
Originally Posted by tirebob
I had the same thing happen once where a smoker crapped out mid cook and did not catch it for a couple hours. It was stressful as heck with buddies all coming over and no time to redo a new brisket and in the end everyone was still happy. I won’t say it was perfect, but still a good 90 percent of what I would call amazing. All in all, the boys enjoyed it even though I was crying in my beer…
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We just had a bit more time for wine and whisky, and the brisket was just dandy!
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12-24-2022, 09:29 PM
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Join Date: Feb 2010
Location: In the woods
Posts: 8,923
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Quote:
Originally Posted by NCC
A friend of mine in Texas who is a very good BBQ’er starts his briskets on mesquite to get some smoke on them and finishes cooking the brisket in the oven. I’ve ate at a lot of bbq joints and Mark’s is as good as any.
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That’s how I do mine. Hit it with smoke for 4-5 hours or so and finish in the oven wrapped in foil. Keeps it nice and moist. Usually take it off the smoke and wrap when internal temp reaches 155-160. Then finish in oven to 195-205 depending on the brisket. Wrap in a towel and let rest for a minimum of an hour in my Yeti.
Have several friends with discerning tastes from 2 of the greatest BBQ states, Texas and Missouri. They all say they’d put my brisket up against what comes from their state which is pretty high praise as I’m always nitpicking my brisket. I have found it’s easier to keep a brisket from setting out if it is larger vs smaller.
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