24 hour brisket

[Desmothedog]

Just purchased a Silverton 620 from Costco for $699. I pre-seasoned and have done 2 cooks before this. I had a 11 pound brisket that I cut down, also from Costco. I set the grill up the way I have done previously with briskets but in my ceramic grill/egg. I used crown royal pellets from start to finish and the grill was cleaned before the cook. I had the brisket above a water/vinegar bath, fat side up. I used my second level grill. It was just below the second level. I did 215 from 8pm to 8am. I then bumped it to 225. At internal temp of 160* I Texas crutched and tightly wrapped it @2pm. At this time I cranked it to 275. @430 I pulled, internal temp was 200*. Wrapped in towels and rested in cooler for 2 hours. It was delicious. Juicy, moist, and good consistency. The flat was slightly not as moist as the point. The point was on point. But really, 24 hours? What is the clinical breakdown of why this took 24 hours?

 

[JPSBBQ]

Temperature is temperature. You may see some negligible decrease in cook times on a ceramic cooker due to the fact you are in a high moisture environment with very little air flow. Basically a ceramic crock pot. That said it will not account for hours and hours of difference. I would suspect you aren’t cooking at the temperature you believe you are.

I would also offer that there is no need to cook at temperature below 250 unless you wish to intentionally drag out the cook time. I know it’s basically sacrilege around here because so many old wives tales are accepted as gospel. Using offset smoker techniques on modern cookers of different designs is not necessarily a bad thing I guess, but it’s entirely an exercise in futility IMO.

Remember the old fat up so the fat melts into the meat as it cooks? Total poppycock! Meat is water and fat is oil. They don’t mix during the cook. Science proves it. It is far better to place the fat towards the heat source as a protective measure against the heat drying out the protein.

All that said, I’m an even bigger believer in “you do you”. I just suggest people keep an open mind. As BBQ has become exponentially more popular the participants have discovered better and more convenient ways to achieve the same or frequently, considerably better results. If your brisket takes 24hours to cook and you actually crutched it, you are cooking at waaay to low a temperature. happy Traegerin’

 

[RayClem]

When you say the temperature was 215 F, was that based on the thermocouple probe in the grill or did you confirm the grill temp using another thermometer known to be accurate. The thermocouple in my Ironwood does seem to be accurate, but the internal meat thermometer is not. If your thermocouple is off and the actual temperature is lower than your desire setpoint, the cook could take a very long time.

What was the temperature of your brisket when you put it in the grill? If it was a refrigerator temperature, it will take longer to cook than if you started at room temperature.

The lower your cook temperature, the longer the cooking time will be. You set your Silverton on 215 degrees with the intention of smoking it throughout the night. The lower the temperature, the more smoke you should get. If you had set the temperature to 250, the brisket might have been done by morning.

 

[Dcgunman]

Temperature is temperature. You may see some negligible increase in cook times on a ceramic cooker due to the fact you are in a high moisture environment with very little air flow. Basically a ceramic crock pot. That said it will not account for hours and hours of difference. I would suspect you aren’t cooking at the temperature you believe you are.

I would also offer that there is no need to cook at temperature below 250 unless you wish to intentionally drag out the cook time. I know it’s basically sacrilege around here because so many old wives tales are accepted as gospel. Using offset smoker techniques on modern cookers of different designs is not necessarily a bad thing I guess, but it’s entirely an exercise in futility IMO.

Remember the old fat up so the fat melts into the meat as it cooks? Total poppycock! Meat is water and fat is oil. They don’t mix during the cook. Science proves it. It is far better to place the fat towards the heat source as a protective measure against the heat drying out the protein.

All that said, I’m an even bigger believer in “you do you”. I just suggest people keep an open mind. As BBQ has become exponentially more popular the participants have discovered better and more convenient ways to achieve the same or frequently, considerably better results. If your brisket takes 24hours to cook and you actually crutched it, you are cooking at waaay to low a temperature. happy Traegerin’

I just did an overnight brisket which turned out to be quicker than I thought. My first brisket (2ea 17lb) smoke out was almost 24hrs. 22hrs. Longer than I thought. That one was also an over night. I have. Costco Century 885. And I do have temp fluctuations inside my grill. It’s always 50d higher on the left side. Rest is close to spot on.

 

[Desmothedog]

In trying to make sense of this, I think I was experiencing more fluctuations then I could make sense of. The water bath underneath and having the fat cap on top I think created a mini humidity cloud causing the long cook temp. I’m going to try and do it on the main grate with the upper shelf for the water bath

 

[John S.]

Need help….
I went over to a friends house to do a 24 hr brisket, did the usual prep and put it on at1830, at 190. This morning I cranked up my FireBoard and found that the brisket hit about 160 around 0300 then the Treager shutdown. The brisket temp dropped to 75.. The question is can I just try and restart it , let the brisket come back to 165 then wrap and continue or am I really screwed…..

The friends Treager is a century 22 (circa 2005), I nominally run on a timberline 1300… I am hoping that it just ran out of pelletts….

 

[cjcinkc]

HI Desmo, I have the Costco Century 885, so slightly different unit, but the temp measured by the Treager built-in ambient probe differs significantly from the temps measured by my two Fireboard2 ambient probes, as much as 50F different at higher temps, not to mention a large differential left-to-right across the cook surface. So it’s possible your actual cook temp was much lower than 215F. Also, by adding a liquid source, a lot of energy went into vaporizing liquid (more fuel burn) and potentially slowed cooking process. I agree with JPSBBQ assessment that it was a cook temp issue.

 

[John S.]

I just did an overnight brisket which turned out to be quicker than I thought. My first brisket (2ea 17lb) smoke out was almost 24hrs. 22hrs. Longer than I thought. That one was also an over night. I have. Costco Century 885. And I do have temp fluctuations inside my grill. It’s always 50d higher on the left side. Rest is close to spot on.

I have a T1300 and there is a 20degree gradient higher on the left…