I think the moisture content can vary a bit ....and that probably has an effect too. I don't claim to understand it but the biggest briskets I've ever cooked have also been the fastest.......go figure... Including a 19-pounder. Maybe the amount of volume it takes up in top of wsm has...
I don't find that weight has much to do with the time it takes it to cook. Some of the biggest briskets I've ever cooked have finished in 9-10 hours...... At 275 I figure about 12 hours and often its about 10
It's done when it's done
225 takes a heck of a lot longer.... Took me 21 hours...
Wrap speeds the cook, while keeping it tender... That's why everybody wraps in foil. Steams it
Faster simply requires higher temperature .,.but....
300 is about as hot as you want to go and even that will start to harden edges , etc.
I did 325 a few times as experiment.... It's definitely...
Taste/smell and safety are two different things. Your nose is an indicator of taste and smell, not safety. There is no indicator for that.
Spoilage bacteria are easily killed by cooking.... It should be safe to eat. If well cooked because we take briskets to 200F.
In raw meat the spoilage...
I suggest you take a page out of Aaron Franklin's playbook..... He ships cooked brisket nationwide. It's vacuum sealed and shipped cold with ice packs.... Then he has directions for reheating it.
www.goldbelly.com/instructions/franklin-barbecue/whole-brisket-texas-bbq-sauce
It most certainly will stay hot iseveral hrs if you wrap it in towels.and put it in a decent cooler.
But the answer the original question freezing a whole brisket would require carefully re thawing and a plan of how to do that. It would take quite a bit of time itself.
I just individually vacuum seal Costco ribs when I get them home and put them in the freezer....easy
As for baby backs... Technically they're the same thing as loin back...as far as I know..... However when I've gotten them at a restaurant that specializes in them......they simply don't have...
Time is more a function of temperature used than anything else. I tried 225 f one time and it took 21 hours. 14 lb-15 lb brisket.
I prefer 9-12 hours at 275 F
Can't say I recall it being any better or any worse just it took a damn long time. Quite possible at that temperature that the...
Stubbs was the same thing as cowboy all-natural...... It was manufactured by Cowboy charcoal. They changed the name and transitioned their retailers to the cowboy brand in 2019. Which is what I use today Walmart carries it. So does tractor supply sometimes. Cowboy charcoal was purchased...
Yogurt is used as a base for sauces and gravies in many parts of the world, particularly the Middle East. It imparts a tanginess. Doesn't seem to be used too much in the US really for some reason. But it's not that much different from say the sour cream that's added to stroganoff.
Blasphemy I know..... But the way that most steaks are actually best cooked... Is to pan sear the outside and then cook in oven at 300 or so.... Where you can control the temperature. Temperature of grills 750 F are really too hot and hitting the right interior temperature is very hard to...
I don't need ridges I don't like ridges. Small briquettes with ridges are designed to burn fast and hot for grilling. More surface area. That's not what we do we smoke we need long and slow... And the big pillow shaped briquettes are best imo.
I disagree with the earlier comment... People...
While packer briskets don't fit great, I've done them up to 20 lb on my 18-in WSM. You simply put something under the middle of them and curve them until they shrink enough that they fit between the handles without it. I use a curved Weber rib rack because it doesn't block the heat to the...