Brisket Curling Up?

[gspeed]

I have noticed lately that my prime briskets are curling up on the flat side. I cook at 275-285 on my Pitmaker Safe fat side up. Does this affect tenderness? They have also been shrinking up to nothing. Cooked a 16.5lb this weekend and only got about 12 slices out of the flat.

[Big Ed]

Try cooking fat side down, keep the fat between the heat and the meat!!

[gspeed]

Big Ed, the heat on the safe comes from the top of the smoker and I cook on the top rack where the heat and smoke dump into the chamber.

[Big Ed]

Have you ever cooked one fat down on there, just sayin??

[gspeed]

yes, but not in a good while. will give it another shot.

[Big Ed]

Maybe J$ will chime in, he is the king of BBQ on a pitmaker!


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[gspeed]

[txsmkmstr]

Is the "275-285" temp on the dial or actually measured at the top rack? My vertical runs quite a bit hotter on the top rack compared to the dial, which is mounted in the middle.

[gspeed]

The temp is on the top rack with my maverick remote thermometer. The dial reads about 30degrees cooler.

[jtilk]

Cant say I've ever had this problem and I've been cooking on a vault.
I would get a digital thermometer and measure the temp on the grate your cooking.
Digital is always going to be more accurate for one... Secondly your gauge can possibly be off from any 2 cooks... Third, while some pit may have less variance from level to level, thats not to say that the middle of your safe is differing from the top or bottom considerably.

[JMoney7269]

Maybe J$ will chime in, he is the king of BBQ on a pitmaker!


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Awww ed your too gracious!
Anyways, when I was cooking my briskets on the Pitmaker vault I cooked @300 fat side down till 180 for better smoke ring, then wrapped fat side up till 210 or when it was tender. A lot of the curling up is probably on the thin end of the brisket, nothing to worry about. Sometimes this can happen if you leave on too much fat. Also make sure you calibrate your door thermometer to the actual grate temp. Mine was off 50 degrees. My door gauge usually rests on 150 degrees. I cook now on a magnum sniper and my food is even better IMO. Good luck man



A natural smoke ring on the vault no wrap
I always "enhance" mine a little for aesthetics

[gspeed]

Thanks Guys, I solved the problem this weekend by cooking it fat side down. Gave a nice color, bark, and smoke ring with no curling and minimal shrinkage. Kicking myself for not trying it sooner. I guess I was always worried about it getting too dark and beat up from the temp on the top rack.