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-   -   1st brisket is in the smoker! (http://www.bbq-brethren.com/forum/showthread.php?t=9995)

Bigmista 11-29-2004 09:51 AM

1st brisket is in the smoker!
 
OK,

I am working on my first brisket. Wish me luck! I put it in the smoker at about 6:30 this morning. Here are pics before it went in...

Bigmista 11-29-2004 11:09 AM

Help!

My flat is at 135 and my point is at 148 and it's only been on for 2.5 hours. Is it cooking too fast or will it slow down once it hits a plateau?

BBQchef33 11-29-2004 11:25 AM

You mista..thats not a brisket.







Kiddin.. Relax.. what temp you cooking at? No higher than 250 I hope.. I like mine around 230-235. Temps are a little high for the 3 hour mark, Did you put the meat in cold or was it room temp? Just relax... being your cookin next too the heat, maybe you should flip front to back occassionally. maybe even foil shield whats next to the fire if your real close. It will will lock in and get stuck for 3-4 hours anywhere between 155 and 175. Once it breaks that it will climb 1-2 degrees every 15-20 minutes. May even drop a degree or 2 here and there. Stay no higher than 235, spray anytime you peek, have a beer and relax. Let the smoke do the work, you just make sure your in the range.

Bigmista 11-29-2004 11:38 AM

Thanks Phil! I'll keep you posted!

Bigmista 11-29-2004 12:01 PM

OK I was in here chit-chatting and my temp got away from me. 135 in the middle. 171-185 at the ends. Probably ruined. Put a a foil heat shield and closed the vent completely. Only the chimney is open now along with whatever draft gets it. Hope I can save it...

cookswithfire 11-29-2004 12:37 PM

Relax..you are on track ...Burnt ends are highly sought after ....Jerky type stuff
a true Delicacy...Seriously I dont think you should worry I would go with the middle temperature and not worry so much about the ends wrap them if your afraid they will be to crispy.

BBQchef33 11-29-2004 12:56 PM

yup.. just wrap the ends like a drumstick. and if you havend already, make a foil damper between the meat and the fire. Drop it down tween the grates so its higher than the meat on top and leave a couple inches on the bottom for the heat to pass thru. it will decrese the direct heat from the fire.

tommykendall 11-29-2004 01:22 PM

Neil -

I'll have you over next time I do one, but it's really about your cooker. Your pit temps as others have suggested, seem too high based on the characteristics you're describing. I wrap about 2 inches of the flat after about 3 hours, assuming cook temperatures in the 220-240 range. Move the meat like Phil says, foil what you have to, quick baffle/heat shield mod, spray the meat occassionally, and smaller fire. You do not need a big fire. Also - I don't remeber if you can add fuel through the side of your cooker or if you come in through the top.

Bigmista 11-29-2004 01:39 PM

I come in thru the top to add fuel. Temps are starting to even out. I think I had issues because I had too much fuel. Using mesquite lump. Tried to do minion method. I think the lump catches too fast and burns too hot for that. Foil damper is helping though.

Temp in the middle is 154. Ends are back down to 165.

I'll post pics after I fix some breakfast. Just got back from the gym and my stomach is growling.

Bigmista 11-29-2004 03:12 PM

OK here is the latest pic after 6 hours...

willkat98 11-29-2004 03:18 PM

Thats a pretty smart probe.

How does it know its beef?

tommykendall 11-29-2004 03:40 PM

Think it's supposed to say BEER. Digital read problem.

Bigmista 11-29-2004 03:59 PM

Quote:

Originally Posted by willkat98
Thats a pretty smart probe.

How does it know its beef?

It measures the protien content of the collagen and compares it with an internal meat database.

Samichlaus 11-29-2004 04:35 PM

lol@TK

BigBelly 11-29-2004 05:14 PM

LOL - he has the Inspector Gadget thermo!

Hey Mista, looks like you are right on track and doing a great job. We all have our way of doing things so the advice you will get will range. I tend to cook my briskets reeaaalll slow. I try to keep the temps between 210-230. I also am a foiler--gotta love "Texas Crutch". Burnt ends are highly sought after coming in second after a nice bark. However, maybe I get all senior citizen on my brisket and prefer it to be NOT crisp n such, so I foil at 140 degrees internal temp.

Hey, that brisket is looking good and surely it will taste GREAT!!!


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