9+ Hours = 3.5lb brisket?

Smoothsmoke · 01-24-2010, 07:04 PM

I've been smoking a 3.5lb brisket for over 9 hours now. Does this sound right? It is only at 174F internal now. My grate temperature has been 240F - 270F this whole time.

What gives?

edit: I'm using an Offset, lump + apple wood.

River City Smokehouse · 01-24-2010, 07:07 PM

Sounds to me like you have a thermometer issue maybe.

Smoothsmoke · 01-24-2010, 07:10 PM

Quote:

Originally Posted by River City Smokehouse

Sounds to me like you have a thermometer issue maybe.

That is what I figured as well. I've used two different thermometers at the grate to make sure. I also did some spares in 5.5 hours today, they came out really good.

Could it be meat quality issue?

MilitantSquatter · 01-24-2010, 07:16 PM

Always a possibility that it's a stubborn brisket...

I remember once cooking a small brisket flat on a WSM, maybe 5 lbs.. Babybacks on top shelf. Using minion method at aprox 240 and no water in the pan, ribs were done somewhere around 4 hrs. so I know thermometer was accurate. But this flat, sat on that grate for over 12 hrs and it was still only 175 for like four hours and tough as nails...I gave up on it once fuel got too low and the temps started dropping.

Jorge · 01-24-2010, 07:30 PM

Quote:

Originally Posted by PitBully

I've been smoking a 3.5lb brisket for over 9 hours now. Does this sound right? It is only at 174F internal now. My grate temperature has been 240F - 270F this whole time.

What gives?

edit: I'm using an Offset, lump + apple wood.

Have you probed it? How does it feel? Packer, flat? It's done when it's done, usually. Make sure your thermometers are accurate and see how the meat feels. If it doesn't feel tender then it isn't done, or it's a REALLY tough piece of beef.

I've had more than one brisket hang near that temp for a while (hours). Bump the heat up if you'd like to urge it on, but be prepared when it breaks that holding point....it can take off in a hurry.

bbqbull · 01-24-2010, 07:32 PM

I agree with all the above statements.

landarc · 01-24-2010, 07:39 PM

I would do what Jorge says. And check those thermometers too.

BBQ Grail · 01-24-2010, 07:41 PM

Yeah! Go probe your meat like Jorge says.

NorthwestBBQ · 01-24-2010, 07:42 PM

I would enjoy some pics.

Boat-n-BBQ · 01-24-2010, 07:42 PM

Quote:

Originally Posted by bbqbull

I agree with all the above statements.

Ditto, I like to check for tenderness with a big cook fork or probe.

You can check your therm. real fast with a small pot of boiling water for 212*

Vince B · 01-24-2010, 07:57 PM

How about foiling and using the old Texas crutch? I always though that foiling @ 160-165* was just how you were supposed to do it. I know some do not like to foil but it will definitely speed up the process. I started a small (4lb)butt today at 8:00ish am and it stopped at 165* for a few hours. At almost 9 hours in the wsm I foiled it @ 170*. In about an hour it hit 195*. As mentioned above some are harder to cook than others but you can always foil. Vince

Smoothsmoke · 01-24-2010, 08:15 PM

Thanks for the tips everyone, I upped the temperature to 280F and she is now done. I pulled at 185F internal. Look for new thread for pics......thanks!!!!

Smoothsmoke · 01-24-2010, 08:21 PM

This is the stubborn brisket. 3.5lbs of hell. It took her 10 hours to reach 185F internal temperature. BTW, this is my first run at brisket, not sure if they are all stubborn like this.

A lil dark, but flavorful bark.

The brisket tasted good, but not great IMO. A lil on the dry side, but very flavorful. I used Big Rons Rub and Big Cows Beef injection.

Thanks to all that helped me out in the other threads.

Jorge · 01-24-2010, 08:27 PM

It was a flat, right? Sometimes I'm a little slow!

I'd slice off a little piece before letting it rest and see what it's like. If it turns out to be tough, or dry, I'd partially slice it and then add some beef broth to it. If you are happy with it then I'd check your thermometers. If you aren't, I'd give it some liquid, wrap it in foil, let it rest to draw that liquid in, and call it a success.

sitnfat · 01-24-2010, 08:32 PM

what temp did you cook it at? I have been trying to do hot and fast on my uds with no luck I may go back to low and slow on my brinkmann offset

01-24-2010, 07:04 PM	#1
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	9+ Hours = 3.5lb brisket? I've been smoking a 3.5lb brisket for over 9 hours now. Does this sound right? It is only at 174F internal now. My grate temperature has been 240F - 270F this whole time. What gives? edit: I'm using an Offset, lump + apple wood. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

01-24-2010, 07:07 PM	#2
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	Sounds to me like you have a thermometer issue maybe. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

01-24-2010, 07:16 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Always a possibility that it's a stubborn brisket... I remember once cooking a small brisket flat on a WSM, maybe 5 lbs.. Babybacks on top shelf. Using minion method at aprox 240 and no water in the pan, ribs were done somewhere around 4 hrs. so I know thermometer was accurate. But this flat, sat on that grate for over 12 hrs and it was still only 175 for like four hours and tough as nails...I gave up on it once fuel got too low and the temps started dropping. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

01-24-2010, 07:32 PM	#6
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	I agree with all the above statements. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

01-24-2010, 07:39 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I would do what Jorge says. And check those thermometers too. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-24-2010, 07:41 PM	#8
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Yeah! Go probe your meat like Jorge says. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

01-24-2010, 07:42 PM	#9
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	I would enjoy some pics.

01-24-2010, 07:57 PM	#11
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	How about foiling and using the old Texas crutch? I always though that foiling @ 160-165* was just how you were supposed to do it. I know some do not like to foil but it will definitely speed up the process. I started a small (4lb)butt today at 8:00ish am and it stopped at 165* for a few hours. At almost 9 hours in the wsm I foiled it @ 170. In about an hour it hit 195. As mentioned above some are harder to cook than others but you can always foil. Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

01-24-2010, 08:15 PM	#12
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Thanks for the tips everyone, I upped the temperature to 280F and she is now done. I pulled at 185F internal. Look for new thread for pics......thanks!!!! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

01-24-2010, 08:21 PM	#13
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Stubborn Brisket This is the stubborn brisket. 3.5lbs of hell. It took her 10 hours to reach 185F internal temperature. BTW, this is my first run at brisket, not sure if they are all stubborn like this. A lil dark, but flavorful bark. The brisket tasted good, but not great IMO. A lil on the dry side, but very flavorful. I used Big Rons Rub and Big Cows Beef injection. Thanks to all that helped me out in the other threads. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

01-24-2010, 08:27 PM	#14
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	It was a flat, right? Sometimes I'm a little slow! I'd slice off a little piece before letting it rest and see what it's like. If it turns out to be tough, or dry, I'd partially slice it and then add some beef broth to it. If you are happy with it then I'd check your thermometers. If you aren't, I'd give it some liquid, wrap it in foil, let it rest to draw that liquid in, and call it a success. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

01-24-2010, 08:32 PM	#15
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	what temp did you cook it at? I have been trying to do hot and fast on my uds with no luck I may go back to low and slow on my brinkmann offset

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