1st brisket is in the smoker!

Bigmista · 11-29-2004, 09:51 AM

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!!!

11-29-2004, 09:51 AM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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... __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-29-2004, 11:09 AM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-29-2004, 11:25 AM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

11-29-2004, 11:38 AM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Thanks Phil! I'll keep you posted! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-29-2004, 12:01 PM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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... __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-29-2004, 12:37 PM	#6
cookswithfire On the road to being a farker Join Date: 08-04-04 Location: Tulsa Downloads: 0 Uploads: 0	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. __________________ Cheers Chris Electric Hibatchi and Mud Mod Bandera

11-29-2004, 12:56 PM	#7
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

11-29-2004, 01:22 PM	#8
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	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. __________________ tk PitBitch

11-29-2004, 01:39 PM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-29-2004, 03:12 PM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	OK here is the latest pic after 6 hours... __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-29-2004, 03:18 PM	#11
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Thats a pretty smart probe. How does it know its beef? __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

11-29-2004, 03:40 PM	#12
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	Think it's supposed to say BEER. Digital read problem. __________________ tk PitBitch

11-29-2004, 04:35 PM	#14
Samichlaus is one Smokin' Farker Join Date: 09-22-04 Location: Huntington Beach, California Downloads: 0 Uploads: 0	lol@TK

11-29-2004, 05:14 PM	#15
BigBelly is one Smokin' Farker Join Date: 07-28-04 Location: Elizabeth CO Downloads: 0 Uploads: 0	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!!! __________________ Big Boy Jerky Authentic Hardwood Smoked Jerky [url]www.bigboyjerky.com[/url] Family BBQ and Catering ~: Proud Bandera Owner :~

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