1st brisket is in the smoker!

[Bigmista]

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]

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]

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]

Thanks Phil! I'll keep you posted!

 

[Bigmista]

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]

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]

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]

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]

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]

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

 

[Bill-Chicago]

Thats a pretty smart probe.

How does it know its beef?

 

[tommykendall]

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

 

[Bigmista]

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]

lol@TK

 

[BigBelly]

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!!!

 

[Bigmista]

OK, I foiled it at 165 (got tired) and now it is in the oven at 225°. Gonna leave it there til probe beeps at 195°. Then I will towel it and put it in the cooler for an hour or so. Sound about right?

 

[tommykendall]

OK, I foiled it at 165 (got tired) and now it is in the oven at 225°. Gonna leave it there til probe beeps at 195°.

I meant to tell you earlier to plan on a real long day. You're ok with the oven mod. Cooler it if you wish. If you cannot wait that long just let it rest in your oven for awhile - no peeking.

 

[BBQchef33]

i wouldnt go to 195. turn the heat down at 190 and let it rest wrapped and coolered. But the true test isnt the temperature, but a fork or your probe. The probe should slide into the flat with no resistance and if you stick it in the nose or point it should feel like its going into warm butter. there is also the fork test. You should be able to easily twist a fork stuck into the top of the flat. Some briskets, such as kobes and awagu are done at 180.. angus are done at 190.. and some need to go to 195-200. Its done when its done and ya tell by checking for tenderness.

 

[Samichlaus]

I wonder if Neil ate yet.

 

[Bigmista]

Yes Neil ate yet! Had brisket and fried cabbage! Yum!

Brisket was tender and juicy. Wasn't chewy at all! I broke my brisket cherry and I couldn't have done done it without the help of the brethren!

Thank you all!

Here are the fruits of your labor...