Smokeyluv9660
Found some matches.
- Joined
- Oct 31, 2015
- Location
- Ferris,tx
hello,I'm a new member. I've been trying to improve my brisket by upgrading to a Brinkmann Trail master. Well, it's better than what I had.
Using a remote digital thermometer duel probe.
I smoked a 13 lb brisket that had plenty of flex to it and smoked it at 350 - 400 degrees for 5 hours till it came up to 140 degrees. The smoker was up to temp ( 350 deg.). The. It took 3.5 hours to get to 200 degrees. The meat probe was inserted threw the side of the brisket where the flat meets the point.
The meat probe was inserted threw the meat else wear and fell threw like a hot knife through butter.
When the meat got to 140 I wrapped it in foil till it was done.
I used 50/50 of mesquite and apple.
My problem was when I sliced the flat the next day there was no red ring. All of the flat was red.
Did I take to long getting the meat up to 140 or does it look like I probably used to much wood to smoke with? I used real lump charcoal for heat.
Everyone loved the brisket cold.
Clicked on the paper clip in tool bar to show a picture on my iPhone but couldn't sow a pic for some reason.
Should I have smoked at a lower temp?
Meat was fat side up. When slicing it I noticed the flat was a little dry right where the knife breaks through starting from the fat side.
Any opinions would be appreciated.
Using a remote digital thermometer duel probe.
I smoked a 13 lb brisket that had plenty of flex to it and smoked it at 350 - 400 degrees for 5 hours till it came up to 140 degrees. The smoker was up to temp ( 350 deg.). The. It took 3.5 hours to get to 200 degrees. The meat probe was inserted threw the side of the brisket where the flat meets the point.
The meat probe was inserted threw the meat else wear and fell threw like a hot knife through butter.
When the meat got to 140 I wrapped it in foil till it was done.
I used 50/50 of mesquite and apple.
My problem was when I sliced the flat the next day there was no red ring. All of the flat was red.
Did I take to long getting the meat up to 140 or does it look like I probably used to much wood to smoke with? I used real lump charcoal for heat.
Everyone loved the brisket cold.
Clicked on the paper clip in tool bar to show a picture on my iPhone but couldn't sow a pic for some reason.
Should I have smoked at a lower temp?
Meat was fat side up. When slicing it I noticed the flat was a little dry right where the knife breaks through starting from the fat side.
Any opinions would be appreciated.
