The pork butt was a raging success. Looking forward to my next one. Is beef brisket difficult? I want a few smokes under my belt before I smoke an elk roast. Too good to mess up!
Yes, fat fingered the key. 170
You took that wild turkey to 170* IT I am guessing not 270*. At 270* it would be overdone.
If you want to try a beef roast you should read Bear's step by step index. His is an electric smoker but it should work with propane.
http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index
Yep, the chicken halves were my first attempt, and learned a lesson. My next two smokes went much better....
YOU NEED A SET OF DIGITAL TEMPERATURE PROBES, AND STOP GETTING YOUR RECIPES FROM THE MAJOR INTERNET COOKING SITES. Ok enough yelling but really, you do not cook by time but by temperature. Chicken in the smoker for 3.5 hours? That is enough time for a 20 pound turkey. I would like to suggest you take Jeff's 5 day E-course. It is free and you will learn the basics so you don't screw up a 50 dollar brisket. Also he sells a book that is really good, but you can use Bears step by step's for most things that you are going to do. Until you know the real temperatures that you want to reach for different cuts of meat and have the equipment to take the temperature of said meat your BBQ is going to be a failure. I am by nature hard headed and made all of the mistakes early on years ago when I first started. You don't have to because we are here to help you.
Again, forgive my ignorance, but what is the flat?
Man my computer is acting weird this morning.
Okay, the OP's question is beef brisket difficult? Yes and no.
Yes: it is a well exercised muscle on the animal so there is a lot of connective tissue which makes for a tough cut of meat. That connective tissue has to melt, which is where the brisket gets its juices. There is a relatively narrow range of final internal temps that give a juicy tender brisket. It can be as low as 190F or as high as 205F+. Each animal is different and being 5F low on the final internal temp can make the difference between dry and tough or juicy and tender.
No: put it on the smoker at a relatively stable temp and forget about it for at least an hour per pound. Thinking about it won't make it cook any quicker unless you have a microwave for a brain. It probably won't be done, but it might be. Learn the probe test (toothpick or temp probe slides into the brisket like into warm butter) to determine when it is done. The trick to a brisket is to leave it alone and let it bath in the heat of the smoker for as long as it needs to. I tell folks making their first brisket chamber temp of 250F until IT is 200F, then give it a probe test in the flat. You can adjust your temps downward later if needed. Wrapping the first brisket at an hour or two into the stall with a little beef broth is also a way to help ensure a moist brisket but you give up a firm bark.
There are two parts to a brisket; the flat and the point. The flat has less fat (is leaner) than the point. "A" below is the flat (disregard the white line break in the picture). "B" is the point.
Again, forgive my ignorance, but what is the flat?
So, what is the ideal IT for the flat? I assume it is going to be warmer than the rest of the brisket.
There are two parts to a brisket; the flat and the point. The flat has less fat (is leaner) than the point. "A" below is the flat (disregard the white line break in the picture). "B" is the point.
Ideal IT? There are just too many variables to have an ideal IT. But like I mentioned above I tell folks making their first brisket chamber temp of 250F until IT is 200F, then give it a probe test. A toothpick should slide into it like pushing it in warm butter. 200F IT is generally a safe bet at that 250F chamber temp for slicing a choice grade brisket. If you wrapped it in HD aluminum foil at the stall or a couple hours into the stall, just probe it with the toothpick right through the foil when the IT is 200F. If you get resistance, leave it on the smoker cooking for another 3-5F IT and probe it again. Once you get a good probe leave it wrapped in the foil, move it to a cooler, cover it with old, clean towels, and let it rest for a couple hours before you slice and serve.
So, what is the ideal IT for the flat? I assume it is going to be warmer than the rest of the brisket.