7 pound Brisket... HELP!!!

Discussion in 'Beef' started by joeyfine, May 24, 2014.

  1. joeyfine

    joeyfine Fire Starter

    Friends,

    I have a 7 pound trimmed brisket. Good ole Bette was slaughtered a couple of days ago and she is ready for smokin. I have never done a meat of that size so I was hoping for insight!! Wood i was thinking Hickory or Pecan @ 225 for 5 to 6 hours  . Thoughts? 

     
    mike stevens likes this.
  2. I am doing the same size Brisket tomorrow. I am guessing about 1.5 hours a pound so about 10-11 hours at about 225-250*. I am looking to use Apple and Jack Daniels' wood chips for mine. Good luck!

    Did you soak your Brisket in a brine solution, or inject it? Are you using a rub too?
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  4. Smoked a 6 pound flat in my Bradley earlier in the week at 230* using Pecan. Rubbed with basic SPOG. It took 10 hrs 40 minutes to get up to IT of 187*. Wrapped and rested in cooler for 2 hrs. Turned out great. Sorry forgot the QView. Too many other projects going on that day.
     
    Last edited: May 24, 2014
  5. joeyfine

    joeyfine Fire Starter

    Put this guy in @ 6 AM EST. So were comin up on 9 hours. i've checked it at 9AM & at 2:30 to add water. Temp is @ 225° all day. Takin it out @ 4:00 to mop and wrap it foil. Finish product shown later :)


     
  6. Just curious as to where the internal temp is at this point. Always find it interesting that temp rise can be so different from one brisket to another.
     
  7. joeyfine

    joeyfine Fire Starter

    Just pulled it out. Temp was at 170. It's now wrapped and resting in a cooler.
     
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Did you give it the poke test ?   Or just pull it because it hit 170 ?
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Kinda wondering like Demos asked, all the briskets I've done were not ready til IT of round 198-205* IT.... Brisket is great when taken to the higher IT, but at 170* I would think the connective tissue that makes brisket tough is not rendered down enough... When rendered down, that connective tissue basically melts and that is what makes it tender. Hope the best for ya & hope it turns out ok !
     
  10. 2010ultra

    2010ultra Smoke Blower

    I did a 4 lb brisket yesterday for 7 hours. i didnt foil and i pulled it at 205 it. my brisket was cooked nicely but it was a tad on the dry side. im thinking next time im going to foil @ 160 and then pull it off at 190 IT. i only let it rest for 30 mins cause the wife was hungry and wanted to eat. nothing worse than a grumpy wife. the brisket looked awesome in the cooker.


     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ultra, just my 2 cents here but did ya try the toothpick test ? IMHO, only letting a brisket rest for 1/2 hr. Is not near long enough for the juices to redistribute back throughout the meat.... Maybe culprit for the dryness.... I've never foiled and had them in for 12+ hrs and they have turned out good ! But I do rest for 3-4 hrs....Each brisket is a little different though ...
     
    Last edited: May 25, 2014
  12. 2010ultra

    2010ultra Smoke Blower

    no i didnt do the toothpick test i just read about that today. ive only been smoking for a little while so im still learning. plus im still getting used to the smoker i built. i just put that wood stove under it this spring so its like learning your cooker all over again.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ultra, I don't wanna hi jack Joeys thread.... Sent ya a p.m.
     
    Last edited: May 25, 2014
  14. [​IMG]   I'm curious too...
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Usually mine finish at around 190 for slicing and 205-210 for pulling
     
  16. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Hopefully that PM said "stick it in the oven!"
     
  17. I usually cook brisket for 4 hours covered in foil at 220 to 250. Then about 6 to 7 hours smoke. I like to use Mesquite. 
     
  18. You mean you start your brisket in foil??
     
  19. This thread seems like its backwards. Some people foil at a lower temp, maybe 145 - 160, foil and continue to cook until done (I've never done that). I'm a recent convert to the toothpick. I used to take them up to 195 - 200 but they were often very dry. Last week it seemed done, by the toothpick, at 187 so I somewhat skeptically pulled it out, foiled it and into the cooler. Really turned out well. As for length of smoke, my limited experience seems to indicate that adding smoke after about 145 - 150 doesn't seem to make much difference with the smokey flavor. Just MHO, but I started recording that after reading a number of posts saying the same and think that is correct.
     
  20. joeyfine

    joeyfine Fire Starter

    It came out good :)








     

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