Brisket Help

Discussion in 'Beef' started by t-gogs, Aug 1, 2009.

  1. Hi everyone. My name is Tyler from Iowa. I have been using this site for a long time now but haven't posted much until now. This site is AWESOME! I am attempting my 2nd brisket and just wanna make sure I am on the right track. It is a 4.25 lb flat. I rubbed last night and put on the gosm at 7:30 this morning. The temp rose to 150 and now is back down to 147. I know that there is a plateau with briskett, but it seems to me like one that small should be closer to done after 9 hours at 225. Should I just wait it out, or do I foil it now with some apple juice? Thanks!
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    that is a rather long time, but I guess it might be a stubborn piece of beef. what are ya using for a thermometer and do ya have a probe in the meat itself and one probe for the grill temp?
  3. I have a digital thermometer in the meat. It is brand new and I tested it this morning and it was correct.
  4. fire it up

    fire it up Smoking Guru OTBS Member

    It is taking its sweet time to get to temp. Though the few degrees drop in temp is normal once it hits the plateau.
    How long has it been sitting in the 150-147 range?
    I would try and wait it out, maybe readjust your probe.
    Whatever you do don't add more heat in an attempt to force it to a higher temp.
    Also once the smoke is over make sure to stop by Roll Call and introduce yourself.
    Hope all smokes well with you
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF but you know that have been lerking in the shadows. Now that you need help you are in the right place. Your briscket sonds to be quite stubburn to hold temp for that long. A couple of quick questions do you trust our smokers temp gauge 9 out of 10 are wrong mine is about 30-40 off and I have the same smoker. Then every hunk of meat smokes differant so wait it out and see how good it can be. Then stopp in to roll call and please introduce yourself to the group Oh yea take some pictures we like that.
  6. My temp guage has also been off lately. I just kinda figure that if I set the dial between low and medium, It is normally right around 225. Maybe it is too cool. I will check..Thanks!
  7. bigsteve

    bigsteve Master of the Pit

    Are you taking the lid off too much? I have found meats that weight, while in the stall tend to drop internal temp every time the lid is opened.
  8. Always took you guys' advice that "lookin aint cookin"! I think it may have been the temp. Would it hurt anything if I foil it at this point? I know that it has been getting a steady stream of tbs for 9+ hours. And when I do foil, should I wrap in foil with apple juice, or just put in the dripping pan and foil the top?
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome back to the forum, T! Good luck on the brisket.
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    You can foil and add a little apple juice
  11. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Check your smoker temp with a reliable probe thermometer. Also it wouldn't hurt anything to run the smoker a little higher -- say in the 240ish degree range.

    Good luck.

  12. Thanks a lot. I went ahead and placed it in the drip pan with a little liquid and covered with foil. have the temp steady at 250 and am hoping it finishes before midnight. Luckily I have a million ABTs and some spare ribs that are ready for now! Im thinking, taking it to 190, resting for a bit and slicing. I just hope it turns out better than the last one.
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Use that probe thru a potato with 2-3" sticking out and compare what the smoker thermo is vs what a thermo you know is correct is. With long smokes like a butt or a brisket you can always start out with the probe at grate level the first 3-4 hours then place it into the meat

Share This Page