Brisket: what am I doing wrong?

Discussion in 'Beef' started by damoclese, Nov 20, 2006.

  1. damoclese

    damoclese Newbie

    Smoked my second brisket in the last six weeks this weekend, and it took much longer than I had anticipated. It was a 7-8 pound flat that I smoked between 200-225 degrees (closer to 200) in my GOSM. I was figuring on 12 or so hours, but it wasn't until 23 hours later that I pulled it off at 190 degrees.

    The meat was pretty tender in the thicker part of the meat, and a little (but not too bad) dry in the thin part. Main problem was that it was too smoky. I used hickory for about 5-6 hours, trying to maintain that thin blue smoke that you all talk about.

    My questions for you all are: 1) Should I bump my heat up a bit to try and keep it at 225-235, or should I suck it up and let the meat do its thing and if it takes a week to cook, then so be it, and 2) on super long smokes, how long do you want to smoke things? Obviously 5-6 hours was too much for this particular brisket. I usually have been making ribs and chicken and those just aren't in the smoker long enough for me to over-smoke.

    Thanks!
     
  2. illini

    illini Smoking Fanatic OTBS Member

    Welcome to the forum by the way. Saw your roll-call post but did not answer because I am not a GOSMite :)

    IMHO
    Yes bump the temps to 230*-240*
    Stop adding smoke when internal of meat reaches 140*
    Wrap in foil @ 160*-165* (spray it with apple juice if your like)
    finish temp can then go to where you want it while wrapped
    wrap in towels and place in cooler for 1-2 hours after cooking
    Try diluting the hickory with 1/2 apple or some other fruit wood it is not as pungent

    Good Luck!
     
  3. damoclese

    damoclese Newbie

    Illini,

    Thanks for your reply. With exception for the temperatures, I did almost everything exactly as you outined. I had a problem with hitting what appeared to be two plateaus, one at 140* and another at 160*.

    I will try and mix the hickory with apple the next time and see if it can't tone down the smoke a bit. It seems that I can only make things too smoky, or not smoky enough. Oh well, practice makes perfect.
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Each piece of meat is different. Some will plateau as you experienced. I spray mine with a 3 to 1 mix of applejuice(3) and bourbon(1) to enhance the bark. I also foil as already suggested to you. I also usually stop the smoke at 140F internal temp. I too will smoke brisket at 225-240F. It's fairly easy to control the temp on a GOSM. That's why I love mine.

    Please check out the Basic Brisket Smoke that is a sticky at the top of this forum. Lots of good info there.

    Good luck with the next one.

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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