First brisket about to go in the smoker...

Discussion in 'Beef' started by vaffanculo403, Jul 4, 2013.

  1. vaffanculo403

    vaffanculo403 Fire Starter

    Here's what I decided to go with...

    1/4 cup cumin
    1/2 cup of pepper
    1/2 cup of koser salt
    1/2 cup of granulated garlic
    1/2 cup of onion powder
    1/2 cup of paparika
    1/2 cup of chili powder
    1 cup of brown sugar

    I rubbed some Lea & Perrins on the meat before I added the rub to help everything stick.

    I'm planning on coming to about 190° internal temperature. (Open to suggestions here but I've seen 190° mentioned around here a few times). It's a 4.5 pound brisket so I'm thinking it should only take around 6 hours to smoke (I hope).

    I'm going to set my smoker at 240° (again open to suggestions here).

    Hers where I'm at so far...

    [​IMG]

    Thoughts? Opinions?

    Thanks!
    Rich


    Sent from my SCH-I535 using Tapatalk 2
     
  2. vaffanculo403

    vaffanculo403 Fire Starter

    And it's in...

    [​IMG]

    Sent from my SCH-I535 using Tapatalk 2
     
  3. vaffanculo403

    vaffanculo403 Fire Starter

    I'm also planning on using this thread as kind of a log of what's going on. If you see anything I should do differently please let me know.

    25 minutes in I had to add more wood chips. Internal temp is at 107°.

    BTW I'm using cherry wood. I love the smell!

    Sent from my SCH-I535 using Tapatalk 2
     
  4. vaffanculo403

    vaffanculo403 Fire Starter

    Ok. I'm one hour in exactly. Just added more wood chips.

    Internal temp is at 166°

    Also, decided to cook until it hits 205° internal temp.

    Should I be hitting the long stall that everyone talks about soon?

    Sent from my SCH-I535 using Tapatalk 2
     
  5. vaffanculo403

    vaffanculo403 Fire Starter

    [​IMG]

    Sent from my SCH-I535 using Tapatalk 2
     
  6. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks good!

    Yes the stal is around the bend........everyone takes it's own course......some fast and some slow......
     
  7. vaffanculo403

    vaffanculo403 Fire Starter

    I'm an hour 1/2 in and IT is at 191°. Starting to think the thermometer is in the wrong place. Next time I open it I'm going to do the toothpick test and move the thermometer to see if I get a different reading...

    Sent from my SCH-I535 using Tapatalk 2
     
  8. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I will put mine in from the side, but yes it sounds like you have hit the other side or fat pocket.....
     
  9. vaffanculo403

    vaffanculo403 Fire Starter

    So looking at the picture above where would you put the thermometer in at? The side closest in the picture? How far in do you put it?

    Sent from my SCH-I535 using Tapatalk 2
     
  10. vaffanculo403

    vaffanculo403 Fire Starter

    Ok an 1:50 in and I moved the probe. Temp dropped to 187°. Toothpick seemed to go in with only a slight amount of resistance. I think I might run out and get a handheld thermometer just to double check things.

    Added more wood chips too...

    Sent from my SCH-I535 using Tapatalk 2
     
  11. vaffanculo403

    vaffanculo403 Fire Starter

    Ok I'm 2:55 minutes in. I got a different thermometer and it's reading 180°. I feel better about that. I think the probe for the one on my smoker is just too long.

    I added more wood chips for the last time. Hoping for about two more hours fit completion.

    Sent from my SCH-I535 using Tapatalk 2
     
  12. Looks great !! ,keep the pics coming ...
     
  13. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    What kind of thermometer are you using?  Have you calibrated it?  If not, you can put it in a glass of ice water or boiling water.  You should get a reading of 32 degrees or 212 in the boiling water (or close to both those temps).  I usually calibrate my probes every 6 months, or right before I use them (If it's been awhile since I used them).
     
  14. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I think you should have been fine the way you had it. Yes I usually would put mine in on the side closest to you in the pic, but as long as the tip of the probe is in the fatest part you are off to a good start.

    Make sure you calibrate any thermometer you use for accuracy.
     
  15. vaffanculo403

    vaffanculo403 Fire Starter

    I'm using the thermometer that came in the smoker. I had it in a glass of ice water and I got 36°.


    I think the probe was too long for the small piece of meat I'm cooking.

    Sent from my SCH-I535 using Tapatalk 2
     
  16. vaffanculo403

    vaffanculo403 Fire Starter

    Ok so I'm 3:55 in and the IT is at 188.5°. It's coming along...

    [​IMG]

    Thoughts?

    Sent from my SCH-I535 using Tapatalk 2
     
  17. geerock

    geerock Master of the Pit SMF Premier Member

    You have a masterbuilt. The probes and controllers for these things are notorious for being way out of correct temp range. From your posts I can almost guarantee that you are cooking at least 30 degrees higher than what you have set the temp controller at. As for the meat probe....only the tip of the probe reads the meat temp so you put the tip in the middle of the meat. And you already found out that it doesn't read that accurate. Get a maverick et73 or 732 and you'll have a much better handle on how you are cooking.
     
  18. vaffanculo403

    vaffanculo403 Fire Starter

    Thanks for the advice! I picked up one of these for the time being...

    [​IMG]

    Sent from my SCH-I535 using Tapatalk 2
     
  19. vaffanculo403

    vaffanculo403 Fire Starter

    Ok 6 hours arbd I just took it off to rest on the foil for a while. I'll have pictures soon...

    Sent from my SCH-I535 using Tapatalk 2
     
  20. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks very good. Nice color!

    It is very important to have an accurate way to monitor the temps. You can check the ones you have in the Masterbuilt with boiling water. Make a note of where they are and keep in mind for your cooks. When you get the desire and funding I would suggest a Maverick style that will monitor the cook chamber and meats, but with what you have you can turn out some great Q for a long time.
     

Share This Page