First brisket starts badly

Discussion in 'Beef' started by mommytanya, Aug 31, 2014.

  1. mommytanya

    mommytanya Newbie

    I really hope this isn't an indication of how my brisket is going to go all day. I woke up at 3 to take the meat out of the fridge and soak the wood. But then I couldn't fall back asleep. So after tossing and turning for an hour I decided to just get started. Turned on the smoker at 4:05. Discovered I was out of propane at 4:15. I can't believe I'm saying this but thank goodness for Walmart. I got a new tank and was back in business by 4:45. The first piece (about 5.5lbs) went in at 5 the second slightly thinner 4.5lb piece went in at 6.

    I'm using chunks of wood this time instead of chips and I'm happy with the consistent smoke I'm seeing. I'll keep posting through out the day. And add a picture as soon as I can get my phone to cooperate.
     
  2. mommytanya

    mommytanya Newbie

    I'm starting to panic my thermometer is already reading 128.
     
  3. mommytanya

    mommytanya Newbie


    Right before going in
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Don't panic. It'll be fine. Relax, enjoy your coffee. It'll slow down when it wants to.
     
    mommytanya likes this.
  5. I agree...Mine is running right now, it went up 80* in the first 2 hrs, and move 2* in the last 45min... [​IMG]  I gotta stop watching it and just leave it go now...​ [​IMG]
     
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  6. mommytanya

    mommytanya Newbie

    4 hours in and it looks and smells good but I realize I've made a HUGE calculation error. In my heard I was still thinking I had a 10lb brisket but in reality I have 2 5ish lb briskets. They're going to be done way to early. At this point I'm banking on the "up to 4 hours in the cooler" suggestions.
     
  7. I have to apologize for smiling and laughing to myself while I read your posts. This totally sounds like a smoking experience I would have had! Nothing ever seems to go as planned!  

    Best of luck to you. I am sure it will turn out fine (even if not according to how you had planned). It looks fantastic!
     
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  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Often times the smaller ones can take just as long as the bigger ones. What temp ya smoking at and what your IT ?

    If it gets done, wrap in foil, couple towels & cooler for 4 hrs is no problem !
     
    mommytanya likes this.
  9. My only issue would be to ask why you took it out of the fridge?  Go from Fridge to smoker......you don't need to bring to room temperature.   [​IMG]

    That being said.....it looks great so far [​IMG]
     
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  10. mommytanya

    mommytanya Newbie

    Waterin HoleBrew it wa at 235 but I've drop it down to 225. Internal temp is now reading 157. It's slowed down a lot. This is only my second smoke so everything stresses me out lol.

    PardonMan I thought you werent supposed to put cold meat into the smoker. Similar to not putting cold meat in a pan or on a grill.
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yeah, it will most likely slow as ya are experiencing..... Getting close to the stall so if it doesn't move much in the next little while, that is normal.... It'll start climbing eventually..... Sometimes during the stall ya may even drop a degree or two, again normal ! I'd personally start the toothpick test round 195-198* IT !

    Ya can foil or bump up your temp to help push thru the stall as well or just ride it out !
     
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  12. mommytanya

    mommytanya Newbie


    7/6 hours in the smoker and we're at 167 for the smaller brisket (I only have two thermometers so I choose to track the smaller meat and the ambient temp).

    Hwo often do you guys chek the water? I've added water 3 times and each time I'm dry each time but I'm nervous about opening the smoker so often.
     
  13. I started my first brisket today as well. I'm glad I'm not alone in the anxiety of producing a great slab of beef. Here is a qview at hour number 4 on a 4.5 lb currently sitting at 144 it
     
  14. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    That looks really good!!
     
  15. mommytanya

    mommytanya Newbie

    Looks great! Cinderhillbilly. Can't wait to hear how it tastes.
     
  16. mommytanya

    mommytanya Newbie

    9/8 hours and I've stalled and the temp has dropped to 165. I'm contemplating foiling it even though it hasn't reached 170 yet. Probably next time I add water regardless of it.
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Had to leave for a while as I'am on-call for work..... How's that brisket coming along ?
     
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  18. mommytanya

    mommytanya Newbie

    11/10 hours. IT 188 ambient temp 255. Getting a little anxious because dinner is supposed to be 2 hours and the brisket isn't in the cooler resting yet.
     
  19. Looks good so far. I don't use water. I fill my water pan with sand the cover with foil. If you use water try to add hot water.

    Happy smoken.

    David
     

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