First time Brisket - is done when it's done

Discussion in 'Beef' started by scrollman3, Jul 11, 2007.

  1. I started smoking yesterday thinking a 6 pound brisket, 1.5 hours/lb. should be done around 7 p.m. Wrong! 11:30 p.m. it was 187 degree's
    wrapped it and let it sit for an hour. Needless to say we did'nt have brisket for dinner last night. But we had it tonight, put it in a foil pan added a can of beef stock and the left over drippings covered,put it the smoker with ABT's and a fatty. OH YEA, tender,juicy and tasted great.
    I just might be getting the hang of this smoking stuff.




    of course I had to move the pan to the top shelf (stupid me)
     
  2. brennan

    brennan Smoking Fanatic OTBS Member

    Thats some great lookin grub! Just keep practicing at it and you'll be able to serve dinner on time, every time.
     
  3. short one

    short one Smoking Fanatic OTBS Member

    Good looking Q there. Keep up the good work.
     
  4. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Congrats on the semi sucessful smoke!! I like to smoke some fattys or smaller cuts of meat. So if it takes alittle longer to get the big meat cooked I've always got plan B[​IMG]
     
  5. brennan

    brennan Smoking Fanatic OTBS Member

    fattys are the best...its the everymeal food.
     
  6. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Scrollman,

    My most recent theory on smoking larger hunks of meat is to figure on 1.6 hours per pound (96 minutes) + 2-4 hours depending on how rigid dinnertime is.

    If I have company coming, I will figure 1.6 hours/lb + 4 hours almost without question.

    If dinnertime is a bit flexible then its 1.6 hours/lb + 2 or 3 hours at the most.

    It seems to work "almost" every time.

    If in the rare occurrence you get a piece of meat that gets done early you can wrap it in foil and then in a thick towel and place it in a cooler for holding until dinner.

    I have had meat stay above 140 degrees for up to 4 hours this way.

    You also have to figure in things like weather, how well you hold to your goal temperature, wind, toughness of the meat, etc.

    Every piece of meat is different and your post title pretty much sums it up.. unlike cooking in the house, when smoking, the meat is done when it gets done and really is quite unrelated to time.

    Congrats on your first brisket.. I have a feeling it won't be your last[​IMG]
     
  7. brennan

    brennan Smoking Fanatic OTBS Member

    Thats some good info Jeff, I'm planning on doing my first brisket this weekend. I'll have to remember those tips.
     
  8. Thanks Jeff,
    I knew by reading all the info here that there was a good chance it would'nt be done in time. Good thing I had alot of pulled pork in the freezer. Just made some sammies and slaw. Thanks for a great forum.
     
  9. starsfaninco

    starsfaninco Smoking Fanatic OTBS Member SMF Premier Member

    Jeff, that is exactly the timeline I use for big hunks of meat. I've been burned more than a few times cooking for friends, so I've just added 4 hours to the 'cook' time. I've been right on the money almost ever since. Great advice!

    KE
     
  10. navyfe

    navyfe Fire Starter

    Great info. Getting ready to my first brisket sooon.
     
  11. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    just ate and now I am hungry again woooo that looks goooood
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Great looking brisket and ABTs scrollman3! Really looked juicy

    ... but that's got to be the most obsene looking fatty I've ever seen! Bet it was good though! [​IMG][​IMG]
     

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