Getting the temp up on my brisket...

Discussion in 'Beef' started by tbone2k, Apr 20, 2008.

  1. tbone2k

    tbone2k Smoke Blower

    Ok, i'm dead set on pulling a brisket. Tried it with the foil, towel, and cooler a couple weeks ago and apparently didn't get it hot enough. its about 2.5 - 3# brisket. and i am cooking it at about 215 -225 its been swinging.. and my internal temp on the dumb thing isn't getting past 145 degrees. its been on for close to 3 hours now. i'm flipping it and spraying it with apple juice every hour so far. and i'm using a basic beef rub with some cajun seasoning.

    should i crank the heat.? or just keep letting it sit.? fill me with knowledge please.
  2. capt dan

    capt dan Master of the Pit OTBS Member

    stop playin with it and leave it alone for a few hrs. Every time ya open the door and take it out, or flip, you are puttin time back on the clock. Just keep the temps at 225-250 and let it go for awhile![​IMG]
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Ditto to what the Capt said.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree with the others only open quick and spritz once an hour and keep temp the same
  5. tbone2k

    tbone2k Smoke Blower

    ok, sounds like thats the plan. i'll let everyone know how it turns out. sittin' at about 225 now.. and the temp is about 150. so it has gone up some. going on 4 hours.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Excuse me, but ... where's the q-vue?? [​IMG]
  7. tbone2k

    tbone2k Smoke Blower

    well, i've done qviews on my brisket before. this one isn't any different so i really didn't think about it, sorry. HOWEVER, if i can get it to pull. then i will surely take a pic of it.
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Get it around 200* and it'll pull. Glad it started moving again for ya
  9. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    IMO, a 3# brisket flat is not going to have any fat on it.
    Flats arent for pullin, if they do, pretty much just stringy dry meat, kinda like jerky! [​IMG]

    And for gods sakes, leave the dang lid closed on the smoker!!! [​IMG][​IMG]
  10. capt dan

    capt dan Master of the Pit OTBS Member

    I gotta agree with bubba,be better off slicin that rascal! Get it to 170, wrap in foil, and take it to 190. wrap agin and put in cooler for 1-2 hrs. Then take it out, get a few pics, and slice! If you really want to pull it, slice the slices about 1 inch thick or more, then crumble it all up,and throw some of the juices back on it from the foil(after you seperate the fat from the juice).
  11. tbone2k

    tbone2k Smoke Blower

    well, i really screwed this one up.

    I have a sick baby. and my wireless digi had an alert on it to let me know when the temp gets to 225. well, it started beeping when she finally went to sleep. I turned it off, checked it out.. everything was good. And then forgot that i turned it off.

    OF COURSE.. i got a flare up or something inside the smoker. because my temp jumped to 390 when i looked at it 30 mins later. well done.

    i still wrapped it and let it sit for a few hours to save what i could. But, the only thing that saved it was slicing it and pouring some bbq over it. It wasn't horrible.. my wife loved it. to her it was done, she didn't know why i was so upset over it. no problem eating it.. but, it wasn't as good as any of my others.

    oh well. [​IMG]
  12. lawdog

    lawdog Smoking Fanatic

    dont sweat the small stuff, we all learn from our "adventures".
    keep on smokin brother.

  13. desertlites

    desertlites Master of the Pit OTBS Member

    sorry to hear-maybe next time-and get a bigger brisket
  14. jasandalb

    jasandalb Fire Starter

    So whats a good flat for pulling?
  15. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    A nice heavy packers cut.
  16. chargrilled

    chargrilled Meat Mopper

    I agree, a packer. AND GO CUBBIES!!!

    You want a brisket piece with more fat on it for pulling. Get an untrimmed packer and trim it your self leaving a 1/4 to 1/8 " fat cap.
  17. geek with fire

    geek with fire Master of the Pit OTBS Member

    Or, if you're a tightwad like me: get the cheap flat and add slices of thick bacon on top. Not as good as a packer (really, not even close), but still very good.

    Oh, and GO CARDS!!! [​IMG]
  18. crewcab4x4

    crewcab4x4 Smoking Fanatic


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