Help with brisket in the smoker

Discussion in 'Beef' started by lutznutz, Jun 2, 2015.

  1. lutznutz

    lutznutz Fire Starter

    It's been awhile since I've done a brisket, and after reading around I decided on this method:

    1. Brisket in pan, smoke at 250 degrees until thickest part is 165.

    2. Cover pan in foil.

    3. Increase temp to 300 and cook until 195 at thickest part.

    4. rest 1 hour and slice.

    This is in my propane Smoke Hollow. The brisket weighs 7 lbs.

    I put a brisket in the smoker around 9am, and it's already up to 190 degrees and still tough as nails. I've turned the heat down to 225 and covered it.

    I'm not sure what I should do now, the brisket has hit the temp marks but it's still tough, and it's been in the smoker less than two hours. I have no idea what to do, other than leave it be.
  2. Something doesn't sound right   Smoking at 250 º  7 # brisket  190 º IT  in 2 hours ?    You need to check your temp gauges, something is way off unless your brisket is super thin ?    I smoked a 10 pounder the other day smoker at 225 º and took me 13 hours

    Last edited: Jun 2, 2015
    glouie likes this.
  3. lutznutz

    lutznutz Fire Starter

    Yea, I thought it might be the temp gauge, but it was fine when I used it Saturday to smoke some pork shoulders. I'll pull it and do the ice/boiling test.

    EDIT: Temp gauge (Taylor Weekend Warrior) read 35 in the ice test, 208 in the boiling water, which seems within spec for that kind of probe.
    Last edited: Jun 2, 2015
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    LN, the original plan is solid.  Even if your smoker temps were off and you were at 500F in the chamber, you might get to a 190F IT in two hours on a 7 lb brisket. 

    I've had one quick read thermometer, one Maverick food probe, and one Mav chamber probe either fail or start giving false readings in the last two months.  When I say to myself "something ain't right," that's when I pull out my backup probes and second quick read to double check my readings.   Sounds like you've got something similar going on.  Listen to your instincts when things don't seem right. 
  5. lutznutz

    lutznutz Fire Starter


    I dug out one of my pocket dial thermometers and it reads 170 in the thickest part. guess my probe is going on my Taylor and its time to buy a Maverick.

    I'm going to leave the smoker at 225 for a hour or so and see what happens temp wise.
    Last edited: Jun 2, 2015
  6. lutznutz

    lutznutz Fire Starter

    Definitely an inaccurate thermometer. I bought a cheap one at Lowes and it was spot on. Just pulled the brisket after it hit 205, confirmed by several thermometers too.

    Nothing makes you panic like messing up $50 worth of meat!

    Q-Views coming up later!
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Get some tooth picks let them tell you when it is done. When they can probe the meat like a hot knife in butter it is done.
  8. lutznutz

    lutznutz Fire Starter

    I did the toothpick test, no resistance on any of the brisket.
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Post some pics it should be tender 
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Go by my favorite sermon , patience , you'll get there when the meat is done to toothpick tender .

    Have fun and . . .
  11. lutznutz

    lutznutz Fire Starter

    Q-view and report:

    The brisket was tender, not failing apart or mushy but did separate cleanly with a gentle pull. the point was a little dry, but not enough to be problem. I liked that it was firm enough to slice cleanly but broke apart when bit into. I wish the smoke ring was bigger, I used oak and orange, and it smoked for a good 3 hours. all in all, I'm ok with it and it turned about better than my last brisket, which took 16 hours and was tough.

  12. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Looks pretty damn good to me.



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