New To Forum; 1st Smoking Done Today

Discussion in 'Roll Call' started by cazorp, Jul 15, 2006.

  1. Just wanted to say hello to everyone and say that I am brand spankin new to this site. I bought myself a Great Outdoors Smokey Mt. Smoker and took care of my first brisket today. I must say it is much easier using this propane smoker than using my old wood only smoker. I was happy but not delighted as I cut into my first brisket. I cooked a 14 lb brisket really slow and with an internal heat of 140 degrees for 4 hours and then wrapped it in foil and cranked the heat up to 182 degrees for another two hours. The water pan was kept full and I used mesquite chips all during the cooking. My only disappointment is that the meat was not as tender as I would liked for it to have been.
    Can anyone give me some hints on what I could do better next time, or try to do to get the meat more tender.
    Your help will be appreciated.
    Thanks,
    danny odom
    lubbock, tx
     
  2. cheech

    cheech Master of the Pit OTBS Member

    Welcome to the site. I wish I could offer some advise here but I have never done a brisket yet.

    Others should be able to offer some advise but feel free to look around the site I am sure you can find some helpful hints
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hey cazorp,

    Do your next Brisket to 160 or 170 before you foil it (only foil it if it is getting too dark) and then cook till it hits about 195 - 200 and then put it in a cooler wrapped in foil and towels for about 2 hours. It will fall apart. :D
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Danny, Welcome to SMF. Rodger has given you some great advice for doing brisket. You do need to increase your internal temps before foiling. Before I seal up the foil, I like to add some apple juice or some sodium free beefstock. Once foiled and back in the smoker, I quite adding wood-foil wrapped foods will not take on additional smoke so why waste wood? I cook the brisket to an internal temp of 190 before placing it in the cooler.
     
  5. icemn62

    icemn62 Smoking Fanatic OTBS Member

    Welcome to the site, and you already got great advice on that brisket. Hope you have a notebook, so you can keep notes of your good smokes, and the bad ones. Sometimes eating the failures can be just as much fun as serving the successes.
     

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