What did I do wrong?

Discussion in 'Beef' started by nymatt, Sep 10, 2007.

  1. I just made my own smoker and smoked some steak and a brisket.
    The steak was awesome but the brisket was so-so. I smoked the brisket for 7 hours at 210-220 and then wrapped it tight in foil and into the oven at 230 for 2 more hours. I had to slice it, it wouldn't pull. It was juicy and full of flavor but not like I wanted. This was my very first meat smoking experience and I plan on having many more but I need some tips on brisket.
    Thanks.
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Hey Matt:

    I think we need a little more info. How much did the brisket weigh and what was the internal temp when you pulled it. Every piece of meat is different so you can't go by time, you need to go by internal temp of the meat. You probably didn;t take it to a high enough temp, especially if you wanted to pull it.
    Juicy and full of flavor though sounds like a great start to me!
     
  3. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Haven't done a brisket Yet but I agree with Ron in going by temp. Time means nothing when smoking meat[​IMG]
     
  4. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Some of the old hands can tell if a brisket is done by the feel of sticking an instant thermo into a brisket. For the rest of us mere mortals, and digital thermo is the way to go. 190F for slicing and about 200-205F if you want to pull it.

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Other than the fact that you had to slice it what wasn't like you wanted?
    It was juicy and full of flavor sounds like a winner! Temperature is the way to go here time is just a guide and can be off by several hours!
     
  7. short one

    short one Smoking Fanatic OTBS Member

    Time is just a guide line, temp is accurate way to know when a brisket or butt is done. Experience- I've had some smoked boot leather myself, so don't feel bad, and try again with a thermometer. Digitals with leads are great investments.
     
  8. smoked

    smoked Master of the Pit OTBS Member

    I think everyone said it, but I'll emphasize it....only thing you did wrong was to use time and not temp. Other then that, you said it tasted good and in the end that is all that matters.....keep trying and it will only get even better....... [​IMG]
     

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