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First Brisket

post #1 of 14
Thread Starter 

hey guys, today I am doing my first Brisket (4.05 lb Flat).  I put it on a little earlier, fat side up over lump and pecan and apple wood chunks in my WSM 18.5.  I sprayed it with apple cider when temp was 110.  Im going to flip it at 135 and spray it again then leave it till 170 and flip and foil till 190.  Wish me luck.  Already started taking pics, hopefully it is good.

 

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edit:

 

 

after two hours the temp said 170, i thought this was impossible so i took probe out and put it somewhere else and it read 143.  Good thing i double checked.  I just threw on some ABT's and temp is not at 148 after about two hours.


Edited by njsmoker83 - 11/6/10 at 12:29pm
post #2 of 14

Why all the flipping and spraying? IMHO you shhould leave the smoker closed, maintain a good cooking temp and let the brisket cook nice and slow. Foil if ya want when it's ready and then you will only be opening your smoker once. Just my $0.02

post #3 of 14
Thread Starter 

my buddy recommended it to me and i read it a few times on the site

post #4 of 14

I foil at 160* and take it to 195*, or at least, that's what I did the one time my brisket came out good!

 

IRMV

 

Good luck, and post Qview when done!

post #5 of 14
Thread Starter 

been in a stall at 163 for hour and a half lol just ate some of the ABT that came off they were my best yet

 

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EDIT:

 

Still in a stall.... been about two hours i would say.  Temp dropped a few degrees.


Edited by njsmoker83 - 11/6/10 at 3:34pm
post #6 of 14
Thread Starter 

Temp was 164 is now 151... Is this normal or should I throw in towel and toss this thing.  WSM is still at 225

post #7 of 14

No first hand experience but I have read on here that they can back up. You just have to wait it out. The oven @ 250 is an option too if necessary. I wouldn't toss it.

post #8 of 14
Thread Starter 

Yea when lump burns out maybe i will do that... Thermo is accurate and i checked temp in three spots

post #9 of 14

Briskets need time. Just try to keep the temp steady. It will be done when it's done... Hang in there.

post #10 of 14
Thread Starter 

Well good thing for this site.  I would have thrown it away and called it a night but the temp is back up to 160 so i guess slow and steady, hopefully that is the last problem for the night.  I guess Ill be eating this around 3am lol

post #11 of 14
Quote:
Originally Posted by njsmoker83 View Post

Well good thing for this site.  I would have thrown it away and called it a night but the temp is back up to 160 so i guess slow and steady, hopefully that is the last problem for the night.  I guess Ill be eating this around 3am lol



You aren't the first.. Next time put it on at 9 or 10 at night, then eat the next day.. Glad to see you kept with it.

post #12 of 14
Thread Starter 

I just foiled it, bark looks great

post #13 of 14

Sounds good, cant wait to see the pics!

post #14 of 14
Thread Starter 

well guys, it came out better than expected for my first one.  not as juicy as i thought but it was really really good.  I will have pics in the morning

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