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Brisket HELP! Ran out of propane for maybe 2 hours...w/Q-View

post #1 of 11
Thread Starter 

Okay folks, quick question for you guys...

 

Put the brisket in the smoker at 4:45am today...checked on it at 5:30a...things are good.

 

Went to catch a few zzzz's, woke up at 7:15a - and smoker is cold - OUT OF PROPANE!! Internal temp was at 99 degrees...the brisket was mildly warm to the touch...

 

I used my grill propane tank and fired her up again asap....I don't know when I ran out of propane..was between 5:30 & 7:15 sometime....an hour and 45 max....you think the meat is okay to continue...I'd hate to waste a $25 piece of meat!!

 

Let me know!!

 

Thanks everyone!

post #2 of 11

I guess if it was  me I would keep it rolling. Maybe kick up your temps to at least 250 to try and get it over the 40-140 faster.

post #3 of 11
Quote:
Originally Posted by rbranstner View Post

I guess if it was  me I would keep it rolling. Maybe kick up your temps to at least 250 to try and get it over the 40-140 faster.



I agree, I'd take it a bit higher and catch up...I think you'll be fine.

 

post #4 of 11

Personally I'd crank the heat even higher since your fast approaching the 4 hour mark and you have probed it already. I would take it up to 325-350 until the internal temp is over 135 then back it back down to 225. Or continue the high temp smoke many people claim high temp smoked brisket is very good but I personally couldn't say since I've never done one at high temp

post #5 of 11
Thread Starter 

Great...thanks guys! At 145 degrees now...4.5 hours in...should be good...

 

Thanks again!

post #6 of 11

Great to hear, don't forget the Qview!

post #7 of 11
Thread Starter 

Here's a little Q-View...about 11a CST - sorry it's sideways...don't know why it does that...

Internal temp: 155 degrees

 

The Point on top...going to try and do burnt ends...first timer!! Take out at 180 degrees - slice/cube/season/sauce and smoke another 4-5 hours...does that sound about right?

 

Brisket on bottom: waiting till 185 degrees - wrap in foil/towels/cooler for several hours...enjoy tonight...hopefully!!

 

brisket.JPG

post #8 of 11

I would take the flat out at 165, foil with some liquid, then back on until 200-205 IT then put into cooler for a couple of hours wrapped in towels. They sure look good, can't wait for the finish.

post #9 of 11
Thread Starter 

Okay...first brisket turned out well...

 

Did some burnt ends..pulled point out at 180 degrees...cubed/seasoned/sauced - back into smoker with healthy amount of smoke...cooked for additional 3.5 hours...turned out pretty well!!

 

Brisket..pulled out at 160 degrees - foiled and into the oven until 179 degrees - took out wrapped in towels for 1 hour then ate - would have liked to wait longer but it was time to EAT!!

 

Thanks to you that helped with my questions!!

 

A few pics:

 

Burnt Ends:

Burnt ends.jpg

 

Finished Brisket:

finished brisket.jpg

 

Sliced Brisket

sliced brisket 1.jpgsliced brisket 2.jpg

post #10 of 11
Quote:
Originally Posted by Big B Smokin View Post

Here's a little Q-View...about 11a CST - sorry it's sideways...don't know why it does that...

Internal temp: 155 degrees

 

The Point on top...going to try and do burnt ends...first timer!! Take out at 180 degrees - slice/cube/season/sauce and smoke another 4-5 hours...does that sound about right?

 

Brisket on bottom: waiting till 185 degrees - wrap in foil/towels/cooler for several hours...enjoy tonight...hopefully!!

 

1f9fb07d_brisket.JPG



 

post #11 of 11

Man it sure looks good, wish you would have took that flat to 205 for some tender juicy brisket. Next time maybe?

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