Smoking Brisket now

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bigr314

Meat Mopper
Original poster
Jun 4, 2011
270
15
Uniontown,Pa.
I am now in the middle of smoking my first brisket. I have an 11 pounder smoking on a UDS. I started at 2 this afternoon with a temp about 235. It has  now been 8 hours and internal temp stuck on 150 for about 2.5 hours. Does that sound right. I plan on foiling at 170 and cook till 190. Then wrap in a towel and rest in cooler for a couple of hours. Am I on the right course
 
I just cooked my second brisket a couple days ago and it stalled for a long time several places so it seems normal to me. I foiled in the mid 170s and took it to 195* and then put them in it cooler with towels to rest for a few hours. This time around it was a great success! Moist, juicy, and tender.

Most here seem to advise to take it to 205* so I'm thinking that if you take it off at 195* and wrap it well and put it in a cooler, it will drift upward to that desired internal temp. Either that or I just got lucky.
 
8 Hrs on an 11 lb'er is almost ½ way. 

You were on track.

How did it turn out? 
popcorn.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky