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Brisket for the 1st time

post #1 of 11
Thread Starter 

I am going to smoke a 4 lb. beef brisket for the 1st time.  It is completely frozen right now and I am wondering if anyone has any tips for getting ready for smoking tomorrow (Sunday)

post #2 of 11

It's best to thaw them in the refrigerator, but it will never thaw out by tomorrow. You will have to soak it in water in a plastic bag for a couple of hours tomorrow to finish thawing it out but it really doesn't need to be completely thawed out to put it on the smoker.

post #3 of 11

Don't place it in frozen, but they seem to get more of a smoke ring when they start cooler.

 

Just sayin'

 

Have fun and...

post #4 of 11

al is correct.  Needs be thawed.  If the beef is too cold it will allow the creosote from the wood smoke to condense on it instead of exiting your stack.  Good Luck.

post #5 of 11

icon_cool.gif

Yea what they said. Thaw all the way if you can.

post #6 of 11
Thread Starter 

Thanks everyone, I soaked it in water for a few hours and it thawed out pretty good.  I patted it dry and applied rub and is now resting in my frig.  It is closer to 6 lbs and I am going to smoke it for about 9 - 10 hrs at 225.  I'll keep an eye one the internal temp.

post #7 of 11

popcorn.gif Don't forget to take pictures, we would love to see your Brisket!

post #8 of 11

Good too see you thawed it out fully. I learned the hard way not to try and smoke 1/2 frozen meat, wish I had known bought SMF then, I would never have done it.

post #9 of 11

This from the USDA Fact Sheet on Smoking...JJ

 


Thaw Meat Before Smoking
Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly.

Never thaw food at room temperature. Keeping meat and poultry cold while it is thawing is essential to prevent the growth of harmful bacteria. The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.

The microwave oven can be used to thaw more rapidly. Smoke the meat immediately because some areas of the meat can begin to cook during the thawing process.

Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food. Two methods may be used when thawing:

  1. Completely submerge airtight wrapped package. Change water every 30 minutes.
  2. Completely submerge airtight wrapped food in constantly running cold water. If thawed completely, it must be cooked immediately.

 

 

The entire report...http://www.fsis.usda.gov/fact_sheets/Smoking_Meat_and_Poultry/index.asp#2
 

post #10 of 11
Thread Starter 

I put the brisket in the smoker 2 hrs ago and it is already at 160 degrees....getting a little nervous here!  The meat started at about 50 degrees and I had the smoker set at 215, jst turned it down to 195.

post #11 of 11
Quote:
Originally Posted by billhilla View Post

I put the brisket in the smoker 2 hrs ago and it is already at 160 degrees....getting a little nervous here!  The meat started at about 50 degrees and I had the smoker set at 215, jst turned it down to 195.


  You may want to probe in a few different areas, Or your smoker is running hotter than what the temp probe is reading.

You would have to be smoking at 400º to get to 160º IT in 2 hours.

 

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