or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket smoke 2day
New Posts  All Forums:Forum Nav:

Brisket smoke 2day

post #1 of 15
Thread Starter 

I started a 4.5lb brisket this morning around 6am. Here it is:

 

1-28-2012-brisketsmoke.jpg

post #2 of 15
Good luck...I just started mine about 30 min. ago.
post #3 of 15

Looks good so far!

post #4 of 15

so far so good

post #5 of 15
Thread Starter 

The 4.5lb brisket was tender but drier than I would prefer.  Here is the process I followed:

1.  soaked overnight in buttermilk

2.  Put in smoker at 6am.  Smoker temperature 185F.

3.  Foiled around 12am.  Meat temperature was 155F.

4.  Around 2pm, I turned up temperature to 225F

3.  Pulled off foil around 3pm.  Meat temperature was 208F.

4.  Put back in smoker for 1 hour @ 225F.  Meat temperature dropped to around 180F

 

Any ideas why it may have dried out?  Did I smoke it too long?

 

 

IMAG0364.jpg

 

IMAG0365.jpg

post #6 of 15

I like to see the meat temp no higher than 200 degrees. When it hits that I take it out and FTC for an hour or two.  

 

When your meat temp hit 208 I would have taken it out instead putting back in for another hour.  That may have dried it out more.

 

Well, it looks good anyway.  Sauce it up and enjoy.

 

Smoke

post #7 of 15

Looks-Great.gif, please send to me 2 pounds.

post #8 of 15

makes me hungry.

post #9 of 15

Yeah, I think Smoke Tex Ring is right........  you went too far on the initial cook.  A shade over 190 is when I like to wrap it up.  208 is a bit high.  Also, I don't quite get how you got 180 after putting it in a 225 oven for an hour after it was 208 ???    Anyway, she should still be tender, though a bit dry, so just let it simmer in your favorite thin sauce and she'll be good eatin'.  I don't know how many briskets you've done, but what you have there looks pretty good.  Ain't the easiest piece of meat to master.

post #10 of 15
Looks Great nice job. Bet it taste good to.


Sent from my iPhone using Tapatalk

Have fun and Happy smoking :)
post #11 of 15
Quote:
Originally Posted by SmokeTexRing View Post

I like to see the meat temp no higher than 200 degrees. When it hits that I take it out and FTC for an hour or two.  

 

When your meat temp hit 208 I would have taken it out instead putting back in for another hour.  That may have dried it out more.

 

Well, it looks good anyway.  Sauce it up and enjoy.

 

Smoke


What does FTC mean?

 

post #12 of 15

maybe foil towel cooler

 

post #13 of 15


 

Quote:
Originally Posted by SmokeTexRing View Post

I like to see the meat temp no higher than 200 degrees. When it hits that I take it out and FTC for an hour or two.  

 

When your meat temp hit 208 I would have taken it out instead putting back in for another hour.  That may have dried it out more.

 

Well, it looks good anyway.  Sauce it up and enjoy.

 

Smoke

        yeahthat.gif
 

 



Quote:
Originally Posted by coffee_junkie View Post


What does FTC mean? Foiled Toweled and put in cooler

 



 

post #14 of 15

icon_cool.gif

Now the brisket look juicy and I know it tastes that good to.

post #15 of 15

Once you take out of the foil it should be ready to eat.  If I smoke a brisket and want to foil it, then that would be the last thing I do.  Once I take it out of the foil it is going inside for slicing.  I think that taking it out of the foil and putting back in heat dried it out.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket smoke 2day