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Brisket smoke 2day
- Thread starter smokinfam
- Start date
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Good luck...I just started mine about 30 min. ago.
Looks good so far!
so far so good
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?
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?
smoketexring
Fire Starter
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
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
Last edited:
texas bbq
Smoke Blower
fielies
Fire Starter
makes me hungry.
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.
Last edited:
tyotrain
Master of the Pit
Looks Great nice job. Bet it taste good to.
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Have fun and Happy smoking :)
Sent from my iPhone using Tapatalk
Have fun and Happy smoking :)
What does FTC mean?
cromag
Smoking Fanatic
maybe foil towel cooler
- Mar 12, 2009
- 14,457
- 58
Now the brisket look juicy and I know it tastes that good to.
rxak1031
Newbie
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.
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