or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Help! Brisket finished way too early Now with Q-View!
New Posts  All Forums:Forum Nav:

Help! Brisket finished way too early Now with Q-View!

post #1 of 7
Thread Starter 

OK so it appears that I have a bit of a problem. I had ordered an ET-732 this week and was hoping that it would be here in time for this smoke but it did not make it in time. I have read plenty about the accuracy issues with the stock thermometers that come with these units so I knew it was a must. (I did test mine with boiling water when I assembled the smoker a few weeks ago and it tested out fairly well actually.)  Anyway, I put an 11 lb brisket on last night at what I thought was 225 degrees.  I foiled it at 150 degrees around 2am which I thought was a bit early but I figured the temp is the temp right?  Well I woke up again about  5 am and came down to check it again and IT is 200 degrees already!  Clearly, the temp inside the smoker was not 225.


I'm not looking to serve this thing for about 12 more hours.  What in the heck do i do with it now? 

Edited by bpointer01 - 6/17/12 at 6:44am
post #2 of 7

It's been over an hour since you posted so I assume you've probably  figured something out already.


If you're absolutely certain that the IT is 200 there's not much you can do except remove the brisket from the smoker, wrap it well in foil, put it in the refrigerator, and go back to bed. Two hours before service, remove it from the refrigerator, put it on a counter, open the foil, and let it come to room temp. 1 hour before service, pre-heat the oven to 200-225. Put the brisket on a rack in a roasting pan that has 1/2" of boiling water in it. Seal the pan tightly with foil, and steam the brisket for 45 min. to 1 hour. Monitor the internal temp. When it hits around 175, remove it, wrap in foil, let rest for 10 minutes, then slice and serve.


It might shred a little, but you should be fine.

post #3 of 7
Thread Starter 

Well, my short term solution was to towel it and stuff it in a cooler.  I was hoping to get some insight as the morning went on.  I had planned on doing burnt ends with the point. I didn't separate it before I put it in the cooler, should I do that before it goes into the fridge or just wait until it comes back out for a reheat later?

post #4 of 7

I'd separate it before putting it in the fridge. Gives you a little more flexibility in timing. You may want to start the burnt ends earlier than reheating the flat.

post #5 of 7
Thread Starter 

Well, it started out as a total disaster.  11 lb brisket finished in 7 hours due to an apparent temp versus reported temp issue and I had a done brisket 13 hours before we planned to eat it.  Thanks dsl1 for the advise on what to do with it.  I left it in the cooler for a few hours before I committed to a solution and then I pulled it out, separated the point and cubed it and put the flat in a half aluminum pan covered both in foil and put them in the fridge.  We were looking to eat at 6:30 so around 3:30 I pulled the point meat back out of the fridge to let it start coming up to temp a bit.  I fired up the smoker again and around 4:00 I started to smoke the burnt ends.  I pulled the flat put of the fridge about the same time and put it into the smoker wrapped in the foil pan with about a hour to go before dinner time.  I had reserved th pan drippings from the morning and after skimming the congealed fat from the top, I reheated some of that and added it to the flat pan before putting it back into the smoker as well.  I wasn't sure what to expect from all of this but it really turned out great.  The reheat took about an hour and when I sliced the flat it was plenty moist and tender.  It sliced great with very little shredding and the burnt ends were delicious. (This was my first time for those.)  Enough of that though, on to the Q-View!


Rubbed and ready.



When it frst came out of the smoker.



The beginning of burnt ends.



Sliced nicely



I over sauced these.  Rookie mistake but a learning opportunity too.  They still tasted great though and were a crowd favorite.




Thanks again to dls1.  I owe this successful meal to you and your advise as to what to do when I made such a mistake. I will not be cooking again without the proper tools.  I dodged this bullet but I may not be as lucky if it happens again.

post #6 of 7

bpointer01 - Glad everything worked out for you, and glad I could help. The slices and burnt ends look very good.

post #7 of 7
Okay I just took mine out of the smoker, it's done way too early, not familiar with the whole cooler thing. Have it wrapped in foil for now. Any advice would be great.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Help! Brisket finished way too early Now with Q-View!