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Brisket question...

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bar-b-que blues

bar-b-que blues

Smoke Blower
Original poster
Jul 13, 2012
106
33
N/E Connecticut
... I have a whole brisket on the smoker as I write this... It has been on the smoker for 1 hour 20 mins and the IT is already 135... Smoker temp is a low 210... I keep reading about people smoking their briskets for like 10 hours??... How is this possible? Will there be a stall? This is my first brisket and I'm a bit confused how people are able to smoke them for so long? Thoughts?
 
How Heavy? How thick? Accurate Tested Therms?...If it is a smallish Flat you are on schedule. There will be a stall in the 160's. I have a 4" thick Point on now at 125*F after 1 hour. Remember all meat is different. I had a 3Lb, 2" Brisky flat go 10Hrs to 195*F in a 240*F Smoker...We ate REALLY LATE that night, Mrs. was Not Happy...JJ
 
something sounds off I would check your thermo in a pot of boiling  water .

easy way to be sure when it starts boiling it should be around 212*

did it  come straight  out of the frig to the smoker or did it sit out for a while  

what was your IT at start ?

also check your smoker temp that thermo could be off the factory ones usaully are
 
Last edited:
7.5 lbs untrimmed... 2 1/2 inches thick maybe... point and flat with fat vein trimmed out but still attached... I have two probes in smoker... 1 is pit... 1 is IT... I swapped probes and I got the same readings... they should be accurate... weird... I does seem to have slowed down some... about 145 now
 
Bar-B-Que Blues said:
I think it's slowing... been 152 for a while now... I probably freaked out over nothing... Thanks for the ideas!
Click to expand...
 YEP!!!! Go get a Cold One, I am, and enjoy the day...
beercheer.gif
...JJ
 
Hit the wall... 161 and just foiled... what should I bring the temp to in the foil? 180 or so?... Then finish out of foil? Or finish in the foil?
 
I like 190-195*F with a 1-2 hour rest in a cooler. Gives time to tenderize some more without getting Fall apart tender. Once it is in Foil it stays there until slicing, others may do some thing else...JJ
 
Chef JimmyJ said:
I like 190-195*F with a 1-2 hour rest in a cooler. Gives time to tenderize some more without getting Fall apart tender. Once it is in Foil it stays there until slicing, others may do some thing else...JJ
Click to expand...
Exactly what I did... I finished at 195 in the foil... Was fabulous! Thanks Jimmy!
 
S2K9K said:
So how long did it take?

Did you make burnt ends out of the point?
Click to expand...
Took just over 6 hours @ about 220... Not sure I did the Burnt ends right... I cubed up the point... Added the juice from the foil along with some Weber BBQ sauce... Back into the smoker for about an hour... Put in tupperware and into the fridge... Couldn't eat anymore after the flat...LOL I did try a piece, and was good, but not sure if I made them right or not? Suggestions?
 
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