Brisket Time Temp. Charted (Q-view)

handy54

Newbie

Original poster

Jan 22, 2012

24

10

Oelwein, its in N.E. Iowa

• Sep 18, 2012

• #1

Over the weekend I smoked a 13 Lb. brisket and for the fun of it I charted time and Temps. It took 13.5 Hrs to reach 197 degrees

I wrapped and tented at 162 degrees and pulled at 197. I made burnt ends out of the point and sliced the flat. came out great

			Temp.
	Smker Tmp	Meat Temp	Increase
07:30 PM	220	52
08:00 PM	227	67	15
08:30 PM	231	91	24
09:00 PM	200	108	17
09:30 PM	206	117	9
10:00 PM	230	121	4
10:30 PM	203	129	8
11:00 PM	197	134	5
11:30 PM	204	139	5
12:00 AM	218	143	4
12:30 AM	220	149	6
01:00 AM	215	152	3
01:30 AM	218	151	-1
02:00 AM	218	153	2
02:30 AM	218	156	3
03:00 AM	220	158	2
03:30 AM	218	160	2
04:00 AM	220	161	1
04:30 AM	218	162	1
05:00 AM	222	164	2
05:30 AM	225	165	1
06:00 AM	230	170	5
06:30 AM	235	174	4
07:00 AM	241	177	3
07:30 AM	240	180	3
08:00 AM	238	184	4
08:30 AM	238	190	6
09:00 AM	237	197

100_1916.JPG

• handy54
• Sep 18, 2012

100_1919.JPG

• handy54
• Sep 18, 2012

100_1920.JPG

• handy54
• Sep 18, 2012

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Sep 18, 2012

• #2

Great looking brisket!

 

va_connoisseur

Smoking Fanatic

Dec 13, 2007

338

13

DC Metro - Northern Virginia

• Sep 18, 2012

• #3

Great looking brisket. And good notes.

 

pit 4 brains

Master of the Pit

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Dec 16, 2009

2,557

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Summerville, SC

• Sep 18, 2012

• #4

Cool. How'd it come out?

That column on the right would have been my beer count and it would have ended around 0230..

 

sam3

Smoking Fanatic

Jan 24, 2012

817

67

Byram Twp., New Jersey

• Sep 19, 2012

• #5

Great notes and excellent looking Brisket.

 

handy54

Newbie

Original poster

Thread starter

Jan 22, 2012

24

10

Oelwein, its in N.E. Iowa

• Sep 21, 2012

• #6

The only complaint I had on the brisket, was the bark was not as hard as I would have liked. I'm not sure how a guy would get it hard- when it's wrapped and tented.

I injected it the night before with

Beef Base	1 TBS
Worcestershire Sauce	1 TBS
Soy Sauce	1 TBS
Accent	1 tea
Apple Juice	1 cup
Beef Broth	1 cup
Brisket Rub	1 TBS

and I used as the rub

Paprika	¼ cup
Dark Brown Sugar	2 TBS
Sugar	1 TBS
Salt	1 tea
Accent	2 tea
Celery Salt	1 tea
Black Pepper	1 tea
Cayenne Pepper	1 tea
Dry Mustard	1 tea
Garlic Powder	1 tea
Onion Powder	1 tea

I also weighed the brisket after it was cooked and sliced and came up with 6 lbs. of  finished product. This is less than most charts show you should get.

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Sep 21, 2012

• #7

Looks like a temp dip at the 1.5 and again at the 3.5 hr mark...but after that she held steady.  All's well that ends well!  Looks like the foil flattened the meat temp into a steady climb.  Bottom line it looks great and I am sure you had fun! 

 

pit 4 brains

Master of the Pit

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Dec 16, 2009

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Summerville, SC

• Sep 27, 2012

• #8

IMHO, hard bark=no foil.. I've done plenty both ways and I prefer them unfoiled..

 

driedstick

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Nov 3, 2011

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670

N. Central Idaho

• Sep 29, 2012

• #9

Looks great and great record keeping