Planning a Brisket Smoke Tomorrow

xxsmokin foolxx

Fire Starter

Original poster

Aug 31, 2012

47

11

Waynesboro, PA USA

• Sep 21, 2012

• #1

Ok folks, I went a lil crazy at Sam's Club today and got 3 racks of baby backs, a 6.5 lb brisket and a whole chicken.  Did the chicken earlier and came out pretty good.  I have only ever smoked 1 brisket about a year ago in my old rig.  Since then I have gotten a new one and not too sure about the cooking time since it likes to run a little cold.  Anyhow, here's a look at my first ever brisket:

019.JPG

• xxsmokin foolxx
• Sep 21, 2012

As you can see I got a decent ring on it, but it wasnt as tender as I would have liked.  Any info, tips, etc would be extremely helpful.  Thank you

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Sep 22, 2012

• #2

Looks good.  What internal temp did you remove it from the cooker?  Did you foil it?

 

Last edited: Sep 22, 2012

xxsmokin foolxx

Fire Starter

Original poster

Thread starter

Aug 31, 2012

47

11

Waynesboro, PA USA

• Sep 22, 2012

• #3

Bama BBQ said:

Looks good.  What internal temp did you remove it from the cooker?  Did you foil it?

Click to expand...

This was a cook done a year ago.  I dont usually foil or temp it.  Over the course of my culinary career I have become pretty gifted at being able to tell when meat is done.  I didnt want to change my technique so again, I just winged it.  That was my very first time smoking brisket and it came out just a little dry.  

 

xxsmokin foolxx

Fire Starter

Original poster

Thread starter

Aug 31, 2012

47

11

Waynesboro, PA USA

• Sep 22, 2012

• #4

Bama BBQ said:

Looks good.  What internal temp did you remove it from the cooker?  Did you foil it?

Click to expand...

As far as int temp, I never have done that throughout my culinary career, I pride myself in being able to know when meats are done.  This was a first brisket and unfortunately, while it was cooked, it was just a little dry.  I never foil when I am smoking, just a preference thing I guess

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 22, 2012

• #5

SF, get a good Thermometer Dude, saves a lot of heartache and with the dual probe models , you can track IMT and GLT together for proper cooking.

I too can "judge" meat's doneness by touch,look ,feel,smell , ect.; but when you feed ( 'anyone else' ) other than yourself , you should stick to the rules...having said that , as for me , I'll eat 3day old Wolfbrand Chili ...

.

 

davidhef88

Master of the Pit

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• Sep 22, 2012

• #6

If you knew the IT you may have been able to pull it off earlier and had juicy brisket.


David