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2nd attempt at a Brisket

post #1 of 6
Thread Starter 

Tomorrow I will be doing my second attempt at a brisket and if it goes as good as my second attempt at BB Ribs I will be a happy camper.   My maverick t732 thermometer made a difference with the ribs as my master forge runs hot.  This will be the first time using the meat probe while cooking and this will be my newbie question   where do I place the probe?


Here is my 4.75 pound flat all rubbed down and ready to smoke tomorrow.


post #2 of 6
I always put the probe into the thickest part, by inserting it into the side toward the middle.
post #3 of 6
Always always always into the thickest part of the meat.sausage.gif
post #4 of 6

Yes, the center of the Meat Mass. and count down to 200*F. Be patient and you'll do fine. Take it to 185*F for slicing or all the way to Pull. Best scenario, when 185* is attained and Wrap , and return the Flat to the heat for fall apart Pulled Brisket. You will find a difference is taste, I preferr the Sliced on white Bread,Pickel, Onion and just a touch of Sauce on the Bread.


Have fun and be patient, this will be a while , but worth it...


Also remember our Heros. They herlped oru freedom.



By the way , stop in to your Profil and let us know where you are from so we can help with more accuracy.

post #5 of 6

Hi Taz.


The guys have you covered...the only thing I'd add is wait until several hours into your smoke before inserting the probe.  The idea is to wait until the meat is out of the 140* danger zone before you pierce into the interior muscle.


Good luck!  Be sure to let us know how it turns out!



post #6 of 6
Thread Starter 

Okay got the Brisket on at 10am it climbed up very nicely and then stalled out at 167 for almost two hours then climbed to 171  then dropped back down to 168 for almost a hour. It had been in for almost 7 hours.  I made the decision to wrap it and put in some beef aujus and not long after it went up and up and I pulled it at 190.   I was a scared it was going to be dry as it was only a 4.75 pound flat.  let it rest and cut in and it was juicy.  getting better each time.  :-)>





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