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6.75lb Brisket in vertical charcoal smoker

post #1 of 11
Thread Starter 

Doing my first brisket this morning and got started at 6am, it's not 9am and the temp per my therm is already at 147F, The outside temp gauge is reading 275 and the over temp I bought is reading 250f.  Is it possible for this thing to be cooking so quickly, would the size have something to do with this.  Need help, don't want to ruin it.  Thanks in advance.

post #2 of 11
Thread Starter 

Well let me clear that up, the meat therm is reading 147f and the temp gauges are off by 25. inside gauge is at 250 and outside is at 275.

post #3 of 11

Cooking at a higher temp like 250 your brisket will get done a little faster, you should be okay.

 

The meat will usually hit a stall at about 165 IT and the stall could last for several hours.

 

Hang in there and make yourself comfortable, the brisket will still be a while!

 

Are you wrapping or not?  If you are check out JJ's foiling juice.

 

JJ's Foiling Juice

 

Good luck,

 

Bill

post #4 of 11

It take goodness time to get that way. . . be Patient and you will be rewarded .

 

Have fun and . . .

post #5 of 11
Thread Starter 

Thanks for the info Bill, and yes I plan on wrapping at 185 or should I go a little higher in the IT before wrapping?

post #6 of 11
Quote:
Originally Posted by country73 View Post

Thanks for the info Bill, and yes I plan on wrapping at 185 or should I go a little higher in the IT before wrapping?

I would wrap at 165 IT and take it to 190-195 for slicing and 200-205 for pulling.

 

Be sure to give JJ's foiling juice a try, you won't be sorry.

 

Bill

post #7 of 11
Thread Starter 

Sure thing, thanks for the education and I'm looking at the foiling juice now.  Will post pics when done.

post #8 of 11
Thread Starter 

After 5hrs on direct rack, IT at 160 and foiling until 190.

post #9 of 11
Looking good so far! Keep the Qview coming!

Red
post #10 of 11

Lookin good my friend!

 

Bill

post #11 of 11
Thread Starter 
finished product
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