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First Overnight Briskie.........

post #1 of 16
Thread Starter 

So after only a couple months of smoking I decided to invite some of our friends over for dinner.  My big mouth said "I'll do a brisket!".  So here I am, 10:30 at night, the house is quiet, wife and baby are in bed, dog is snoring next to me, and I'm babysitting my smoker.  To be honest, I can't think of a better way to spend a Saturday night.  It's 52° outside right now. Smoker is eating charcoal like crazy.  I have to be honest, I'm very very nervous. The only way I know i'm doing right is by the comments from y'all.  I couldn't even eat dinner because my nerves are killing me!

 

So, its a 13.6lb brisket courtesy of Ellengee Market in Chicago.  I estimate a cook time of about 22 hours with 2 hours of rest.  I did a straight beef broth injection.  I used a light rub that is mainly salt and pepper with some added spices.  Nothing crazy.  Just a light dusting.  I really wanted to get a beef flavor out of it.  I did not trim anything at all.  I did score the fat cap and am cooking fat side down.  I have a pan on top of the tuning plates to catch the goodies.  I have 80lbs of charcoal, 2 small bags of kingsford hickory briquetttes. (Free at Lowe's with purchase of charcoal) and a bag of hickory chunks.  Qview to follow.

 

post #2 of 16
Maybe I'm wrong, but I don't think it'll take near 22 hrs.

What are you planning on taking it to and at what temp?
post #3 of 16
Thread Starter 
Quote:
Originally Posted by smokingreg View Post

Maybe I'm wrong, but I don't think it'll take near 22 hrs.

What are you planning on taking it to and at what temp?

 

I was shooting for 180° - 200° for slicing.  At 165° I'm foiling.  Im running the smoker at right around 200 - 225. Everything I've read says 1.5-2.0 hrs per pound.  I estimated 1.6 hrs per pound or 21.75 hours....i rounded to 22.  Went on the grates at 8pm.  

post #4 of 16

 I would try to run smoker temp at a minimum of 225 and up to 240 - 250 to be in the 1.5 hours/pound area. Ready early rather than late is preferable! Foil if needed when it hits the stall.

 

  Mike

post #5 of 16
Quote:
Originally Posted by BigHoss82 View Post
 

 

I was shooting for 180° - 200° for slicing.  At 165° I'm foiling.  Im running the smoker at right around 200 - 225. Everything I've read says 1.5-2.0 hrs per pound.  I estimated 1.6 hrs per pound or 21.75 hours....i rounded to 22.  Went on the grates at 8pm.

 

At those temps it could easily take that long to finish - brisket can have a mind of its own & it won't be done till it decides it's good & ready to be done! I usually do mine at 225ish...

 

Sounds like you're off to a great start & about being nervous - try to relax & enjoy the smoke - more beer will certainly make this easier. Remember - it's just another piece of meat you're smoking  :biggrin:   :beercheer:

post #6 of 16
I would pull it at 165 like you said. Pan it and move it to the oven to finish... Its going to get all the smoke it needs to 165........You'll save on fuel and babysitting... Set oven to 235 and set the probe alarm to 190. When it reaches 190 slide a toothpick in it to check if its ready.. if it goes in with out any resistance.. its done.......foil it and wrap in a blanket and let it sit for about 2 hrs then slice..................
post #7 of 16
I guess I'm just used to cooking hotter. How's it going?
post #8 of 16
Quote:
Originally Posted by smokingreg View Post

I guess I'm just used to cooking hotter. How's it going?

 

 

Quote:
Originally Posted by So MS Smoker View Post
 

 I would try to run smoker temp at a minimum of 225 and up to 240 - 250 to be in the 1.5 hours/pound area. Ready early rather than late is preferable! Foil if needed when it hits the stall.

 

  Mike

 

 

I have a very old Texas Monthly cookbook that describes brisket cooks at 200*.  I believe it does take a long time because it will stall forever at that low temp, but the reasoning is it's time well invested to keep it below the water boiling point because brisket is mostly water and boiling it away can make it dry.  The counterpoint is to cook it as fast as possible (higher heat) to keep it from drying out.  I'll be interested to see if BigHoss82 is swayed by convention as described by So MS Smoker and Smokinggreg, or stick with the unconventional (old school?) lower temp.  Also interested in the outcome of the cook.

post #9 of 16
Thread Starter 

Hit 165 a little after 8 this morning.  We had temps in the lower 40's all night and my char griller is just losing btu's like crazy.  I was stoking about every 30-45 mins.  Had enough time for a quick pic and then foiled and back on at around 225.  So far it looks amazing.  Thanks for all the suggestions and support guys.  At the moment my mind feels like mush.  I drive a tow truck so I've had plenty of all nighters but none that were so mentally draining!  You never forget your first!

 

post #10 of 16
Looking good!
post #11 of 16

Yum......show sliced pics when it gets there!

 

Kat

post #12 of 16
Thread Starter 






post #13 of 16

 

Looks good!  :drool   Nice smoke ring  Thumbs Up   How was it?

post #14 of 16
Thread Starter 
Quote:
Originally Posted by Smoking B View Post




Looks good!  drool.gif    Nice smoke ring  icon14.gif    How was it?

Everyone was raving. Overall I was extremely pleased. Very moist and tender and lots of flavor. I can't believe how deep the smoke ring got. Not bad for a $50 smoker from craigslist, $30 in mods and my first packer and overnight on top of it. I've been up 37 hours straight. Time for this country boy to give his pillow some head. Ill talk to y'all tomorrow! Thanks again for all the help and support!
post #15 of 16

Smoke ring is awesome! You rocked it!  Good job!

 

Kat

post #16 of 16
Thread Starter 
I am amazed how much smoke I got into that thing. I never in a million years thought I'd get a brisket to look that good and I did on my second try. Stoking the fire every half hour paid off...
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