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My Brisket Plan (First one!) with Q-View

post #1 of 34
Thread Starter 

I have a 10# brisket to cook for a party at 2pm Saturday (tomorrow).  Here is my plan.  Any suggestions/tips are more than welcome.  This is my first brisket.

 

I rubbed the brisket down last night with worcestershire sauce, salt, pepper, garlic powder, onion powder and raw sugar.  Let it marinate overnight.

 

From what I've read so far on this forum, I'm seeing a good rule of thumb on brisket is 1-1.5hrs/lb.  Is that a good ESTIMATE?  I'm going by internal temp, but I just need to know when about to start this puppy.  Dont want to be sitting around waiting for it to finish when we need to be on the road.

 

I'm going to turn on the smoker and get it up to about 225*.  I'm going to try the fat side down approach.  From what I've read, I like the reasoning on it.  Going to smoke brisket until the flat reads about 170*.  Any estimates on how long this will take?  I'm going to write down temps and times as best I can since I'll probably be catching some ZZZZzzzzz's in between.  Until the, I have nothing to go on.

 

Then wrap it tightly in foil.  Cook it until the internal temp is at 190*.  Give it the probe/toothpick test, in the flat.  If they slide in like a knife going through 'buttah' its done!  Pull it, towel and cooler it until the party starts.

 

I'm really just not sure what time to start the brisket.  If my estimate of 1-1.5hrs/lb is good.  Then I'm going to start the brisket at about 10pm tonight.  If its done early, then it will just sit in the cooler.  I need to leave my house about 1pm to get to the party.  So that gives me a good 15 hour window in which to get this brisket done.

 

Any suggestions???

 

I will come back with Q-view when its all done too!

 

Thanks,

Bob

 

OK, I pulled the brisket from the fridge at 8pm, let it rest for one hour.  Set the smoker to 225* range.  Im using hickory and apple chips.

 

This is the brisket right out of the fridge.

 

Here it is probed and in the smoker.

 

After the 1st hour my smoker was at 226* and the brisket was around 101*.

After 2nd hour smoker was 225* and brisket was 119*.

3rd hour smoker 228* and brisket 135*.

4th hour smoker 205*, had some wild temp swings, trying to control it.  Brisket 150*.

9th hour smoker at 228*, brisket 160*.

12th hour hit 170* on brisket.  Wrapped in foil and back in the oven.  PHEW!  Made it through the stall without touching it.  I kept feeling like this isn't moving, I should just foil early or raise the temp.  But, I waited it out.  Kind of nerve racking even though I read every post on this website.  I knew it was coming and thought, I got this!  Then it came and I almost went in to panic mode, lol.  Experience for the next one!

 

14th hour 190*.  Took foil off to reset the bark.  

Temp dropped again to 182* after taking foil off.  Pushed oven to 250* and now at 194*.  Going to probe at 195*.

 

Oh yeah, ribs were done!!

 

Here is my first brisket after 2 hours of resting in a cooler all wrapped up.  Had a nice bark.  Decent smoke flavor.  I felt it needed more.  But, it was very hard to slice.  It was really falling apart.  Had to make some thicker cuts to get it to stay together.

 

Here it is all sliced up, ready to serve!

 

 

See my final post at the end and about my thoughts on this experience!


Edited by Bob-B-Q - 6/1/14 at 6:13am
post #2 of 34
Start it now and give yourself plenty of wiggle room incase the meat doesn't want to cooperate. Nothing wrong with letting it rest for a while slice and cool then reheat for your get together. Meat hunks will be done when they want to be done. At minimum I would give myself 12/14 hours for cooking and rest time. I'm sure someone else will come along with other options :-)
post #3 of 34
Thread Starter 

If I start it at 10 pm that is 15 hours of wiggle time.  Maybe I'll move it to 9pm to be safer.  I just don't want it done super early.

 

I thought I read reheating brisket is not as good as just done once brisket?

 

How do you usually reheat brisket?


Edited by Bob-B-Q - 5/30/14 at 9:07pm
post #4 of 34
I reheat everything in my smoker which doesn't sound like an option for you. I'm sure one of the other knowledgeable gents will be around shortly to help@Chef JimmyJ
post #5 of 34

Just run it for 6hrs at 225. Marinade and wrap. At this point you can bump it up 275. Around 195 start poking it with your instant read probe. If she still a little tight :icon_wink: let her go and check about every 30-45min. you will know when that probe falls right through her. If she not giving it up, bump your temp a little more. Just make sure you wrap your foil tight and let her sit for an hour

post #6 of 34

I just started a 12 lb  one at 5 pm for a 6 pm supper tomorrow. get it done and reheat on smoker tomorrow evening

post #7 of 34
Thread Starter 

Thanks all!

 

Pulled the brisket from the fridge at 8pm to rest for one hour at room temp.  Just started the box and putting it on at 9pm.

 

I'll post pics along the way!

 

See pics in first post.


Edited by Bob-B-Q - 5/30/14 at 9:08pm
post #8 of 34
Thread Starter 

After 9 hours I pulled it from the smoker and put it in the oven at 160* IT.  I still haven't foiled it.  Should I foil now or wait until 170*?

 

Am I on track here?

post #9 of 34

smoked my packer for 13 hrs .No foil , fat cap down. bamboo skewer slides in like butter. No temps as i don't use thermometer. Wrapped in foil w/ a few ounces low sodium beef broth and cooling. Will put in fridge and reheat this afternoon

post #10 of 34
Thread Starter 

Thanks eman!  Thank to everyone for all your help so far.  I was nervous about my first brisket.  Felling better now, but anxious for the taste test!

 

After a 3+ hour stall my temps are rising again.  PHEW!  I'm at 165*.  I think for my first brisket, I'm going to foil at 170* just to finish 'er off.

 

Oh, and ribs are on!

post #11 of 34
Thread Starter 

Just hit IT of 170* after 12 hours.  Does the temps really start moving after this?  I hope I am done in the next 4 hours!

post #12 of 34
Quote:
Originally Posted by Bob-B-Q View Post

Just hit IT of 170* after 12 hours.  Does the temps really start moving after this?  I hope I am done in the next 4 hours!

Briskets can have a mind of their own, hang in there ! beercheer.gif
post #13 of 34

Any big slab of meat will cook differently than the last one..

post #14 of 34
Thread Starter 

Thanks guys for the support!  I really needed it on this one!  This was a test of patience, BIG TIME!!!  But, I just waited it out. (with lots of nail bitting!  lol)

 

Got through the stall and foiled it.  In 1 and 1/2 hours its gone to 190*.  I have taken the foil off now to reset the bark some.  

 

I'll start toothpicking it at 195*

post #15 of 34
Quote:
Originally Posted by Bob-B-Q View Post

Thanks guys for the support!  I really needed it on this one!  This was a test of patience, BIG TIME!!!  But, I just waited it out. (with lots of nail bitting!  lol)

Got through the stall and foiled it.  In 1 and 1/2 hours its gone to 190*.  I have taken the foil off now to reset the bark some.  

I'll start toothpicking it at 195*

Good deal man, patience, time & usually a little coffee with Baileys of a morning is a good plan ! biggrin.gif
post #16 of 34
Thread Starter 

OK, not sure what is happening now...got to 190* with foil.  I figured I would pull the foil and reset the bark...  Well, now my internal temp is 182* :icon_eek:

 

HELP!  Is this normal???  I wouldn't have expected it to drop that far.  :help:

 

All I did was reach in the oven and pull the foil off.  Didn't touch the temp probe...

post #17 of 34
Quote:
Originally Posted by Bob-B-Q View Post
 

OK, not sure what is happening now...got to 190* with foil.  I figured I would pull the foil and reset the bark...  Well, now my internal temp is 182* :icon_eek:

 

HELP!  Is this normal???  I wouldn't have expected it to drop that far.  :help:

 

All I did was reach in the oven and pull the foil off.  Didn't touch the temp probe...

 

 

Yes, it's normal.   When the meat was foiled, it couldn't "sweat".  When you pulled the foil, the brisket went through some evaporative cooling via "sweating".   It should come back up to temp fairly quickly.   That said, I'd start giving it the poke/probe test every 20 mins or so.

post #18 of 34
Thread Starter 

OK, phew, again!  This has been a patience tester for sure!  LOL!

 

I actually took out the thermapen and tested the temp.  Thought maybe my probe went bad, nope it is spot on.  When putting in the thermapen it is still firm.  Letting it go.

 

The point is softer and a higher temp than the flat by about 5-6*.

post #19 of 34
Quote:
Originally Posted by Bob-B-Q View Post
 

OK, phew, again!  This has been a patience tester for sure!  LOL!

 

I actually took out the thermapen and tested the temp.  Thought maybe my probe went bad, nope it is spot on.  When putting in the thermapen it is still firm.  Letting it go.

 

The point is softer and a higher temp than the flat by about 5-6*.

 

 

Yeah, patience is a must have when doing brisket.   What temp are you cooking at now ?

post #20 of 34
Thread Starter 

Oven temp was at 225*, I bumped it up to 250*.  Brisket is at 194*.  Going to start probing again at 195*.

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