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Hello World New To Smoking in Ohio

post #1 of 10
Thread Starter 

My name is Dave from Ohio kids bought me a masterbuilt dual fuel smoker back in October so this is my first season with it. I have been working on pork mostly and have been pleased with the results, but recently have tried a few very small briskets 3.5 lb. trimmed and my-oh-my  have they been tough and want to find out what's going on with them. Hope to get some advise here on SMF....

post #2 of 10

What internal temperature have you been cooking them to?


I have read where briskets need to hit 190F internal.

post #3 of 10
Welcome from another Ohioan!
post #4 of 10

Hey Dave, good morning and welcome. If they are turning out tough, probably not cooking them enough. I do mine at 225º low and slow, rule of thumb is about 1.5 hours per pound Her is one I cooked a couple of weeks ago along with a bunch of other stuff.


Gary S

post #5 of 10

Welcome! There is a plethora of knowledge available here! Glad to have you! 

post #6 of 10
Thread Starter 

Hey Gary S, I have tried to follow Jeff's process I injected, set smoker to 200 degrease use 1.5 hours per pound so that's about 5 hours then wrap in foil until internal temp is 200 it took another 2.5 hours for them to reach 200 so I guess low and real slow. I though it might be the quality of the meat was wrong?




post #7 of 10
Welcome Dave, glad ya joined us !
post #8 of 10

Check your temp gauge,  Gauges that come on smokers are notorious for being inaccurate.  I smoke at 225º


Gary S

post #9 of 10
Thread Starter 

Gary, I have upgraded the temp gage in the masterbuilt and purchased a Maverick ET-732 I sure hope I'm getting the right info I'm going to try again this weekend  I'm going to up the internal temp to 225 and add an hour to the time... 

post #10 of 10

Good morning Dave,  I try to maintain a constant temp in my smoker of 225º, Just allow PLENTY of time when smoking a brisket. For a tender moist brisket that you can slice you are looking for an internal temp of around 205º  I would say the optimal internal temp would be 212º and still be slice-able  You really just can't set a time for brisket and say it's done. It's ready when it's ready. 


Gary S

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