First brisket starts badly

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mommytanya

Newbie
Original poster
Aug 2, 2014
20
12
I really hope this isn't an indication of how my brisket is going to go all day. I woke up at 3 to take the meat out of the fridge and soak the wood. But then I couldn't fall back asleep. So after tossing and turning for an hour I decided to just get started. Turned on the smoker at 4:05. Discovered I was out of propane at 4:15. I can't believe I'm saying this but thank goodness for Walmart. I got a new tank and was back in business by 4:45. The first piece (about 5.5lbs) went in at 5 the second slightly thinner 4.5lb piece went in at 6.

I'm using chunks of wood this time instead of chips and I'm happy with the consistent smoke I'm seeing. I'll keep posting through out the day. And add a picture as soon as I can get my phone to cooperate.
 
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Happy smoken.

David
 
4 hours in and it looks and smells good but I realize I've made a HUGE calculation error. In my heard I was still thinking I had a 10lb brisket but in reality I have 2 5ish lb briskets. They're going to be done way to early. At this point I'm banking on the "up to 4 hours in the cooler" suggestions.
 
I have to apologize for smiling and laughing to myself while I read your posts. This totally sounds like a smoking experience I would have had! Nothing ever seems to go as planned!  

Best of luck to you. I am sure it will turn out fine (even if not according to how you had planned). It looks fantastic!
 
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4 hours in and it looks and smells good but I realize I've made a HUGE calculation error. In my heard I was still thinking I had a 10lb brisket but in reality I have 2 5ish lb briskets. They're going to be done way to early. At this point I'm banking on the "up to 4 hours in the cooler" suggestions.

Often times the smaller ones can take just as long as the bigger ones. What temp ya smoking at and what your IT ?

If it gets done, wrap in foil, couple towels & cooler for 4 hrs is no problem !
 
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Waterin HoleBrew it wa at 235 but I've drop it down to 225. Internal temp is now reading 157. It's slowed down a lot. This is only my second smoke so everything stresses me out lol.

PardonMan I thought you werent supposed to put cold meat into the smoker. Similar to not putting cold meat in a pan or on a grill.
 
Waterin HoleBrew it wa at 235 but I've drop it down to 225. Internal temp is now reading 157. It's slowed down a lot. This is only my second smoke so everything stresses me out lol.

PardonMan I thought you werent supposed to put cold meat into the smoker. Similar to not putting cold meat in a pan or on a grill.

Yeah, it will most likely slow as ya are experiencing..... Getting close to the stall so if it doesn't move much in the next little while, that is normal.... It'll start climbing eventually..... Sometimes during the stall ya may even drop a degree or two, again normal ! I'd personally start the toothpick test round 195-198* IT !

Ya can foil or bump up your temp to help push thru the stall as well or just ride it out !
 
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7/6 hours in the smoker and we're at 167 for the smaller brisket (I only have two thermometers so I choose to track the smaller meat and the ambient temp).

Hwo often do you guys chek the water? I've added water 3 times and each time I'm dry each time but I'm nervous about opening the smoker so often.
 
9/8 hours and I've stalled and the temp has dropped to 165. I'm contemplating foiling it even though it hasn't reached 170 yet. Probably next time I add water regardless of it.
 
11/10 hours. IT 188 ambient temp 255. Getting a little anxious because dinner is supposed to be 2 hours and the brisket isn't in the cooler resting yet.
 

7/6 hours in the smoker and we're at 167 for the smaller brisket (I only have two thermometers so I choose to track the smaller meat and the ambient temp).

Hwo often do you guys chek the water? I've added water 3 times and each time I'm dry each time but I'm nervous about opening the smoker so often.
Looks good so far. I don't use water. I fill my water pan with sand the cover with foil. If you use water try to add hot water.

Happy smoken.

David
 
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