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Just questions

post #1 of 5
Thread Starter 
Put a 5lb brisket flat on the other day. Set temp for 225 expecting a cook time of about 5 hrs. Hit the plateau of 165 and after 12 hrs had only reached 180. Have a Cookshack SM066 smoker. Thinking I need to push cook temp up to get thru the plateau quicker. Open to ideas. Have verified smoker-displayed temp is accurate.
post #2 of 5

Flats are a bit of a challenge. They need a moist atmosphere to do well or they dry out . A quick and easy way to help it is to wrap in foil at 165*F IMT and finish to 200*F .

 

I personally don't foil , but no problem if it helps one do his job to his liking. I might suggest you not open the smoker as much(it'll be there - unless you are in a tough 'Hood').:rotflmao:and place a bit of moisture in the process ; done either by adding a

 

liquid to the foil as you Broil it to a finish , or a water pan to provide moisture .

 

As I mentioned , I leave the Meat in the "CLOSED" Pit until temp. is right for me and probing proves tenderness.

 

Your temp. was as I would use , but expecting a hunk of meat coming out when you think it will is a fallacy and one should plan for more time for the temp. to get to your desired doneness.

 

May I suggest getting a good probe thermometer and using it also...CYA , so to speak .

 

 

 

Now , welcome to our Forum , Bubba. We hope you enjoy it here and set - up home here as a member of the Familia .

 

Hop over to Roll Call and introduce yourself and get a rousing "Howdy" from everyone.

 

Send us some Q-view (pics) of your Smoker , equipment and the things you Smoke.

 

Have a great time and . . .

post #3 of 5
Hey

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
post #4 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #5 of 5

texas.gif  Good morning and welcome to the forum, from a cloudy and Cold day in East Texas. Lots of great people with tons of                    information on just about  everything   Good advice already

 

 

            Gary

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