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Brisket going in! Q-VIEW (Few questions too)

post #1 of 10
Thread Starter 

I've got a brisket going in right now for tomorrow. It was an 11.5# choice packer. I split the flat and point to get it to fit in my MES30. Smoking @ 225 with Pitmasters Choice in the AMNPS.

 

Couple of questions

 

1. My Maverick ET-732 and my MES30 were reading almost identical (maybe 5-6 degrees swing), UNTIL I put the meat in. Now that the meat is in, they're off by almost 30 degrees. The "barbecue" probe is on a rack underneath the meat, closest rack to the element. Which should I aim for on temp, is the meat cooling off the probe? I tested the ET-732 in boiling water and they were both dead on (212-214)

 

2. What temp is best. I don't need this ready until ~2PM tomorrow, should I smoke lower?

 

3. Does it it need smoke for all 12-18 hours, or just the first 10 or so?

 

Thanks! Pics below going in.

 

 


Edited by mbaran - 11/26/14 at 8:42pm
post #2 of 10

You should believe what the ET-732 says over the probe in the smoker.  I usually do a brisket at 235 degrees and I always plan for 1 hour per pound plus 2 hours.  This is not always 100% correct but it does give me a good estimate.  I also foil my briskets at 165 and that helps decrease cooking time usually.  You have to remember that every piece of meat has a mind of it's own and will get done when it gets done.  Just stay the course keep the temps low and steady, pull brisket at 195 or so and wrap in towels and place in a cooler for an hour or two and you will have a great meal.  Good luck.

post #3 of 10
Thread Starter 

Thanks.

 

So 13 hours in, the smoker is cruising at 220 and the meat is at 185*. I will start checking the meat at 188-190 for doneness.

 

As for the point, how the heck to I actually make the burnt ends? 

post #4 of 10
Thread Starter 

Ok, got the burnt ends going, the point was done sooner than the flat, I had it on a lower rack. 

 

The flat should be done soon, had a few spots that were not super tender yet. 

post #5 of 10
Quote:
Originally Posted by mbaran View Post
 

I've got a brisket going in right now for tomorrow. It was an 11.5# choice packer. I split the flat and point to get it to fit in my MES30. Smoking @ 225 with Pitmasters Choice in the AMNPS.

 

Couple of questions

 

1. My Maverick ET-732 and my MES30 were reading almost identical (maybe 5-6 degrees swing), UNTIL I put the meat in. Now that the meat is in, they're off by almost 30 degrees. The "barbecue" probe is on a rack underneath the meat, closest rack to the element. Which should I aim for on temp, is the meat cooling off the probe? I tested the ET-732 in boiling water and they were both dead on (212-214)

 

The cold meat did that, cold meat ,low reading.

 

2. What temp is best. I don't need this ready until ~2PM tomorrow, should I smoke lower?

 

As high as your MES will go...

 

3. Does it it need smoke for all 12-18 hours, or just the first 10 or so?

 

Are you an adventurous guy ,  Then try a Put the probed Brisket in , shut the Lid and wait for 190*F and check tenderness, good Bark and great flavor...

 

 

 

 

 

 

 This is my only way to do  a Brisket and I cannot lie :biggrin:

post #6 of 10
Thread Starter 

Thanks guys.

 

I had the point below the flat, so it's done, cubed, and now on the very top rack making burnt ends.

 

The flat is soft along the edges, but a little hard to push the probe through in some spots. Check them with a thermopen and they only come up about 180*. I'm guessing the point got all the heat.

 

I will let the flat get back to 190* and check it again. so far so good though, the point was damn tasty. 

post #7 of 10
Thread Starter 

will it continue to cook if wrapped in foil/towels for ~3-4 hours?

post #8 of 10
I've been bringing mine up to 205 and they poke effortlessly. No expert but they have all turned out dynamite.
post #9 of 10
It will only carry over a little keep it smoking until tender then wrap and rest. Burnt ends are my fave!
post #10 of 10
Thread Starter 

It was OK. Not bad for a first try. Very tender, but a little dry.

 

I think the issue was pulling it off of the heat at 1PM and letting it sit wrapped in foil and towels until 5:30 till everyone ate. it seemed jucier when I first pulled it.

 

Next time I will pull it off and eat!

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