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First Q pic

post #1 of 14
Thread Starter 
I'm not sure where I'm supposed to post this, but here is my very first Q... A smoked brisket.

Took way longer than expected because I set temp too low. Only 6 pounds... Took nearly 13 hours.
post #2 of 14

When I smoke a brisket I plan for an hour per pound plus 2 hours @235.  Now I always foil my briskets at 165 IT and then take the brisket to 195-197 pull and place in an ice chest and then slice.  You said you set the temp to low, what temp did you set?

post #3 of 14

Looks great buddy, how did it taste?

post #4 of 14

Awesome, I would love to see a pic of that being cut into!

post #5 of 14
Thread Starter 
Quote:
Originally Posted by BigTrain74 View Post

Looks great buddy, how did it taste?

Well... I had a little issue. Because the advice I was given told me to cook at only 200*,it took 13 hours just to reach IT of 183. At that point it was 8:45pm and we were dying.

I took it out (sorry!) and sliced it up. Honestly, the rub was amazing (something I concocted from a number of recipes I found here) and the meat was tasty. It just wasn't as tender as it would have been if the IT got where it was supposed to.

I would do this exactly the same way again but would smoke at 235 instead of 200.
post #6 of 14
Quote:
Originally Posted by Basheirt View Post


Well... I had a little issue. Because the advice I was given told me to cook at only 200*,it took 13 hours just to reach IT of 183. At that point it was 8:45pm and we were dying.

I took it out (sorry!) and sliced it up. Honestly, the rub was amazing (something I concocted from a number of recipes I found here) and the meat was tasty. It just wasn't as tender as it would have been if the IT got where it was supposed to.

I would do this exactly the same way again but would smoke at 235 instead of 200.

Hey, I'm not judging... We all have done it... What kind of smoker were you using?

post #7 of 14
Thread Starter 
MES30 with the remote control. The temp seem perfect. I used 3 scoops of hickory over the course of the day. Flavor of the meat could not have been better, honestly. Even my very picky 16 year old daughter complimented my food!
post #8 of 14
It's all a learning process. I can't honestly think of one thing I've cooked With which I've been 100% happy. There's always that one little detail I want to change next time. I swear if I ever do finish a meal and say " well that's it, I can't do any better" I'll probably give my smoker away and find a new hobby.
post #9 of 14

Nice, looks good to me. Be sure and post pictures of your next smoke from start to finish

 

Gary

post #10 of 14

Photo 4 of 8   Looks good...

post #11 of 14

Looks good nice bark on it.

post #12 of 14
Thread Starter 
Really wish I cooked at 235 instead of 200. It could have been so much more tender.

It was a bit dry. Is that likely because it didn't get to the right IT? Or because I didn't wrap it in foil at 165IT? Or because I cooked it TOO long?
post #13 of 14
Quote:
Originally Posted by Basheirt View Post

Really wish I cooked at 235 instead of 200. It could have been so much more tender.

It was a bit dry. Is that likely because it didn't get to the right IT? Or because I didn't wrap it in foil at 165IT? Or because I cooked it TOO long?


What kind of meat probe did you use? Did you use a separate probe for the CC on your MES?

post #14 of 14
Quote:
Originally Posted by Basheirt View Post

I'm not sure where I'm supposed to post this, but here is my very first Q... A smoked brisket.

Took way longer than expected because I set temp too low. Only 6 pounds... Took nearly 13 hours.

16 hours is not too long for a six pound slab of muscle. Some hunks of meat just take longer for the heat to break down the fibers and tissue. I have had chuck roasts in that range take that long before. Did you rest it for 45 minutes or so? If you cut right into it you bled all the juices right out of that baby. I take mine to 205 more or less depending on the probe test. Probe test... push probe in and when it goes in like a hot knife through butter it is done. You should check your thermometer in boiling water and see what it reads. 212 is boiling at sea level. Both the chamber therm. and the meat therm. Next time you do a big piece of meat start way early. Better to be done early than eat at midnight. hahaha....

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