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First time smoking brisket and I'm a little nervous.

post #1 of 16
Thread Starter 

Hey Folks! I bought a MECO stainless steel electric water smoker from a friend's recommendation on being a rookie at smoking. I read all the articles that said brisket was difficult but I kept thinking, "I'm a good cook. I can handle a brisket for my first time smoking." Boy have I been humbled. I have never been such a nervous wreck for so long about food. All my cooking instincts tell me the meat is too far gone but I know you have stick with it and follow the process.

My concern is I have an internal meat thermometer reading at 168 4 on my 9 lb center cut (according to the label) brisket that is just 5 hours in to the smoke. What temp does a brisket usually stall? Do I wrap it or not? Thanks! Everyone on here is super helpful, what a great community!

post #2 of 16

Hey Glenn, I know the feeling...the might before my first brisket I was a wreck! LOL

 

You might get a few conflicting answers...but this is what makes this place special! The fact is that you will be trying many different methods until you get one that suits your own taste.

 

Personally, at 168 I would wrap in foil with 1/2 to 3/4 cup of beef broth. As far as the stall for me it has never been at the same time...so can't help ya there.

 

I know its nerve-racking...but I'm sure you're having a blast!

 

Make sure you post pics!

post #3 of 16
Thread Starter 
I'm trying to do Franklin style.

This is the smoker I bought:
post #4 of 16

If you are going for "Franklin" style than he wraps his in butcher paper AFTER the stall (at 170 degrees). This is really against most methods but it obviously works for him.

post #5 of 16

Wegs, you are looking good so far.  Franklin does wrap with butcher paper once he get's the right color he is looking for, helps keep the bark in tact while preventing anymore smoke from hitting the meat.  It's the same premise as wrapping with foil, but with foil, you can add some moisture of some kind like knife mentioned with some broth and then braise the brisket until she reaches toothpick tender, somewhere between 190 and 210 IT.  The foil and steaming that occurs inside will soften the bark, but that can be reset by simply opening the foil and venting the excess steam and heat release prior to putting it away for the rest.  

A tidbit of info, it's really more Texas style then Franklin style, he has just made it famous, it also helps quite a bit that he is using only one of the higher grade of brisket available in the US, Creekstone Farms Prime.  I would venture to say that even a first time brisket cook can produce melt in yo mouth brisket when cooking a Creekstone.  

Oh and by the way, have plenty of patience with the brisket, even if you don't get to eat until after your normal dinner time, it's well worth the wait to cook it the right way.  Good luck and happy smoking!

post #6 of 16
"A tidbit of info, it's really more Texas style then Franklin style, he has just made it famous"
I see a little texas pride showing there! :-)
post #7 of 16
Looks like your brisket is off to a good start. Follow the advice given here and you'll do fine!
post #8 of 16

Just a bit Sota, just a bit!  

post #9 of 16

How's it going?! :popcorn

post #10 of 16
Quote:
Originally Posted by wegs9703 View Post
 

Hey Folks! I bought a MECO stainless steel electric water smoker from a friend's recommendation on being a rookie at smoking. I read all the articles that said brisket was difficult but I kept thinking, "I'm a good cook. I can handle a brisket for my first time smoking." Boy have I been humbled. I have never been such a nervous wreck for so long about food. All my cooking instincts tell me the meat is too far gone but I know you have stick with it and follow the process.

My concern is I have an internal meat thermometer reading at 168 4 on my 9 lb center cut (according to the label) brisket that is just 5 hours in to the smoke. What temp does a brisket usually stall? Do I wrap it or not? Thanks! Everyone on here is super helpful, what a great community!

\\Hey Don't be nervous, What could go wrong !!!      Here are a few post I did on Briskets see it there is something in there that might be helpful.

 

 

http://www.smokingmeatforums.com/t/166136/how-long-to-cook-a-brisket-or-the-misconception-of-the-1-to-1-5-hour-rule

 

http://www.smokingmeatforums.com/t/166201/brisket-texas-style-follow-up-to-yesterdays-post-on-misconception-of-the-1-to-1-5-hour-rule

 

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

 

 

Gary

post #11 of 16

I have a stupid question, you said it was a water smoker. It has been my experience that most "water smokers" are analog vice digital, is this a steamer (analog)?

post #12 of 16

Relax and enjoy the smoke. be patient and remember it is done when it is done.

Happy smoken.

David

post #13 of 16
Take pictures and post real time. That way we can walk you through it in case you hit a snag or have a meltdown. LOL 😁
post #14 of 16
Thread Starter 
All that worry for nothing. It turned out pretty good. I had to pull it off an hour earlier than I wanted because of a down pour of torrential rain. It was still tender but not as tender as it could've been. Thanks everyone for the advice!
post #15 of 16

Just Remember, if you have to pull it early you can always finish it in the oven.

 

Gary

post #16 of 16

It looks good. congratulation_graphics_2.gif

As Gary said remember the oven will work.

Happy smoken.

David

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