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Veteran brisket question...smoke time

post #1 of 16
Thread Starter 

New guy to site, been lurking and learning for quite some time.  Smoked meat for 20 years, but still learning something new all the time.  You guys talk about long smoke times on your briskets.  I get a packer (15 lbs), trim it up, and smoke until it gets to 160, then foil and take to 205.  I then cut the point off and let the flat rest in a cooler for 2-3 hours.  Smoking at 220-230 that takes me about 6 hours of cooking time....not 12 or 15.  What are you guys doing different?  I am using a flat rack smoker with a water pan.  Had similar time results on my reverse flow smoker as well.   This is the one I am using now.  Custom made flat rack.  Weighs 1200 lbs so holds in the heat well.

 

Thanks for any ideas.

 

 

 

 

post #2 of 16

What is your chamber temp?

 

I usually do my briskets with a chamber temp of approx. 220-240, at that temp a 13-15 lb. packer usually takes me approx. 12-15 hrs. I cook unfoiled and usually take them to 195° internal temp.

post #3 of 16

I think your temp readings are off. There's no way that a full packer trimmed brisket smoking at 230 will reach 205 IT in just 6 hours. 

 

Where are you taking your IT reading? Where is your cook chamber temp gauge? Is that an indirect smoker?

post #4 of 16
Thread Starter 
I use a good digital therm with a probe for pit next to brisket and a probe in the flat. I take flat to 200ish then cut the point off. This is a water smoker. Fire is below a water pan smoke comes up around it.
post #5 of 16

I don know foil will get you through the stall faster, but other than that not sure how yours is getting to 200 so fast. Mine usually take 5-6 hours just to get to 165° - then I leave it unfoiled (I like bark) so I have to wait the stall out the long way. But as long as the results are good then can't really say your doing anything wrong. :biggrin:

post #6 of 16
^^^^.
I agree. I did a 7lb flat that took more than 5 or 6 hrs at 240
post #7 of 16
I've never had a brisket smoking at 225-230 not take forever to cook. Pit temps at 325-330 I have had times like you are experiencing. I assume you are using the dial therm right above the "R" to monitor put temps. Have you taken it off and tested it in boiling water to see what it reads? Something seems off.
post #8 of 16

So you are cooking at less than a half hour per pound? Even if you were cooking over 300 degrees it would be hard to get it done that fast. I could see a nice heavy smoker cooking a little faster since it holds the temps better but at the end of the day the chamber temp is what it is. Maybe it is the added steam that is bumping up the cook time....

post #9 of 16
Thread Starter 
I'm using a thermo pen on meat and a good digital therm for pit. I don't use the dial. I did go thru let's talk brisket post and some others are finishing in 7-8 hours too. I don't know, smoking one next weekend I'll post pics. Thanks for info
post #10 of 16

I read a post recently (Sorry cant find it yet, sooooo many) that said if you Inject your Brisket you have to get it to Temp no longer than 4hrs??? Can someone tell me why plz??

post #11 of 16
Quote:
Originally Posted by Clawdaddy View Post
 

I read a post recently (Sorry cant find it yet, sooooo many) that said if you Inject your Brisket you have to get it to Temp no longer than 4hrs??? Can someone tell me why plz??

 

Several food borne pathogens, including botulism, incubate at temperatures below 140.

 

Injecting meats with instruments that are not disinfected/clean, can place pathogens in the interior portion of the meat.

post #12 of 16
What ever works for you man. I use an offset smoker and cook my brisket to color wich takes about 5 hours and internal temp is usually around 155 then wrap it until its around 200 and let it sit for 30 min to an hour. I think it is some of my best brisket but its all on who you talk to. But smoker looks good.20150620_175557.jpeg

20150620_122304.jpg
post #13 of 16

Hmmm, I'm with others on this, it shouldn't be possible or we are all missing something.   Do you let your meat sit out and come to room temp ?    Does your cooker have any fans force circulating the air ? 

post #14 of 16

DiamondR , welcome . I have seen your post and am thinking you are using a 'Prime' cut , or a better cut than the average Packer. You raise your own Beef ( I think , looking at your Logo ) , and may be they have less fat content . And if you trim it more , helps the cook time also.

 

BUT , having said that , I rather agree with the others . Something is not adding up here , you said you calibrated the Therms. , did you do it in boiling water? Did you address to altitude difference if you are in the Mountains ?

 

I see a high temp. cook doing this , but you said you were at 230*F to 240*F .

 

I would be checking everything . But if you are satisfied , what the heck :confused:.

 

It still sounds odd.

 

Have fun and . . .

post #15 of 16
Seems fast to me but as long as it's good I'll take some! Nice looking smoker how about some interior pics?
post #16 of 16
Thread Starter 
I'll get some inside pics. Thanks
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