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First all night brisket smoke.

post #1 of 14
Thread Starter 

This is my first crack at a Brisket all nighter. It's just a choice flat only. Once I gain some confidence in my technique, I'll do a whole packer. I trimmed it up a little and started around 1:00am. Seasoned with applewood rub and injected with beef broth and worcestershire sauce. It's been in for 1 hr. and temps have been between 225 and 234. Internal temp is 115. Smoker is my UDS. I'll post updates as I check on it. I plan to foil at 160 or sooner depending on the stall. 

 

 

post #2 of 14
Thread Starter 

Brisket has been in the smoker for 3 hours now. Internal temp is 160 degrees, so I pulled it to wrap.

post #3 of 14
Looking tasty so far!
post #4 of 14
Thread Starter 

I give this first try a 6.5/10. Instead of subscribing to "it's done when it's done" I pulled it at 203 and still had a little resistance. It ended up a little too dry and tough for me. No worries, I'll just keep taking notes and practicing. Better a 20 dollar flat than a 70 dollar packer.

post #5 of 14

What was the total time on the smoker? 

 

If it was 203 IT, and still too dry and tough, it might have been on too long and started to dry out and toughen back up. 

post #6 of 14
Thread Starter 

Total time was a little over 5 hours for a 5.5 lb flat.

post #7 of 14
Your Flat looked good , too bad it wasn't to your liking .Keep ppracticing and you willnfind your Mojo !
Here'one of mine...

Just off the top of my head , I would say you should not have trimmed it , this melting fat helps keep the meat moister .

[


[IMG ALT=""]http://www.smokingmeatforums.com/content/type/61/id/213738/width/350/height/7 Have fun and . . .
post #8 of 14

A, looks good too bad it was a bit chewy .I would think your injection would have saved you ? As you said at least it wasn't a big boy that got tough.

post #9 of 14

Dry and tough = undercooked just as you thought.  If it was overcooked, it would have been crumbly/stringy and falling apart.  Cook by feel, not by temp.  :biggrin: 

post #10 of 14
Your Flat looked good , too bad it wasn't to your liking .

Just off the top of my head , I would say you should not have trimmed it , this melting fat helps keep the meat moister .

[





Keep practicing and you'll find your Mojo .

Have fun and . . .
post #11 of 14
Thread Starter 

Yeah, i'll just have to go longer next time, "it's done when it's done" right? When  I felt that resistance on the probe, I should have trusted my gut and kept it on.

post #12 of 14

I would check your probe.  5 hrs seems very quick to get to an IT of 203.

post #13 of 14

That's what I was thinking...'How did it get to 205 in just 5 hrs?' I find it hard to believe that your smoker is running at 225-235 like you said.  I'd double check your thermometers.  Keep practicing, I promise you'll get better every time.

post #14 of 14
Thread Starter 

Yuo guys are prpbably right, something else was up. I'll have to watch it closer during my pork butt smoke tonight.

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