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New here and to smoking meats, bombed my first try at brisket today!

post #1 of 11
Thread Starter 

Hey everyone.  Just moved to San Antonio and bought a BIG smoker.  I have done a few racks of ribs to try and get comfortable and thought I was.  But I wasn't, bombed the 2 small briskets today.  The smoke ring was pretty deep and it didn't cut like briskets i've seen.  I didn't let it hang out to get to room temperature, don't know if that would ruin it or not.  NEED HELP, was gonna try a turkey for Thanksgiving, but now freaked out about it!

post #2 of 11
How long did you smoke it & at what temp. Is your smoker a wood burner or electric?
post #3 of 11
Thread Starter 

I smoked it for about 8-9 hrs (they were only 2-3 lbs).  I tried to keep the temp between 225 and 240, but it floated between 215 and 250.  Below is a pic of my smoker.  I was using lump charcoal and wood.

 

 

 

 

post #4 of 11

Do you know what the internal temp of the meat was and did you give it a rest when you pulled it?  How you sliced it could also have an effect on the tenderness when eaten.

post #5 of 11

3 hours per pound is more than twice the time it should have taken. Without getting into all the details here I suggest you read this thread:

 

http://www.smokingmeatforums.com/t/181613/lets-talk-brisket

 

It will answer any question you could ever have on brisket. 

 

As for trying a turkey, you should check out this page:

 

http://www.smoking-meat.com/tag/turkey

 

Jeff has some simple but good recipes on there. 

post #6 of 11
They was small brisket flats. Sometimes they can be difficult to cook.
I usually cook my brisket to 205 internal temp and check to see if they are probe tender. That's the secret cook till probe tender.
post #7 of 11
Try a whole brisket and cook it fat side up the entire time. I smoke mine 6 hrs at 225 hitting it with a mop sauce every hr. Then wrap it in foil and crank the pit up to @ 325 to 350 for 2 to 3 hrs. I know its not IBCA regulations but i like so tender it almost falls apart.
post #8 of 11
The key to good brisket is to melt the connective tissue. This is done by low temperature as you have done, but you can't put a time limit on it because probe tender is hard to time. I do 10 lbs whole briskets and smoke them for around 16-18 hrs if you want to speed it up wrap it in aluminum foil but you have to let it resto for an hr at least, smoker temp is good between 200- 275, internal temp when you pull it ofF the smoker should be a minimum of 190° but 195-205° yields a more tender brisket, internal temp before you slice into it should be no more than 140°. good luck happy bbq.
post #9 of 11
Thread Starter 

Thanks for all the pointers.  I was planning on trying again on Sunday, but it's supposed cold, well at least for here it's supposed to be cold.  Any other pointers would be great, I appreciate the help!!!!!!!!!!!!!!  Have a Happy Thanksgiving!!!!!!!!!!!!!!!!

post #10 of 11
One last pointer. The best rub for brisket is plain old kosher salt and coarse ground black pepper. I rub with mustard and then apply the dry rub. Happy Thanksgiving.
post #11 of 11

texas.gif  Good afternoon and welcome to the forum, from another rainy and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

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