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First Brisket - Page 2

post #21 of 56
Thread Starter 

I am a man.  I am strong.  I will not let this brisket defeat me.

post #22 of 56

Looking great! Ive got a MES too, but haven't experienced those heat issues. you may want to reach out to Masterbuilt to see if that's a warranty issue. 24 hours seems like a long time for a brisket to me, 16 or so hours seems more common for a full, but that might be due to your temps.

post #23 of 56
Thread Starter 
And my IT has fallen to 177 and I'm 45 minutes away from 24 hours.
post #24 of 56
Thread Starter 
25 hours in and the IT has dropped to 172...
post #25 of 56

Something is wrong,  Check your temp gauges   I have been smoking Briskets for over 40 years and have Never gone that long



post #26 of 56

Agree with gary, that is insanity. :icon_eek:

post #27 of 56

I have had some pretty long cooks, but nothing like this.   Check your CC temp gauge and your meat prob. I just think one or both are off.



post #28 of 56
Thread Starter 
This happens every time with my pulled pork. Toothpick test is an absolute fail. I think it's time to crank the temp. IT now reads 170.
post #29 of 56
Thread Starter 
Just cranked it to 275. I think the internal thermostat is not right.
post #30 of 56

I've seen far too many smokes go this way for guys on here...Really need a separate probe to accurately read smoker temps. 102.gif

post #31 of 56
i suggest you finish it in the oven!
post #32 of 56
Thread Starter 
Originally Posted by DukeBurger View Post

I've seen far too many smokes go this way for guys on here...Really need a separate probe to accurately read smoker temps. 102.gif

I've known this for a while and have lived in denial. I think you're absolutely right. Certain parts of the meat take the toothpick very smoothly but others not so much. Giving it another half hour at 275 and then I'm pulling it... and then it's time for a quality thermometer....
Edited by turick - 2/11/16 at 6:23pm
post #33 of 56
Thread Starter 

The toothpick test says its done 29 1/2 hours later... Going into the cooler all wrapped up for a bit!


post #34 of 56
Way to stick it out! Hope it's worth it!
post #35 of 56

Looks tasty from here

post #36 of 56
Thread Starter 

Unfortunately, at 1:15AM, nobody is awake to appreciate this...








I don't know squat about brisket, but I'm pretty sure I separated the point from the flat by hand.  Somebody please correct me if I'm wrong.  I cut the point into cubes and I have no idea why -- those are the most tender, juicy, flavorful cuts of meat I have ever tasted!  I couldn't be happier with the way the entire thing came out.  Every piece is tender and juicy and loaded with flavor.  I'm completely satisfied with my first brisket!

post #37 of 56

Points Brother! Your stamina and patience has me in awe and inspired me. I'm trying to wait out a stall on three pork butts at 16 hours and dreading work tomorrow. Your journey and final Q-View reminded me of why we love to do this!

post #38 of 56

That is one beautiful looking brisket!!


Awesome job!!





post #39 of 56

Wheew   That was a long cook, I sure am glad it turned out great   Looks good from here   points1.png




post #40 of 56
Could I make a suggestion on the brisket. Never slice more than your going to eat. Keeping the brisket whole helps keep it moist.

Good job on that marathon cook!! icon14.gif
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