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4 lb brisket took 12 hours?

post #1 of 6
Thread Starter 

I received a MES 30 for Father's Dad today was the first time I used it. Started with a 4lb (pre trimmed) flat brisket. Put rub on last night and kept in refrigerator over night. Put it on preheated smoker at noon (215 degrees). Expected it to be done around 6.5 hours, but it just finally reached 195 degrees (internal temp) almost 12 hours later. Any ideas why it took so long? I've seen other posts where larger cuts were done much faster. Did I do something wrong in the process?

post #2 of 6
Quote:
Originally Posted by rudydoc View Post
 

I received a MES 30 for Father's Dad today was the first time I used it. Started with a 4lb (pre trimmed) flat brisket. Put rub on last night and kept in refrigerator over night. Put it on preheated smoker at noon (215 degrees). Expected it to be done around 6.5 hours, but it just finally reached 195 degrees (internal temp) almost 12 hours later. Any ideas why it took so long? I've seen other posts where larger cuts were done much faster. Did I do something wrong in the process?

Did you use the built in thermometer for the meat and the cooking chamber? 215* is a really low temp.

Richie

post #3 of 6

Cooking it at that temp., I'll bet it was nice and moist....   Moist tender meat usually takes a long slow cook...

 

Were you happy with the results ??

post #4 of 6
Rudy Doc
Next time go for 235 degrees .. It's still low enough to give you tender meat , but it will be done slightly quicker..
Like Dave said.. It must have been really tender?
post #5 of 6
Thread Starter 
Yes it was! I had been looking at videos for the instructions and temperature. Unfortunately, after I let it rest for another hour it was after midnight. Only tasted it, so it will be for dinner tonight. Any suggestions on reheating?
post #6 of 6

180-200 ish in the oven for an hour or 2...

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