I’ve been wanting to try my hand at smoking a beef brisket for some time. After seeing on of Jeff’s emails on doing a brisket, I decided to go for it. After doing a bunch of research here and other places, I picked out a packer brisket, trimmed it down as a number of smoking experts suggest, and went for it.
After getting my smoker stabilized at 200 degrees, as recommended in Jeff’s process, I injected it with beef broth mixed with some spices, applied rub and onto the smoker (MES 30). I inserted the probe for my Maverick ET732 to keep track of the IT.
After applying smoke for about 7 hours, I pulled the brisket out, and as shown in Jeff’s guide, I put it in a foil pan with a beef broth/rub combination, foiled over it and returned it to the smoker.
Here’s where I’m puzzled. Everything I have read, gives an approximate smoking time of 1.5 hours per pound however IT is what is important. The trimmed brisket was about 6 pounds. So, fast forward 14 hours. The IT is still only up to 165 degrees. I assumed it may take some time so I set the alarm on the Maverick for 195 degrees and got some sleep. Now it’s 5 hours later and the IT is only at 189 degrees. Now I’m thinking there has to be an issue with the probe/thermometer or something, so I got out my trusty ThermoPen and sure enough, the IT was 187 degree after nearly 21 hours.
Finally I took it out of the smoker and unwrapped it. Put it in foil in a cooler with a blanket cover and let it sit about 2 hours. Well, what I ended up with was more like pulled beef than a nicely smoked beef brisket. It was so loose I couldn’t slice it as it just fell apart.
Any ideas on what I did wrong or suggestions? I am ready to try again, after I get a batch of summer sausage done later this week, but I’d like to see if the experts here on the forum can help.