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brisket. What happened?

post #1 of 10
Thread Starter 
OK. I have done hundreds of racks of ribs it wasn't my specialty I did my first full brisket today and from everything I have read it should have taken somewhere around an hour and a half per pound on average. I prepped the brisket last night and rubbed it down thoroughly prep my smoker and it everything ready to go the brisket is about eight and a half pounds after trimming. I put it on at about 1:30 a.m. at 225 degrees. Thinking that I would have somewhere at least around a 12 hour smoke before it would be done. Well right around 5:30 a.m. my alarm goes off and says that the brisket has reached 165 degrees internal temperature. I rush out to the smokers thinking that maybe the probe is in the wrong spot and check it and several other locations to my surprise it's 165 degrees. So I quickly wrap the brisket in foil tenting it to get it to go to the 200 degrees for a nice tender brisket. Then at 7:45 a.m. my alarm goes off again my brisket is now at 200 degrees. I've done brisket Flats before and they have taken longer than this. The only thing that I can think changed was that this was USDA prime not choice. Does anybody know what I did wrong? I am freaking out right now because I have a brisket wrapped up in towels slowly Cooling.
post #2 of 10
Meat is done when it's done..
You was smoking at 225, you can't go much lower. Maybe prime had something to do with it.
Not unless you was smoking at a higher temp than what you thought.
@300, a 8lb flat takes me 6hrs usually.
post #3 of 10
Each brisket is different. I always use Prime grade. I normally finish a 12 pound to 18 pound packer brisket in about 12 to 13 hrs every single time now. And I run my offset smoker hotter than most. About 250 degrees. I don't even probe them anymore.

5 to 7 hrs smoke. Exactly 3 hrs wrapped in foil no liquid or anything at 250 in the oven. 3 hrs in cooler. Perfect every time.
post #4 of 10
Thread Starter 
Update: Thanks. I just checked it out. Turned out perfect. Nice and tender not falling apart good color good flavor all the way through. It just freaked me out a little that every place I went said about an hour and a half per pound and it was done in under 7.
post #5 of 10
Quote:
Originally Posted by Smokenbonez View Post

Update: Thanks. I just checked it out. Turned out perfect. Nice and tender not falling apart good color good flavor all the way through. It just freaked me out a little that every place I went said about an hour and a half per pound and it was done in under 7.

Don't worry, the next one will probably be totally differant as far as time goes. Just when u think you've got it figured out, your next cook doesn't follow the rules.
post #6 of 10
Hey.. Hardcookin is right on the mark . Each piece is different. It's done when it's done. I had a 15 lb full packer that I put on my WSM at 10:pm. I figured 12 -2 o'clock next day for lunch. At 250. Well at 5 am the maverick said "guess what? The IT Is 180!!
I ran outside and checked it was close to done!
By 7:00 it was wrapped and in the cooler..
So her I am with this beautiful brisket and the family is fast asleep..
It's what it is.. Ps brisket and eggs ain't bad!
post #7 of 10
Quote:
Originally Posted by Lemans View Post

Hey.. Hardcookin is right on the mark . Each piece is different. It's done when it's done. I had a 15 lb full packer that I put on my WSM at 10:pm. I figured 12 -2 o'clock next day for lunch. At 250. Well at 5 am the maverick said "guess what? The IT Is 180!!
I ran outside and checked it was close to done!
By 7:00 it was wrapped and in the cooler..
So her I am with this beautiful brisket and the family is fast asleep..
It's what it is.. Ps brisket and eggs ain't bad!

Sounds like a great breakfast icon14.gif
post #8 of 10
Yeah it was. But half the fun is to show the family how great you did cooking.. The cat wasn't impressed
post #9 of 10
Quote:
Originally Posted by Lemans View Post

Hey.. Hardcookin is right on the mark . Each piece is different. It's done when it's done. I had a 15 lb full packer that I put on my WSM at 10:pm. I figured 12 -2 o'clock next day for lunch. At 250. Well at 5 am the maverick said "guess what? The IT Is 180!!
I ran outside and checked it was close to done!
By 7:00 it was wrapped and in the cooler..
So her I am with this beautiful brisket and the family is fast asleep..
It's what it is.. Ps brisket and eggs ain't bad!

A packer brisket is a big piece of meat and follows its own rules. Summer time they finish much quicker. Winter time when I've done them in -20 with snowing coming down.
I smoke them longer because the weather effects my offest.

And brisket with eggs is a beautiful thing lol
post #10 of 10
Quote:
Originally Posted by Jamesoh79 View Post



And brisket with eggs is a beautiful thing lol

A man after my own heart!

phatbac(Aaron)
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