- Jun 17, 2015
- 8
- 11
Had that Cotsco 12# plus Brisket trimmed down of top fat and hard fat in the point. I figure about 2 1/2 + of trimmings. So call it about 10# going in the Smokey Mountain Electric.
After seasoning overnight, put that baby on about midnight Friday evening. Tried to maintain temp 225° - 250°. Harder than I thought.
I understand the varying temps as the electric cycles from heating off and on. Finally after an hour got it where I was comfortable.
While working at the computer and observing the remote temp. monitor went to bed about 4am. Temp was up around 100° I believe.
Woke up about 6:30 and checked and it was about 153°, by 11am temp was 180°. Wrapped in foil and maintained about 250°.
Continued smoking until 2:45. Temp was stuck at 190° for the last 2 hours. Don't think it was a stall - from what I read that seems about 20 - 25 degrees too high. Checked meat with an instant read around the whole brisket , read 195° - 200°. Decided to take out, look real good, nice and juicy. Wrapped back up and put in cooler with towels and drove over to daughters house.
It sat in cooler 'til about 5:3o and took out and it was still hot and even looked better before after taking out.
Sliced that baby up, flat was a little dry - did not seem to have a lot of marbling, but the point was right on.
Everyone enjoyed, tasted great, nice bark - a little soft but still good. Glad I bought the packer as I wood have been disappointed with the results with doing only the flats. Next time will try and smoking a little higher temp, about 260°.
End result I thinking B- or C for the first time. Now I will know more about it when doing it again.
After seasoning overnight, put that baby on about midnight Friday evening. Tried to maintain temp 225° - 250°. Harder than I thought.
I understand the varying temps as the electric cycles from heating off and on. Finally after an hour got it where I was comfortable.
While working at the computer and observing the remote temp. monitor went to bed about 4am. Temp was up around 100° I believe.
Woke up about 6:30 and checked and it was about 153°, by 11am temp was 180°. Wrapped in foil and maintained about 250°.
Continued smoking until 2:45. Temp was stuck at 190° for the last 2 hours. Don't think it was a stall - from what I read that seems about 20 - 25 degrees too high. Checked meat with an instant read around the whole brisket , read 195° - 200°. Decided to take out, look real good, nice and juicy. Wrapped back up and put in cooler with towels and drove over to daughters house.
It sat in cooler 'til about 5:3o and took out and it was still hot and even looked better before after taking out.
Sliced that baby up, flat was a little dry - did not seem to have a lot of marbling, but the point was right on.
Everyone enjoyed, tasted great, nice bark - a little soft but still good. Glad I bought the packer as I wood have been disappointed with the results with doing only the flats. Next time will try and smoking a little higher temp, about 260°.
End result I thinking B- or C for the first time. Now I will know more about it when doing it again.
