Just had my first smoke ever yesterday. Smoked a brisket wings and pork belly. Could really use some advice on tbe bridket. Didnt turn out horrible but was pretty Tough. Constructive criticism welcomed!
First time smoker from PA
- Thread starter chokeonoursmoke
- Start date
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Welcome to the forum!
Here is some brisket recipes that may help you.
http://www.smoking-meat.com/?s=brisket
Al
Here is some brisket recipes that may help you.
http://www.smoking-meat.com/?s=brisket
Al
Thank you for link!
Here are the details of the smoke
Using a 30" master built electric smoker
Started with a 4lbs brisket flat from the local butcher, covered it in dry rub for 2 days. Filled water pan with apple juice. Used western hickory wood chips. Held 225° until the brisket reached internal temp of 165°. Then placed in aluminum pan with a about 2 cups of apple juice, then wrapped it up in foil. Placed back in the smoker until brisket hit 195°. Removed from smoker , wrapped it in foil then some towels. Placed in a cooler and let it rest for about an hour.
Also added chips and sprayed brisket with apple juice every 1.5 to 2 hours.
Thanks![ATTACHMENT=3117]FB_IMG_1483448585151.jpg (81k. jpg file)[/ATTACHMENT]
Here are the details of the smoke
Using a 30" master built electric smoker
Started with a 4lbs brisket flat from the local butcher, covered it in dry rub for 2 days. Filled water pan with apple juice. Used western hickory wood chips. Held 225° until the brisket reached internal temp of 165°. Then placed in aluminum pan with a about 2 cups of apple juice, then wrapped it up in foil. Placed back in the smoker until brisket hit 195°. Removed from smoker , wrapped it in foil then some towels. Placed in a cooler and let it rest for about an hour.
Also added chips and sprayed brisket with apple juice every 1.5 to 2 hours.
Thanks![ATTACHMENT=3117]FB_IMG_1483448585151.jpg (81k. jpg file)[/ATTACHMENT]
- May 12, 2011
- 22,172
- 7,150
Welcome from NWPA...You were likely very close. It is hard to go by temp only. One brisket will be perfect at 195 and the next, not until 205. Try the probe test. When the therm probe slides in with little resistance, it is tender...JJ
I tried the probe test, just wasnt quiet confident on the feeling. Thr probe def did not go threw very smooth. Had enough resistance that i had to hold the brisket with one hand to get. The probe threw. I thought I had over cooked it at that point.
Hmmm maybe it just needed more time???
Hmmm maybe it just needed more time???
- May 12, 2011
- 22,172
- 7,150
Thanks guys!! I cant wait to give brisket another try. Feeling confident the next one is going to be spot on!
Welcome PA neighbor!!
What part of PA?
Here's a lot of help for you & your MES 30.
Below is my Step by Step Index, with all kinds of things I've done in my MES units.
There is only one Brisket Flat in there, but it's just about the same size as your 4 pounder:
Just click on "Bear's Step by Steps".
Bear
What part of PA?
Here's a lot of help for you & your MES 30.
Below is my Step by Step Index, with all kinds of things I've done in my MES units.
There is only one Brisket Flat in there, but it's just about the same size as your 4 pounder:
Just click on "Bear's Step by Steps".
Bear
Last edited:
jminrod
Newbie
- Feb 12, 2016
- 19
- 11
Welcome to the forum. Northern Schuylkill county but work in phoenixville. Hope the next brisket turns out great.
cornman
Smoking Fanatic
Welcome from Mifflin County. I hope your next brisket turns out better.
Thanks folks for all the help and support. Think this Sunday going to give the briskets another try. Also some beef short ribs.
Ill keep yall posted
Cheeers to the weekend!![emoji]127867[/emoji]
Ill keep yall posted
Cheeers to the weekend!![emoji]127867[/emoji]
Welcome from Luzerne county, tons of PA guys on these forums.
Best part of learning, you get to eat your mistakes!
Best part of learning, you get to eat your mistakes!
I'm originally from Quakertown, which is kinda right outside of Philly. (40 miles)
Now I'm about 60 miles North of Philly.
Bear
Okay so didnt do brisket today but did some "dino bones" beef ribs. They came out amazing very tender. They slide RIGHT off the bone.
Oh Yeah!!
Beef Ribs are my Favorite!
Funny I didn't smell them from here!
Bear
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