Hello all and good morning! I've been up since about one o'clock tending the smoker and drinking and relaxing with some good buddies of mine. I'm cooking my very first brisket and I've read and read and read and I thought I had the theory down solid. I got the offset smoker up to 210-235 range then threw the trimmed brisket fat side up onto the smoker. After 4 hours I opened the cc for an apple cider spritz and a turn and the first thing I noticed is it looked dry. Like really dry, so I started to get nervous. I spritzed extra thinking it would soaked up some more but when I just opened after two more hours it's looking even worse. Is that the start to the bark forming or is that signs that I'm going to have an expensive piece of leather after 15 hours of tending to this thing like it was my baby? I've been looking on the forum for about 30 minutes and I have found anything about being able to tell if it's drying out as your cooking it. Thanks alot guys I've learned a ton on this forum and hope to learn something new yet again
Need help, first brisket!
- Thread starter agonolin
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Rings Я Us
Smoking Guru
So you left fat on top? 1/8 inch or so? You put a rub or seasonings on before you put it on? You put a temp probe into the meat and it's reading what now?
- Jun 11, 2013
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Rings Я Us
Smoking Guru
At some point there will be a bit of moisture on the surface. It needs to be a certain internal temp to be pushed out
So I did it "Texas style" just salt and pepper. I do have a temp probe in and at 10 minutes shy of 8 hours I'm at 176 in the thickest part of the flat. It was a 11.5# packer before trimming. I'm about to spritz again I'll try and put a picture up. Fat cap is still on the top, it was thin when I got it so I didn't take much off the fat cap
It doesn't look bad at all. Keep the lid closed, maintaining consistent heat is what you're after. Start probing around IT of 200 and when no resistance, pull & rest.
Rings Я Us
Smoking Guru
Probably not dark till like 10- 12 hours.
You don't need to spritz . Is that a whole brisket with the 2 parts?
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Rings Я Us
Smoking Guru
Oh.. cool.. should start getting darker... I use a bunch of salt and pepper on mine and get a crust after 12 hours I think..
bbqluvtoo
Fire Starter
- Jun 11, 2013
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- Jun 11, 2013
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Use the toothpick test on it around 190 degrees. It's done when the toothpick slides in smoothly.
Good luck.
Good luck.
Rings Я Us
Smoking Guru
I use one of these to check and see if it goes through like butter.
My digital instant read probe. Some places might feed very soft.. some might have more resistance.. it's got to all be like room temp butter. You could check every half hour now I reckon. It might slow down now that it's closer to the cooking temp.
My digital instant read probe. Some places might feed very soft.. some might have more resistance.. it's got to all be like room temp butter. You could check every half hour now I reckon. It might slow down now that it's closer to the cooking temp.
Last edited:
- Jun 11, 2013
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Yeah people do use probes to. I don't like making the hole any bigger than it needs to be. Like to keep the moisture in the meat. Toothpicks for me.
Rings Я Us
Smoking Guru
I'm afraid a toothpick may not be sensitive enough. That it may slip in to easy
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Rings Я Us
Smoking Guru
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