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my 1ST brisket! with Q view!

post #1 of 18
Thread Starter 
well, last night i spiced er up and wrapped it.. got up at 4 a.m. to slap it on th esmoker with some apple chips.. it was tough to get back to sleep wondering if the temp was gonna level off at the right place..

woke up at 8:30, ran down there.. freekin perfect temp!!! icon_lol.gif

so, it was on there approximately 4 hours and the internal temp is 132 according to the $10 digital thermometer the wife picked up for me...

im still trying to figure out what to do with it at what temp.?? any
suggestions? PDT_Armataz_01_21.gif by the way, the smoke you see is after i put in some cherry chips...

post #2 of 18
Maybe this will help http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
or this http://www.smokingmeatforums.com/for...ead.php?t=1574
post #3 of 18
Looks good, keep the cooker temp around 225*, when meat hits around 160* wrap in foil and contiue till hits 195*, then wrap in towel and put it a cooler to rest, or you can wait on the foil till your ready to take off the cooker, then foil,towel and cooler
post #4 of 18
oonighttrain -

Looks like you've got the thin blue down perfectly! Should be a great tasting brisket - keep up the good work!
post #5 of 18
make sure you measure your temp in the flat, not the point. i take mine to 195-200°, and slice the flat in thick slices, pull the point for shredded beef. i remove all the fat from the shredded part, as i can't eat fat.
post #6 of 18
Thread Starter 
uh oh.. looks like i gotta move my thermometer????

also, im about 9 hours into the smoke and im still at 140 degrees.. is this normal???

post #7 of 18
Thread Starter 
post #8 of 18
Famous platuea. It'll hold at 140-160 for a long time depending on fat content, marbeling, etc. It's got to render all that fan and connective tissue. Be patient, don't mess with the pit temps and let er cook.
post #9 of 18
Hang in there. You got a good thing going on. I take mine to an internal of 200 and then 4 hours in FTC. Good luck.
post #10 of 18
Thread Starter 
i was mistaken, the temp was 150.. now its about 159-160..

after i hit 170 ill wrap er up and slide er back in till 190..

i also put a sage fatty in that i put diced onions and colby jack cheese and rubbed with some dizzy dust.. cant wait to try it out!! :)
post #11 of 18
Looks good PDT_Armataz_01_09.gif

I gotta talk the war dept (wife) into a brisket icon_biggrin.gif

You have got a good thing goingPDT_Armataz_01_34.gif the plateau is a killer there are times I would swear my thermometer is broken when the meat hits plateauPDT_Armataz_01_23.gif
post #12 of 18
Thread Starter 

starting to get a bit concerned about what time were gonna eat.. im taking the brisket to the inlaws place..

she is at 161 now.. could be eating kinda late i guess... PDT_Armataz_01_15.gif
post #13 of 18
If it does take awhile to smoke I guarantee it will be worth it
post #14 of 18
Thread Starter 
i was goingto wrap it at 170 but, can i wrap it at 165 or so???????

is this a bad thing????
post #15 of 18
Thread Starter 
crap.. the wife is gonna be mad... ;)
post #16 of 18
Make sure she knows it isn't your faultPDT_Armataz_01_36.gif

Each cut of meat has a mind of it's own & will get done when IT is readyPDT_Armataz_01_34.gif

Good luckicon_razz.gif
post #17 of 18
Thread Starter 
she just hit 167.. im gonna wrap it soon..

does it go from 170 to 190 quicker wrapped????

im just on the verge of panic but, i did get a stay of execution from the mother inlaw.. i ahev until 7-7:30.. thats about 3 hours from now..

think it will do what it needs to in that time???
post #18 of 18
Once you foil, it should go quicker. I put a little apple juice in the foil with the brisket to help braise and tenderize it. Good luck with the MIL. - LOL

Take care, have fun, and do good!


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