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brisket HELP!!

post #1 of 18
Thread Starter 

I started a 7.5 lb brisket at about 8:30 last night. I foiled it at 4 am at 160. When I woke up to go to church it was 183 this was at 8 am. It is only 190 now at 3pm. I expected it to be done when I got home from church. I know about the plateau , is that what I am experiencing? Do I need to pull it off the smoker?

post #2 of 18
do you want to slice it or pull it

at 190, its perfect for slicing.........take it out........wrap it up in foil GOOD

if you want to pull it.....let it go, from what i understand, to 200, then wrap

wrap it up and a couple towels.......and put into a cooler

now......i just did my first brisket last nite

so i am where you are, tho mines in the cooler

hoping temps will hold till supper at 7 cst

post #3 of 18
I had a experience just like this. Ya just have to wait it out.
post #4 of 18
its not stalled at 190......its ready if you plan on slicing it

200 for pulling

err.....it SHOULDN"T be stalled.......from my experience........it stalls upper 150's- upper 160's
BUT your mileage may vary

post #5 of 18
I know the temp on the last one I did which was the first one. Was like molases in january when it past the pleatau. The temp was going up very slow.
post #6 of 18
mine went from 170 to 190, when i put it in the cooler, took less than 3hours..........

now if it will hold temps till supper.....heheeh

post #7 of 18
I have found the slower it hits the 195*-200* the better, just don't crank the heat up when it starts to stall out, keep the smoker at 225* and ride it out.
post #8 of 18
Yup, good things are happening in the plateau. All that collagen is breaking down and making things nice and smooshy. Hope it came out ok.
post #9 of 18
Thread Starter 
Well not a good ending. I waited it out. it reached 200, I rested it, when we ate it it was dry and stringy. flavor was ok but not at all as good as my last one. Other than time everything went as advertised. Do you think the problem was with the meat? Way bummed.
post #10 of 18
I think they just do that sometimes. I started using a drip pan, then foiling with those juices in the drip pan to keep it from getting too dry. If it wasn't all that great as is, don't lose hope. It would make a killer chili, or pot pie, quesadilla, etc. If you don't want the rest, send it to me. I'll give it a proper burial. :-)
post #11 of 18
could be the meat,cooking time, the weather....ya took notes on the last 1 ?
try that again same way.... did ya save the drippings ?
post #12 of 18
Thread Starter 
did not save the drippings. The last one had it's own issues. On that one things did not go as advertised, but it still turned out better than this one.

post #13 of 18
i'd be willing to help w/ leftovers...
post #14 of 18
Did you foil it? Was it a flat, point, or a Packer trim? If it was a flat, there's not much way to cook one that long w/o foiling and have it not dry out. In fact there's not much way to cook any 7# cut that long w/o foiling and have it turn out juicy.

You can get plenty of smoke into the meat in 3 or 4 hours. Foiling after that will only help the smoke flavor penetrate and keep the meat juicy at the same time.
post #15 of 18
I had one dry out a little on me, but I added some finishing sauce (well may be a dash more then little) and it turned out great. I'm sure if you put a little in a bunch of boxes and mail it to all of us, we'll let you know what we think about it.
post #16 of 18
Thread Starter 
thanks for the replies, I'll give er another try another day.
post #17 of 18
Thats the spirit. Don't give up.
post #18 of 18

oink snort whoooeeee
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