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Brisket Times What a Ride! HELP!

post #1 of 21
Thread Starter 
Ok, I bought a 7 lb Brisket yesterday.
Trimmed it to about 1/4 -1/8 fat thickness as recommended.
Added some rub, let it sit over night.

Based on the 1.5 per pound rule, I got started at 8AM for a 7PM dinner.

Initial smoker temps peaked 275-300 for a few, before I adjusted back down to 215-250 temps.

So far so good.. however 4 hours into the smoke, I reached an internal temp of 184 ! Yikes! So I figured I'd get it to 190, removed it, wrap it in foil and hope it stays until 7PM meal time.... but .....

Low and behold, the temp then dropped to 177.

As I write this, I checked it again (I am using a digital thermometer) and now have a 175 temp and its 4.5 hours into the smoke!

Is this the plateau I read about? I thought that happens at lower temps?

I did not use a mop (any suggestions one way or the other?)

Help! Any and all comments appreciated!
post #2 of 21
I'd use a mop, and yeah, most likely a plateau. or yer thermometer took a dump. Boiling water, 212° to check.
post #3 of 21
And BTW you never made a Roll Call post... please do so. We don't know what ya run, where yer at, etc...helps us answer q's.
post #4 of 21
Thread Starter 

Roll call post?

Ok, what is this? And where do I do it?
post #5 of 21
In the forum Roll Call, from the main forums page... thanks!
post #6 of 21

For other newbies-"Plateau"

the Plateau is a phenomenon mostly associated with larger chunks of smoked meat. Our illustrious Meowey had explained it as a point where the meat's collegens and connective tissues are breaking down. Apparently, this chemical process is "endothermic" meaning it actually absorbs heat to complete the reaction. Think of a "cold pak" where ya crush a barrier between 2 chemicals and it gets cold. Same thing. The plateau can last a short time to a couple hours, relative to the size of the hunk, and the amount of reactive material in the hunk. Resist the temptation to crank the heat... it won't go any quicker, and you'll scorch the poor thing.
post #7 of 21
You may want to reposition your probe, make sure you are squarely in the meat and not in pocket of fat, almost poking out, etc..........2 things jump out at me......from my experience that seems like a high temp to hit the plateau (but not unbelieveable).....and if it a plateau, a 7 degree drop seems excessive...........

All that being said, it is probably just the plateau and nothing to worry about. LOL

I would reposition (and maybe check quickly as Rich suggested) the probe. Welcome to the craziness that is smoking briskets.
post #8 of 21
Ya know - I thought about that Joe...but it's gotta be REAL hard not to hit the right spot in a brisket...but...well, never mind ;{)
post #9 of 21
Agreed......but you know...........maybe the line between the flat and the point.........just throwing stuff out and seeing if any of it sticks. icon_redface.gif
post #10 of 21
Q, your do'n fine. Put that probe in the middle of the flat, sounds like it is just one big flat.....then again it could be a small packer.

The meat temp on a brisket(and butt) is JUST a guide line. When you can poke that therm into the flat and it feels like butter, your home!

You can't pull brisket or butts at a specific temp, you really gotta feel it. Heat spikes are fine, as well as fire going out(as long as it's not too long). A brisket isn't a steak where you pull it off at the right temp.

I really stress the above.

Just how I do it anyway.

Good luck, Q!
post #11 of 21
Hmm I guess I assumed he had a trimmed flat at 7 lbs. HAVE to be a trimmed flat...no?
post #12 of 21
I bought an 8 lb packer the other day (untrimmed), I bet when I got done trimming it was around 7........but yeah, most likely a large flat........man, you just can't work with me today can you. LMAO.
post #13 of 21
OK I'm workin' with ya now...help the butt dude out...
post #14 of 21
hahaha...that's me lol
post #15 of 21
wow.......a 8 pound packer.........wouldn't that be more like veal?

post #16 of 21
That is what I am hoping, it is one of two that I am cooking for the comp this weekend......I hope it is like butta'
post #17 of 21
It's right in there isn't it, big flat or thin packer. Same rules apply I guess. Been a VERY long time since I did a flat.
post #18 of 21
Flats are great..........for pastrami. icon_eek.gif
post #19 of 21
Thread Starter 

OK, here is the latest!

I started this at 8AM expecting a 10 hour smoke.

CLARIFIER: I bought a 7lb brisket (about 2inches thick or so) and then trimmed it.... so maybe 6 lbs or so now.

at noon, (4 hours later) I was at 184 then at 12:30, It dropped to 177 and finally to 175

I moved the probe a bit, but same temps.

SO I let it go till 2:15PM when it reached 195

I then pulled it off the smoker, wrapped it in foil. Inserted the probe, stuck it in a cooler with news papers and towels, and it is sitting at 185 last time t saw it.

I am hoping I can let it set till supper time around 5:30 or so! Thanks to all for the help..... I guess it can really be said that you cant really gauge the time accurately for all cuts... so Ill continue to use the temp guides as just that.... guides.... (any other suggestions?)

I did foil the brisket for a little while (a few minutes) when it reached 185 thinking Id take it off, but when the temp dropped, I unfolied it and got lots of juice.... so Im gonna doctor that up (and I hope to get somemore juice when I unfoil it later)

Here is my recipe for the juice/broth:

Take what ever juice I have
Apple Cider Vinegar
Brown sugar

Stir over a hot flame.

Sound good? Any other thoughts on the broth?

Now, I got a few hours to kill, so decided im gonna smoke a Meatloaf.
Man I'm adventurous!

OK, so who has the killer meatloaf recipe, and Ill get this baby going as well..???

I read 250-300 for 3 hours or till 160 internal.. sound right?

Ok.. send me the killer meatloaf recipe!
Ill keep you informed!

And thanks for all the support guys! This is a great forum!
post #20 of 21
the BIGGEST lesson i had to learn, when i found this site, and REALLY learned how to smoke, after 20 years of just pretending, is that you cook by temps........NOT TIMES..........i know of several of us, that had to eat pizza for supper, cause the food wasn't done.......i have personally seen a packer....10 pounds and above......take 12 hours.........another 16........one's plateau was 2 hours.......one didn't have one......and one that plateaued for over 4 hours.......all around the 10 lb size........

so..........its a jolly ride, this hobby we have chosen.......but at the end......what WONDERFUL food..........
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