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Getting the temp up on my brisket...

post #1 of 18
Thread Starter 
Ok, i'm dead set on pulling a brisket. Tried it with the foil, towel, and cooler a couple weeks ago and apparently didn't get it hot enough. its about 2.5 - 3# brisket. and i am cooking it at about 215 -225 its been swinging.. and my internal temp on the dumb thing isn't getting past 145 degrees. its been on for close to 3 hours now. i'm flipping it and spraying it with apple juice every hour so far. and i'm using a basic beef rub with some cajun seasoning.

should i crank the heat.? or just keep letting it sit.? fill me with knowledge please.
post #2 of 18
stop playin with it and leave it alone for a few hrs. Every time ya open the door and take it out, or flip, you are puttin time back on the clock. Just keep the temps at 225-250 and let it go for awhile!icon_smile.gif
post #3 of 18
Ditto to what the Capt said.
Andy.
post #4 of 18
I agree with the others only open quick and spritz once an hour and keep temp the same
post #5 of 18
Thread Starter 
ok, sounds like thats the plan. i'll let everyone know how it turns out. sittin' at about 225 now.. and the temp is about 150. so it has gone up some. going on 4 hours.
post #6 of 18
Excuse me, but ... where's the q-vue?? PDT_Armataz_01_36.gif
post #7 of 18
Thread Starter 
well, i've done qviews on my brisket before. this one isn't any different so i really didn't think about it, sorry. HOWEVER, if i can get it to pull. then i will surely take a pic of it.
post #8 of 18
Get it around 200* and it'll pull. Glad it started moving again for ya
post #9 of 18
IMO, a 3# brisket flat is not going to have any fat on it.
Flats arent for pullin, if they do, pretty much just stringy dry meat, kinda like jerky! PDT_Armataz_01_05.gif


And for gods sakes, leave the dang lid closed on the smoker!!! wink.gifbiggrin.gif
post #10 of 18
I gotta agree with bubba,be better off slicin that rascal! Get it to 170, wrap in foil, and take it to 190. wrap agin and put in cooler for 1-2 hrs. Then take it out, get a few pics, and slice! If you really want to pull it, slice the slices about 1 inch thick or more, then crumble it all up,and throw some of the juices back on it from the foil(after you seperate the fat from the juice).
post #11 of 18
Thread Starter 
well, i really screwed this one up.

I have a sick baby. and my wireless digi had an alert on it to let me know when the temp gets to 225. well, it started beeping when she finally went to sleep. I turned it off, checked it out.. everything was good. And then forgot that i turned it off.

OF COURSE.. i got a flare up or something inside the smoker. because my temp jumped to 390 when i looked at it 30 mins later. well done.

i still wrapped it and let it sit for a few hours to save what i could. But, the only thing that saved it was slicing it and pouring some bbq over it. It wasn't horrible.. my wife loved it. to her it was done, she didn't know why i was so upset over it. no problem eating it.. but, it wasn't as good as any of my others.

oh well. PDT_Armataz_01_05.gif
post #12 of 18
Tbone,
dont sweat the small stuff, we all learn from our "adventures".
keep on smokin brother.

Lawdog
post #13 of 18
sorry to hear-maybe next time-and get a bigger brisket
post #14 of 18
So whats a good flat for pulling?
post #15 of 18
A nice heavy packers cut.
post #16 of 18

Ditto

I agree, a packer. AND GO CUBBIES!!!

You want a brisket piece with more fat on it for pulling. Get an untrimmed packer and trim it your self leaving a 1/4 to 1/8 " fat cap.
post #17 of 18
Or, if you're a tightwad like me: get the cheap flat and add slices of thick bacon on top. Not as good as a packer (really, not even close), but still very good.

Oh, and GO CARDS!!! biggrin.gif
post #18 of 18
[quote=Geek with Fire;183623]Or, if you're a tightwad like me: get the cheap flat and add slices of thick bacon on top. Not as good as a packer (really, not even close), but still very good.

Around here I can get a 12# packer for the same price as a 4 - 5# flat.
So I always go for the packer brisket. It's like they still charge you for the
whole brisket anyway.

Jason
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