- Jul 1, 2008
- 5
- 10
So i recently just purchased my first smoker and after all the prep I cooked my first brisket and pork spare ribs.
I picked up a 5.5 lb flat from the local costco. I figured about 8 or 9 hours would do it. Unfortunately the brisket was in half so I pretty much had 2 2.75 pound briskets. Well to make a long day short, after 9 hours of smoking at 225-250, the brisket was stuck at 160-170 degrees. I know everyone just says wait it out but I ran out of time and had to leave to a party. The meat was good just not very tender like previous briskets I had put through the oven.
Tomorrow Im going to give it another shot. I got another 5.5 pound flat (no packers in stock). I am also gonna try and give a 5 pound tenderloin a shot at the same time. My question is, did I do it right? Did I need to leave it in there longer? Is the mile high attitude affecting things? I want this next one to come out as good as it looks. Any input would be well appreciated.
Rico
Albuquerque, NM
I picked up a 5.5 lb flat from the local costco. I figured about 8 or 9 hours would do it. Unfortunately the brisket was in half so I pretty much had 2 2.75 pound briskets. Well to make a long day short, after 9 hours of smoking at 225-250, the brisket was stuck at 160-170 degrees. I know everyone just says wait it out but I ran out of time and had to leave to a party. The meat was good just not very tender like previous briskets I had put through the oven.
Tomorrow Im going to give it another shot. I got another 5.5 pound flat (no packers in stock). I am also gonna try and give a 5 pound tenderloin a shot at the same time. My question is, did I do it right? Did I need to leave it in there longer? Is the mile high attitude affecting things? I want this next one to come out as good as it looks. Any input would be well appreciated.
Rico
Albuquerque, NM