or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First brisket sorry no pics
New Posts  All Forums:Forum Nav:

First brisket sorry no pics

post #1 of 10
Thread Starter 
First off I would like to apologize for no pics. I'll be the first to admit that when I see a post without I get bummed out. Camera was dead and I could not locate the cord to charge.

I bought an 11 lb brisket and put a dry rub that I bought at a local rib joint. I think is has some brown sugar, cayenne pepper, garlic and salt.

I let the rub go for a few hours and set my smoker, the old one for 110 degrees for two hours for the apple wood smoke. Then I bumped it up to 140 degrees for four hours and then 190 degrees for about seven hours. I took it off at midnight when it hit 170 internal degrees then wrapped in in foil and blankets and put in a small cooler and cut it the next afternoon at 1:00 pm

I put it in at 9:00 am long and slow.

All I have to say is seven people ate it and it is now gone. I will do one of these at least once a month.

Thanks for all the info on the forum.

Ron
post #2 of 10
No Q-view? Never happened. icon_lol.gif (Kidding)

It sounds like you had it wrapped for over 12 hours. What was the temperature like when you unwrapped it?
post #3 of 10
Thread Starter 
Still very warm. I have a really nice cooler made by Polar Bear Coolers. It was probably close to over 100 degrees anyway.
post #4 of 10
watch that 40-140 deg danger zone, 4 hours....
post #5 of 10
I put mine in at 200 and pulled it out at 150 after 3 hours. I was using a igloo cooler.
post #6 of 10
Why did you keep upping the temps? What was the temp of the meat while you were smoking it? Like Erain said, you've got to watch for the danger zone.
post #7 of 10
Those temperatures are far to low unless your smoking a cured piece of meat. Your allowing the meat to stay in the danger zone far to long. The danger zone is 40-140 and heres some info from the USDA Food Safety and Inspection Service.

"Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."

"If raw meats have been mishandled (left in the "Danger Zone" too long), bacteria may grow and produce toxins which can cause foodborne illness. Those toxins that are heat resistant are not destroyed by cooking. Therefore, even though cooked, meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation."
post #8 of 10
Thread Starter 
So what you are saying is even though I bumped the heat up to 140 after a couple hours, the temp of the meat stayed below 140 for more than four hours. I understand now. I have never done a brisket before and what I was attempting to do was slow cook it so it would not get tough.

Now I know.. The outside rub was pretty salty, too salty for my taste and I had it in the rub for a few hours before hand so maybe that helped. It was all eaten and I called some of my friends today and everyone had good things to say and nobody got sick. I'll take this as a wake up call and thank everyone for the critique. Everything else I cook if not brined I always bump up to 200 degrees after an hour or so of 120 degrees of smoke except for chicken which I put at 200 from the get go and use very large pieces of wood for my smoke.

Thanks again. For the guys and gals that have never done a brisket before, you really have to try this, probably my favorite meat besides prime rib.

Ron
post #9 of 10
Ron unless the meat is cured its recommended that you get the internal temp above 140 degrees within 4 hours. On the larger cuts of meat especially this requires more heat. Most of us use smoker temps of 225-250 and many even go to 275 with the large cuts. Even at these temps the meat will take in smoke for as long as smoke is applied. The smoke ring stops forming at 140 degrees internal but the meat will continue to absorb the smoke right till the end. If its more smoke flavor your looking for you can also use different types of wood for a stronger flavor. If more tenderness is desired maybe consider foiling and allowing the meat to braise in its own juices.
post #10 of 10
Thread Starter 
Thank you, this is one of those lessons that I will never forget, and to think this one didn't cost me an arm and a leg like most of the lessons I learn. Usually the hard way!!!LOL
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First brisket sorry no pics