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1st Brisket - Disaster Averted!!!

post #1 of 3
Thread Starter 

Hello SMF friends,


Well, I finally did my first brisket yesterday, and I have to say it was one of the most frustrating experiences I have had with BBQ.


Regardless of how I felt about the experience, the Brisket turned out GREAT!!!


My family went nuts over it! I used my version of Jeff's rub on a 6-1/2 lb. brisket and had it on the smoker by 5:00 a.m. Every hour or so I flipped it and mopped it with a mixture of apple juice, beef broth, and butter.


At 9:45 the temperature stalled at 134 degrees and stayed there for the next two hours. By 2:00 p.m. I had hit 144 degrees and it stalled again (all the time the smoker temp was between 225 and 235).  By 5:00 p.m. I was starting to lose temp., down to 140.


I had had enough...I had the brisket in a mixture of pecan and oak smoke for about 6 hours, so I fugured it was sufficiently smoky. So I pulled it out of the smoker, tented it with foil and put it in the oven at 230. The temp started going up after about a half hour, thankfully. I was hoping to be ready to eat by around 7:30 or 8:00, but alas, another temperature stall!!


The brisky hit 175, backed down to 170 and stayed there until 9:00 p.m.! Finally, at 9:45 p.m. the brisket hit 185 degrees. I pulled it out of the oven, let it rest for 30 minutes and then sliced that beauty. It was gorgeous. Had about a 1/2" smoke ring and a great looking crust. It was also tender beyond belief and very juicy!


Honestly, I had no hope for this turning out well so I didn't have the camera charged and ready to go! Sorry for the lack of Q-view, but I was almost to the point of throwing the brisket in the trash! 


Why the heck did it take me 16-1/2 hours to smoke a 6-1/2 lb. brisket?!?


I have experience the stall before, but never on three different occasions. Anyone else ever have this happen?


Thanks for reading....



post #2 of 3

Wow Bill, that was a long time.  It's not uncommon to have multiple stalls during a smoke. I've had them a time or two when doing larger whole packer briskets (12+ lbs).


The questions that ran through my mind are 1) is the thermometer on your unit accurate-most stock thermos are notorious for being way off. 2) what type of thermometer were you using to check the meat temp and was it calibrated?


post #3 of 3
Thread Starter 

Thanks for the response Dutch. I use Taylor digitals to monitor smoker temp and meat temp. I checked both in ice water (constant 32 deg. F) prior to getting started and they were within a degree or two.


Because of the problems I had, I checked them again after finishing and got the same results.


Thanks again,



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