- Nov 20, 2007
- 27
- 10
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!
q
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!
q