Another Newbie

[bman]

Hello,
I'm in Southeast Kansas and I'm new to smoking meat.
I have a propane smoker, a GOSM smoker.
I have smoked a ham,pork roast,beef roast,port chops and a brisket.
Everything has tasted great but it isn't as tender as i expected.
I started smoking the brisket at 7:00am and basted every 2hrs w/ the
butter mix. It was in the smoker for ten hours at around 200 degrees.
Also turn it over every 2 hours. It reached an internal temp of 180 degrees.
It dropped to 168 degrees after one of the times I turned it over and
it never increased. It tasted great and no one used any sauce on it.
Any advice to make it better.

Brent

 

[short one]

Brent welcome to SMF. Hang in there and the folks will help you turn out some great "Q". I have a few questions.
1. How big was your brisket and was it a packers or trimmed. Approx. cook time- 1 1/2 hrs/lb.
2. When you flipped it did you change the position of your thermometer.
3. Did you wrap it.

 

[gypsyseagod]

welcome to smf. and did ya get yer door closed all the way ???

 

[bman]

IT was a little over 5lbs.
It was trimmed.
It was not wrapped.
Brent

 

[bman]

Here's a photo of the finished Brisket!




Brent

 

[crownovercoke]

Welcome to SMF Brent!!! Good Looking brisket!!

I like to take my brisket off slice it then put it in chicken broth cover it and put it back on the smoke for 1-2 hrs makes it juicy and tender.

Keep the pics coming!!!

 

[t-bone tim]

Welcome to SMF, Brent, good lookin smoke ring, gotta get your internel temp up to 190 or so before you foil , looks great

 

[ultramag]

Welcome to SMF BMAN!!!