• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Brisket HELP! Ran out of propane for maybe 2 hours...w/Q-View

big b smokin

Newbie
13
10
Joined Feb 25, 2011
Okay folks, quick question for you guys...

Put the brisket in the smoker at 4:45am today...checked on it at 5:30a...things are good.

Went to catch a few zzzz's, woke up at 7:15a - and smoker is cold - OUT OF PROPANE!! Internal temp was at 99 degrees...the brisket was mildly warm to the touch...

I used my grill propane tank and fired her up again asap....I don't know when I ran out of propane..was between 5:30 & 7:15 sometime....an hour and 45 max....you think the meat is okay to continue...I'd hate to waste a $25 piece of meat!!

Let me know!!

Thanks everyone!
 

rbranstner

Smoking Guru
OTBS Member
5,702
37
Joined Oct 18, 2007
I guess if it was  me I would keep it rolling. Maybe kick up your temps to at least 250 to try and get it over the 40-140 faster.
 

porked

Smoking Fanatic
749
20
Joined Apr 2, 2009
I guess if it was  me I would keep it rolling. Maybe kick up your temps to at least 250 to try and get it over the 40-140 faster.
I agree, I'd take it a bit higher and catch up...I think you'll be fine.
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,524
606
Joined Mar 22, 2008
Personally I'd crank the heat even higher since your fast approaching the 4 hour mark and you have probed it already. I would take it up to 325-350 until the internal temp is over 135 then back it back down to 225. Or continue the high temp smoke many people claim high temp smoked brisket is very good but I personally couldn't say since I've never done one at high temp
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,436
6,168
Joined Jun 22, 2009
Great to hear, don't forget the Qview!
 

big b smokin

Newbie
13
10
Joined Feb 25, 2011
Here's a little Q-View...about 11a CST - sorry it's sideways...don't know why it does that...

Internal temp: 155 degrees

The Point on top...going to try and do burnt ends...first timer!! Take out at 180 degrees - slice/cube/season/sauce and smoke another 4-5 hours...does that sound about right?

Brisket on bottom: waiting till 185 degrees - wrap in foil/towels/cooler for several hours...enjoy tonight...hopefully!!

 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,436
6,168
Joined Jun 22, 2009
I would take the flat out at 165, foil with some liquid, then back on until 200-205 IT then put into cooler for a couple of hours wrapped in towels. They sure look good, can't wait for the finish.
 

big b smokin

Newbie
13
10
Joined Feb 25, 2011
Okay...first brisket turned out well...

Did some burnt ends..pulled point out at 180 degrees...cubed/seasoned/sauced - back into smoker with healthy amount of smoke...cooked for additional 3.5 hours...turned out pretty well!!

Brisket..pulled out at 160 degrees - foiled and into the oven until 179 degrees - took out wrapped in towels for 1 hour then ate - would have liked to wait longer but it was time to EAT!!

Thanks to you that helped with my questions!!

A few pics:

Burnt Ends:



Finished Brisket:



Sliced Brisket

 

sqwib

Smoking Guru
OTBS Member
5,967
1,021
Joined Sep 25, 2007
Here's a little Q-View...about 11a CST - sorry it's sideways...don't know why it does that...

Internal temp: 155 degrees

The Point on top...going to try and do burnt ends...first timer!! Take out at 180 degrees - slice/cube/season/sauce and smoke another 4-5 hours...does that sound about right?

Brisket on bottom: waiting till 185 degrees - wrap in foil/towels/cooler for several hours...enjoy tonight...hopefully!!

 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,436
6,168
Joined Jun 22, 2009
Man it sure looks good, wish you would have took that flat to 205 for some tender juicy brisket. Next time maybe?
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.