doing my first brisket tomorrow.

Discussion in 'Beef' started by tazman, Apr 25, 2013.

  1. Okay I am new to smoking did my first baby backs yesterday and they were good.  I have Master Forge Digital electric smoker and there is a built in thermometer, do I stick that into my brisket and leave it in is that how I can keep track of the meat temp instead of  opening it up and poking it with a meat thermometer? I know Dumb question
     
    Last edited: Apr 25, 2013
  2. I have the same smoker. Yes that is how I use the meat probe. It is fairly accurate. Be prepared for it to take much longer than your BB did.
     
    tazman likes this.
  3. Okay, I started my Brisket and monitored the temp 5 hrs later for a 4.1 pound  and pulled it when the temp hit 190.  it was dry but eatable.   I think the problem was it was not a thick brisket and had very little fat and it was in to long.   hopefully the next one will better.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    For small Brisket Flats smoking at 200*F will help keep the meat from drying out but plan on 2+hours per pound with a 2 hour CYA/Rest time. You may like my Smokey Au Jus. Sure helps the meat when they get dry...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Taz,  between this and your BB rib smoke, I'm almost convinced that your built in temp gauge might be off a bit and you might be smoking at much higher temps than you think.  Reason for this thought is that both your ribs and your brisket cooked much faster than most others have anticipated and both came out dry.

    IIRC, you are going by the built in gauge, are you putting your meat on a shelf that's close to the gauge ?   Are you getting flare ups in your wood that might have caused some serious temp spikes?  
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    X 2 on Chef jj Smokey Au Jus. It's real good, give it a try
     
  7. I will be getting a hanging inside thermometer to read the inside temp and I am getting a meat thermometer  also.  
     
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Think you'll find that it's a wise investment.   My cousin had issues with his smokes so I loaned him one of my Mavericks and convinced him to actually use it.  Couple of days later, he started blowing up my phone with txts and calls telling me about how much better his latest smoke had gone.
     

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