First Brisket for the Bowl Games

[berrya]

Trying out my first brisket with the family coming over to watch some football. It isn't ideal conditions in Indiana right now... the current temp in -6!!!! Oh well, nothing a little coffee, beer, and smoked meat can't handle.

I started the charcoal at 5:15 and the meat went on at 6:00 AM

My smoker is a UDS.

Kingsford Charcoal with two small chunks of Pecan and 4-5 small chunks of Hickory

I am using a simple rub. Salt, Pepper, and a little Paprika (Keeping it simple for my first time)

I will post as I go and see how it turns out.

Cheers and Happy Smoking!!!

 

[griz400]

sounds like a plan ...

 

[berrya]

Two Hours... IT 154

 

[tbrtt1]

Check where your probe is. Measure at the thickest part of the flat. Got a back up therm?

 

[berrya]

I adjusted the Therm... It is at 154

 

[tbrtt1]

Cool. Good luck.

 

[mmelton005]

I feel your pain! it's a whopping 8 degrees here in western KY. Keep us posted on this one!

 

[berrya]

It's a little tough to keep consistent temps... but I am keeping it from 225-245 as best as I can. It's been on for 3 1/2 hours with an IT of 158

It is starting to warm up... We are at -5

 

[berrya]

I think I know the answer but want to ask the experts.... The stall can happen at any IT, correct? Mine is 4 hours in and stalled at 158

 

[berrya]

Going on 6 hours... IT temp is at 154. Smoker temp is 225-235. It has been a couple of hours since the IT had changed. Outside temp is at 3 degrees F

 

[berrya]

Pic after 6 1/2 hours

 

[Noahjb]

Finally some good bowl games on tv. How’s your brisket?

 

[berrya]

It's been just over 12 hours... IT at 180. I had to re-fuel one time.

 

[berrya]

Sorry for the delay... I was watching the Purdue game. It wasn't the best brisket I have ever had, but I am pleased for my first time smoking one. It had an excellent flavor but wasn't as tender as I would have liked.

When you do the toothpick test... do you probe it everywhere, or the side, the top, etc?

 

[the macdaddy]

I do it a few different places, and I also verify what temp it is at. I shoot for 202 IT, but use how the probe goes in as my final.

 

[demosthenes9]

Sorry for the delay... I was watching the Purdue game. It wasn't the best brisket I have ever had, but I am pleased for my first time smoking one. It had an excellent flavor but wasn't as tender as I would have liked.

When you do the toothpick test... do you probe it everywhere, or the side, the top, etc?

Main concern would be the thickest part of the flat. When it probes tender, the brisket is ready.