First Brisket -- little help please

Discussion in 'Beef' started by hbark, May 27, 2011.

  1. hbark

    hbark Fire Starter

    So this is the first time doing brisket for me.  Read all I could on here, combined lots of folks' advice into a document that I saved.  Got one from Sam's club, just under 9 lbs.  Rubbed and wrapped it last night and put it on around 8 a.m. today.  Here's a couple pics just before putting it in:

    [​IMG]

    [​IMG]

    I use a Maverick remote thermometer that I've tested and works good.  I know I'm supposed to take it to 165-170 then foil, and it averages 1.5 hrs/lb to cook.

    Anyway, I put it in around 8 am. Smoker temp's been hovering between 225-230.  But now (9:45 am) the internal temp is already 120.  Isn't that kind of quick to get up that high so quick?  I'm thinking this thing's gonna take over 13 hours to cook, so I wouldn't think it would get to 120 already?

    Help?  Advice?  I'm making this in advance for people coming over tomorrow.

    Thanks!
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    The best advice I can give you is not to freak out or worry about your internal temps as long as you are getting past the 4 hour rule. If you know your thermometers are accurate both in your smoke chamber and in the meat then just let it do its thing. It will be done when the thermometer says its done. But like I said make sure you know both your thermometers are accurate so you know what temps you are actually running at and it sounds like you have done that. Each cut of meat will cook differently. Size, thickness, fat content and smoker temp are just some of the variables that you would need to take into consideration for length of time of your smoke. 1.5 hours per lb is just a guideline it can be less or more than that. That is why if I know it has to be done at a certain time for eating that day. I figure 2 hours per lb then I know it will be done early and I will be able to rest it in the cooler for a while. Good luck and just sit back and relax.
     
  3. flash

    flash Smoking Guru OTBS Member

    I know when I did my first one I was surprised how fast it actually got done. All I can figure is the next one will be done at lower temps.  Still it came out pretty good for a first go. We opted to just slice this one.

    [​IMG]
     
    Last edited: May 27, 2011
  4. hbark

    hbark Fire Starter

    Thanks.  I'm working out of my home office while doing this today, monitoring the temps on the remote thermometer.  I have a GOSM smoker, so I'm tweaking the burner knob ever so slightly as needed (I think I need to do that needle valve mod, but I'm really not sure what that's all about).

    I'll report back later -- with more q-view -- and hopefully good news.

    Appreciate your advice.
     
  5. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    You're gonna hit the plateau at about 160 and it'll take some time.
     
  6. An hour and 45 minutes to get to 120 isn't bad. So you have 2:15 left to get it to 140. It's a little quick but not overly so.  It could start slowing down as the temp gets closer to the temp inside the smoker. How long did it take to get to 160?
     
  7. hbark

    hbark Fire Starter

    All's going well.  5 hours on, internal temp is 149.

    My dog can't wait!

    [​IMG]
     
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    I like your setup and the dog statue, looks almost real. The stall should be coming shortly. 
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Keep us posted!
     
  10. hbark

    hbark Fire Starter

    Will do.  I'm surprised I got my dog to sit there for the picture.  She's a lot better at running than sitting!!
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Lookin good,

    Can't wait to see that beauty sliced![​IMG]
     
  12. hbark

    hbark Fire Starter

    Update -- about 7 pm it hit the 165 mark, I let it go for an hour to get it up closer to 170 (read different opinions on that on here), which is 12 hours from the start.  Wrapped it in foil, waiting for it to hit the 195-200 mark.  Dark out now!

    Couple dumb things I did... [​IMG]   My smoker has a water pan above the wood box.  I filled it first thing but never thought to check it again until I pulled it out for the wrap.  Oh well. Been spraying it once in a while with a combo of apple juice and worcestire sauce, looks like it's pretty moist, and I sprayed it real good before foiling. (the other dumb thing was I forgot to spray it before foiling, so took it out, sprayed it up and wrapped again).  Live and learn, right?

    More tomorrow!  Thanks all.

    The remote thermometer earlier:

    [​IMG]

    About to be wrapped (the toothpicks point the direction of the grain).  Felt pretty soft, smells great, I'm real optimistic:

    [​IMG]

    The foil pan which caught all the drippings -- hard to see but here it is anyway. I'll let my wife figure out what to do with it tomorrow when we serve all this.  I suggested baked beans but naturally she didn't agree:

    [​IMG]
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like you did a good job,

    Give us an update tomorrow when you slice it  [​IMG]
     
  14. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    HB, not to worry I am drinkin' with you!! and waiting w/you!!!    [​IMG]
     
  15. hbark

    hbark Fire Starter

    Hey one more question for tonight.  When I take it out, I know you all talk about wrapping it in towels and putting in a cooler.  I'm planning on doing that. But I'm not serving until tomorrow dinner.  Do I leave it in wrapped in the cooler overnight?  Can I leave it there until Saturday afternoon, or do I need to refrigerate it at some point during the night and then re-heat?

    Man this sure is a big production, I don't know how you all do it so often, I got respect for you!!!
     
  16. hbark

    hbark Fire Starter

    Last post for the night, I promise.  Here's a pic, it's done, 14 hours on the smoker.  About 200 degrees.  Looks good, smells great, feels super tender.  Wrapped up in foil, towels, and in the cooler for a while now.

    Good night and good smokin!!

    [​IMG]
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

      I know this is a little late but..............................I have left them overnite in the cooler and they were still warm.

    Once it gets below 140º you want to refrigerate.

    Hope this helps
     
  18. mdliday

    mdliday Newbie

    I could sure use some help as well, same Subject Line.  I am smoking a 5.5lb brisket right now.  It's my first time using a gas smoker and I'm able to keep the heat steady, between 200-225 no problem.  However, I can't get any smoke.  I started with the wood-chip box filled with water-soaked wood chips for about an hour, and then dumped out the charred chips and switched to dry wood chips, but still no smoke.  suggestions?

    thanks
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a really good looking brisket! Can't wait to see you cut into it!
     
  20. hbark

    hbark Fire Starter

    I have a gas smoker too, the GSM with the cast iron woodbox directly over the flames.  I don't soak the wood at all.  And I fire it up full blast for about 45 minutes -- the wood starts smoking real good and then thins out a bit which (I believe) is what you want.  Then I turn the heat down and put the meat in.  After a while you won't see much smoke anymore, but when you open the door (like to spray the stuff) you'll see a bunch of smoke come out, the food is definitely getting the smoke.  At least that what happens on mine.  Good luck.
     
     

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