First brisket! Q view...

[lowesdadof3]

Hello all today is the day I am putting my new smoker to the test! Time for some brisket! She is a baby though its only a 3 pound flat cut... But by dad it will still be my longest smoke yet

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• lowesdadof3
• Apr 7, 2013

And as luck would have it I'm not exactly off to a good start I'm having temp troubles due to the unpredicted 20-30mph winds we have outside... It's holding near 180-185. I saw 193 on the maverick and decided it was going to be the best time to add the meat so we'll see what happens!

 

[geerock]

What type of smoker you using? Should try to get that temp up or shield that smoker from the wind if you can. Best of luck.

 

[pgsmoker64]

What type of smoker you using? Should try to get that temp up or shield that smoker from the wind if you can. Best of luck.

Good advice!  A quickly assembled windbreak will do wonders for your smoker temps and control.

Good luck and keep us posted.

Bill

 

[lowesdadof3]

Thanks guys so I'm about an hour in and the low temps were short lived it was actually do to human error!  

 I allowed the coals to bury themselves a bit and therefore of course was unable to keep temp.  I am now maintaining about 230 and my meat temp is already up to about 100  seems a little quick is that ok?

 

[pgsmoker64]

Naw, you're fine!  My butts were at 160 IT after 4 hours yesterday.  As long as you pull them when the IT says they're done you'll be fine!

Bill

 

[ba cyclone]

Just maintain the smoker temp as best you can, and you'll be fine.  With that size of meat it will go pretty fast.  You only figure about 90 mins per pound on average for the total time...but yes the IT is what you go by for when it is done.

Keeping a smooth temperature in the wind will be hard though (worst kind of weather) so if you can get a wind break of any kind I'd recommend it.  Usually I park my truck near my smoker to block the wind a little.

 

 

[lowesdadof3]

thanks guys she's actually been holding pretty well a few dips and spikes but overall within about 7 degrees or so of 235!  thanks for the help guys!  I do keep it relatively close to the house, and I have a large LP grill on the side of it so maybe between the two they're helping with the wind a bit... I'll keep y'all posted!

 

[disco]

Please keep posting. I haven't done a brisket yet and I am enjoying your project.

 

[geerock]

7 degree swing is nothing....especially in wind. Don't get too crazy trying to babysit the temp. Just get that meat to around 200 and then wrap for an hour or better in double foil. Best advice for brisket is do not get impatient. The wait is worth it.

 

[lowesdadof3]

This is too funny now with the sun getting stronger and now the opposite is happening I keep spiking over 250.. Still got some room on the dampers so we'll see what happens time will tell...Disco I will most certainly keep posting however I am a big believer in the don't peek method so you may not see any more pics of the meat till its done sorry if that disappoints!

 

[kathrynn]

I am in for a bit.  (then have to go and get my hands in the garden dirt)

Good luck!  AND Show Q-Views!

Kat

 

[lowesdadof3]

Ok spoke too soon... The reason my temps were shooting up to high is because my tuning plates got messed up! The baffle plate was angled out so all the heat was just dumping in! So as I tended to this emergency I figured why not act like a tourist!

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• lowesdadof3
• Apr 7, 2013

This is about 2 1/2 hours in and the IT is at 140!

 

[disco]

Disco I will most certainly keep posting however I am a big believer in the don't peek method so you may not see any more pics of the meat till its done sorry if that disappoints!

I understand totally. I will just have to wait impatiently. I am sure you must be looking forward to the finished product!

 

[seenred]

Lookin' good so far....

 

[lowesdadof3]

Ok boys we're at 165!!!! Right at exactly 4 hours!!! My temp dropped for a little while to about 205 so I probably could be a little ahead of where I am now without this damn wind. But I'll take it!

 

[lowesdadof3]

Ok so since 1:45pm I have been patiently waiting out the stall!  IT has gone from 171 to 174 and now back down to 169!  Grrr!!!

will update when it starts coming through!

 

[lowesdadof3]

Holy God!  three hours! It took 3 hours to get back above 174!  and I am now at 183 almost there!  this is just a flat cut I can't imagine how stubborn a packer would be!

 

[dirtsailor2003]

A full packer is really no different. Just takes a bit more time. Now get that thing up to temp so we can see some Q-view!

 

[lowesdadof3]

its killin me!!!!!  im stuck its bouncing from 190 to 189!   Im working on the firebox had to empty all the ashes it was smothering the fire.  So Im gonna raise the temp from 240 to like 250-260 to push it out!

 

[uga fan]

I smoked a flat this week as well.. I injected mine with a marinade containing Crown Royal, Southern Comfort, Worchestershire, soy sauce, red pepper, brown sugar, cumin, lime juice, apple juice and some dry rub sprinkled in... It was an interesting experiment!! After injection, I added some Texas Pete to the leftover marinade and thickened it to a paste with brown sugar... Smeared it over the top and the flavor profile was amazing!! I cooked it for 4 hours with my baby backs then solo for another 2.. Mine stalled for hours at the 170 degree range.. Eventually, I just pulled it out, wrapped it in foil and put it in the warming drawer at 200degrees for the rest of the night.. It literally melted in your mouth!! Where im going with this is, dont be afraid to pull it inside to the oven!! Basically ur meat isnt taking much smoke anymore at the temp it is at.. As long as u wrap it in foil, the meat shouldnt dry out.. Just a suggestion, fighting wind and or rain is no fun!!