First Brisket using 4.92lb flat

[spohnat]

I have been smoking nearly every other week or more since the spring. I have a MES 30 digital w amnps.  I have held off on Brisket just as its always been 7.99 a pound or higher locally.  I went to BJ's (similar to Sams club) had a 4.92 lb beef brisket flat for $22.58 so here we go.  

I am using Jeff's rub and a molasses base. I did put a toothpick in to note the direction of the grain.  I trimmed the fat cap aggressively and removed 10 ounces of fat. I crisscross cut the remaining cap.  I have it resting for 12 hours in the fridge covered in a tray. 

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• spohnat
• Jan 7, 2017

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• spohnat
• Jan 7, 2017

I plan on getting up at 5:30 to start the smoker.  Plan on using a temperature of 235 & using Pecan pellets.  I have traditionally not used the water pan but I am leaning towards using it for the first time.  Does this affect the AMNPS at all?  I was also going to spritz with apple cider vinegar anytime i open the smoker up.  

I was also going to render the beef fat in a tray beneath the brisket with a little water.  What are some common uses for the brisket fat cap?  

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• spohnat
• Jan 7, 2017

 

[SmokinAl]

You don't need water in the pan.

On the rack above the water pan put a pan with some beef stock or French onion soup in it.

Put the brisket on a rack above the pan.

Then take the fat & put it on a rack above the brisket.

The fat will render and drip on the brisket, which will then drip into the pan.

The dripping fat will keep the brisket moist.

This will eliminate any need for spritzing, and will give you a nice base for Au Jus.

Good luck!

Al

 

[spohnat]

Thanks Al. I will use that setup using a can of French onion, 2 beef Cubes and some water into the pan below the meat. It's only 5 degrees out so it is taking a bit for the smoker to heat up.

 

[spohnat]

Went on in at 7am. probed at 9:15 with a temp of 105.

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• spohnat
• Jan 8, 2017

 

[hjscm]

looks good

 

[spohnat]

Thoughts on if I should wrap in foil (aka the crutch). My current plan is to wrap in foil at 160.      

 

[spohnat]

So I have been stalled around 147 for a while.  It increased 2 on one probe (MES) and my Maverick probe went to 148 but now has dropped to 145.  Should I stay the course on waiting to 160 to wrap or wrap now?  I am getting nervous that I am trying my meat out 

 

[donegotfat]

Ask 10 people here and likely get a half and half split on their own preference: each has a different opinion on wrapping (crutch) or not. I do wrap and find that it helps with adding moisture and not just speeding the cook time

If you are not hindered with a dinner time that you are trying to meet, then it is not a bad idea to allow the meat to ride out the stall and wrap it when you originally planned on.

If your dinner time is approaching too soon and your time is limited, then wrapping early will help get you over the stall.

You can also increase your cooking temp on your MES by 15-25 degrees and this too will bump your meat out of the stall. If you increase the temp to come out of the stall, be sure to remember to lower it back once wrapped so your not cooking at the higher heat unintentionally 

If your in no hurry, being a brisket, I myself would allow it to cook as is until you reach your 160 IT for foiling. After all the longer cook will help break down more of the fats and collagen on the meat to make it more tender

 

[spohnat]

Thank you for the input.  I will attempt to wait out the stall keeping everything as is.  for being a smaller brisket, this is taking longer then I thought.  I image the weather is not helping as with the windchill, the high today has been 5 degrees.  

 

[donegotfat]

Outside temp can impact the MES on how long it takes to recover after being opened and or the length of time the element runs to get to and hold your desired cooking temp.

Its been my experience that brisket and pork butt often stall. This is only my own findings, for I am a true blue low and slow smoker and almost always stick to a 225 cooking temp.

This cook temp may add to how often I experience a stall. For I know many that cook at higher  temps don't see the stalls as I do.

I have had a brisket and or pork butt stall for 2 hours before going back to the normal increase seen in IT.

Its a good average to assume the cook time to be 1.5 hr per 1lb this way if its done early you can always keep it in a cooler, verses done late and having a hungry wife and children

 

 

[spohnat]

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• spohnat
• Jan 8, 2017

I hit 160 by the mes probe and 155 by the maverick after 11 hours and 45 minutes. Wrapped in foil and increased the temperature to 260. I had a nice solid bark.

 

[SmokinAl]

It sure looks good so far!

How did it turn out?

Al

 

[ozarkssmokin]

Looks great! That stall can be nerve-racking but it's completely worth it to stay the course.

 

[bigsteve12]

Just saw your post it looks good

 

[chilerelleno]

Good looking first Brisket, hope it was as tasty/tender as can be.

 

[tjdcorona]

I have a brisket going too and with the help of this website - it turns out perfect everytime.

The keys for me -

225 - foil at 150 - take off at 202-203 -  wrap in towel place in cooler for 2 hrs - cut and enjoy!

 

[hb99]

tjdcorona: Your process and temps are really close to mine. 

During my initial smoking experiences (aka: the trials & tribulations) I followed the recommended temps from members here and other sources.  I really didn't like waiting hours for the meat to get through the stall to hit 160F. 

Knowing I had more than enough smoke early on, I decided to start foiling at lower temps. I have gone as low as 145 on smaller butts and 147-148 on larger ones. 

My experience with using double foil has shown that the meat pushes right on through in hardly no time at all.

I also take my brisket off at 203, towel and rest for 2 hours...minimum, 3 max (depending on workload).

I pull butts at 205 for smaller ones (under 5#) and 207 for larger ones.  I had one go to 208 and thought I had just escaped the pint of mushiness. 

We are not "hard bark people", so foiling and soft bark is not an issue. 

As for ribs, not of the time they get into the 190F range.  My wife likes fall off the bone (FOTB) tender while I really don't have a preference either way. So, FOTB it is.

Bill