Help me...brisket!

[wild39]

Just put my 1st brisket on 7 lbs ( no pics...sorry I'm a rookie)
It's at 150 after 2hrs 15 mins! Seems fast for what I've read. Temp has been about 260, but I turned it down to 220. Suggestions?!?!?!

 

[lancep]

First, just take a breath. At those temps it Should hit the stall soon and slow down for a while. Is it a whole packer or a flat? If it gets done early you can wrap in foil and then an old towel and put it in a dry cooler. It will stay hot for hours.

 

[wild39]

Perfect. So it's hard to say how fast it rises. Thanks for the input I'll let you know how it turns out. Any advice on the temp to pull it off & wrap? Not serving for 7-8 hours from now. I think the stall is starting now about 160ish

 

[Rings Я Us]

I have never seen a brisket under 9 lbs. Wish I could get one 7.

 

[lancep]

Let it ride until 190ish and then start probing for tenderness. When you can slide a probe, skewer whatever in with little to no resistance, it's done. For me that's usually in the 200s.

 

[wild39]

Thanks LanceP,

 

[SmokinAl]

Keep us posted!

Al

 

[wild39]

Not sure I should admit this, but went budget for the 1st one in case I messed it up...COSTCO. 

 

[Rings Я Us]

Costco is where half the people get them from [emoji]128077[/emoji]

 

[bigdogstud]

I usually keep mine around 200 degrees while smoking seems to turn out great. I smoke til temp is about 160-170 then take out and put foil pan with broth and cover then back in til about 200 then take out and rest in cooler filling with towels and let it rest for couple hours. Always really tender doing this way. I also inject with mix of broth and rub before cooking and that same mix I put in the foil pan. Done a few they just keep getting better.  

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• bigdogstud
• Jul 26, 2017

 

[bigdogstud]

Also probably best to get a wireless temp probe so you open lid as little as possible easier to keep steady temps. 

 

[Rings Я Us]

I think he is using an old Mr. Meat Smoker ELECTRIC model. Looks like a Brinkmann electric.

 

[bigdogstud]

Ah I have now experience with that one I use a Traeger thats the only one I have ever cooked on. 

 

[Rings Я Us]

There is a funny video of an oriental woman cooking a big turkey in an electric ECB on YouTube.. Lmao.. It's pretty funny

 

[wild39]

I think he is using an old Mr. Meat Smoker ELECTRIC model. Looks like a Brinkmann electric.

actually found a masterbuilt electric on sale & am using it for the 1st time. LOVE the Mr Meat smoker for ribs, but have absolutely no control with it. not even a vent. it holds 210-250.

Brisket seems to be progressing nicely through the stall 158 up to 164 over the last 2 hours. looks juicy still(peeked for about 10 seconds) i have some butcher paper to be used only if needed to finish on time. I got it from the local meat market & it is shiney(plastic?) on one side. can I use that type, or do I need a different kind...or foil?

 

[Rings Я Us]

Foil.. you have a coated freezer paper. Couple layers of foil should be good. Nice.. you got that smoker .. should be good for ya.

 

[jokensmoken]

Probe the flat in several places to determine doneness. You can estimate doneness by IT but my experience is that it's done when a probe or skewer slides in with no resistance...I've had that be the case with an IT anywhere from about 190°F to 205°-207°...probing for tenderness is the best way to tell IMHO...

Walt.

 

[gary s]

  Good morning and welcome to the forum from a hot sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

         Gary

 

[wild39]

Brisket turned out great!

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• wild39
• Jul 27, 2017

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• wild39
• Jul 27, 2017

Too busy eating it with friends last night to add picture.
Pulled it off at 195 after 9 hours. Didn't wrap it until then. Foil & a towel. Cooler for about 2 hours & was able to squeeze juices while I was cutting it...delicious!

 

[phatbac]

Looks good!

congrats on the brisket,

phatbac (Aaron)