Did my second brisket this weekend - a small one, a 4.5-lb point end - in a pan, in a MES, at 220.
I could explain the problem, but I tracked the temp, and the log speaks for itself:
In at 0600
Time Temp
0800 108
0900 152
1000 166
1100 173
1200 176
1300 176
1400 180
1500 176
1530 179
1600 177 (raised temp to 250 here)
1630 180
1700 184
1730 186
When the brisket came out, it was tasty, but still quite tough. This smoke approaches three hrs per pound, which surprised the heck out of me. Suggestions for what to change next time? I'm thinking that perhaps I need to do a higher temp throughout the smoke.
Edited to add: I should note that I'm at about 7,000' elevation in CO and water boils at about 198 here.
I could explain the problem, but I tracked the temp, and the log speaks for itself:
In at 0600
Time Temp
0800 108
0900 152
1000 166
1100 173
1200 176
1300 176
1400 180
1500 176
1530 179
1600 177 (raised temp to 250 here)
1630 180
1700 184
1730 186
When the brisket came out, it was tasty, but still quite tough. This smoke approaches three hrs per pound, which surprised the heck out of me. Suggestions for what to change next time? I'm thinking that perhaps I need to do a higher temp throughout the smoke.
Edited to add: I should note that I'm at about 7,000' elevation in CO and water boils at about 198 here.
Last edited: