Hi All,
It's been ages since I've visited the site, and about as long since I've smoked anything. I recently decided to get back into smoking, so I picked up a new grill and decided to do a full packer as my first smoke. It's been about 9 years or so since I smoked anything, so there was some rust to be knocked off. The brisket I got was about 13lbs. I put it on at 11pm, at 200 degrees, planning to wrap it at 7am if it had hit 170. Well, 7am came around and I went to wrap it, only to find it was only at 138. I have no idea why it was only at 138 after 8 hours. The case temp was accurate, the thermometer was accurate, and I did not use injection. The only thing I can think of is that I went straight from the fridge on to the grill. I jumped into the SMF chat and found some folks who were loitering (Thanks Smokin Peachy) and I received some solid live support. I bumped the temp up to 300, and let it ride until it hit 170, then I wrapped it with butcher paper and beef tallow and dropped the temp to 275 and let it go until the brisket hit 203. I pulled it and let it rest for 2 hours, and it turned out to be one of the best things I've ever eaten. It was incredibly juicy, and just damn good.
It's been ages since I've visited the site, and about as long since I've smoked anything. I recently decided to get back into smoking, so I picked up a new grill and decided to do a full packer as my first smoke. It's been about 9 years or so since I smoked anything, so there was some rust to be knocked off. The brisket I got was about 13lbs. I put it on at 11pm, at 200 degrees, planning to wrap it at 7am if it had hit 170. Well, 7am came around and I went to wrap it, only to find it was only at 138. I have no idea why it was only at 138 after 8 hours. The case temp was accurate, the thermometer was accurate, and I did not use injection. The only thing I can think of is that I went straight from the fridge on to the grill. I jumped into the SMF chat and found some folks who were loitering (Thanks Smokin Peachy) and I received some solid live support. I bumped the temp up to 300, and let it ride until it hit 170, then I wrapped it with butcher paper and beef tallow and dropped the temp to 275 and let it go until the brisket hit 203. I pulled it and let it rest for 2 hours, and it turned out to be one of the best things I've ever eaten. It was incredibly juicy, and just damn good.
