my 1ST brisket! with Q view!

Discussion in 'Beef' started by oonighttrain, Sep 9, 2007.

  1. oonighttrain

    oonighttrain Smoke Blower

    well, last night i spiced er up and wrapped it.. got up at 4 a.m. to slap it on th esmoker with some apple chips.. it was tough to get back to sleep wondering if the temp was gonna level off at the right place..

    woke up at 8:30, ran down there.. freekin perfect temp!!! [​IMG]


    so, it was on there approximately 4 hours and the internal temp is 132 according to the $10 digital thermometer the wife picked up for me...

    im still trying to figure out what to do with it at what temp.?? any
    suggestions? [​IMG] by the way, the smoke you see is after i put in some cherry chips...
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Looks good, keep the cooker temp around 225*, when meat hits around 160* wrap in foil and contiue till hits 195*, then wrap in towel and put it a cooler to rest, or you can wait on the foil till your ready to take off the cooker, then foil,towel and cooler
     
  3. deejaydebi

    deejaydebi Smoking Guru

    oonighttrain -

    Looks like you've got the thin blue down perfectly! Should be a great tasting brisket - keep up the good work!
     
  4. chris_harper

    chris_harper Master of the Pit OTBS Member

    make sure you measure your temp in the flat, not the point. i take mine to 195-200°, and slice the flat in thick slices, pull the point for shredded beef. i remove all the fat from the shredded part, as i can't eat fat.
     
  5. oonighttrain

    oonighttrain Smoke Blower

    uh oh.. looks like i gotta move my thermometer????


    also, im about 9 hours into the smoke and im still at 140 degrees.. is this normal???

    thanks!
     
  6. oonighttrain

    oonighttrain Smoke Blower

    [​IMG]
     
  7. starsfaninco

    starsfaninco Smoking Fanatic OTBS Member SMF Premier Member

    Famous platuea. It'll hold at 140-160 for a long time depending on fat content, marbeling, etc. It's got to render all that fan and connective tissue. Be patient, don't mess with the pit temps and let er cook.
     
  8. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Hang in there. You got a good thing going on. I take mine to an internal of 200 and then 4 hours in FTC. Good luck.
     
  9. oonighttrain

    oonighttrain Smoke Blower

    i was mistaken, the temp was 150.. now its about 159-160..

    after i hit 170 ill wrap er up and slide er back in till 190..


    i also put a sage fatty in that i put diced onions and colby jack cheese and rubbed with some dizzy dust.. cant wait to try it out!! :)
     
  10. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Looks good [​IMG]

    I gotta talk the war dept (wife) into a brisket [​IMG]

    You have got a good thing going[​IMG] the plateau is a killer there are times I would swear my thermometer is broken when the meat hits plateau[​IMG]
     
  11. oonighttrain

    oonighttrain Smoke Blower

    yup..

    starting to get a bit concerned about what time were gonna eat.. im taking the brisket to the inlaws place..

    she is at 161 now.. could be eating kinda late i guess... [​IMG]
     
  12. cheech

    cheech Master of the Pit OTBS Member

    If it does take awhile to smoke I guarantee it will be worth it
     
  13. oonighttrain

    oonighttrain Smoke Blower

    i was goingto wrap it at 170 but, can i wrap it at 165 or so???????

    is this a bad thing????
     
  14. oonighttrain

    oonighttrain Smoke Blower

    crap.. the wife is gonna be mad... ;)
     
  15. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Make sure she knows it isn't your fault[​IMG]

    Each cut of meat has a mind of it's own & will get done when IT is ready[​IMG]

    Good luck[​IMG]
     
  16. oonighttrain

    oonighttrain Smoke Blower

    she just hit 167.. im gonna wrap it soon..

    does it go from 170 to 190 quicker wrapped????

    im just on the verge of panic but, i did get a stay of execution from the mother inlaw.. i ahev until 7-7:30.. thats about 3 hours from now..

    think it will do what it needs to in that time???
     
  17. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Once you foil, it should go quicker. I put a little apple juice in the foil with the brisket to help braise and tenderize it. Good luck with the MIL. - LOL

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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