- Jun 6, 2013
- 138
- 39
I smoked a 13.5lb Angus Beef Brisket this weekend. I have a Oklahoma Joe Longhorn Offset Smoker w/ mods (see image below).
I was trying to maintain a temperature of around 250 but it fluctuated between 240-270. I have never smoked this hot before and I underestimated when the meat would be done. After 5 hours into the cook, I wrapped it in butcher paper. I was thinking around 13 hours but it was done in 9 hours. I did not have a probe in the meat while I was cooking thinking I'll probe when I get closer to the 12-13 hour mark. After nine hours into the smoke I probed the meat just to check and it read 212 in the flat. Holy sh#t!!! I removed it from the smoker and placed in a cooler for about 2 hours.
The meat was super tender...almost too tender. It feel apart in your hand almost like wet saw dust. I need to watch my temperatures next time. That was my only issue with this brisket. It still tasted good though. Maybe work on that bark more too.
Just wanted to share my experience with you guys.
Smoke on....
I was trying to maintain a temperature of around 250 but it fluctuated between 240-270. I have never smoked this hot before and I underestimated when the meat would be done. After 5 hours into the cook, I wrapped it in butcher paper. I was thinking around 13 hours but it was done in 9 hours. I did not have a probe in the meat while I was cooking thinking I'll probe when I get closer to the 12-13 hour mark. After nine hours into the smoke I probed the meat just to check and it read 212 in the flat. Holy sh#t!!! I removed it from the smoker and placed in a cooler for about 2 hours.
The meat was super tender...almost too tender. It feel apart in your hand almost like wet saw dust. I need to watch my temperatures next time. That was my only issue with this brisket. It still tasted good though. Maybe work on that bark more too.
Just wanted to share my experience with you guys.
Smoke on....
