My first smoking experience....brisket flat!!

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jackattack71

Newbie
Original poster
Oct 30, 2016
12
11
Indio, Ca
Ok fellas please be easy on me this is my FIRST EVER TIME SMOKING MEATS!!

Decided to go big or go home and not let brisket intimidate me. If I get my foundation strong early, I can tinker once I get it laid down.

Got a Masterbuilt smoker as a gift from good ol grandma so I went ahead and did the initial seasoning as recommended by the mfg.
http://s47.photobucket.com/user/jac...B-4956-AD89-C4C6679C4980_zps9zu7nyhu.jpg.html

I got a 3 pound flat from my local store. Already fat trimmed. Rubbed it with salt, pepper, and brown sugar and left it overnight. (Dusted off the excess)
http://s47.photobucket.com/user/jac...A-4E47-9AE0-25F30FAFECCF_zpszxfd9q4b.jpg.html

Now here's the details!!!

Started at 730am at 225*. Meat probe inserted into the thickest part. Smooth sailing until 160 then it stalled for 2 hours. Pulled through and didn't use the crutch. Kept adding chips every hour. Took it out when internal temp hit 190*

http://s47.photobucket.com/user/jac...5-451E-808B-C1F4D34E16F8_zpsp1gicrdb.png.html

Upon removal, smell was great and because I didn't crutch it, bark was amazing!! Like candied pecans!!
http://s47.photobucket.com/user/jac...6-433E-A137-9DBB368CB6F6_zpskpw3vtut.jpg.html

Let it sit for 50 mins before I cut it

http://s47.photobucket.com/user/jac...8-4F8F-BFC8-2F7A6AB191F1_zpsndqr3vxr.jpg.html

So upon cutting it, it was dry as a bone and super dark inside with the exception of maybe the middle 3 inches. FLAVOR AND BARK WERE GOOD. But texture and moisture were an absolute fail!!

http://s47.photobucket.com/user/jac...2-49D7-AA56-9E85756198CB_zps3rkedhmt.jpg.html

So please...help a greenhorn out!!

Let's go over the details one more time.

Masterbuilt electric smoker. 225smoke temp until brisket has IT of 190

Alternating apple and cherry chips every hour

3 pound brisket flat, trimmed.

Rubbed with salt, pepper, and brown sugar.
 
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You did what I did, and pulled it to early.  I let mine go to 208 IT, and the middle was still not done.  As someone just told me yesterday, Learn and Burn.  I just re-heated some of mine, wrapped a few slices in foil with some liquid and SPOG, wrapped tightly, and put into a 275 oven for an hour.  Came out more tender than yesterday. 

Points for trying and reporting.
 
You did what I did, and pulled it to early.  I let mine go to 208 IT, and the middle was still not done.  As someone just told me yesterday, Learn and Burn.  I just re-heated some of mine, wrapped a few slices in foil with some liquid and SPOG, wrapped tightly, and put into a 275 oven for an hour.  Came out more tender than yesterday. 

Points for trying and reporting.

From all my reading, 190* IT is the temp for slicing. Also, no smoke ring. Smoke FLAVOR was present but mild. BARK was PHENOMENAL
 
Do you have a "before" shot? Also, did you wrap it when you pulled out of the smoker to rest?
 
From all my reading, 190* IT is the temp for slicing. Also, no smoke ring. Smoke FLAVOR was present but mild. BARK was PHENOMENAL
​I've read 195 IT, then do the toothpick test to ensure it's done.  There is a pretty lengthy brisket thread on here in the beef section.  I read that whole dang thing, I believe that is where I read that.  Each peice of meat can be different. 
 
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Do you have a "before" shot? Also, did you wrap it when you pulled out of the smoker to rest?

I wrapped it asap. The pic where I'm holding it on a cookie sheet is immediately when I pulled it out. Then went inside to wrap it. Let it sit for 50 mins.
 
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