NEED HELP

[Kevin Haynes]

I need any info or tips back on this Brisket I did today. I smoke on an OC Pecos smoker with oak.(8-10" splits)
***my first brisket ever today***
12lbs brisket with just salt and pepper
So first off I tried to stick around the 275 range. Ultimately that wasn't an issue. BUT why does the coal bed virtually disappear it seems like. I blew through a 20lbs of charcoals to help keep the fire going! There has got to be a cheaper and easier alternative to this. Went about 3 hours before my first spritz with ACV. And then hit it again after about 45 minutes. But it didn't seem like it was drying out so I didn't spray again until I wrapped in butcher paper. I have done tons of research and read almost all or yalls posts and threads so I thought I was going the right path and heard about the legend of "the stall"...I'm almost certain I didn't find it stalling. At least I didn't think so according to my Inkbird readings it seemed like it had no issues going past 165. Even 175 and straight to 183ish. Still didn't have the bark I wanted but based off of research I should be wrapping it so I wrapped it and smoked for about 2 hours. Poked it and eventually it felt smooth in and out and the temp was at about 203-205 with my cheap $20 instant read. Seems to be pretty accurate or so I thought Haha. But anyways. I took it off and let it rest just a little over an hour. Flopped it down on the cutting board and it looked awesome! Shook like jello. Then I cut into the flat and it was TOUGH! dry. The fat was still on the brisket and I assume it didn't render. The point was TOOO tender...it was all messed up. Total of about 8 hours when I pulled it off the smoker then another hour of rest. Any ideas or thoughts? How can I keep a better more efficient fire? And do yall think I need to cook lower temp for longer? I based everything i did off of the temp numbers because i didn't want to over or under do. Remember (beginner here. First brisket) do I start with smaller briskets? Trimming and prepping have any play in this? Thank you all so much for always having awesome feedback anytime I post absurdly long threads Haha. Just needing some encouragement and help Haha. thanks!

 

[radio]

my guess is undercooked. I run my stick burners in the 275° range and a 12 pound brisket takes from 12 to 14 hours to finish even at those temps. I have no idea why it probed tender unless the point was extra fatty. I ALWAYS use a thermometer with remote probes to monitor both the cooking chamber temp and internal temp of the meat.
I would suggest getting a dual probe thermometer as well as checking your instant read in both ice water and boiling water to see if it is accurate or not.
The larger the smoker, the more fuel they consume. are you saying you went through 20 pounds of charcoal in addition to the oak splits?

 

[hardcookin]

No need to be using that much charcoal...You should be burning splits,you will need to practice fire management.

The most important part of smoking the whole brisket is right at the end. It needs to be probe tender in the thickest part of the flat. It should probe with no or very little resistance.
When it's done pull it and let it sit uncovered on a table for 10-15 minutes. Wrap and then rest.

 

[Kevin Haynes]

my guess is undercooked. I run my stick burners in the 275° range and a 12 pound brisket takes from 12 to 14 hours to finish even at those temps. I have no idea why it probed tender unless the point was extra fatty. I ALWAYS use a thermometer with remote probes to monitor both the cooking chamber temp and internal temp of the meat.
I would suggest getting a dual probe thermometer as well as checking your instant read in both ice water and boiling water to see if it is accurate or not.
The larger the smoker, the more fuel they consume. are you saying you went through 20 pounds of charcoal in addition to the oak splits?

I use a 4 probe inkbird therm. I have one at the chimney side, one on FB side and one in the meat. And yes 20lbs of kingsford charcoal plus I probably used 6 splits. Eventually my coal grate doesn't have anything on it( it seems like) to get another split lit and going. It will just turn black and fizzle out and smolder. Also I'm pretty sure 8 hours is way early but the flat was tough and still have the fat layer sitting there with the rub on it....so would it not make it more tough?

 

[Kevin Haynes]

I assumed you use charcoal to get a split to light and eventually that coal ends up disappearing and I add another chimney full. I went through 3 chimneys in less than 8 hours...so I should be using JUST the wood to keep it all going?

 

[Kevin Haynes]

No need to be using that much charcoal...You should be burning splits,you will need to practice fire management.

The most important part of smoking the whole brisket is right at the end. It needs to be probe tender in the thickest part of the flat. It should probe with no or very little resistance.
When it's done pull it and let it sit uncovered on a table for 10-15 minutes. Wrap and then rest.

What do you mean when you say when it's probe tender pull it and let sit uncovered on a table? The brisket should sit on a table naked for 10-15 THEN wrap in Butcher paper and rest?

 

[hardcookin]

I wrap in butcher paper when it has the desired bark. When it is probe tender I pull the butcher paper off. "read below"

When it is probe tender in the thickest part of the flat. I pull it off the smoker and sit in a pan uncovered for 10-15 mins.
Then I foil the pan and put in a cooler to rest.

 

[hardcookin]

I assumed you use charcoal to get a split to light and eventually that coal ends up disappearing and I add another chimney full. I went through 3 chimneys in less than 8 hours...so I should be using JUST the wood to keep it all going?

I don't use charcoal,I only use wood splits.
But a lot of people start with a chimney getting started.
When your smoking at 275 when it drops to 274 add 1-2 splits depending on your coal bed...repeat.

 

[Kevin Haynes]

I don't use charcoal,I only use wood splits.
But a lot of people start with a chimney getting started.
When your smoking at 275 when it drops to 274 add 1-2 splits depending on your coal bed...repeat.

See adding that much I'd think it would fly up passed 320. I'd like to only have to use 1 chimney to get the first split started and only use wood from that point forward. Maybe I'll do 2 splits to start and bring up to temp and once it drops below 275 then add another 2 and not 1 correct?

 

[hardcookin]

See adding that much I'd think it would fly up passed 320. I'd like to only have to use 1 chimney to get the first split started and only use wood from that point forward. Maybe I'll do 2 splits to start and bring up to temp and once it drops below 275 then add another 2 and not 1 correct?

The 1-2 splits - I might use 1 bigger split if I got a good bed of coals. If I don't have a good bed of coals I will add 2 smaller splits. Just a judgment call.

 

[Kevin Haynes]

The 1-2 splits - I might use 1 bigger split if I got a good bed of coals. If I don't have a good bed of coals I will add 2 smaller splits. Just a judgment call.

Giving it a go with your tips. I appreciate that. I think I will also get a bit smaller brisket as well

 

[hardcookin]

Giving it a go with your tips. I appreciate that. I think I will also get a bit smaller brisket as well

Your welcome!
Practice your fire management on some chicken. Just Concentrate on a clean fire and trying to maintain temp.

Good Luck with your next smoke!

 

[Kevin Haynes]

So with it being pulled off early and the flat being pretty dry or tough, yall would say if it cooks longer to 12-14 hours, that the fat would have rendered down and creating a more tender and juicy flat?

 

[banderson7474]

I suck at briskets so I can't really help you on that. However, your fire mgmt is curious to me. I'm wondering why you are waiting until it's gone before you replenish fuel? Plus you are using chimneys of charcoal each time? To me that seems very difficult to time without getting dramatic heat swings.

So I use a chimney just at the beginning, then I add a split. B/c I'm getting to learn my smoker pretty well, I will need to throw on another split around 45 mins later. I also put the "next split" on top of the firebox while it waits kinda like on deck so to speak so it warms up and lights up easier.

I feel like 'hardcookin' made a type when saying to add 1-2 splits if it drops one degree. Not sure but for my joe, I try to manage a range. I usually try to smoke in the 240-260 range but if my bbq temp starts to get in the high 240s, and it hasn't been my usual 45 mins yet, then I will go ahead and add and restart my timer.

(i'm a nerd, I have to set my watch timer b/c I always forget exactly when I put them on. Maybe the beer has something to do with it)

 

[Kevin Haynes]

I suck at briskets so I can't really help you on that. However, your fire mgmt is curious to me. I'm wondering why you are waiting until it's gone before you replenish fuel? Plus you are using chimneys of charcoal each time? To me that seems very difficult to time without getting dramatic heat swings.

So I use a chimney just at the beginning, then I add a split. B/c I'm getting to learn my smoker pretty well, I will need to throw on another split around 45 mins later. I also put the "next split" on top of the firebox while it waits kinda like on deck so to speak so it warms up and lights up easier.

I feel like 'hardcookin' made a type when saying to add 1-2 splits if it drops one degree. Not sure but for my joe, I try to manage a range. I usually try to smoke in the 240-260 range but if my bbq temp starts to get in the high 240s, and it hasn't been my usual 45 mins yet, then I will go ahead and add and restart my timer.

(i'm a nerd, I have to set my watch timer b/c I always forget exactly when I put them on. Maybe the beer has something to do with it)

Yeah if I keep refueling the temps shoot sky high. If I tried to keep it between 240-260 that's about when the coal bed looks pretty skimpy...and trying to get another slit to start is a drag without a solid coal bed hot enough. I'd love to only use one chimney to get it started then use only wood. I may just run it today with just wood and no food and just mess with the splits and coal bed and see what I get

 

[hardcookin]

I suck at briskets so I can't really help you on that. However, your fire mgmt is curious to me. I'm wondering why you are waiting until it's gone before you replenish fuel? Plus you are using chimneys of charcoal each time? To me that seems very difficult to time without getting dramatic heat swings.

So I use a chimney just at the beginning, then I add a split. B/c I'm getting to learn my smoker pretty well, I will need to throw on another split around 45 mins later. I also put the "next split" on top of the firebox while it waits kinda like on deck so to speak so it warms up and lights up easier.

I feel like 'hardcookin' made a type when saying to add 1-2 splits if it drops one degree. Not sure but for my joe, I try to manage a range. I usually try to smoke in the 240-260 range but if my bbq temp starts to get in the high 240s, and it hasn't been my usual 45 mins yet, then I will go ahead and add and restart my timer.

(i'm a nerd, I have to set my watch timer b/c I always forget exactly when I put them on. Maybe the beer has something to do with it)

My range on my offset is usually less than 10 degrees. I have been doing it so long I just know what I need.
You guys might need to experiment a bit.
But for me as soon as the temp starts dropping it needs another split.

You are correct you will be cooking in a range.

 

[banderson7474]

I guess you have yours dialed in. I think you would be the exception to the rule for off set smokers. I just think the norm is not adding a split when you drop 1 degree but maybe that's just on my smoker. Maybe you have different size splits too.

 

[hardcookin]

My smoker is pretty good size, which is why my range is smaller.