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Need info

cindy s

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New to smoking, I rubbed and marinated a 11-lb brisket for approx 6 hours (ran out of time). Going to smoke for 12 hrs while I sleep. Couple of ?'s

1. I'm adding wood chips but I will be sleeping so will it be ok if I do not add more chips every hour?

2. When smoking is done after 12-hrs, do I remove the brisket from smoker and cover with foil and leave out? I will not be cutting it until four hrs AFTER smoking.

3. Best slicing method? It still has fat on it for flavor while smoking.
 

SmokinAl

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First off welcome to the forum!

When you get a chance swing by "Roll Call" & introduce yourself.

That way we can all give you a proper welcome!

As for your brisket I would try to get at least 4-5 hours of smoke on it before you stop adding chips.

Also you are smoking it to temp, not time.

A brisket will be done at an IT of 195 to 205, or until a probe or toothpick goes in with little to no resistance.

Just like room temp butter.

We usually figure about 1 1/2 to 2 hours per pound to get done, with the smoker running at 225.

So you are looking at 16-20+ hours of cook time.

Good luck!

Al
 

cindy s

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Thank you! Yes it does have a thermometer probe in it. I am cooking to temp. I was late to bed and early to rise to keep adding chips. Now, once done do I wait until smoker is cool to remove meat? Once removed should I put it in foil and place in kitchen oven to rest/set for a few hours? And...when I slice it, do I remove the big portion of fat and then slice? I like others smoked it with all the fat on it for flavor.
 

chef jimmyj

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If it is done before you are ready to eat, wrap in foil and place in a 150°F Oven until you are ready. Trim as much fat as you want, I leave 1/4", slice pencil thick across the grain and serve. If the oven does not go that low, pull and foil at 195 regardless of tenderness, wrap in towels and go in a cooler. It will finish cooking and hold hot about 4 hours...JJ
 

801driver

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Welcome from Oklahoma.  I might be a little late posting this, but here is my take.  As usual each one of us has opinions that may differ slightly, but in general they are very similar.

I agree at 225 you are going to be 20+ hours for an 11 ponder to get to at least a 195 minimum IT.  Most anything less will give you a tough dry tasting brisket.  I did that for years before finding this site thinking I was overcooking.  Wrong.

We just sprinkle a slightly modified version of Jeff's rub on just before putting in the smoker and plugging it in.  I have a Smoke-it 2 Electric.

I put wood chips to keep smoking to at least 150, after that it seems to make little difference to me.

As soon as I hit my 195-200 IT, I start poking with a probe, some chunks of meat need more, everyone is different.  You want it to feel like warm butter.  Then I wrap in foil and put it in a towel lined ice chest (cooler) for a minimum of 2 hours.  By accident I had to leave one almost 5 hours one time and it was still hot to handle when I took it out.

Be aware of the stall about 160-170, not uncommon for it to sit at that temp for an hour or two before rising again even though your smoker is still at 225.

I slice with a standard butcher knife, and get mostly slices and some shreds, but it all tastes good.

Practice makes perfect.  Keep practicing.  Good luck to you.
 
Last edited:

cindy s

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Thank you! Well after 12 hrs smoking, 3hrs in foil and a towel in a dry cooler it turned out very dry!! I was disappointed. I know this is a learning process. So now I mive on to smoking turkeys. Any advice on those?
 

SmokinAl

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Thank you! Well after 12 hrs smoking, 3hrs in foil and a towel in a dry cooler it turned out very dry!! I was disappointed. I know this is a learning process. So now I mive on to smoking turkeys. Any advice on those?
What temp did you pull it at? Was it probe tender, meaning did a probe or toothpick go in multiple places like room temp butter?

Sounds to me like it was undercooked.

As for the turkey, here is one I did a couple of days ago.

http://www.smokingmeatforums.com/t/254111/smoked-a-21-turkey-in-3-1-4-hours-on-the-lang

Maybe this will give you some ideas.

Good luck!

Al
 

cindy s

Newbie
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Joined Nov 12, 2016
What temp did you pull it at? Was it probe tender, meaning did a probe or toothpick go in multiple places like room temp butter?

Sounds to me like it was undercooked.

As for the turkey, here is one I did a couple of days ago.

http://www.smokingmeatforums.com/t/254111/smoked-a-21-turkey-in-3-1-4-hours-on-the-lang

Maybe this will give you some ideas.

Good luck!

Al

I pulled it at 190 temp. I tried a couple spots for softness and it went in very easily. But again, it was my first time so I wasn't sure what I was doing.
 

SmokinAl

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What temp did you pull it at? Was it probe tender, meaning did a probe or toothpick go in multiple places like room temp butter?

Sounds to me like it was undercooked.

As for the turkey, here is one I did a couple of days ago.

http://www.smokingmeatforums.com/t/254111/smoked-a-21-turkey-in-3-1-4-hours-on-the-lang

Maybe this will give you some ideas.

Good luck!

Al

I pulled it at 190 temp. I tried a couple spots for softness and it went in very easily. But again, it was my first time so I wasn't sure what I was doing.
190 is pretty low for brisket, I don't even start checking for tenderness until about 195, sometimes they are done then, but most times they will go to 200-205 to get to probe tender.

You are right it is a learning experience, and the more experience you get, the easier it will be.

Al
 
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