- Joined Dec 26, 2006
Greetings everyone! I will make this short...I'm new to smoking meat and tried my first brisket yesterday on my new Weber Smokey Mountain. It was a 4.5# pre-trimmed cut with a simple rub. Assuming around 70 min per pound, I calculated it should be ready around 7:30 pm (5.5 hours, I put it on at 2:00). My smoker temps were a little low, ranging from 220-230. Anyways, after the 5.5 hours, the meat was only 140! What did I do wrong? By 9:30 it was only 150, and in a frustrated attempt to finish it, I put it in a 360 oven for another hour until it reached 205. The final result was fair, just a little chewy from the rapid late cooking. Any tips? I didn't start with a fully hot smoker, but rather used a "reduced" Minion method to start and maintain the fire. I added more coals halfway through in an attempt to raise the temperature. Outside temps were in the mid 40's.