New To Forum; 1st Smoking Done Today

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cazorp

Newbie
Original poster
Jul 15, 2006
14
10
Abilene, Texas
Just wanted to say hello to everyone and say that I am brand spankin new to this site. I bought myself a Great Outdoors Smokey Mt. Smoker and took care of my first brisket today. I must say it is much easier using this propane smoker than using my old wood only smoker. I was happy but not delighted as I cut into my first brisket. I cooked a 14 lb brisket really slow and with an internal heat of 140 degrees for 4 hours and then wrapped it in foil and cranked the heat up to 182 degrees for another two hours. The water pan was kept full and I used mesquite chips all during the cooking. My only disappointment is that the meat was not as tender as I would liked for it to have been.
Can anyone give me some hints on what I could do better next time, or try to do to get the meat more tender.
Your help will be appreciated.
Thanks,
danny odom
lubbock, tx
 

cheech

Master of the Pit
OTBS Member
Dec 19, 2005
2,333
14
Beautiful Grand Rapids Michigan
Welcome to the site. I wish I could offer some advise here but I have never done a brisket yet.

Others should be able to offer some advise but feel free to look around the site I am sure you can find some helpful hints
 

cajunsmoker

Master of the Pit
OTBS Member
May 21, 2006
1,828
15
Monroe, La
Hey cazorp,

Do your next Brisket to 160 or 170 before you foil it (only foil it if it is getting too dark) and then cook till it hits about 195 - 200 and then put it in a cooler wrapped in foil and towels for about 2 hours. It will fall apart. :D
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Jul 7, 2005
7,126
446
Midvale, UT
Danny, Welcome to SMF. Rodger has given you some great advice for doing brisket. You do need to increase your internal temps before foiling. Before I seal up the foil, I like to add some apple juice or some sodium free beefstock. Once foiled and back in the smoker, I quite adding wood-foil wrapped foods will not take on additional smoke so why waste wood? I cook the brisket to an internal temp of 190 before placing it in the cooler.
 

icemn62

Smoking Fanatic
OTBS Member
Jun 20, 2006
489
10
Long Beach, California
Welcome to the site, and you already got great advice on that brisket. Hope you have a notebook, so you can keep notes of your good smokes, and the bad ones. Sometimes eating the failures can be just as much fun as serving the successes.
 

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