• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Newbie Brisket

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
I know i shouldn't be attempting this with my 3rd smoke...  but i am stubborn.

Started the brisket at 4.30 am in my MES 40 at 225.  7.5 hours in to the smoke and the meet is already at 180.  Have a second thermometer in the unit and the temp on the panel is off by 5-10 degrees.

Any suggestions?  It is definitely not tender.  Thermometer did not go in easy so i know it is not tender, but jetf says to smoke to a temp of 190.  Suggestions??
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,426
10,310
Joined Sep 12, 2009
Foil it, put some beer in with it (only about 8 ounces). Heat the beer to at least 180˚ in the nuke first.

Put it back in---Remove when internal hits 195˚/200˚ for slicing, or 210˚ for pulling.

Keep your temp right where it is.

Enjoy,

Bear
 

gotarace

Limited Mod
1,081
25
Joined Jan 27, 2011
Check different spots on this brisket...and go by the lowest temp. I would foil with a bit of beer and take it to 200*...then leave it rest for a hour or two wrapped in towels and put in a cooler.
 
Last edited:

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Seems like a consensus.  Beer and Foil it is.  Thank you very much for the help!
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Thanks gotarace.  In the cooler still in the beer & juice or just the meat wrapped in foil?
 

gotarace

Limited Mod
1,081
25
Joined Jan 27, 2011
I leave the beer and juice there...be careful though so it doesn't leak...
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
I had put it in a foil pan after 6 hours so It should be ok.  I'll be sure to run some foil all the way around it just to be extra safe.  Thank you for all the help.

I am really enjoying this smoking thing.  Think i am getting addicted.  Couldn't do it without folks like  you though.  Thanks again.
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
Thanks gotarace.  In the cooler still in the beer & juice or just the meat wrapped in foil?
Leave it foiled in the juice, When the internal temp reaches 200º wrap it in towels and let rest in a cooler 2-3hrs

Your doing great, can't wait to see it sliced
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
9.5 Hours into what should have been a 11+ hour smoke (7.6 LB brisket), the brisket reached 200 degrees.  It is now foiled, toweled and resting in the cooler.  Fingers crossed for supper 2-3 hours from now.

I'll post a picture if the result isn't too embarrassing.
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Pretty decent for a first effort.  Juicy as can be when first sliced.  Sliced cut 30 minutes later were not quite as juicy.

Thanks for all the help

.

 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,618
6,290
Joined Jun 22, 2009
Looks very good, great job on your first brisket!
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,426
10,310
Joined Sep 12, 2009
Pretty decent for a first effort.  Juicy as can be when first sliced.  Sliced cut 30 minutes later were not quite as juicy.

Thanks for all the help.
Don't think any of us mentioned to save the juice that was left in the foil, remove the fat, and use it as an Au Jus.

It looks real good though!!!

Bear
 
Last edited:

gotarace

Limited Mod
1,081
25
Joined Jan 27, 2011
Looks Great from here...if you need help with the leftovers I'm just the man for the job. X2 on what Bear had to say save the juice from the foil, refrigerate the juice to separate the fat and it makes a great Au Jus.
 

fourashleys

Smoking Fanatic
412
10
Joined Jun 28, 2010
Looks yummy. The best part about smoking is .... practice, practice, practice.....and beer!!
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Ok... here goes.  Brisket part II.  Similar story.  9.5 lb packers cut from costco.  Trimmed to 8.5 lbs.  Left the point attached.   Started at 6 am.  MES 40 at 225.  By 11.30 temp was 170 in two places.  Put it in a foil pan and the temp dropped 10 degrees... go figure.  Thermometer is very accurate.  I also dropped the temp of the smoker by 10 degrees to see if i could slow down.  Dinner is at 5 and i don't want to be ready at 2!

Going to wait till 180 and then go with the beer and foil.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,426
10,310
Joined Sep 12, 2009
If this one comes out like that first one, last month, you should be a very happy camper !!!!

Be awhile to get to 180˚.

Then it could take awhile to get from 180˚ to 205˚.

Then you can foil, towel, and put in dry empty cooler for a couple hours.

That should hold her until 4:45, picture & carving time.

Bear
 
Last edited:

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Foil and 8 oz of 180 degree shock top ale.  This time i took a tip from another poster and put a foil pan with sliced onion, a few cloves of crushed garlic, some apple juice and a little chicken bullion underneath to catch all the drippings and flavor them.  Also going to try and roast some red potatoes in the smoker as well.  Starting to get hungry!! 
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Came out pretty tasty.  I have to tell you... the onions in the juice.... fantastic!  Would be incredible on a hotdog or sausage.

Here is some Q-view...

 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.