- Mar 26, 2017
- 2
- 10
And boy does it show. I've lurked here for a little while. I got into smoking months ago, read, watched you tube videos etc. chicken and pork seem to do fine, brisket on the other hand, not so much. First brisket I did was a 12lb packer. Took about 18 or so hours . But it stalled for 5-6 hours was a bit more than I researched. I wrapped it and stuck it in the oven. Turned out OK.
I'm on a web kettle. I know, not a true smoker but I see it can be done.
At Tom Thumb they had a 3 1/2lb point. I decided to try it today. Everything I read said 3-6 hours for a point only. Put it on at 11, steady temp of 225-245. Guess what, it still hasn't reached an internal temp of 195, about 12 hours later. Now I'm almost positive I'm doing something wrong.
-trimmed the fat cap
- run was salt, pepper, and some garlic powder.
- brought it up to 225 put a drip pan and water pan in it.
- open about every hour to add more coals, and a single chunk of wood.
- using the thermo on the lid to maintain temp, with top vent. Bottom is nearly closed.
I know your not supposed to open it but there's no way to keep the fire going without adding coals. At the 5 1/2 mark I probed it and it was only at 142. I found this quite odd but pushed though. Left the probe in and monitored the temp. Highest I got was 171 and that was at the 12hr mark. I said enough is enough, wrapped it and now it's in the oven. Rising quite quickly I might add.
Any big things stick out?
Sent from my iPhone using Tapatalk Pro
I'm on a web kettle. I know, not a true smoker but I see it can be done.
At Tom Thumb they had a 3 1/2lb point. I decided to try it today. Everything I read said 3-6 hours for a point only. Put it on at 11, steady temp of 225-245. Guess what, it still hasn't reached an internal temp of 195, about 12 hours later. Now I'm almost positive I'm doing something wrong.
-trimmed the fat cap
- run was salt, pepper, and some garlic powder.
- brought it up to 225 put a drip pan and water pan in it.
- open about every hour to add more coals, and a single chunk of wood.
- using the thermo on the lid to maintain temp, with top vent. Bottom is nearly closed.
I know your not supposed to open it but there's no way to keep the fire going without adding coals. At the 5 1/2 mark I probed it and it was only at 142. I found this quite odd but pushed though. Left the probe in and monitored the temp. Highest I got was 171 and that was at the 12hr mark. I said enough is enough, wrapped it and now it's in the oven. Rising quite quickly I might add.
Any big things stick out?
Sent from my iPhone using Tapatalk Pro
