Question about 1st brisket smoke.....Qview & money shot!

[chaze215]

I have the brisket in the smoker as we speak, but on average, how much does the internal temp increase per hour? Im running a CCSV @ around 240-250. So, a little over an hour in, the internal temp is at 110. Thanks for any feedback!

Chaz

 

[SmokinAl]

Every one that I have done is different. It may stall & even loose temp at some point. You just have to be patient. I usually smoke mine at a little lower temp, 220-225. Good luck & keep us posted.

 

[deannc]

As Al said, it's difficult to say really. Are you smokin' a packer or just a flat?  Good luck with your first one and don't forget to share the Qview!

 

[les3176]

Yep..what al said. Every piece of meat cooks differant. Go by IT temp and not so much time wise.But you can generaly go by 1- 1.5 hrs per pound,depending on stall times it could be longer.Take it up to a IT temp of 195-205 depending on if your slicing or pulling.

 

[chaze215]

Thanks for the input guys. I am about 3 hours in and it's at an IT of 146. Seems to be stalling in the 140's which seems to be the norm. I will keep everyone posted followed by some Qviews later. Stay tuned...

 

[cycletrash]

The stals make it difficult to predict...just be patient and go by the temp.

 

[rbranstner]

Sounds like you are doing just fine. Don't get worked up just sit back and let the smoker work it's magic on the meat.

 

[chaze215]

Here we are 4.5 hours in and at IT of 166:

Going to be doing a few ABTs as well:

 

[SmokinAl]

I think all is going well.

 

[theracenut]

Looking good so far..Thats gonna turn out fine. I picked up a brisket last night to do sometime soon. Enjoy!

 

[chaze215]

We stalled out around 166 and it backed down to around 152. Right now we are 7 hours in and climbing back up with the IT is at 159.

Here are the ABTs...stuffed and wrapped.

 

[cycletrash]

another addiction !!

 

[tyotrain]

nice looking Q.. great job

 

[oldschoolbbq]

Patience Grasshopper...... The time differs with every Brisky...ie.-fat, muscle,connective tissue , on and on...that's the wonder of BBQ, the waiting. Anticipation makes the end product better.And the comradery of sharing drinks with friends is a big part of the BBQ experience for me

Just be PATIENT , and you rewards will be delicious

 

[smokermark]

Looks like you are well on the road to some fine brisket and ABT's!

 

[chaze215]

Here we go guys. This flat finally finished after 10.5 hours in the ol' CCSV. It had a great taste with a nice smoke ring, but I wish it would have been a bit more tender. The ABTs were AWESOME! Stuffed with cream cheese, cheddar/jack cheese, pepper and a lil garlic powder then wrapped with thick cut bacon. Anyway.....here are a few shots:

 

[meateater]

Good looking brisket! Did you wrap it up and stick it in a cooler for a few hours before slicing?

 

[chaze215]

Good looking brisket! Did you wrap it up and stick it in a cooler for a few hours before slicing?

I foil wrapped it and towel wrapped it for about an hour. Not sure if this was too short or not.

 

[lovinsmokin]

Looks great! I've got 3 racks & a couple briskets in right now, 3 hours in, hoping it all looks as good as yours!

 

[les3176]

Looks great!!! Way to hang in there!!!