Questions from a Rookie

Discussion in 'Beef' started by riskittobrisket, Jun 23, 2015.

  1. I just smoked a brisket this sunday at 250 degrees for 13.5 hours and it was about 12.5 lbs, and wrapped it in butcher paper at about hour 7. The bark and the color were spot on perfect, but it was tougher than i'd like. Not inedible but definitely some tug. 2 Questions. Was this just the simple fact that i pulled it too early? Or was it poor fire management? Also, I had a lot of problems managing the fire and was wondering if anybody had any insight on how I can make that easier? Any info will help!
     

  2. Here is a picture after cutting it up
     
    Last edited: Jun 23, 2015
  3. texasslowsmoker

    texasslowsmoker Fire Starter

    Did you internal temp it at all? Some fatty brisket is hard to get to temp, and definitely plateaus. It's really hard to say where you went wrong. There are lots of factors when cooking a big chunk of meat that long.
     
  4. texasslowsmoker

    texasslowsmoker Fire Starter

    Also what are you cooking on? How did you rest it?
     
    Last edited: Jun 23, 2015
  5. I did internally temp but it was at a stall for like 5 hours at 165. Is it normal to stall that long?
     
  6. I cooked on an offset, then put it in an empty ice chest for an hour.
     
  7. texasslowsmoker

    texasslowsmoker Fire Starter

    Definitely. There's a scientific reason for the stall, and some meats take a good while. What was the temp when you pulled it?
     
  8. 165, my buddy and I were worried about over cooking it
     
  9. I use the most expensive kitchen tool available for the tenderness test before pulling a brisket...

    Poke it with a toothpick a few times. When done, the toothpick will insert into the brisket with minimal resistance, like room temperature butter.

    All of mine have finished at 195+, some around 205.
     
    Last edited: Jun 23, 2015
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    165 is way to low,200 + it will be tooth pick tender.Better luck next time. 

    Richie
     
  11. First  !!!   Man that looks great, good color and bark.  Nice Job.

    Yeah you pulled it a little early, If you maintained your temp Fire mgmt. was OK

    Like the earlier post said 195 º to 205 º is what most people shoot for,

    Gary
     
  12. So I guess we just panicked, but it looks like the consensus is just flat-out patience. Thanks Gary! Any tips on fire management?? 
     
    Last edited: Jun 23, 2015
  13. texasslowsmoker

    texasslowsmoker Fire Starter

    T Roy has some great info in this video about management on offsets.




    If link doesn't work just go to youtube and type t roy fire management. Hope this helps.
     
  14. Thank you for all your info TexasSlowSmoker! Every bit helps
     
  15. texasslowsmoker

    texasslowsmoker Fire Starter

    Right on! The best thing you can do is keep trying. Everyone's pit is different, so there's no exact wrong or right. The more you cook on your smoker the more comfortable it will get.
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    This is an area that may be over looked. What kind of thermometer are you using for the Cooking Chamber and the Meat.

    Stock Therm?

    Maverick or any other external Meat probe?

    gary S has some good post on briskets.

    Richie
     
  17.  Yep, Patients and Its hard for everyone, especially if you planned on a certain time to eat and people are waiting.  Just always allow way more time, It holds great in the cooler.

    As for Fire Management  here is what I do.  As soon as I get up and get the coffee going, I start my smoker. I'll put about a chimney and a half to two chimneys of charcoal. Most of the time I take my weed burner, start the charcoal and warm up my smoker. Going over the grates and inside. That way it comes up to temp pretty quick. Ones the coals are burning good I'll throw on a couple of splits, go inside, pull the brisket out of the fridge, out of the cryovac, rinse and trim (if necessary) Then salt and pepper and on the smoker.

    I run mine at 225 º. Keep an eye on your temp gauge and add a split and or a chimney of lit and burning charcoal as necessary.

    I've cooked on mine so much I know about when I need to add. Now in saying that I know my wood is seasoned for a year and burns pretty fast. To me Lump last longer and burns better than briquettes. But Lowe's ran a big sale on Kings-ford blue bag so I bought a bunch.

     Just try to maintain an even cooking temp, a little fluctuation won't kill you, try to avoid big changes .

    Cold weather you will burn more fuel so you have to keep closer tabs on the temp.

    You are off to a great start

    Gary
     
  18. Na just the stock thermometer, it seemed to work well.
     
  19. Gary do you use wood chips at all? or just splits? Do you soak?
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thats what I thought you are actually guessing,Smoking does require a little bit of better temp control.Stock therm can't be trusted do a boiling water test on it.You may want to add your location to your profile it also helps anwering questions.
     

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